Creamy Sun-Dried Tomato Chicken

This creamy sun-dried tomato chicken will be your favorite weeknight recipe with its lush sauce, tender chicken, and tons of flavor from oil-packed sun-dried tomatoes.

4.45 from 45 votes

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 320kcal

Equipment

Large skillet

Ingredients

1 tablespoon neutral oil
1 pound boneless skinless chicken thighs
2 tablespoons butter
1 yellow onion, peeled and thinly sliced
6 ounces cremini mushrooms, sliced
½ cup oil-packed sun-dried tomatoes, roughly chopped
5 cloves garlic, peeled and diced
3 sprigs thyme
Crushed red pepper to taste
1½ cups chicken stock or water
¼ cup heavy cream
5 ounces spinach
.5 ounces fresh basil, torn
Splash of lemon juice
Salt and pepper

Instructions

Cook the chicken:

Heat neutral oil in a big skillet over medium-high heat. Pat chicken dry and season all over with salt and pepper. Cook in the skillet for 6 minutes per side. Transfer to a plate and cut into bite-sized pieces.

Sauté mushrooms and onions:

Melt the butter in the skillet and add the onion and mushrooms. Season with salt and pepper and cook, occasionally stirring, for 10 minutes until mushrooms brown.

Simmer the sauce:

Add garlic, thyme sprigs, and crushed red pepper to taste. Next, add the diced chicken and sun-dried tomatoes.
Pour in the stock and bring it to a boil. Reduce heat and simmer for 20–30 minutes until the liquid reduces significantly. Taste and season.

Finish the sauce:

Add heavy cream, spinach, and basil and cook for 5-7 minutes until spinach is wilted.
Taste and season once more. Finish with a splash of lemon juice.

To serve:

Serve with your favorite pasta. Enjoy!

Nutrition

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