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.
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Servings: 4
Calories: 320kcal
Equipment
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
Calories: 320kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Sodium: 195mg | Fiber: 3g | Sugar: 6g | Vitamin C: 17mg
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