Bright, tangy sun-dried tomato folded into a silky, garlicky cream sauce coats tender pan-seared chicken breast. Fresh spinach wilts into the sauce for a pop of color and a slightly earthy counterpoint. Texture is creamy with occasional chewy bites of tomato and a crisp sear on the chicken edges. Serve this warm over orzo, rice, or with crusty bread for a weeknight dinner or casual weekend lunch.
Ingredients
- Chicken breasts (2, about 1 to 1¼ lb), pounded to even thickness
- Kosher salt and black pepper (to taste)
- Smoked paprika (½ tsp)
- Olive oil (1 tbsp)
- Unsalted butter (1 tbsp)
- Garlic (3 cloves, thinly sliced)
- Sun-dried tomatoes in oil (3–4 oz, roughly chopped; reserve 1 tbsp oil)
- Dry white wine or chicken broth (¼ cup)
- Heavy cream (¾ cup)
- Dijon mustard (1 tsp)
- Fresh baby spinach (4 cups packed)
- Grated Parmesan (⅓ cup)
- Lemon juice (1 tsp)
- Fresh basil or parsley (2 tbsp, chopped)
- Cooked orzo, rice, or crusty bread for serving (optional)
Instructions
- Pat chicken dry and season both sides with salt, pepper, and smoked paprika. Set aside.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
- Add chicken and cook 4–5 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
- Reduce heat to medium, add reserved sun-dried tomato oil if any, then sauté garlic 30–45 seconds until fragrant.
- Stir in chopped sun-dried tomatoes and deglaze the pan with wine or chicken broth, scraping up browned bits.
- Pour in cream and Dijon, bring to a gentle simmer and let thicken 2–3 minutes.
- Add spinach in batches, stirring until it wilts, then stir in Parmesan and lemon juice. Taste and adjust seasoning.
- Return chicken to the skillet and spoon sauce over it. Warm through for 1–2 minutes so flavors meld.
- Garnish with chopped basil or parsley and serve immediately over orzo, rice, or with crusty bread.
Tips or Variations
- For a lighter sauce, swap half the cream for low-fat milk and simmer a little longer to thicken.
- Make it gluten-free by serving over cauliflower rice or gluten-free pasta.
