Skillet Chicken with Sun-Dried Tomatoes

Name: Skillet Chicken with Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness; 1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped; 3 cups fresh baby spinach; 4 cloves garlic, minced; 3/4 cup chicken broth; 1/2 cup heavy cream; 1/3 cup grated Parmesan; 1 teaspoon Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon unsalted butter

Thin chicken cutlets seared in a skillet, then finished in a creamy sauce with sun-dried tomatoes, garlic, and spinach. Twenty minutes, start to finish, and it tastes like a restaurant.

byKalle Bergman

Jump to Recipe

This one has had a permanent spot in our weeknight rotation for about a year. Thin chicken cutlets seared until golden, then finished in a creamy sauce with sun-dried tomatoes, garlic, Parmesan, and fresh spinach. It needs about twenty minutes, uses one skillet, and tastes like something you would order at a restaurant. When you need a reliable dinner that impresses without requiring a plan, this is it. Pounding the chicken to a half-inch thickness is worth the thirty seconds it takes.

Even cutlets sear evenly and cook through without burning the outside. The sauce builds on the fond from the chicken. The spinach wilts right into it at the end, so you get vegetables built into the dish without a separate side. Serve this over angel hair pasta, with rice, or alongside a piece of crusty bread to soak up every last bit of sauce. It does not reheat as well as some dishes, so plan on eating it fresh.

Pound and Sear the Chicken

Chicken breasts are uneven by nature, which means they cook unevenly. Pounding them to a uniform half-inch thickness solves this problem and ensures the chicken cooks through in the same amount of time. Use a meat mallet or the bottom of a heavy pan, and work from the center out. Season the chicken generously with salt, pepper, and Italian seasoning before it hits the pan. Sear in hot oil over medium-high heat without moving the chicken for 4 to 5 minutes per side. You want a golden crust. Once cooked through, remove the chicken and tent with foil to keep it warm.

Build the Creamy Tomato Sauce

The same skillet that cooked the chicken is where the sauce happens. Reduce the heat to medium and add butter, garlic, and chopped sun-dried tomatoes. The garlic should sizzle and turn fragrant in about a minute, but do not let it brown or it will taste bitter. Pour in the chicken broth and scrape up all the browned bits stuck to the bottom of the pan. Those bits are pure flavor. Let the broth simmer and reduce for a couple of minutes, then stir in the heavy cream and Parmesan. The sauce will thicken as the cheese melts. Add the spinach and stir until it wilts.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work well and stay juicier. They take about the same amount of time to cook through, but check for doneness with a thermometer. Thighs are done at 175°F.

What can I substitute for heavy cream?

Half-and-half works, though the sauce will be slightly thinner. Avoid milk, which will not create the same richness. For a dairy-free version, use full-fat coconut cream, though the flavor will shift slightly.

How do I store leftovers?

Store the chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding some broth or cream to loosen the sauce if it has thickened too much.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.