Creamy Sun Dried Tomato Chicken Rich and Flavorful Meal
Are you ready to elevate your dinner game? This Creamy Sun Dried Tomato Chicken is rich, flavorful, and easy to make. With tender chicken smothered in a luscious cream sauce, this dish will impress your family and friends. In this post, I’ll share the simple ingredients, step-by-step instructions, and helpful tips to make this meal a breeze. Let’s dive into making a dinner that’s both satisfying and delicious!
Why I Love This Recipe
- Deliciously Creamy: This dish features a rich and creamy sauce that perfectly complements the tender chicken, making every bite an indulgent experience.
- Quick and Easy: With a total cooking time of just 30 minutes, this recipe is perfect for busy weeknights while still delivering on flavor.
- Fresh Ingredients: Incorporating fresh spinach and sun-dried tomatoes creates a burst of color and nutrients, elevating the dish both visually and health-wise.
- Versatile Serving Options: This creamy sun-dried tomato chicken can be served over pasta, rice, or alongside crusty bread, making it adaptable to various meal preferences.
Ingredients
List of Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, well-drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper to taste
- Fresh basil leaves for garnish (optional)
Ingredient Substitutions
Heavy cream alternatives
If you want a lighter option, use half-and-half or coconut cream. Both add creaminess, but the flavor will change slightly.
Chicken breast substitutes
You can swap chicken breast for thighs or even turkey. They are both juicy and will work well with the sauce.
Spinach and herb variations
You can replace spinach with kale or arugula. If you like, try using fresh herbs like parsley or thyme for added flavor.
These swaps keep the dish tasty and flexible for your needs. Enjoy experimenting!
Step-by-Step Instructions
Preparation Steps
1. Start by patting the chicken breasts dry with a paper towel. This helps the seasoning stick well.
2. Season both sides of the chicken with salt, black pepper, and Italian seasoning. Make sure to cover every bit.
3. Heat two tablespoons of olive oil in a large skillet over medium-high heat. You want it hot enough to sizzle.
Cooking the Chicken
1. Carefully add the seasoned chicken to the skillet. Sear each side for about 5-6 minutes. Look for a golden-brown crust.
2. Check the internal temperature. It should reach 165°F (74°C) for safety. Once cooked, transfer the chicken to a plate and set aside.
Building the Sauce
1. In the same skillet, lower the heat slightly. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes. Stir often, so nothing burns.
2. Add the chopped sun-dried tomatoes next. Cook for another minute, letting them mix with the onion and garlic.
3. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Finalizing the Dish
1. Now, reduce the heat to medium-low. Slowly stir in one cup of heavy cream. Mix until fully combined. Let it simmer for about 5 minutes. This thickens the sauce.
2. Once thick, toss in the chopped spinach. Stir until it wilts, which only takes about 2 minutes.
3. Finally, return the seared chicken to the skillet. Let it soak in the creamy sun-dried tomato sauce for another 2 minutes. This melds the flavors nicely.
Tips & Tricks
Cooking Tips
To get a perfect sear on chicken, start with a dry surface. Pat the chicken breasts with a paper towel. This helps create that nice golden crust. Heat olive oil in a hot skillet. Place the chicken in the pan gently. Cook without moving it for 5-6 minutes. Flip it and cook for the same time. Check if the internal temperature reaches 165°F. This ensures the chicken is safe to eat.
For thickening the sauce, let it simmer gently. Stir in the heavy cream slowly. This helps it combine well with the other ingredients. If the sauce is too thin, let it cook longer. Keep an eye on it, so it doesn’t burn.
Serving Suggestions
Creamy sun-dried tomato chicken pairs well with several sides. I love serving it on a bed of pasta. You can also serve it with crusty bread. This lets you soak up all the rich sauce. For an added touch, garnish with fresh basil leaves. They add color and a fresh flavor to the plate.
To plate for aesthetic appeal, use a large white plate. Place the chicken in the center. Carefully pour the sauce over the chicken. Add a sprinkle of basil on top. This makes your dish look inviting and delicious.
Time-Saving Tips
For meal prep, you can season the chicken ahead of time. This allows the flavors to soak in. You can chop the sun-dried tomatoes and spinach earlier too. Store them in the fridge until you are ready to cook.
If you’re short on time, swap heavy cream with half-and-half. This will still give you a creamy texture but saves time. You can also use precooked chicken if you have it. Just add it to the sauce at the end to heat through.
Pro Tips
- Choose High-Quality Sun-Dried Tomatoes: The flavor of your dish will greatly depend on the quality of the sun-dried tomatoes. Opt for those packed in oil for a richer taste.
- Deglaze the Pan: After removing the chicken, consider adding a splash of white wine to the skillet to deglaze it. This will help lift the flavorful bits stuck to the bottom and enhance your sauce.
