Sun Dried Tomato Chicken
This creamy Sun-Dried Tomato Chicken is a quick and flavorful one-pan meal! Tender chicken in a rich, garlicky sauce with Parmesan and sun-dried tomatoes.
Servings 4
Calories 318kcal
Ingredients
- 1 pound chicken cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped baby spinach
- ½ cup red onion slices
- ⅓ cup roasted red peppers thinly sliced
- ⅓ cup sun dried tomato halves in oil thinly sliced
- ½ cup white wine
- ½ cup heavy cream
- 1 tablespoon fresh basil chiffonade (optional)
Instructions
- 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).
Video
Nutrition
Calories: 318kcal | Carbohydrates: 6g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 623mg | Potassium: 704mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1381IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 1mg | Net Carbohydrates: 5g
