Get the Recipe: Creamy Sun-Dried Tomato Chicken
A one-pan, stovetop meal with boneless chicken breast cutlets in a creamy sun-dried tomato, Parmesan cheese and spinach sauce.
Ingredients
- 3 boneless chicken breasts, cut in half horizontally to produce 6 thin cutlets
- salt and freshly ground pepper
- 2 Tablespoons cooking oil, Or you could use some oil from the sun-dried tomatoes if you like.
For the creamy sun-dried tomato sauce:
- 1/3 cup sun-dried tomatoes (jarred, packed in oil), thinly sliced
- 1/4 cup shallot, or onion, finely chopped
- 1/4-1/2 teaspoon crushed red pepper flakes, optional, adjust to taste or omit for no heat
- 1/2 cup dry white wine, *see Note 1 below
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream, 35% b.f. *see Note 2 below
- 1/4 cup Parmesan cheese, grated
- 3 Tablespoons fresh basil, thinly sliced, or 1 teaspoon dried basil leaves
- 1/4 teaspoon salt
- freshly ground pepper
- 2 cups baby spinach, roughly chopped
For thickening:
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
Instructions
- Cut the 3 boneless chicken breasts (cut in half horizontally to produce 6 thin cutlets) in half horizontally into thin cutlets, making 6 thin cutlets. Season the cutlets with some salt and freshly ground pepper.
- Heat 2 Tablespoons cooking oil (Or you could use some oil from the sun-dried tomatoes if you like.) in a large skillet on the stovetop over medium heat. Add the chicken cutlets and cook until golden underneath, about 3-4 minutes, then flip and cook the other side. Cook until the chicken registers 165F when tested in the thickest part of the chicken. Transfer the chicken cutlets to a plate.
- Add the 1/4 cup shallot (or onion, finely chopped) and 1/3 cup sun-dried tomatoes (jarred, packed in oil) (thinly sliced) to the same skillet. Cook over medium heat, stirring regularly, for about 1-2 minutes, or until the shallots have softened. Add the 1/4-1/2 teaspoon crushed red pepper flakes (optional, adjust to taste or omit for no heat), if using and cook briefly. Add the 1/2 cup dry white wine (*see Note 1 below) to the skillet. Stir to loosen any browned bits in the pan, then allow to cook for 1-2 minutes to cook off the alcohol. Add the 1/2 cup chicken broth to the skillet. Bring to a boil over medium-high heat, stirring as needed, until the liquid has reduced by half, about 5 minutes.
- Reduce the heat under the skillet to medium, then add the 1/2 cup heavy whipping cream (35% b.f. *see Note 2 below), 1/4 cup Parmesan cheese (grated), 3 Tablespoons fresh basil (thinly sliced, or 1 teaspoon dried basil leaves)1/4 teaspoon salt and some freshly ground pepper. Taste the sauce and add additional salt, if needed.
- Return the chicken to the skillet together with any juices on the plate. Cook the chicken in the sauce, turning once or twice to rewarm and coat in the sauce.
- Scatter the 2 cups baby spinach (roughly chopped) over the chicken and gently stir it into the sauce. Cook until the spinach is wilted.
- Mix 1 Tablespoon cornstarch and 1 Tablespoon cold water in a small bowl until smooth. Drizzle into the skillet, then gently stir and simmer until the sauce thickens.
- Garnish with additional freshly grated Parmesan and freshly ground pepper to serve.
Notes
Note 1: Use any white wine you have on hand or enjoy drinking. If you prefer not to use wine, simply use an equal amount of additional chicken broth. You could add a teaspoon of white wine vinegar to the sauce for a bit of acidity, if you like.
Note 2: You can substitute a lighter cream such as 10% half-and-half cream if you prefer. You may need to use more thickener at the end to thicken the sauce.
Tips!
Lovely served with a bit of cooked pasta, mashed potatoes, rice or cauliflower rice. An additional green vegetable or a simple green salad is a nice addition to this meal.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions and step-by-step photos that you may find helpful.
Watch how to make it
Serving: 1serving, Calories: 545kcal, Carbohydrates: 16g, Protein: 31g, Fat: 37g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 123mg, Sodium: 457mg, Potassium: 962mg, Fiber: 3g, Sugar: 8g, Vitamin A: 2880IU, Vitamin C: 13mg, Calcium: 187mg, Iron: 3mg
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