- Use Fresh Spinach: Fresh spinach wilts beautifully and adds vibrant color. If using frozen spinach, make sure to thaw and drain it well to avoid excess water in your sauce.
- Serve with a Side: This dish pairs perfectly with a side of pasta, rice, or crusty bread to soak up the delicious creamy sauce. Consider adding a sprinkle of parmesan for extra flavor.
Variations
Different Proteins
You can switch the chicken for shrimp or tofu if you want. Shrimp cooks fast and adds a nice flavor. Tofu is a great option for a plant-based diet. Just make sure to press it well to remove extra water. This helps the tofu absorb the sauce better.
Flavor Enhancements
To brighten up the dish, add some lemon zest. It gives a fresh taste that pairs well with the creamy sauce. You can also mix in different herbs like thyme or oregano. These herbs add layers of flavor and make the dish even more delicious.
Pasta Variations
Feel free to mix the sauce with any pasta type you like. Spaghetti or penne work well. You can also turn this dish into a creamy casserole. Just pour the chicken and sauce over cooked pasta in a baking dish. Top it with cheese and bake until bubbly for a cozy meal.
Storage Info
Refrigeration Guidelines
To store leftovers, let the creamy sun-dried tomato chicken cool first. Place it in an airtight container. Glass or plastic containers work well. Make sure to cover it tightly. It helps keep the flavors fresh and prevents spills. You can store it in the fridge for up to 3 days.
Freezing Instructions
If you want to freeze the dish, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top to allow for expansion. Seal it tightly to avoid freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. To reheat, warm it gently on the stove or in the microwave until heated through.
Shelf Life
Creamy sun-dried tomato chicken lasts about 3 days in the fridge. Check for any changes in smell or color. If it smells off or looks strange, it’s best to throw it away. Always trust your senses when it comes to food safety.
FAQs
How do I know when the chicken is cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer. Insert it into the thickest part of the chicken breast. If it reads 165°F, your chicken is safe to eat. If not, cook it a bit longer and check again. Perfectly cooked chicken is juicy and tender, not dry.
Can I make this recipe gluten-free?
Yes, you can make this creamy sun-dried tomato chicken gluten-free. Use gluten-free chicken broth and check the labels on sun-dried tomatoes. Most brands are gluten-free, but it’s good to confirm. If you want a gluten-free side, serve this dish with rice, quinoa, or gluten-free pasta.
Is it possible to make this dish in advance?
You can prepare this dish ahead of time. Cook the chicken and make the sauce. Store them separately in airtight containers. Keep them in the fridge for up to three days. When ready to eat, reheat the chicken and sauce in a skillet over low heat. Add a splash of broth or cream if the sauce thickens too much.
What can I substitute for sun-dried tomatoes?
If you can’t find sun-dried tomatoes, you can use fresh tomatoes. Chop them and add them to the sauce. You might need to cook them a bit longer to soften. Another option is roasted red peppers. They add a sweet flavor. Just chop them and stir them in when you add the sun-dried tomatoes.
This recipe for creamy sun-dried tomato chicken is easy and rewarding. You learned about key ingredients, useful tips, and ingredient swaps. Cooking is fun, and this dish proves that!
Remember, you can personalize this meal with your favorite flavors. Enjoy making it your own, and share it with family. With these steps, you’ll impress everyone at the table. Happy cookin
Creamy Sun-Dried Tomato Chicken
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, well-drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- to taste salt and freshly cracked black pepper
- optional fresh basil leaves for garnish
Instructions
- Start by patting the chicken breasts dry with a paper towel. Season both sides generously with salt, freshly cracked black pepper, and Italian seasoning, ensuring full flavor coverage.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the seasoned chicken breasts to the skillet. Cook for approximately 5-6 minutes on each side until they develop a golden-brown crust and are cooked through (internal temperature should reach 165°F/74°C). Once cooked, transfer the chicken to a plate and set aside.
- In the same skillet, lower the heat slightly and add the chopped onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onion becomes soft and translucent, ensuring the garlic doesn't burn.
- Introduce the chopped sun-dried tomatoes to the skillet, stirring and cooking for an additional minute. Gradually pour in the chicken broth, bringing the mixture to a gentle simmer.
- Reduce the heat to medium-low. Slowly stir in the heavy cream, mixing until combined. Let the sauce simmer, stirring occasionally for about 5 minutes, or until it thickens slightly and is creamy in texture.
- Add the chopped fresh spinach to the sauce, stirring until it wilts, which should take about 2 minutes. Finally, return the seared chicken to the skillet, allowing it to soak in the creamy sun-dried tomato sauce. Let everything simmer together for another 2 minutes to meld the flavors beautifully.
- Before serving, taste the sauce and adjust the seasoning with additional salt and black pepper if needed.
