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A rich and creamy pan-seared chicken dish with garlic, sun-dried tomatoes, spinach, and Parmesan in a silky sauce that is quick to make and perfect for weeknight dinners or guests.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breasts, large, halved horizontally to make 4 fillets (approximately 2 large breasts around 12 oz or 350 grams each)
  • 1 teaspoon salt, adjust to taste
  • 3/4 teaspoon cracked pepper, adjust to taste
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 3 tablespoons reserved sun-dried tomato oil or olive oil, divided
  • 2 tablespoons garlic, minced (about 6 cloves)
  • 5 oz sun-dried tomato strips in oil, drained (reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy cream or thickened cream (can swap evaporated milk for lighter option)
  • 3 cups fresh spinach
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tablespoons fresh parsley, chopped (for serving)

Instructions

  1. Cut chicken breasts into fillets if needed, pat dry, and season evenly with salt, cracked pepper, paprika, and onion powder.
  2. Heat 2 tablespoons reserved sun-dried tomato oil (or olive oil) in a large skillet over medium-high heat.
  3. Sear chicken fillets for 6–8 minutes per side until deep golden and cooked through, doing batches if necessary; transfer to a plate and set aside.
  4. Add remaining reserved sun-dried tomato oil to the pan.
  5. Lightly sauté minced garlic in the oil about 30 seconds to 1 minute until fragrant.
  6. Add drained sun-dried tomato strips and cook 1–2 minutes to release their flavor.
  7. Stir in Dijon mustard.
  8. Reduce heat to medium-low and pour in heavy cream, bringing it to a gentle simmer while stirring; season with salt and pepper to taste.
  9. Add fresh spinach to the sauce and let it wilt.
  10. Gradually stir in grated Parmesan and simmer about 1 minute until the cheese melts and sauce thickens.
  11. Return seared chicken to the pan and spoon sauce over each piece to coat.
  12. Finish with chopped parsley scattered over the chicken.

Notes

Pat chicken dry before seasoning for better browning., Do not rush searing the chicken; allow time to develop a deep golden crust., Lower the heat before adding cream to prevent breaking of sauce., Add Parmesan cheese slowly to keep sauce silky and avoid graininess., Optional swaps include adding white wine before cream, sautéed mushrooms for earthiness, or kale/Swiss chard instead of spinach., Fully cooked chicken and sauce can be stored together or separately for 1–2 days in the fridge; freezes well up to 2 months., Reheat gently with a splash of cream, milk, or water to restore sauce consistency, preferably using stovetop, oven, or microwave according to instructions.

Nutrition

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