One-Skillet Creamy Tomato Chicken with Spinach Tips, FAQ & printable recipe

Tips for success

For an extra layer of savory depth, consider using a portion of the oil from the sun-dried tomato jar instead of standard olive oil to sear the chicken. This oil is already heavily infused with the concentrated flavors of the tomatoes and herbs, which transfers directly onto the surface of the meat during searing.

Additionally, allowing the heavy cream to come to room temperature for about ten minutes before pouring it into the hot skillet helps prevent the sauce from breaking or curdling due to a sudden temperature shock.

If the sauce becomes too thick during the final simmer, you can easily adjust the consistency by stirring in a splash of chicken broth, dry white wine, or even a tablespoon of water.

Conversely, if the sauce is too thin, let it simmer uncovered for an extra minute or two, keeping in mind that the heavy cream will continue to thicken significantly as it cools slightly before serving. Always taste the sauce right before serving to adjust the salt and pepper.

Variations

• Tuscan Style: Add sliced mushrooms and artichoke hearts along with the garlic for a hearty, vegetable-forward variation.
• Spicy Kick: Stir in a half teaspoon of crushed red pepper flakes with the garlic to add a warming heat to the cream.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the heavy cream sauce will separate and curdle upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the cream sauce.

Allow any leftover chicken and sauce to cool completely at room temperature for no more than two hours to ensure food safety. Transfer the leftovers into an airtight glass or plastic container, ensuring the chicken is completely submerged in the remaining sauce to keep it moist.

Store the container in the refrigerator for up to three days. Because of the high dairy content, the sauce may separate slightly when stored, but it will easily recombine when reheated properly.

This dish is best enjoyed fresh, but you can prepare elements of it ahead of time to save precious minutes on busy weeknights. Slice, dry, and season the chicken breasts up to 24 hours in advance, storing them covered in the refrigerator.

You can also chop the sun-dried tomatoes and mince the garlic ahead of time. While you can cook the entire dish ahead, the cream sauce may lose some of its velvety texture upon reheating, so fresh assembly is highly recommended.

Serving ideas

Serve this elegant chicken dish hot, spooning generous amounts of the creamy sun-dried tomato and spinach sauce directly over the top of each seared cutlet. To capture every drop of the luxurious sauce, pair the chicken with a bed of hot, al dente pasta such as fettuccine, penne, or angel hair. Alternatively, serve it alongside a mound of creamy garlic mashed potatoes or fluffy white rice, which act as perfect vessels for absorbing the rich, savory cream.

For a lighter option, pair the chicken with roasted asparagus, steamed green beans, or a crisp green salad dressed with a simple vinaigrette to balance the richness of the cream. A slice of warm, crusty rustic bread or garlic bread is also highly recommended for wiping the bowl clean. Garnish the finished dish with a sprinkle of freshly grated Parmesan cheese or a few torn fresh basil leaves for a beautiful presentation.

Frequently asked questions

Recipe card

One-Skillet Creamy Tomato Chicken with Spinach

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, sliced horizontally into cutlets
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup heavy cream
• 2 cups fresh baby spinach

Instructions

1. Season the chicken breasts evenly on both sides with the kosher salt and freshly ground black pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

36.5 g

Carbohydrates

5 g

Fat

31.5 g

Fiber

1 g

Sugar

2 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.