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One-Pot Creamy Sun-Dried Tomato Chicken

A close-up of tender chicken pieces coated in a rich, creamy, orange sauce with visible sun-dried tomatoes and spinach, representing the One-Pot Creamy Sun-Dried Tomato Chicken.
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Make this simple, flavorful one-pot creamy sun-dried tomato chicken for an easy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
  5. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  6. Stir in the Italian seasoning.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a simmer.
  8. Return the chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the chicken is cooked through.
  9. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  10. Stir in the fresh spinach until it wilts, about 1-2 minutes.
  11. Serve immediately.

Notes

  • You can serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
  • If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the cream.

Nutrition

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