Creamy Sun-Dried Tomato Chicken Skillet – 30-Minute One-Pan

This Creamy Sun-Dried Tomato Chicken Skillet is the ultimate weeknight dinner solution. Juicy chicken breasts are seared to golden perfection, then simmered in a rich, creamy sauce with sun-dried tomatoes and spinach. It's a restaurant-quality meal that comes together in just 30 minutes, all in one pan.

The sauce is luxuriously creamy but balanced with the tangy sweetness of sun-dried tomatoes and a hint of garlic. Serve it over pasta, rice, or with crusty bread to soak up every last drop. It's the kind of dish that feels indulgent but is surprisingly easy to make.

About the Ingredients

4 (6 oz / 170g) boneless, skinless chicken breasts

Butterfly them to ensure even cooking. If you prefer thighs, they work too – just adjust cooking time.

1 teaspoon (5g) garlic powder

Use fresh minced garlic if you prefer; add it with the onions.

1 teaspoon (5g) onion powder

Substitute with 1/2 teaspoon of dried onion flakes if needed.

1/2 teaspoon (2.5g) salt

Adjust to taste; use kosher salt for better control.

1/4 teaspoon (1g) black pepper

Freshly ground gives the best flavor.

2 tablespoons (30ml) olive oil

Avocado oil is a great high-heat substitute.

3 cloves garlic, minced

Use a garlic press for even mincing. Add more if you love garlic.

1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)

If using dry-packed, rehydrate in warm water for 10 minutes before chopping.

1 cup (240ml) chicken broth

Low-sodium is best to control saltiness. Vegetable broth works too.

1 cup (240ml) heavy cream

For a lighter version, use half-and-half, but the sauce won't be as thick.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better than pre-shredded. Pecorino Romano is a good substitute.

2 cups (60g) fresh spinach

Baby spinach is perfect. If using frozen, thaw and squeeze dry.

Tips & Tricks

• Butterfly the chicken breasts to an even thickness so they cook evenly and quickly without drying out.
• Don't overcrowd the pan – sear the chicken in batches if needed to get a good golden crust.
• Let the sauce simmer gently after adding the cream to thicken; don't boil vigorously or it may curdle.

Step-by-Step Instructions

1. Season and Sear the Chicken

Butterfly the chicken breasts to even thickness. Season both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.

2. Sauté Aromatics

In the same skillet, reduce heat to medium (350°F/175°C). Add the minced garlic and sun-dried tomatoes, sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.

3. Deglaze with Broth

Pour in the chicken broth, stirring to loosen any browned bits. Bring to a simmer and let cook for 2-3 minutes until slightly reduced.

4. Create the Creamy Sauce

Reduce heat to low (300°F/150°C) and stir in the heavy cream. Add the Parmesan cheese and stir until melted and smooth. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.

5. Add Spinach and Chicken

Stir in the fresh spinach and cook until wilted, about 1 minute. Return the chicken to the skillet, spooning sauce over the top. Cook for an additional 2-3 minutes until the chicken is heated through and the sauce is bubbly at the edges.

6. Rest and Serve

Remove from heat and let rest for 5 minutes before serving. Spoon extra sauce over the chicken and enjoy!

Delicious Variations

• Add 1/2 cup of sliced mushrooms with the garlic for an earthy flavor.
• Swap the spinach for kale – just cook it a couple of minutes longer.
• Make it spicy by adding 1/2 teaspoon of red pepper flakes with the garlic.

How to Store Creamy Sun-Dried Tomato Chicken Skillet

Frequently Asked Questions

I hope your family loves this creamy sun-dried tomato chicken as much as mine does! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on Instagram and tag me – I'd love to see your creations!

Creamy Sun-Dried Tomato Chicken Skillet

This creamy sun-dried tomato chicken skillet is a one-pan wonder, ready in 30 minutes, and packed with savory flavor that will please the whole family.

★★★★½ 4.8 (156 ratings)

10 minPrep time20 minCook time4Servings485 kcalCalories

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🧂 Ingredients

• 4 (6 oz / 170g) boneless, skinless chicken breasts
• 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) onion powder
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1g) black pepper
• 2 tablespoons (30ml) olive oil
• 3 cloves garlic, minced
• 1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 2 cups (60g) fresh spinach

📋 Instructions

1. 1Season and Sear the Chicken — Butterfly the chicken breasts to even thickness. Season both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.
2. 2Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C). Add the minced garlic and sun-dried tomatoes, sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
3. 3Deglaze with Broth — Pour in the chicken broth, stirring to loosen any browned bits. Bring to a simmer and let cook for 2-3 minutes until slightly reduced.
4. 4Create the Creamy Sauce — Reduce heat to low (300°F/150°C) and stir in the heavy cream. Add the Parmesan cheese and stir until melted and smooth. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
5. 5Add Spinach and Chicken — Stir in the fresh spinach and cook until wilted, about 1 minute. Return the chicken to the skillet, spooning sauce over the top. Cook for an additional 2-3 minutes until the chicken is heated through and the sauce is bubbly at the edges.
6. 6Rest and Serve — Remove from heat and let rest for 5 minutes before serving. Spoon extra sauce over the chicken and enjoy!

👨‍🍳 Chef's Note: For an extra touch, finish with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes before serving.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 485 kcal · 38g protein · 10g carbs · 32g fat