Kitchen notes · a little help before you start
Sun Dried Tomato Chicken
Sun-dried tomatoes bring little pockets of rich, tangy flavor to this creamy chicken. Spinach softens into the Parmesan sauce, making a colorful coating around the golden chicken.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Cook the chicken through first
Brown the thin chicken breasts until cooked through before setting them aside under foil.
2. Whisk flour into butter
Cook the garlic in melted butter briefly, then whisk in flour before adding liquids.
3. Wilt spinach before returning chicken
Add Parmesan, spinach and tomatoes to the simmered sauce and wait for the spinach to wilt.
Get to know the ingredients
Thin chicken breasts
Try halving thick breasts lengthwise as one way to use thicker pieces.
Chopped sun-dried tomatoes
Add the chopped tomatoes with the spinach after stirring in Parmesan.
Baby spinach
Let the leaves wilt into the sauce before turning off the heat and returning chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Sun Dried Tomato Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley over the sauce
Return the chicken off the heat, spoon sauce over it and scatter chopped parsley on top.
A little more help as you go
Wipe the pan between stages
The directions have you wipe the skillet after removing chicken, before melting butter for the sauce.
Whisk the liquids together
Combine broth and cream thoroughly with the butter-flour mixture before bringing it to a simmer.
A few questions you might have
Can I use thick chicken breasts?
Thicker breasts can cook for longer or be halved lengthwise; the main method uses thin breasts.
When do the tomatoes go in?
Add them with the spinach after Parmesan has been stirred into the sauce.
Should the spinach stay raw?
Cook it in the sauce until wilted before returning the chicken.
Does the chicken finish cooking in the sauce?
The first skillet stage cooks it through; it returns off the heat for coating with sauce.
When is parsley added?
Sprinkle it over the chicken after spooning sauce on top at the finish.
Any more cooking tips?
I buy thin cut chicken breasts for this recipe. If your chicken breasts are thick, either increase the cook time or use a knife to cut them in half lengthwise.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
