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Chicken with Sun Dried Tomatoes and Spinach

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This recipe for Chicken with Sun Dried Tomatoes and Spinach is all made in one skillet for an easy weeknight dinner. Moist chicken is nestled in a creamy sauce with sun dried tomatoes and spinach.

sun dried tomato chicken skillet with text

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.

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Why I Love This Recipe

  • One-Pan: Hello easy clean up! For another easy skillet recipe, try this recipe for Easy Chicken Piccata.
  • 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!
crispy chicken thigh with creamy sauce

Ingredients:

Only easy to find ingredients are needed to make this chicken with sun dried tomatoes and spinach 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. Also try this one-pot sun dried tomato pasta.
  • Chicken Stock - or broth
  • Half and Half - Or heavy cream
  • Baby Spinach - Spinach is also used in this crockpot sausage tortellini soup recipe.
  • 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.
creamy sauce with spinach
chicken thighs with creamy sauce in a cast iron skillet

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.
sun dried tomato chicken thighs in a skillet

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Recipe

Chicken and Sun Dried Tomatoes with Spinach

chicken thighs with creamy sun dried tomato sauce
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5 from 1 review

This recipe for Chicken with Sun Dried Tomatoes and Spinach is all made in one skillet for an easy weeknight dinner. Moist chicken is nestled in a creamy sauce with sun dried tomatoes and spinach.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main
  • Method: Stove, One Pan
  • Cuisine: American

Ingredients

Chicken

  • 1.5 lbs Boneless, Skinless Chicken Thighs
  • Kosher Salt and Ground Black Pepper
  • ¼ cup All-Purpose Flour
  • 1 tablespoon Canola Oil
  • 1 tablespoon Unsalted Butter

Creamy Sun Dried Tomato Sauce

  • 1 tablespoon Sun Dried Tomato Oil, from the jar
  • 1 Shallot, thinly sliced or diced
  • 2 tablespoons All-Purpose Flour
  • 1 cup Chicken Stock, or broth
  • ½ cup Half and Half, or heavy cream
  • ½ cup Sun-Dried Tomatoes, roughly chopped
  • 2 cups Baby Spinach, roughly chopped
  • ¼ cup grated Parmesan Cheese
  • 2 tablespoons chopped Fresh Parsley

Instructions

  1. Season Chicken - Season the chicken thighs with salt and pepper, to taste, on both sides. Dredge the chicken in the flour so they are coated on both sides.
  2. Brown Chicken - Heat the canola oil and butter in a medium-large skillet over medium heat. Once hot, add the chicken in a single layer and cook until golden brown and cooked through (165 degrees F internal temp.). This should take about 4-5 minutes per side. Depending on the size of your skillet, you may need to cook the chicken in two batches. Remove the cooked chicken thighs and set aside.
  3. Start Sauce - To the same skillet, reduce the heat to medium-low and add the sun dried tomato oil along with the garlic and shallot. Cook for 1-2 minutes until fragrant. You can scrape up any bits stuck to the bottom. Whisk in the flour and cook until lightly browned - about 1 minute.
  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. It takes only 2-3 minutes to thicken.
  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.

Notes

 Leftover chicken and sauce can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

  • Serving Size: ¼ of skillet
  • Calories: 399
  • Sugar: 3 g
  • Sodium: 370 mg
  • Fat: 19.1 g
  • Carbohydrates: 15.2 g
  • Fiber: 1.3 g
  • Protein: 39.9 g
  • Cholesterol: 183.4 mg

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  1. Katie says

    I love that this was made all in one pan!



    Reply