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–+ servings
A vibrant skillet of sun-dried tomato chicken, garnished with fresh spinach and sprinkled with pine nuts. The rich, creamy tomato sauce envelops the tender chicken pieces.
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Sun Dried Tomato Chicken 🥘

My family adores chicken in cream sauce, particularly this perfect blend of flavorful pesto in a creamy sauce. It is so good we barely have any leftovers. Discover the secrets about the creamy goodness in which the tender 'marry me chicken' lurks. Let's get into the details!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: chicken in cream sauce, chicken with sundried tomatoes, creamy sun dried tomato chicken, healthy sun dried tomato chicken, marry me chicken, Sun Dried Tomato Chicken, sun dried tomato cream sauce
Servings: 4 servings
Calories: 530kcal
Author: Scott Groth

Ingredients

Sun-Dried Tomato Chicken Ingredients List

  • 1.5 pounds boneless and skinless chicken breasts
  • 4 cups spinach loosely packed
  • 1 cup sun-dried tomato pesto
  • 3/4 cup heavy cream
  • 1 onion diced
  • 1 clove garlic minced
  • 2 tablespoons clarified butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

Preparation Method

  • Gather all the tools and measure the ingredients.
  • Peel and chop the onion and garlic.
  • Wash, dry, and slice through the chicken breasts lengthwise to create thinner cutlets. This helps them cook faster.
  • Season the chicken cutlets evenly with kosher salt and black pepper.
  • Prepare sun-dried tomato pesto if not using pre-made.

Cooking Instructions

  • Heat a heavy-bottom pan over medium-high heat. Add the clarified butter and the chicken cutlets.
  • Once the butter shimmers, sear the chicken cutlets on each side for 2-3 minutes until nicely browned. Work in batches if necessary to avoid overcrowding the pan.
  • Remove the chicken and set aside. In the same pan, add the onion and sauté until translucent. Add the garlic and continue to sauté for about a minute, being cautious not to burn the garlic.
  • Lower the heat to medium-low. Stir in the sun-dried tomato pesto and heavy cream, scraping up any browned bits from the pan.
  • Return the chicken to the pan and simmer for 3-4 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove from heat. Add the spinach and gently stir until wilted.

Notes

NOTE: The overall net carb count does not include the Substitute and Additional  Ingredients.
If you love this recipe, please let me know! Have other ideas on how to make this more low carb? Leave me a comment below!
 
Enjoy cooking!

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 14g | Protein: 41g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 1095mg | Potassium: 884mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3921IU | Vitamin C: 15mg | Calcium: 136mg | Iron: 2mg
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