Creamy Chicken with Spinach and Sun Dried Tomatoes

Jump to recipe

This hearty and easy chicken dish has quickly become a part of our regular dinner rotation. It comes together easily and without too much effort. Before I begin, I decide what sides I’m going to pair it with. The first time I made it, I did it over wide egg noodles, but we found that to be the wrong combination. Instead, I opt for either baked mini gold and red potatoes*, or mashed potatoes, paired with a salad of some kind, usually a refreshing Caesar.

The key here is to make sure to use thin, skinless and boneless chicken breasts. You can certainly buy thinly sliced chicken breasts or chicken cutlets in the supermarket, but I usually buy regular breasts and cut them in half myself with a super sharp or serrated knife. You’ll want them to be about 1/4 of an inch thick, so wrap them in plastic wrap and pound them down, if necessary.

Besides the spinach and heavy cream, you probably already have everything else in your pantry, so you won’t be spending a fortune.

I just love the presentation, too, for the colors…and with its silky, creamy sauce, the chicken stays nice and moist.**

Here’s an actual photo from the last time I made the dish, before I added the sun dried tomatoes. And, guess what? If you don’t like sun dried tomatoes, leave them out. It’ll still be awesome. 

Try this dinner the next time you have some friends over. I promise them this’ll be a hit.

* I quarter mini gold and/or red potatoes; mix with olive oil, salt, pepper, garlic powder, and onion powder; and roast for 30 minutes or so at 425º.

** Moist is a horrible word, but it’s accurate.

---

CREAMY CHICKEN WITH SPINACH AND SUN DRIED TOMATOES

Servings: 2 to 4  / Prep: 5 minutes / Cook: 10 minutes

Ingredients:

• 1 pound boneless/skinless chicken breasts or cutlets (double this for big eaters or for 4 people)
• Salt
• Pepper
• Extra Virgin Olive Oil
• 3 to 4 cloves garlic, minced or grated
• ¾ cup dry white wine* 
• 2 to 3 cups of fresh spinach** 
• ¾ cup sliced sun dried tomatoes***
• ¾ cup heavy cream
• Garnish as you see fit, some basil or parsley would work

* I use Pinot Grigio because we always have it on hand.

** Chopped or not; I usually don’t chop it.

*** I buy them in a jar and drain them first.

Steps:

1. Pat chicken breast dry then slice and/or pound them down as thin as you can get them.
2. Salt and pepper both sides of the chicken.
3. Pre-heat a cast iron skillet, or another large, non-stick pan, over medium heat with about a tablespoon or so of olive oil.
4. Add chicken and cook, 3 minutes per side, until lightly browned and cooked through (just to 165º F / 75º C). Transfer to a plate.
5. Add garlic to the pan. Cook for about a minute, stirring.
6. Add wine. Cook for another minute as it reduces slightly.
7. Drop in the spinach, tomatoes, cream, and lightly salt and pepper. Give it a stir and watch the spinach quickly wilt. Simmer for a couple of minutes.
8. Return the chicken to the pan and turn to coat.
9. Turn off the heat then you plate your side dish. (Mashed or oven roasted baby potatoes work great!)
10. Add chicken and spinach to the plates and drizzle sauce over the top.
11. Serve immediately, if not sooner. 

Download the Recipe PDF