Why we love this Creamy Sun Dried Tomato Chicken Recipe
Creamy, garlicky, one pan… I could keep going on. Here are just a few reasons I can’t stop making this chicken skillet recipe:
Flavorful: The sun dried tomatoes, garlic, and seasonings create the most mouthwatering flavor. One Pan: One pan means easy to make and even easier to clean. Yes, please! Versatile: There are plenty of ways to change up this recipe! Make it a little spicy, add kale instead of spinach, use thighs instead of breasts, etc.
Can I make it spicy?
The answer to this question is almost always yes! To add a little spice to this creamy chicken skillet recipe, just sprinkle in some crushed red pepper flakes along with the other seasonings. Be careful because a little bit goes a long way!
How to Store and Reheat
Let the chicken breasts cool, then store them in an airtight container in the fridge for about 2-3 days. Reheat in the microwave for 30 seconds at a time until warmed through. Be careful not to reheat them for too long because you don’t want to scald the cream sauce.
How to Freeze
First, you’ll need to let the chicken fully cool to room temperature prior to storing in a freezer safe container. Freeze for up to 3 months. Don’t forget to date and label! When you’re ready to serve the creamy sun dried chicken, let it slowly defrost in the fridge prior to reheating.
Serving Suggestions
Creamy sun dried tomato chicken breasts are wonderful when served over white rice, pasta, or some mashed potatoes. Add some extra veggies to your plate with sides like air fryer broccoli or crispy garlic roasted asparagus.
More Creamy Chicken Recipes We Love
Creamy Chicken Skillet Creamy Rosemary Chicken Creamy Chicken Stew Creamy Chicken Spaghetti Creamy Mushroom Chicken Creamy Chicken Meatballs
How to make Sun-Dried Tomato Chicken Step by Step
Season the chicken: Season 4 chicken breasts with 1/2 tsp sweet paprika, 1/2 tsp ground oregano, 1/2 tsp salt and 1/2 tsp black pepper. Cook the chicken: Add 3 tbsp coconut oil to a skillet over medium heat. Add the chicken and cook on both sides for about 10 minutes until golden and seared. Remove the chicken from the skillet. Make the cream sauce: Add 2 crushed garlic cloves and 8.5oz oil-packed sun dried tomatoes to the skillet. Sauté for about 3 minutes. Mix in 2 cups heavy cream and 1 cup fresh spinach leaves. Cook for about 10 minutes over medium heat and stir often. Add 1/4 cup shredded parmesan and continue cooking for another 5 minutes. Finish it off: Add the cooked chicken breasts back into the creamy sauce and let them warm through for about 2 minutes.
