Sun Dried Tomato Chicken Skillet

Sun Dried Tomato Chicken Skillet combines crispy chicken thighs with a flavorful, creamy sauce. All made in one skillet for an easy weeknight dinner.

I love to serve the chicken and creamy sauce with pasta, rice, or lots of veggies. Anything that you want to help soak up that creamy sauce. Crusty bread is another great option to dip in the sauce.

Jump to:

• Why I Love This Recipe
• Ingredients:
• Step by Step Instructions
• Recipe Notes and Tips:
• Storage and Reheating:
• Related Recipes
• Recipe
• Reviews

Why I Love This Recipe

• One-Pan: Hello easy clean up!
• Simple Ingredients: Only a handful of easy to find ingredients.
• Creamy Sauce: Making a flavorful, creamy sauce is super quick and easy.
• 30-Minute Meal - Dinner can be on the table is less than 30 minutes!

Ingredients:

Only easy to find ingredients are needed to make this easy sun dried tomato chicken skillet recipe:

• Boneless, Skinless Chicken Thighs - You could swap in chicken breasts or cutlets as well
• All-Purpose Flour - You'll use this to coat the chicken and to start the creamy sauce
• Canola Oil and Unsalted Butter - I like to use both for best flavor and browning of the chicken
• Garlic
• Sun Dried Tomato - You'll chop up the sun dried tomatoes and I love to use a little of the oil too.
• Chicken Stock - or broth
• Half and Half - Or heavy cream
• Baby Spinach
• Grated Parmesan - Freshly grated is best
• Fresh Parsley

Step by Step Instructions

It takes just 30 minutes start to finish to make this easy chicken skillet recipe!

1. Season Chicken - Season the chicken thighs with salt and pepper, to taste, then dredge in the flour.
2. Brown Chicken - Heat up a medium-large skillet with the canola oil and butter. Cook the chicken until browned on both sides and cooked through. Depending on your skillet size, you may need to do this in batches.
3. Start Sauce - To the same skillet, reduce the heat and add the sun dried tomato oil along with the garlic and shallot. Cook until fragrant then whisk in the flour.
4. Thicken Sauce - Slowly whisk in the chicken stock, half and half, and sun dried tomatoes. Bring to a simmer and allow to simmer, stirring occasionally, until reduced and thickened to your liking.
5. Finish Sauce and Return Chicken - Stir in the spinach, parmesan, and parsley to the sauce. The spinach will wilt in the hot sauce. Taste and season with salt and pepper, if needed. Return the chicken to the skillet and serve.

Recipe Notes and Tips:

• Skillet Size - Pictured is a 12-inch cast iron skillet, this dish could be cooked in a smaller 10-inch skillet as well. I liked the 12-inch because I had more room to brown the chicken but you can cook the chicken in batches as well.
• Sun Dried Tomato Oil - When you buy sun dried tomatoes in a jar, you're left with a flavor-infused oil in the jar. I like to add a bit to the skillet when making the sauce. It really ups the flavor! This oil is also great to use when making salad dressings.
• Browned Bits Stuck to Bottom - Be sure to scrape up any bits stuck to the bottom of the skillet. These browned bits have so much flavor.

Storage and Reheating:

• Storage - Leftover chicken and sauce can be stored in an airtight container in the fridge for up to 4 days.
• Reheating - Leftovers can be reheated in a skillet on the stove. If you need to loosen up the sauce, you can add a splash of broth or water and whisk well while warming.

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