Save I wasn't planning to make anything special that Tuesday night, but I had a jar of sun-dried tomatoes staring at me from the pantry and chicken breasts thawing on the counter. The idea came together as I stood there with the fridge door open, debating between plain grilled chicken or something with a little more heart. Once the garlic hit the pan and those tomatoes started releasing their sweet, tangy oil, I knew I'd stumbled onto something good. My kitchen smelled like a little Italian trattoria, and dinner was only twenty minutes away.
The first time I made this for friends, I served it over pasta with garlic bread on the side. They kept dragging their bread through the sauce long after their plates were empty, and one of them asked if I'd written the recipe down yet. That's when I realized this wasn't just a weeknight dinner, it was the kind of dish people remember and ask you to make again. I've since served it over rice, with roasted vegetables, and even spooned over toasted sourdough for a very indulgent open-faced situation.
Ingredients
- Boneless, skinless chicken breasts: The star of the skillet, they sear beautifully and soak up all that tangy sauce without drying out if you don't overcook them.
- Kosher salt and black pepper: Season generously, these simple flavors let everything else shine through.
- Italian seasoning: A blend of oregano, basil, and thyme that gives the chicken a subtle herbaceous backbone.
- Olive oil: Use a good quality one, it helps build flavor from the very first sear.
- Garlic: Fresh is non-negotiable here, it blooms in the hot pan and perfumes the entire sauce.
- Sun-dried tomatoes in oil: These bring concentrated sweetness and a little acidity, make sure to drain them but save that oil for another use.
- Low-sodium chicken broth: It deglazes the pan and adds savory depth without making the sauce too salty.
- Half-and-half: Lighter than cream but still luscious, it creates a silky sauce that clings to the chicken.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty richness you can't get from the pre-shredded stuff.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the cream.
- Baby spinach: Wilts down to nothing and adds a pop of color and a bit of earthiness.
- Fresh basil: Stirred in at the end, it brightens everything and makes the dish taste alive.
Instructions
- Prep the Chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and Italian seasoning. Dry chicken sears better and gets that golden crust we're after.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for 4 to 5 minutes per side until golden and cooked through to 165°F, then remove and set aside.
- Sauté Garlic and Tomatoes:
- Lower the heat to medium and add the garlic and sun-dried tomatoes to the same skillet. Stir for about a minute until the garlic smells toasty and sweet, but don't let it burn.
- Deglaze with Broth:
- Pour in the chicken broth and scrape up all those browned bits stuck to the pan, they're pure flavor. Let it simmer for 2 to 3 minutes to reduce slightly.
- Build the Sauce:
- Stir in the half-and-half, Parmesan, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring often, until the sauce thickens just enough to coat the back of a spoon.
- Wilt the Spinach:
- Toss in the baby spinach and stir until it wilts down into the sauce. This happens fast, so don't walk away.
- Return the Chicken:
- Nestle the chicken breasts back into the skillet along with any juices from the plate. Spoon sauce over the top and let everything simmer together for 2 to 3 minutes.
- Finish and Serve:
- Stir in the fresh basil, taste the sauce, and adjust the seasoning if needed. Serve hot, garnished with more basil and a sprinkle of Parmesan.
Save I remember serving this on a cold night in February when I needed something that felt like a hug on a plate. The sauce was velvety, the chicken was tender, and the whole thing just felt right. My partner looked up after the first bite and said it tasted like comfort, and I realized that's exactly what good food is supposed to do. It doesn't have to be complicated to feel special.
Serving Suggestions
This dish begs to be soaked up with something starchy. I love it over pasta, angel hair or penne both work beautifully, or spooned over creamy mashed potatoes. If you're keeping it lighter, serve it alongside roasted broccoli or a simple arugula salad dressed with lemon and olive oil. Crusty bread is always a good idea, especially if you're the type who can't let good sauce go to waste.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The sauce may thicken as it sits, so when you reheat it gently in a skillet over low heat, add a splash of broth or water to loosen it back up. I've even reheated individual portions in the microwave, though the stovetop gives you better control and keeps the chicken from getting rubbery. If you're meal prepping, store the chicken and sauce separately and combine them when you're ready to eat.
Variations and Swaps
If you want to make this dairy-free, swap the half-and-half for full-fat coconut milk, it'll change the flavor slightly but still be creamy and delicious. You can also use chicken thighs instead of breasts for a juicier, more forgiving cut that's harder to overcook. For a little more heft, stir in a can of drained white beans or chickpeas along with the spinach.
- Try swapping basil for fresh oregano or thyme if that's what you have on hand.
- Add a squeeze of lemon juice at the end for extra brightness.
- Top with toasted pine nuts or slivered almonds for a little crunch.
Save This recipe has become one of those I turn to when I want to feel like I'm taking care of myself without spending all night in the kitchen. It's proof that a few good ingredients and a hot skillet can turn an ordinary evening into something worth savoring.
Recipe FAQs
- → What is the best chicken cut for this dish?
Boneless, skinless chicken breasts work wonderfully, providing tender meat that cooks evenly in the skillet.
- → Can I substitute half-and-half with another ingredient?
Yes, coconut cream can be used as a dairy-free alternative, though it will slightly change the flavor profile.
- → How can I make the sauce thicker?
Simmer the sauce a bit longer to reduce liquid, or add a small amount of grated Parmesan to help thicken naturally.
- → Is it possible to add vegetables to this dish?
Yes, baby spinach is a great addition, wilted into the sauce at the end for extra color and nutrition.
- → What sides pair well with this chicken dish?
Serve with pasta, rice, or crusty bread to complement the creamy tomato sauce and soak up its flavor.