Looking for an easy and flavorful dinner idea? This creamy chicken with sun-dried tomatoes and spinach is the perfect dish to try. It’s simple to make and packed with rich, savory flavors that will impress anyone at your dinner table. Similar to the popular "Marry Me Chicken," this recipe adds a twist by incorporating fresh spinach, making it even more delicious and healthy!
The creamy sauce, made with garlic, cream, and Parmesan, pairs beautifully with the tender chicken and the tangy sun-dried tomatoes. If you’re someone who loves comfort food but wants a meal that feels a bit more special, this recipe is for you. Plus, it comes together quickly, so it’s perfect for busy weeknights or weekend get-togethers.
You can pair this sun-dried chicken with mashed potatoes, rice, nokedli, or any side of your choice.
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Ingredients:
These ingredients come together to make a creamy, savory dish that’s perfect for any meal.
- Chicken Breast– Tender, lean protein (thighs offer a juicier option).
- Yellow Onion – Adds sweetness and depth to the sauce.
- Garlic – Enhances flavor with a savory punch.
- Heavy Cream – Creates a rich, creamy sauce.
- Low-Sodium Chicken Broth – Adds flavor without being too salty.
- Dry White Wine – Balances the richness with a hint of acidity.
- Bacon (Rendered Fat and Bits) – Adds smoky flavor and texture.
- Sun-Dried Tomatoes with Oil – Adds tangy sweetness and richness.
- Fresh Baby Spinach – Adds color, freshness, and mild flavor.
- Parmesan Cheese – Provides a nutty, salty depth to the sauce.
- Dried Basil (or Fresh Basil) – Adds a fragrant, herby note.
Now let’s move on to the cooking process!
How to Make Chicken with Sun-Dried Tomatoes and Spinach:
Here’s how to make the creamiest chicken with sun-dried tomatoes and spinach:
- Render the Bacon: Heat a pan over medium-low heat and cook the bacon until crispy. Remove bacon and set aside.
- Cook the Chicken in Separate Batches: Season the chicken breasts with salt and black pepper. Brown the chicken in the bacon grease over medium-high heat, about 3 minutes per side, until golden. Transfer the chicken to a plate when it’s nearly done.
- Sauté the Vegetables: In the same skillet, add half a diced yellow onion and cook for 2-3 minutes. Add sun-dried tomatoes and cook for another 2 minutes. Stir in the garlic and cook for 1 more minute.
- Deglaze the Pan: Pour in the dry white wine and cook over medium-high heat until it’s almost gone, scraping up any browned bits from the pan.
- Make the Sauce: Add chicken broth and simmer for 2-3 minutes over medium heat, letting it reduce. Stir in heavy cream, basil, and parmesan cheese, and simmer for 3 more minutes.
- Finish the Dish: Return the chicken to the pan and simmer for about 2 minutes. Add spinach and cook until the chicken is fully cooked through and the spinach is wilted. Season with salt and pepper if needed.
Tips for Making Creamy Chicken with Sun-Dried Tomatoes and Spinach:
- No Bacon? Use Olive Oil or Butter: If you don't eat bacon, you can substitute the bacon fat with olive oil or butter to cook the chicken and vegetables. This will still give you a delicious flavor, though it will be slightly less smoky.
- Cook the Chicken in Separate Batches. Cooking the chicken in separate batches ensures it cooks evenly and develops a nice golden sear, preventing overcrowding in the pan which can make the chicken steam instead of brown.
- Substitute Heavy Cream: If you prefer a lighter option, you can use half-and-half instead of heavy cream. Just be careful not to cook it on high heat, as half-and-half can break or curdle if overheated. Keep the heat medium-low to ensure a smooth, creamy sauce.
- Customize the Herbs: If you have fresh basil, feel free to use it in place of dried basil for a fresher, more aromatic flavor. Add it at the end to preserve its flavor.
- Adjust the Consistency: If you prefer a thicker sauce, let it simmer a bit longer to reduce. For a thinner sauce, you can add a splash more chicken broth or even a little milk. Keep in mind that the sauce will thicken as it sits.
- Chicken Thighs Option: For a juicier, richer flavor, you can substitute chicken thighs for the breasts. Just ensure they’re fully cooked through, as thighs take a bit longer to cook than breasts.
