One-Skillet Creamy Tomato Chicken with Spinach Step-by-step instructions

Before you start

Before beginning the cooking process, it is essential to have all ingredients measured, chopped, and ready by the stovetop. This classic French technique, known as mise en place, prevents the garlic or cream from burning while searching for ingredients.

Slice the chicken breasts into even cutlets, pat them completely dry with paper towels, and season both sides. Mince the garlic cloves, chop the sun-dried tomatoes, and wash the baby spinach thoroughly, spinning it dry to prevent excess water from thinning the sauce.

Instructions

Preparing and Searing the Chicken

1. 1Season the Chicken
   Season the chicken breasts evenly on both sides with the kosher salt and freshly ground black pepper.
   Look for Ensure the seasoning covers the surface of the chicken cutlets thoroughly.
   Tip Pat the chicken dry with paper towels before seasoning to help the spices stick.
2. 2Sear the Chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the hot skillet and sear for 5 to 6 minutes per side until beautifully golden brown. Remove the chicken from the skillet and set aside on a clean plate.
   Look for Look for a rich, deep golden-brown crust to form on both sides of the chicken.
   Tip Do not crowd the skillet; cook the chicken in batches if necessary to get a perfect sear.

At the end of this phase, the chicken cutlets should have a beautiful, deep golden-brown crust on both sides. The skillet will have dark, caramelized browned bits stuck to the bottom, which is exactly what you want. The chicken will not be fully cooked through at this point, but it should feel firm to the touch. The kitchen will smell highly savory and rich from the searing meat.

Building the Creamy Tomato Sauce

3. 3Sauté the Aromatics
   Reduce the skillet heat to medium. In the same pan with the chicken drippings, add the minced garlic and chopped sun-dried tomatoes, sautéing for about 1 minute until fragrant.
   Look for The garlic should turn slightly golden and smell highly aromatic without burning.
   Tip Keep the garlic moving constantly to prevent it from scorching and becoming bitter.
4. 4Simmer the Cream
   Pour the heavy cream into the skillet. Bring the mixture to a gentle simmer, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
   Look for The cream should bubbled gently and begin to take on a light orange tint from the tomatoes.
   Tip Scraping the bottom of the pan releases incredible caramelized flavor into the sauce.

At this stage, the heavy cream should be gently bubbling and turning a lovely light orange hue as it merges with the sun-dried tomatoes and garlic. The browned bits from the bottom of the skillet should be completely dissolved into the liquid.

The sauce will begin to thicken slightly, coating the back of a wooden spoon, and the aroma of sweet tomatoes and toasted garlic will fill the air.

Wilting the Spinach and Finishing the Dish

5. 5Wilt the Spinach
   Stir the fresh baby spinach into the simmering cream sauce. Cook for about 2 minutes until the spinach is fully wilted and distributed throughout the sauce.
   Look for The spinach should be soft and vibrant green.
   Tip Add the spinach in handfuls if your skillet is full; it will shrink down very quickly.
6. 6Combine and Finish Cooking
   Return the seared chicken and any accumulated juices back to the skillet. Simmer for an additional 3 to 5 minutes until the sauce thickens and the chicken is fully cooked through to an internal temperature of 165°F (74°C).
   Look for The sauce should cling to the chicken and the meat thermometer should read 165 degrees Fahrenheit.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Spoon some of the creamy sauce over the chicken breasts while they simmer to keep them moist.

By the end of this final phase, the baby spinach will be completely wilted and vibrant green, distributed evenly throughout the sauce. The cream sauce will have thickened into a rich, velvety glaze that bubbles lazily around the chicken. When sliced, the chicken will be incredibly tender and juicy, having absorbed the flavors of the sauce while simmering.

Common mistakes

One of the most common mistakes is crowding the skillet during the searing process. If the chicken pieces are packed too tightly, they will steam in their own moisture rather than sear, resulting in a grey, rubbery texture without any flavorful crust.

Cook the chicken in batches if necessary. Another frequent error is burning the garlic; garlic burns extremely quickly in a hot pan, turning bitter and ruining the entire sauce. Always keep the garlic moving and pour in the cream as soon as it becomes fragrant.

How to tell it’s done

To ensure the chicken is perfectly cooked and safe to eat, always use a reliable digital meat thermometer. Insert the probe into the thickest part of the largest chicken cutlet. The chicken is done when it reaches an internal temperature of 165°F (74°C).

At this temperature, the meat remains tender and juicy without drying out. Avoid overcooking, as chicken breasts can quickly become tough and stringy if left to simmer in the sauce for too long past this point.

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