Chicken Breasts in Sun Dried Tomato Cream
Elevate your weeknight dinner game with this irresistible 'Chicken Breasts in Sun-Dried Tomato Cream' recipe! Tender, golden-seared chicken breasts are nestled in a rich and velvety sauce bursting with the flavors of sun-dried tomatoes, garlic, Parmesan cheese, and freshly wilted spinach. This one-pan recipe is as quick as it is decadent, coming together in just 35 minutes for a meal that’s both elegant and comforting. Perfectly seasoned chicken is paired with a luxurious creamy sauce, making it the ideal dish to serve over pasta, rice, or with a crusty loaf of bread to soak up every drop of the luscious sauce. Garnished with fresh basil for a bright finish, this dish is a guaranteed crowd-pleaser and a must-add to your rotation of easy, gourmet-style dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 1 cup Sun-dried tomatoes (julienned, packed in oil and drained)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 cups Fresh spinach
- 2 tablespoons Fresh basil (chopped, for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat. Add olive oil and allow it to heat up. Sear the chicken breasts for 4-5 minutes per side, or until golden-brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sun-dried tomatoes and cook for another 1-2 minutes, stirring frequently.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Stir in the heavy cream and Parmesan cheese. Let the mixture simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the spinach to the skillet and stir until wilted, about 1-2 minutes.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken.
Cover the skillet with a lid and cook on low heat for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish the dish with freshly chopped basil and serve immediately. Pair with pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
4639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.3 g | 417% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 9270 mg | 403% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 34.5 g | ||
| Protein | 327.3 g | 655% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2970 mg | 228% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4168 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