Storage Tips:
- Refrigeration: Store any leftover chicken with sun-dried tomatoes and spinach in an airtight container in the fridge. It will keep for about 3-4 days. You can find more info about it here.
- Freezing: You can freeze this dish for longer storage. Let it cool completely before transferring it to an airtight, freezer-safe container. It will last in the freezer for up to 2-3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop over low heat, adding a splash of chicken broth or cream if needed to restore the sauce’s creaminess.
- Reheating: When reheating, do so over low to medium heat to prevent the sauce from breaking. Stir occasionally to ensure the dish heats evenly. If the sauce looks a bit thick, add a small amount of broth or milk to loosen it up.
Enjoy your leftovers just as much as the first serving!
📖 Recipe
Chicken with Sun Dried Tomatoes and Spinach
Looking for an easy and flavorful dinner idea? This creamy chicken with sun-dried tomatoes and spinach is the perfect dish to try. It’s simple to make and packed with rich, savory flavors that will impress anyone at your dinner table. Similar to the popular "Marry Me Chicken," this recipe adds a twist by incorporating fresh spinach, making it even more delicious and healthy!
Equipment
- a heavy bottom deep skillet
- a spatula
Ingredients
- 2 large chicken breast, boneless and skinless, (slice horizontally in half)
- 2-3 thick bacon slices
- 4 oz diced yellow onion
- 2 garlic cloves
- ½ cup sun dried tomatoes with oil
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ tablespoon dried basil
- ¼ cup grated parmesan cheese
- 6 oz fresh baby spinach , (more or less according to your liking)
- salt and black pepper, (to taste)
Instructions
- Heat a pan over medium-low heat and cook the bacon until crispy. Remove bacon and set aside.
- Season the chicken breasts with salt and black pepper. Brown the chicken in the bacon grease over medium-high heat, about 3 minutes per side, until golden. Transfer the chicken to a plate when it’s nearly done.
- In the same skillet, over medium heat, add the yellow onion and cook for 2-3 minutes. Then, add the sun-dried tomatoes and cook for an additional 2 minutes. Stir in the garlic and cook for another minute.
- Pour in the dry white wine and cook over medium-high heat until it’s almost gone, scraping up any browned bits from the pan.
- Add the chicken broth and simmer for 2-3 minutes over medium heat, allowing it to reduce. Stir in the heavy cream, basil, and parmesan cheese, then gentle simmer for an additional 3 minutes.
- Return the chicken to the pan and simmer for about 2 minutes. Add spinach and cook until the chicken is fully cooked through and the spinach is wilted. Season with salt and pepper to taste. Serve with crispy bacon bits.
Notes
Bacon slices. In this recipe, I used just 2 slices of bacon, but keep in mind that different bacon brands can render varying amounts of fat. If necessary, feel free to add more bacon to ensure you have enough grease to cook the chicken.
Do not overcook the chicken. When adding the chicken back to the pan, be careful not to overcook it. Simply simmer until the chicken is heated through.
Cook the Chicken in Separate Batches. Cooking the chicken in separate batches ensures it cooks evenly and develops a nice golden sear, preventing overcrowding in the pan which can make the chicken steam instead of brown.
Refrigeration: Store any leftover chicken with sun-dried tomatoes and spinach in an airtight container in the fridge. It will keep for about 3-4 days.
Adjust the Consistency: If you prefer a thicker sauce, let it simmer a bit longer to reduce. For a thinner sauce, you can add a splash more chicken broth or even a little milk. Keep in mind that the sauce will thicken as it sits.
Cooking time. Cooking time may vary, so adjust the heat as needed to avoid burning the food, overcooking the chicken, or causing the creamy sauce to split.
Nutrition
Calories: 399kcalCarbohydrates: 12gProtein: 31gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 129mgSodium: 417mgPotassium: 1057mgFiber: 2gSugar: 3gVitamin A: 4913IUVitamin C: 30mgCalcium: 164mgIron: 3mg
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Rika says
This is the perfect chicken with sun-dried tomatoes and spinach—creamy, flavorful sauce that’s rich but not overly thick. You’ve got to try it out – it’s absolutely delicious!