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One-Pot Creamy Sun-Dried Tomato Chicken

A close-up of rich, creamy One-Pot Creamy Sun-Dried Tomato Chicken with spinach and sun-dried tomatoes.
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Make this simple, flavorful chicken dish in one pot for easy cleanup. It features a rich, creamy sauce with sun-dried tomatoes.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the same pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for 1 minute.
  5. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  6. Reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
  7. Return the cooked chicken to the pot. Let it simmer gently for 5 minutes, or until the chicken is cooked through.
  8. Stir in the fresh spinach until it wilts into the sauce.
  9. Serve immediately.

Notes

  • You can serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
  • If you prefer a tangier flavor, add 1 teaspoon of Dijon mustard with the cream.

Nutrition

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