Skillet Chicken with Sun Dried Tomatoes
A delicious and elegant Skillet Chicken with Sun Dried Tomatoes that combines tender chicken cutlets with a creamy sauce made from sun-dried tomatoes, garlic, and fresh spinach, all cooked in one pan for a quick and satisfying meal.
Ingredients
- 1.5 lbs Chicken Cutlets, pounded to even thickness
- 1/2 cup Sun-Dried Tomatoes, packed in oil, sliced into strips
- 4 large Garlic Cloves, minced finely
- 3 cups Fresh Baby Spinach, packed tightly
- 1/2 cup Chicken Broth, low sodium preferred
- 1/2 cup Heavy Cream, can substitute half-and-half
- 1/3 cup Parmesan Cheese, freshly grated
- 1 tablespoon Olive Oil, use the oil from the tomato jar
- 1 teaspoon Italian Seasoning, dried blend
- Salt and Pepper, to taste
Instructions
- Season chicken cutlets with salt, pepper, and half of the Italian seasoning.
- Heat a large skillet over medium-high heat and add oil from the sun-dried tomato jar. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Lower heat to medium, add minced garlic and sun-dried tomatoes, sauté for 1 minute until fragrant.
- Pour in chicken broth and deglaze the pan, scraping up browned bits.
- Stir in heavy cream and remaining Italian seasoning, simmer for 2-3 minutes until sauce thickens slightly.
- Add Parmesan cheese and stir until melted, then add fresh spinach and toss until wilted.
- Return chicken to skillet, spoon sauce over, and simmer for another 2 minutes before serving.
Notes
Pat chicken dry before seasoning for better sear. Avoid overcrowding the skillet. Use high-quality Parmesan for best flavor. Adjust sauce thickness with broth or water as needed.