Chicken and Sun Dried Tomatoes with Spinach

chicken thighs with creamy sun dried tomato sauce

5 from 1 reviews

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.



  • 1.5 lbs Boneless, Skinless Chicken Thighs
  • Kosher Salt and Ground Black Pepper
  • 1/4 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
  • 1/2 cup Half and Half, or heavy cream
  • 1/2 cup Sun-Dried Tomatoes, roughly chopped
  • 2 cups Baby Spinach, roughly chopped
  • 1/4 cup grated Parmesan Cheese
  • 2 tablespoons chopped Fresh Parsley


  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.


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


Keywords: Chicken Skillet Dinner, Sun Dried Tomato Chicken, Chicken with creamy sauce, Chicken with sun dried tomatoes and spinach