Creamy Sun-Dried Tomato Chicken

$- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup chicken broth - 1 cup fresh spinach - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/2 cup grated Parmesan cheese - Fresh basil leaves, for garnish In this creamy sun-dried tomato chicken, the main ingredients create a rich and satisfying dish. The chicken breasts bring protein to the table. Sun-dried tomatoes add a burst of flavor. Heavy cream makes the sauce smooth and creamy. Chicken broth gives it depth. For the extra ingredients, fresh spinach adds color and nutrients. Garlic gives a lovely aroma and taste. Olive oil helps cook the chicken perfectly. Italian seasoning brings warmth and spice. Salt and pepper balance all the flavors. Parmesan cheese adds a salty finish. Fresh basil leaves on top make it look beautiful and fresh. Gather these ingredients, and you are ready to create a delightful meal that will impress anyone. {{ingredient_image_1}} Start by seasoning the chicken breasts. Use salt, pepper, and Italian seasoning. Make sure to coat both sides well. Next, heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook them for about 6-7 minutes on each side. They should turn golden brown and be fully cooked. Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add minced garlic. Sauté it for about 30 seconds. You want it fragrant but not burnt. Then, add the chopped sun-dried tomatoes. Cook them for about a minute to mix the flavors. Now pour in the chicken broth, scraping any browned bits from the bottom. This adds great flavor. Bring the mixture to a simmer. Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy. Add fresh spinach to the sauce. Cook it for about 2-3 minutes until it wilts. Finally, return the chicken to the skillet. Nestle it into the sauce and let it simmer for another 5 minutes. This helps the chicken absorb all those tasty flavors. Taste the sauce and adjust the seasoning if needed. Enjoy your creamy sun-dried tomato chicken! To ensure your chicken is cooked through, use a meat thermometer. The chicken should reach 165°F (75°C). This way, you avoid undercooked chicken. Another tip is to let chicken rest after cooking. It helps keep the juices in. For sautéing garlic without burning, cook on medium heat. Add garlic and stir quickly. If it starts to brown too fast, take it off the heat. Burnt garlic can ruin your dish. Serve creamy sun-dried tomato chicken over pasta or rice. This helps soak up the tasty sauce. You can also add a side salad for freshness. For presentation, drizzle extra sauce over the chicken. Place it on a colorful plate. Garnish with fresh basil leaves to add a pop of color. This makes the dish look more appealing and invites everyone to dig in! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and high-quality sun-dried tomatoes. Fresh ingredients enhance the flavor of your dish significantly. Adjust Creaminess: For a lighter sauce, you can substitute half of the heavy cream with Greek yogurt or a lower-fat alternative, while still maintaining a creamy texture. Perfect Cooking Time: Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety. Use a meat thermometer for accurate readings. Flavor Boost: Add a splash of white wine to the sauce after sautéing the garlic and before adding the chicken broth for an added depth of flavor. {{image_2}} You can swap out heavy cream for different options. Try using coconut cream for a dairy-free choice. Greek yogurt can also work, but add it at the end to avoid curdling. For the chicken, you can use chicken thighs instead of breasts. Thighs stay juicy and add more flavor. If you prefer a plant-based option, use tofu. Just press it to remove excess water and cube it before cooking. Herbs and spices can change this dish's taste. Fresh or dried basil adds a nice touch. You might also like a hint of red pepper flakes for heat. Adding vegetables makes the dish even better. Sauté mushrooms or bell peppers with the garlic. Spinach is great, but you can also use kale or zucchini for extra color and nutrition. To store leftovers safely, let the chicken cool first. Place it in an airtight container. Make sure it is sealed tight. This keeps the dish fresh and tasty. The recommended shelf life in the fridge is about 3-4 days. Always check for any signs of spoilage before eating. If you want to freeze the dish, let it cool completely. Portion it into freezer-safe containers. Label each container with a date. This helps you track how long it has been frozen. The dish can last up to 2-3 months in the freezer. To thaw, move the container to the fridge overnight. This keeps the chicken safe while it defrosts. To reheat, use the stovetop or microwave. If using the stovetop, heat it gently to avoid drying out the chicken. Always stir well to mix the sauce before serving. Can I use fresh tomatoes instead of sun-dried? Yes, you can use fresh tomatoes. Fresh tomatoes add a different taste. They will not be as sweet or chewy as sun-dried tomatoes. Use about two cups of chopped fresh tomatoes. Cook them longer to soften before adding the cream. What can I substitute for chicken broth? You can use vegetable broth or water. Both options work well and keep the dish tasty. If you want more flavor, add a bit of salt and herbs to water. Is this recipe gluten-free? Yes, this recipe is naturally gluten-free. It contains no wheat or gluten ingredients. Always check labels if you use packaged items. Can it be made dairy-free or low-fat? Yes, you can make it dairy-free. Use coconut cream or almond milk as a substitute. For a low-fat version, use low-fat cream or Greek yogurt. Adjust the cheese amount if needed. This blog post explored a tasty creamy sun-dried tomato chicken recipe. You learned about key ingredients like chicken, sun-dried tomatoes, and heavy cream. I shared simple steps to make the dish, along with tips for perfect cooking. We discussed fun variations and how to store leftovers. In closing, this recipe is easy to adapt and serve. Enjoy making it your own!$

A delicious and creamy chicken dish featuring sun-dried tomatoes and fresh spinach.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
1 cup chicken broth
1 cup fresh spinach
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
to taste salt and pepper
0.5 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Start by seasoning the chicken breasts with salt, pepper, and Italian seasoning on both sides.
In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Do not let it burn.
Add the chopped sun-dried tomatoes to the skillet and cook for another minute.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese has melted and the sauce is creamy.
Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
Return the chicken to the skillet, nestling it into the sauce. Allow it to simmer for another 5 minutes to heat through and absorb the flavors.
Taste and adjust seasoning if necessary with additional salt and pepper.
Garnish with fresh basil leaves before serving.

Notes

Serve over pasta or rice to soak up the sauce.

Keyword chicken, creamy, spinach, sun-dried tomatoes