Make this flavorful, creamy sun-dried tomato chicken entirely in one pot for easy weeknight cooking and minimal cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian Inspired
Diet:Low Lactose
Ingredients
Scale
1.5 lbs 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 roughly chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups fresh spinach
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes.
Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
Stir in the Italian seasoning. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it simmer for 5 minutes, or until the chicken is cooked through.
Stir in the heavy cream and Parmesan cheese until the sauce thickens slightly.
Add the fresh spinach and stir until it wilts into the sauce, about 1-2 minutes.
Serve immediately directly from the pot.
Notes
Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
For a richer flavor, use the oil from the sun-dried tomato jar instead of plain olive oil for searing the chicken.
You can substitute chicken thighs for breasts if you prefer dark meat.