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One Pan Chicken with Sun Dried Tomatoes

One Pan Chicken with Sun Dried Tomatoes

One Pan Chicken with Sun Dried Tomatoes is a simple, nourishing, and incredibly flavorful dish that combines succulent chicken with the rich flavors of sun-dried tomatoes and a creamy sauce, all cooked in a single skillet for easy cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breasts, sliced into cutlets or pounded thi
  • 1/2 cup Sun-Dried Tomatoes, oil-packed, drained and chopped
  • 1 cup Heavy Cream, full fat for best results
  • 1/2 cup Chicken Broth, low sodium preferred
  • 2 cups Fresh Baby Spinach, packed tightly
  • 4 cloves Garlic Cloves, minced finely
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1 tsp Italian Seasoning, dried blend
  • 2 tbsp Olive Oil, or use the tomato oil
  • Salt and Pepper, to taste

Method
 

  1. Pat the chicken dry with paper towels and season both sides with salt, pepper, and half of the Italian seasoning.
  2. Heat a large skillet over medium-high heat and add the oil. Sear the chicken for about 5 to 7 minutes per side until golden brown and cooked through.
  3. Remove the chicken from the pan and set aside. Do not clean the pan.
  4. Lower the heat to medium and add minced garlic and chopped sun-dried tomatoes. Sauté for about one minute until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up the browned bits. After simmering for a minute, add the heavy cream and stir to combine.
  6. Bring the sauce to a gentle simmer, then stir in the Parmesan cheese and remaining Italian seasoning until melted and slightly thickened.
  7. Add fresh baby spinach and stir until wilted, about two minutes.
  8. Return the cooked chicken to the skillet, spooning the sauce over it. Let simmer for another two minutes before serving.

Notes

Use a large enough skillet to avoid steaming the chicken. Ensure the chicken is at room temperature before cooking for even results. Watch the garlic closely to prevent burning.