Sun Dried Tomato Chicken
This sun dried tomato chicken is juicy golden brown chicken breasts smothered in a creamy spinach and sun dried tomato sauce. An easy dinner that's perfect served over pasta!
- 1 1/4 lbs thin boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon flour
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 cup baby spinach leaves
- 1/2 cup sun dried tomatoes chopped
- 1 tablespoon chopped parsley
Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the pan; place on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
Melt the butter in the pan. Add the garlic and cook for 30 seconds. Add the flour and whisk until combined with the butter.
Add the chicken broth and heavy cream to the pan. Whisk until well combined. Bring to a simmer.
Stir in the parmesan cheese. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted.
Turn off the heat. Add the chicken back to the pan and spoon the sauce over it. Top with parsley and serve.
- 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.
Calories: 429kcal | Carbohydrates: 11g | Protein: 35g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 172mg | Sodium: 474mg | Potassium: 1094mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1750IU | Vitamin C: 11.6mg | Calcium: 128mg | Iron: 2.2mg