Chicken with Creamy Sundried Tomato Spinach Sauce
on Oct 15, 2022, Updated Jul 25, 2024
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15 minute Chicken with Creamy Sundried Tomato Spinach Sauce is the meal of my dreams. Theres nothing more comforting than a delicious and easy meal like this one. It takes 15 minutes from start to finish and perfect served on a warm bed of fluffy rice. When I think of comfort food, I think of this dish. It is very similar to Tuscan chicken, with a few adjustments. You can play around with this recipe and the ingredients, so be sure to make it to taste. My recipe uses thinly sliced chicken, flavourful and sweet sun-dried tomatoes, fresh baby spinach, all swimming in a delicious and creamy sauce. I am always looking to elevate chicken breast recipes, and I know you will be coming back to this one over and over again. This recipe is not only simple, it’s also very versatile so please let me know if you make it and comment below.
Table of Contents
Chicken with Creamy Sundried Tomato Spinach Sauce
Ingredients
- 4 chicken cutlets, thinly sliced
- salt and pepper to taste
- 3 tablespoons olive oil
- ½ onion, finely diced
- ¼ cup sun-dried tomatoes, sliced
- ¼ cup white wine, or unsalted broth
- 1 cup cooking cream, 15% – 35% fat content
- 2 cups baby spinach
- cooked rice is optional for serving
Instructions
- Take the thinly sliced or thinly pounded chicken cutlets and season with salt and pepper on each side. If you want to add other seasonings, you are more than welcome to.
- Add olive oil to a pan on medium-high heat. Once the pan is hot and the oil is shimmering, place the chicken cutlets making sure they are spaced apart so the meat can brown.
- Sear the chicken for 2-3 minutes on each side. The cutlets should be pretty much cooked. If the chicken cutlets are really thick, you would have to cook them for longer so I suggest buying them thin or cutting them into filets yourself.
- Remove the chicken out of the pan, add the finely chopped onion and sun-dried tomatoes. Sauté for a minute or so and deglaze the pan with wine or stock. Let the wine cook off completely for about a minute. Add the cream and baby spinach. Once the spinach wilts, add the chicken back in and let it simmer on low heat for 2-3 more minutes.
- Take it off the heat and enjoy as is with a fresh loaf of bread or on a warm bed of rice. I personally love jasmine rice but you can use any. You can also cook some pasta and stir it into the sauce as well.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long should I cook with pork chops? (No bone) would you adjust the recipe in any way?
Thinly sliced, boneless pork chops should cook at about the same rate as chicken cutlets. You can always use a cooking thermometer to make sure the pork has reached 145F.
Can left overs be frozen or can it be made ahead and frozen?
Hi Barb,
I haven’t tried freezing this dish. If you try, please try a small portion to avoid waste.
Yum! This was so easy to make, and very good! Thank you for sharing this.
So happy Camille 🙂 Thank you for always trusting me
Allo there, for answering the subject on freezing, i always make more to freeze and it, it’s always good, i dont freeze it with the pasta . Love this recipe. I had motzorella and parmezan in it it’s so good.
Thank you Linda!
We made this last night. Very easy to make, tasted delicious and the recipe now has a permanent place in my cookbook!
Awww love this