Chicken with Creamy Sun Dried Tomato Sauce
Elevate your weeknight dinner routine with this irresistible Chicken with Creamy Sun-Dried Tomato Sauce, a quick and elegant recipe bursting with flavor. Juicy, pan-seared chicken breasts are smothered in a velvety, Parmesan-infused cream sauce enriched with the bold, tangy sweetness of chopped sun-dried tomatoes. Fresh spinach and aromatic garlic add layers of depth, while a touch of basil brings a refreshing finish to every bite. Ready in just 35 minutes, this one-pan recipe is perfect for busy evenings yet sophisticated enough for special occasions. Serve it over pasta, rice, or crusty bread to soak up the luxurious sauce for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1.5 teaspoons 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, chopped
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 cups Fresh spinach leaves
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add butter to the skillet. Once the butter is melted, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for 2 minutes to release their flavor.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
Lower the heat and stir in the heavy cream and grated Parmesan cheese, whisking until the sauce is smooth and creamy.
Add the fresh spinach leaves to the skillet, stirring until wilted, about 2-3 minutes.
Return the seared chicken breasts to the skillet, spoon the sauce over the top, and let it simmer for 5 minutes to fully heat the chicken.
Garnish the dish with freshly chopped basil and crushed red pepper flakes, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 6392 mg | 278% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 40.8 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4256 mg | 91% | |
*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.
