Creamy Skillet Tomato Spinach Chicken Breasts Recipe

Introduction

This creamy skillet tomato spinach chicken is a simple yet flavorful dish that combines tender chicken breasts with a rich, cheesy sauce full of sundried and cherry tomatoes. It’s perfect for a comforting weeknight dinner that feels special without extra effort.

Ingredients

• 4 skinless chicken breasts
• 1 tbsp olive oil
• ½ cup white wine
• 2 cloves garlic, minced
• ½ cup sundried tomatoes, cut into small pieces
• 1 pint cherry tomatoes
• 1 cup chicken stock
• ½ cup heavy cream (double cream)
• ½ cup grated Parmesan
• 4 cups baby spinach
• Sea salt and black pepper, to taste

Instructions

1. Step 1: Slice each chicken breast through the middle to create two thinner pieces. Season them generously with sea salt and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Pan-fry the chicken pieces for 4-5 minutes on each side until golden brown and fully cooked with clear juices.
3. Step 3: Remove the chicken from the skillet and place it on a plate. Cover with foil to keep warm while preparing the sauce.
4. Step 4: Pour the white wine into the same skillet without cleaning it. Scrape up any browned bits from the bottom and let the wine simmer for a couple of minutes.
5. Step 5: Add minced garlic, chicken stock, sundried tomatoes, and cherry tomatoes to the skillet. Simmer over low heat for 2-3 minutes until the cherry tomatoes begin to burst and the flavors meld.
6. Step 6: Stir in the heavy cream and grated Parmesan cheese. Mix gently until the cheese melts into the sauce.
7. Step 7: Add the baby spinach and stir until it just wilts.
8. Step 8: Return the chicken pieces to the skillet, nestling them into the sauce. Heat gently for a minute or two to warm through.
9. Step 9: Serve immediately and enjoy the creamy, flavorful chicken with sauce.

Tips & Variations

• For a richer flavor, try using a mix of heavy cream and crème fraîche instead of just cream.
• Swap sundried tomatoes for roasted red peppers if you prefer a milder tomato flavor.
• Add a pinch of chili flakes when sautéing garlic for a subtle heat.
• Serve the dish over cooked pasta, rice, or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating. Avoid microwaving directly from the fridge to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well in this recipe and stay juicy. Adjust cooking time slightly as thighs may require a bit longer to cook through.

What if I don’t have white wine?

You can substitute white wine with additional chicken stock and a splash of lemon juice or white wine vinegar for acidity. This keeps the sauce flavorful without the alcohol.

Creamy Skillet Tomato Spinach Chicken Breasts Recipe

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★★★★★

4.4 from 112 reviews

This Creamy Skillet Tomato Spinach Chicken Breast recipe features tender, golden-brown chicken breasts cooked in a luscious sauce of white wine, sundried tomatoes, cherry tomatoes, heavy cream, and parmesan. Finished with fresh baby spinach, it’s a comforting one-pan meal perfect for weeknight dinners.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken

• 4 skinless Chicken Breasts

Sauce and Vegetables

• 1 tbsp Olive Oil
• ½ cup White Wine
• 2 cloves Garlic, minced
• ½ cup Sundried Tomatoes, cut into small pieces
• 1 pint Cherry Tomatoes
• 1 cup Chicken Stock
• ½ cup Heavy Cream (Double Cream)
• ½ cup Grated Parmesan Cheese
• 4 cups Baby Spinach
• Sea Salt, to taste
• Black Pepper, to taste

Instructions

1. Prepare Chicken: Slice each chicken breast horizontally to create two thinner pieces. Season both sides generously with sea salt and black pepper to enhance the flavor.
2. Pan Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 4-5 minutes on each side until they develop a golden brown sear and are cooked through with clear juices.
3. Set Aside Chicken: Remove the chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm while preparing the sauce.
4. Deglaze Pan: Pour white wine into the same skillet, scraping up any browned bits from the chicken stuck to the bottom. Let the wine simmer and reduce slightly for a couple of minutes.
5. Add Aromatics and Tomatoes: Add the minced garlic, chicken stock, sundried tomatoes, and cherry tomatoes to the skillet. Simmer gently on low heat for 2-3 minutes until the cherry tomatoes begin to burst and flavors meld.
6. Make Creamy Sauce: Stir in the heavy cream and grated parmesan cheese, mixing gently until the cheese melts and the sauce is creamy and well combined.
7. Add Spinach: Stir in the baby spinach leaves and cook just until they wilt, preserving their vibrant color and nutrients.
8. Reheat Chicken: Return the chicken pieces to the skillet, nestling them in the sauce. Heat for a minute or two until the chicken is warm and coated with the creamy sauce.
9. Serve: Serve the creamy skillet tomato spinach chicken immediately for best taste and texture.

Notes

• For a lower fat option, substitute heavy cream with half-and-half or a lighter cream alternative.
• To make this dish gluten-free, ensure the chicken stock used is gluten-free.
• Use fresh sundried tomatoes packed in oil for more flavor, and drain excess oil if needed.
• Serve with crusty bread, mashed potatoes, or over pasta for a complete meal.
• Leftovers can be refrigerated in an airtight container for up to 3 days.

Keywords: creamy chicken, skillet chicken, tomato spinach chicken, easy chicken dinner, one-pan meal, creamy sauce chicken