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4.93
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Creamy Sun-dried Tomato Chicken
This delicious chicken skillet recipe is all made in one pan, and it's perfect for a weeknight meal. Creamy Sun-dried Tomato Chicken is packed full of flavor, with a creamy sauce, spinach, and Parmesan.
Prep Time
10
minutes
mins
Cook Time
33
minutes
mins
Total Time
43
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
4
people
Calories:
708
kcal
Author:
Becky Hardin
Ingredients
4
boneless chicken breasts
6 ounces each
3
tablespoons
coconut oil
½
teaspoon
sweet paprika
½
teaspoon
ground oregano
½
teaspoon
salt
½
teaspoon
black pepper
2
cups
heavy cream
1
cup
fresh spinach leaves
8.5
ounces
oil-packed sun-dried tomatoes
¼
cup
shredded parmesan
2
garlic cloves
crushed
Instructions
Season chicken breasts with salt, black pepper, sweet paprika and ground oregano.
4 boneless chicken breasts,
½ teaspoon sweet paprika,
½ teaspoon salt,
½ teaspoon black pepper,
½ teaspoon ground oregano
In a non-stick pan add the coconut oil on medium heat.
3 tablespoons coconut oil
Add the chicken and cook for 10 minutes on each side until golden brown.
Remove the chicken and set aside.
In the same pan, add the garlic and sun-dried tomatoes.
2 garlic cloves,
8.5 ounces oil-packed sun-dried tomatoes
Saute for 3 minutes on medium heat.
Add heavy cream and spinach.
2 cups heavy cream,
1 cup fresh spinach leaves
Cook for 10 minutes on medium heat. Stir occasionally.
Add parmesan and let the sauce thicken for another 5 minutes.
¼ cup shredded parmesan
Add the chicken and let everything combine for 2 minutes.
Serve while warm over some steamed rice or pasta! Enjoy!
Video
Notes
Storage:
Store sun-dried tomato chicken in an airtight container in the refrigerator for 3 days.
Nutrition
Calories:
708
kcal
|
Carbohydrates:
4
g
|
Protein:
38
g
|
Fat:
60
g
|
Saturated Fat:
32
g
|
Cholesterol:
272
mg
|
Sodium:
449
mg
|
Potassium:
505
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2715
IU
|
Vitamin C:
3.3
mg
|
Calcium:
106
mg
|
Iron:
1.5
mg