Chicken with Sun Dried Tomatoes and Spinach
399kcal
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)
Method
- 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.
Nutrition
Calories399kcalCarbohydrates12gProtein31gFat24gSaturated Fat12gPolyunsaturated Fat2gMonounsaturated Fat7gTrans Fat0.01gCholesterol129mgSodium417mgPotassium1057mgFiber2gSugar3gVitamin A4913IUVitamin C30mgCalcium164mgIron3mg
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.