![To make Indian-spiced chickpea stew, you need fresh and flavorful ingredients. This stew brings warmth and comfort to your table. Here’s what you’ll need: - Canned chickpeas: 2 cups, thoroughly drained and rinsed - Vegetables and aromatics: - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Spices and liquids: - 1 can (14 oz) diced tomatoes with juice - 1 can (14 oz) coconut milk - 2 cups vegetable broth - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1/2 teaspoon red chili powder (adjust according to your heat preference) - 1 tablespoon olive oil - Salt and freshly ground black pepper, to taste - Fresh cilantro, chopped (for garnishing) These ingredients create a rich base for your stew. The chickpeas provide protein and texture. The diced tomatoes add acidity and sweetness. Coconut milk gives a creamy touch. Each spice brings its own unique flavor. You can find the full recipe [here]. Enjoy cooking! 1. Sautéing the aromatics Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns soft and golden. This should take around five minutes. Then, mix in minced garlic and grated ginger. Cook for one more minute, stirring often. You want to smell the lovely aroma from the garlic and ginger. 2. Adding spices and liquids Next, sprinkle in the curry powder, ground cumin, turmeric powder, and red chili powder. Stir until the onion is coated with these spices. Let them cook for two minutes. This step makes the flavors pop! Now, pour in the diced tomatoes with their juice, followed by the creamy coconut milk and vegetable broth. Mix everything well to combine. 3. Simmering the stew Gently fold in the rinsed chickpeas. Add salt and black pepper to taste. Bring the stew to a gentle simmer. Once simmering, lower the heat, cover the pot, and let it cook for 20 to 25 minutes. Stir occasionally to keep it from sticking. After cooking, taste and tweak the seasoning. If you want it thicker, mash a few chickpeas against the pot. Garnish with fresh cilantro before serving. Enjoy your delicious Indian-spiced chickpea stew! For the full recipe, refer back to the ingredients section. - Ensuring the perfect texture: To get that creamy and thick stew, you should mash some chickpeas. This adds a nice body. Stir gently while mashing to keep some whole. - Adjusting spice levels: If you want more heat, add more red chili powder. Start with a little, then taste and add more if needed. For less spice, cut the chili powder in half. - Enhancing flavor with garnishes: Fresh cilantro adds color and brightness to the stew. Just chop it up and sprinkle it on top before serving. You can also add a squeeze of lime for extra zing. These tips will help you craft a comforting dish. For the complete cooking process, check the Full Recipe. {{image_4}} You can easily change this stew to fit your taste. - Using different legumes or vegetables: If you don’t have chickpeas, try black beans or lentils. You can also add sweet potatoes, carrots, or spinach for more nutrients. - Dairy-free options: The coconut milk gives a rich taste, but you can swap it with almond or soy milk. This keeps the stew creamy without dairy. - Additional spices to suit taste: If you want more heat, add cayenne pepper or fresh chili. For a different flavor, try garam masala or coriander. Play around with spices to find your perfect blend. Feel free to explore these options! Every change can make your stew unique and delicious. Want to try the original? Check out the Full Recipe for the classic dish. To keep your Indian-spiced chickpea stew fresh, let it cool first. This step is key. Place the pot on a cool surface. Give it about 30 minutes to reach room temperature. Use airtight containers for storage. Glass containers work well. They keep the flavors locked in. You can also use plastic containers, but make sure they are BPA-free. When ready to reheat, take the stew from the fridge. Pour it into a pot. Heat it on medium-low. Stir often to stop it from sticking. If it seems thick, add a splash of vegetable broth or water. Heat until it's warm, about 5 to 10 minutes. For safe eating, ensure it reaches at least 165°F. This way, you'll enjoy the stew's warmth and flavor again! For the full recipe, check out the Spicy Indian Chickpea Stew 🥘. Yes, you can freeze this stew. Let it cool first. Then, put it in a safe container. Leave some space at the top for expansion. It stays good for about three months. To thicken your stew, mash some chickpeas. Use the back of a spoon against the pot. You can also simmer it longer. This helps reduce the liquid and makes it thicker. You can serve this stew with rice or naan. Both soak up the flavors well. A side salad or yogurt adds a nice touch too. Enjoy experimenting with different pairings! For the complete recipe, check out the [Full Recipe]. This blog post covered how to make a tasty Indian-spiced chickpea stew. We explored key ingredients like canned chickpeas, various vegetables, and spices. I shared step-by-step instructions for cooking, along with helpful tips for texture and flavor. You learned about fun ingredient variations and how to store leftovers properly. In conclusion, this stew is simple to make and packed with flavor. Feel free to get creative with your ingredients. Enjoy your cooking!](https://dishtreats.com/wp-content/uploads/2025/06/561fcdd4-13bb-4dd2-b7b4-b44f6a9d9028-768x768.webp)
