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Sun dried tomato chicken covered in a creamy spinach sauce in a frying pan.

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!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 429kcal
Author Sara Welch


  • 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.


  1. 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