A quick and easy chicken dinner recipe with a flavorful creamy sun dried tomato sauce.
Course Main Dish
Keyword Chicken Sun Dried Tomato Sauce, Skillet Chicken
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Shelby Law Ruttan
¼teaspoon black pepper
1tablespoon olive oil
1cupchopped baby spinach
½ cupred onion slices
⅓cuproasted red peppersthinly sliced
⅓cupsun dried tomato halves in oilthinly sliced
1 tablespoonfresh basilchiffonade (optional)
Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
Add the onion, spinach, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute until spinach starts to wilt.
Increase heat to high and add wine to deglaze skillet. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce the heat to medium and stir in heavy cream, and simmer, stirring, for 2 minutes or until heavy cream has reduced and thickened some.
Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce and fresh basil (if using).
Tips and Substitutions
Save money by buying chicken breasts instead of cutlets. Then cut the chicken into cutlets on your own.
Substitute Sun Dried Tomatoes that are not packed in oil. This will reduce thw amount of fat in the recipe.