Creamy Sun-Dried Tomato Skillet Chicken Step-by-step instructions

Before you start

Before you begin cooking, ensure all ingredients are measured and ready. Chop the sun-dried tomatoes uniformly and wash the spinach thoroughly, drying it to prevent excess water from diluting the sauce.

Keep the chicken in the refrigerator until the very moment you are ready to sear it. Having your tools, such as tongs and a meat thermometer, within reach will make the process smooth and efficient.

Instructions

Searing the chicken

1. 1Sear the chicken
   Place the chicken breasts in a hot skillet with a splash of oil. Sear until the exterior is golden brown on both sides. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside to rest for at least 5 minutes before slicing.
   Look for The chicken should have a deep golden-brown crust.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet to ensure a proper sear.

The chicken should be golden-brown on both sides. Check the thickest part of the breast with a thermometer to ensure it has reached 165°F (74°C). The pan should have a layer of flavorful browned bits, which are essential for the sauce that follows.

Reducing the sauce

2. 2Create the cream sauce
   In the same skillet, pour in the heavy cream. Add the sun-dried tomatoes and the fresh spinach. Stir continuously over medium heat until the sauce begins to simmer and thicken, and the spinach has wilted into the mixture.
   Look for The sauce will coat the back of a spoon when it is ready.
   Tip Scrape the browned bits from the bottom of the pan to add depth to the sauce.

The cream should be bubbling gently and starting to thicken. The sun-dried tomatoes will have softened, and the spinach should be completely wilted.

The sauce should appear cohesive and rich, with no separation of the fats, indicating it is ready for the chicken.

Final assembly

3. 3Combine and serve
   Return the sliced chicken breasts to the skillet, coating them thoroughly in the creamy sun-dried tomato sauce. Simmer for an additional minute to ensure everything is heated through before serving immediately in warm bowls.
   Look for The sauce should look glossy and fully integrated with the chicken.
   Tip Serve with crusty bread to soak up the extra sauce.

The chicken slices should be warmed through and coated in a thick, glossy layer of the sauce. The entire dish should be fragrant and visually appealing, with the vibrant green of the spinach contrasting against the creamy, tomato-flecked sauce.

Common mistakes

A common mistake is overcrowding the pan, which causes the chicken to steam rather than sear, resulting in a pale color. Another issue is using too high a heat for the sauce, which can cause the heavy cream to break or curdle.

Always maintain a steady, medium heat to ensure the sauce thickens gently and remains emulsified, providing a smooth, velvety texture that clings beautifully to the chicken.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The juices should run clear when pierced.

The sauce is done when it has reduced sufficiently to coat the back of a spoon, looking glossy, thick, and vibrant with the colors of the spinach and tomatoes. Do not overcook, as this can make the chicken breast dry.

• Poultry: 165°F (74°C) in the thickest part