Creamy Skillet Tomato Spinach Chicken Breasts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Spinach: Stir in the baby spinach leaves and cook just until they wilt, preserving their vibrant color and nutrients.
- 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.
- 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
