Sun Dried Tomato Spinach Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1/2 cup sun dried tomatoes, chopped - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish If you want to change things up, here are some easy swaps: - Use chicken thighs instead of breasts for more flavor. - Swap heavy cream with coconut milk for a lighter dish. - Try fresh tomatoes if sun dried ones are not available. - Replace Parmesan with nutritional yeast for a vegan option. - Use any leafy greens like kale instead of spinach. When picking your ingredients, I recommend: - Choose chicken that feels firm and has no odor. - Look for spinach that is bright green and crisp. - Select sun dried tomatoes that are plump and not too dry. - For garlic, pick bulbs that are hard, not soft. - Fresh basil should smell sweet and look vibrant. These choices will make your dish shine and taste amazing! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This helps the chicken cook evenly. Take 4 boneless, skinless chicken breasts. Season them with salt, pepper, and Italian seasoning. Make sure to coat both sides well. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the chicken breasts. Sear them for 5-7 minutes until they turn golden brown. They don’t need to be fully cooked at this stage. After searing, remove the chicken from the skillet and set it aside. In the same skillet, add 2 cloves of minced garlic. Cook for about 1 minute until you smell the garlic. Then, add 1/2 cup of chopped sun dried tomatoes and 1 cup of fresh, chopped spinach. Stir everything together and cook for 2-3 minutes. The spinach will wilt and the tomatoes will soften. Now, pour in 1 cup of heavy cream. Bring this mixture to a gentle simmer. It should not boil. Add in 1/2 cup of grated Parmesan cheese and stir. Keep stirring until the cheese melts and mixes well with the cream. This will create a rich, creamy sauce. Now, return the seared chicken to the skillet. Nestle each piece in the creamy spinach and tomato mix. Make sure each piece is covered with the sauce. This helps keep the chicken moist while it cooks. Transfer the skillet to your preheated oven. Bake for 20-25 minutes until the chicken is fully cooked. The internal temperature should reach 165°F (75°C). Once done, remove from the oven and let it rest for a few minutes before serving. Enjoy this dish with crusty bread or over a bed of rice for a complete meal! To keep chicken juicy, start with fresh, high-quality breasts. Season them well with salt and pepper. Searing the chicken in hot olive oil locks in moisture. Cook each side for 5-7 minutes until golden brown. This step adds color and flavor. After searing, let the chicken rest before serving. Resting helps retain juices, making each bite tender. Using the right herbs and spices boosts flavor. Italian seasoning adds a nice touch to your dish. Don't be shy with the garlic; it enhances the overall taste. The sun dried tomatoes bring sweetness and depth. Combine these ingredients in the heavy cream for a rich sauce. Taste as you cook; adjust seasoning if needed. Cook spinach just until it wilts. This keeps it vibrant and tender. Add the chopped sun dried tomatoes early in the process. It allows their flavor to blend into the dish. When you mix them with cream, it creates a delicious sauce. Stir often to prevent sticking and burning. Enjoy the aroma as it fills your kitchen! Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality sun dried tomatoes will enhance the flavors of this dish significantly. Don't Overcook the Chicken: Searing the chicken until golden brown is key; it will finish cooking in the oven while absorbing the creamy sauce. Customize the Sauce: Feel free to add a splash of white wine or a pinch of red pepper flakes for an extra depth of flavor. Garnish for Presentation: Fresh basil not only adds flavor but also brightens the plate, making the dish more appetizing. {{image_2}} You can make this dish even better by adding more veggies. Try bell peppers, zucchini, or mushrooms. They add great taste and color. Just chop them up and add them when you cook the spinach. This helps them soften and blend in with the creamy sauce. If you want to switch things up, consider using different proteins. Turkey or shrimp work well in this dish. You can also use tofu for a plant-based option. Cook them in the same way as chicken. Just make sure to adjust cooking times for the protein you choose. To make this dish dairy-free, swap heavy cream for coconut milk or a nut milk. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. You can also use less oil for a lighter version. These changes keep the taste rich while being kind to your diet. To store leftover Sun Dried Tomato Spinach Chicken, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Ensure the chicken breasts are fully covered by the sauce. This helps keep them moist. If you do not have a container, wrap the dish tightly with plastic wrap. When you are ready to eat, reheat the chicken gently. I suggest using the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it from drying out. Heat for about 20 minutes or until warmed through. You can also use a microwave, but check often to avoid overcooking. If you want to save some chicken for later, freezing is a good choice. Allow the dish to cool completely before freezing. Place the chicken in a freezer-safe container. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. This way, the chicken retains its flavor and texture. Yes, you can use frozen spinach. Just make sure to drain it well. This ensures the dish stays creamy and not watery. Frozen spinach is often easier to find and can save time. To add spice, try adding red pepper flakes or a dash of hot sauce. You can also mix in chopped jalapeños for a fresh kick. Adjust the heat to your taste. This chicken pairs well with crusty bread or rice. You can also serve it with a fresh salad. These sides help balance the rich, creamy flavors. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). The chicken will also look golden brown and be firm to touch. Yes! You can prepare the dish a day before. Just store it in the fridge and reheat when ready to serve. This makes for a quick meal on busy days. This recipe for Sun Dried Tomato Spinach Chicken offers a tasty meal that’s easy to make. You learned about its key ingredients, simple cooking steps, and useful tips to enhance flavor. You can even customize it to fit your needs. Consider adding veggies, using different proteins, or exploring dairy-free options. Remember, fresh ingredients make a big difference. Enjoy your cooking, and don’t forget to share your delicious results!$

Sun Dried Tomato Spinach Chicken

A delicious chicken dish featuring sun dried tomatoes and fresh spinach in a creamy sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh spinach, chopped
0.5 cup sun dried tomatoes, chopped
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
Once the oil is hot, add the chicken breasts to the skillet. Sear the chicken for about 5-7 minutes on each side or until golden brown (they don’t need to be cooked through). Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Stir in the chopped sun dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
Pour in the heavy cream and bring it to a gentle simmer. Add grated Parmesan cheese and stir until melted and combined.
Return the chicken back to the skillet, ensuring it’s nestled in the creamy spinach and tomato mixture.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Once cooked, remove from the oven and let it rest for a few minutes before serving.

Notes

Plate each chicken breast atop a bed of the creamy spinach and tomato sauce. Garnish with fresh basil leaves for a pop of color and flavor. Serve with crusty bread or over a bed of rice for a complete meal.

Keyword chicken, creamy, Italian, spinach, sun-dried tomatoes