Chicken Breast with Sun-Dried Tomatoes and Spinach Recipe

Ingredients

Before diving into the cooking process, let’s make sure you have everything you need. Here’s the list of ingredients for this chicken breast with sun-dried tomatoes and spinach recipe.

Protein:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil (for pan-searing)

For the Sauce:

• 1 tablespoon garlic, minced
• 1/4 cup sun-dried tomatoes, chopped (you can use jarred sun-dried tomatoes in olive oil)
• 1 cup fresh spinach leaves, chopped
• 1/2 cup heavy cream (for a creamy texture)
• 1/4 cup chicken broth (for depth of flavor)
• 1/2 teaspoon red pepper flakes (optional for a kick)
• 1/4 teaspoon dried oregano
• Freshly grated Parmesan cheese (optional, but highly recommended!)

Garnish:

• Fresh basil or parsley (for added freshness)

Step-by-Step Guide: How to Make Chicken Breast with Sun-Dried Tomatoes and Spinach

Now that we have all the ingredients ready, let’s get to the fun part—cooking! Follow these easy steps to create a mouthwatering dish that will impress everyone at your table.

1. Season the Chicken Breasts

The key to juicy, flavorful chicken breasts starts with seasoning. Start by patting the chicken breasts dry with a paper towel. This helps the seasoning stick and ensures even cooking. Sprinkle salt and pepper generously on both sides of the chicken breasts. If you have time, let them sit for a few minutes to absorb the seasoning, though you can start cooking right away if you’re in a hurry.

2. Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Let them cook undisturbed for about 6-7 minutes on each side. The goal is to get a beautiful golden brown crust on both sides, so don’t rush this step. Once cooked through and golden, remove the chicken from the skillet and set it aside on a plate.

3. Make the Creamy Sun-Dried Tomato Sauce

In the same skillet, lower the heat to medium. You’ll be using the flavorful bits left from searing the chicken to make the sauce. Add the minced garlic to the pan and sauté for about 30 seconds, or until fragrant. Next, toss in the sun-dried tomatoes and let them cook for a minute, allowing their oil to infuse into the garlic.

Pour in the chicken broth and let the sauce simmer for 3-4 minutes. This helps the flavors meld together. Then, add the spinach and cook until it wilts. The spinach will shrink down considerably, so don’t be alarmed. Once the spinach is cooked, pour in the heavy cream and stir. Bring the sauce to a gentle simmer, and let it thicken for 2-3 minutes. Taste and adjust seasoning if needed.

4. Combine the Chicken with the Sauce

Return the seared chicken breasts to the skillet with the creamy sauce. Spoon some of the sauce over the chicken and let it simmer for an additional 5 minutes. This allows the chicken to soak up all that flavor. If you like your sauce to be extra creamy, feel free to add more cream.