Sun Dried Tomato Chicken is an easy and delicious dinner you can make in about 30 minutes. Tender chicken thighs are cooked in a creamy sun-dried tomato sauce with garlic, herbs, and fresh spinach. It’s a quick, flavorful meal that’s perfect for weeknights or any time you want something comforting.
Why We Love This Sun Dried Tomato Chicken Recipe
This Sun Dried Tomato Chicken recipe is a perfect balance of creamy and tangy, with a hint of smokiness from paprika and the savory depth of sun-dried tomatoes. The dish is quick to make, yet it feels indulgent and restaurant-quality. Chicken thighs stay juicy and flavorful, while the sauce clings perfectly, coating every bite with richness and freshness. The addition of baby spinach not only adds vibrant color but also boosts the nutritional value, making this a wholesome dinner option you can feel good about.
Ingredients for Sun Dried Tomato Chicken
To make this recipe, you’ll need a handful of simple ingredients that you may already have in your pantry. The combination of spices, garlic, and fresh vegetables brings out the best in tender chicken thighs.
- 2 tablespoons olive oil
- 1.5 to 2 pounds boneless skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon garlic powder
- 3 cloves garlic, minced
- ¾ cup low sodium chicken broth
- ⅔ cup heavy cream
- 1 cup baby spinach leaves
- ½ cup sun-dried tomatoes in oil, drained and chopped
- ¼ cup grated parmesan cheese
How to Make Sun Dried Tomato Chicken
Start by heating olive oil in a large skillet over medium-high heat. While the pan warms, season your chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder. This step ensures that each piece is infused with a rich, layered flavor that complements the creamy sauce you’ll add later.
Once your oil is hot, add the seasoned chicken thighs to the skillet. Cook them for about six minutes on one side, allowing a golden-brown crust to form. Flip the thighs and cook for an additional five minutes. After cooking, remove the chicken from the skillet and set it aside; you’ll return it to the sauce in just a few minutes.
In the same skillet, add the minced garlic and cook it for roughly fifteen seconds, just until fragrant. If the pan seems dry, add a little extra olive oil to prevent burning. Next, pour in the chicken broth while scraping up all the browned bits from the bottom of the pan. These bits add incredible flavor to your sauce.
Stir in the heavy cream, creating a smooth, velvety base. Then, add the baby spinach, chopped sun-dried tomatoes, and grated parmesan cheese. Allow the mixture to cook for five minutes, stirring occasionally, until the spinach wilts and the sauce thickens slightly.
Return the chicken thighs to the skillet and simmer for three to four more minutes, ensuring the chicken is fully cooked and coated in the creamy, flavorful sauce. Once done, remove the skillet from heat and prepare to serve your perfectly tender, sauce-coated chicken.
How to Serve Sun Dried Tomato Chicken
Serving Sun Dried Tomato Chicken is all about presentation and balance. This dish pairs beautifully with a variety of sides. Consider serving it over cooked pasta, rice, or creamy mashed potatoes to soak up the luscious sauce. Roasted vegetables or a simple green salad can add freshness and crunch, balancing the richness of the chicken. You can also drizzle a little extra parmesan over the top before serving for added flavor and a polished presentation.
For a more casual dinner, serve the chicken with crusty bread to mop up the sauce. Whether it’s plated for a weeknight meal or a small dinner gathering, this dish always impresses with its vibrant colors, creamy texture, and bold flavors.
Expert Tips for Sun Dried Tomato Chicken
To get the best results with this recipe, consider a few tips from experienced home chefs. First, using boneless, skinless chicken thighs ensures that the meat remains juicy and tender, even when pan-fried. Chicken breasts can be used, but they may cook faster and risk drying out.
Next, don’t skip the step of scraping up the browned bits from the skillet after cooking the chicken. Those little caramelized pieces are packed with flavor and help create a sauce that is rich and savory.
When adding spinach, remember that it wilts quickly, so add it towards the end of cooking. Overcooking can make it lose its vibrant green color and slightly crunchy texture. Additionally, using sun-dried tomatoes packed in oil adds extra depth and richness to the sauce; drain and chop them before adding to ensure they blend well without overwhelming the dish.
Finally, taste the sauce before serving. You may want to adjust the seasoning with a bit more salt, pepper, or even a pinch of extra garlic powder to suit your preference.
How to Store Sun Dried Tomato Chicken
If you have leftovers, Sun Dried Tomato Chicken stores beautifully. Place cooled portions in an airtight container and refrigerate for up to three days. The flavors often meld even more after sitting overnight, making it an excellent make-ahead dinner option.
For longer storage, you can freeze the cooked chicken with sauce in a freezer-safe container for up to two months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop over low heat, stirring occasionally to preserve the creamy texture of the sauce. Avoid using high heat, as it may cause the cream to separate.
Variations of Sun Dried Tomato Chicken
There are several ways to customize this recipe to suit your tastes or dietary needs. You can swap the chicken thighs for boneless chicken breasts if you prefer leaner meat. Adding mushrooms, bell peppers, or sun-dried tomato paste can enhance the flavor even further and give the dish more texture.
For a lighter version, substitute heavy cream with half-and-half or a combination of milk and Greek yogurt. This reduces the richness without compromising creaminess. You can also experiment with herbs: basil or rosemary complements sun-dried tomatoes beautifully and adds a fresh twist.
If you want a low-carb option, serve this chicken over zucchini noodles or cauliflower rice instead of traditional pasta or potatoes. The creamy sauce pairs perfectly with these alternatives and keeps the dish satisfying.
Frequently Asked Questions about Sun Dried Tomato Chicken
Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts can be used. Cook slightly less time to prevent them from drying out.
Can I make this recipe dairy-free?
Absolutely. Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a dairy-free parmesan substitute.
How long can I store leftovers?
Refrigerated leftovers last up to three days. For longer storage, freeze for up to two months.
Can I prepare this recipe ahead of time?
Yes, you can prep the sauce and chicken separately and combine when ready to cook. This makes weeknight dinners quick and stress-free.
What should I serve with Sun Dried Tomato Chicken?
Serve over pasta, rice, mashed potatoes, or with roasted vegetables. Crusty bread is also a great option to soak up the sauce.
Can I add other vegetables?
Yes, mushrooms, bell peppers, or cherry tomatoes can be added to the sauce for extra flavor and nutrition.
Does this recipe work with skin-on chicken?
You can use skin-on chicken, but you may need to adjust cooking times. Remove the skin for a leaner option.
Sun Dried Tomato Chicken
Equipment
- Large Skillet
Ingredients
- 2 tablespoons olive oil
- 1.5 to 2 lbs boneless skinless chicken thighs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon garlic powder
- 3 cloves garlic minced
- 3/4 cup low sodium chicken broth
- 2/3 cup heavy cream
- 1 cup baby spinach leaves
- 1/2 cup sun-dried tomatoes in oil drained and chopped
- 1/4 cup grated parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
- Add chicken thighs to the skillet and cook for about 6 minutes on one side, then flip and cook for an additional 5 minutes. Remove and set aside.
- Add minced garlic to the skillet and cook for about 15 seconds until fragrant. Pour in chicken broth, scraping up browned bits from the pan.
- Stir in heavy cream, then add spinach, sun-dried tomatoes, and parmesan cheese. Cook for 5 minutes until spinach wilts and sauce thickens.
- Return chicken to the skillet and simmer for 3-4 minutes until fully cooked and coated in sauce.
- Serve hot, garnished with extra parmesan if desired.
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