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Creamy Sun-Dried Tomato Chicken Skillet - A Cozy One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced in half horizontally or pounded to even thickness
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons all-purpose flour (for light dredging; use gluten-free flour if needed)
  • 2 tablespoons olive oil, preferably from the sun-dried tomato jar
  • 2 tablespoons unsalted butter
  • 3–4 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained but not rinsed)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional, for brightness)
  • 2 cups baby spinach (or chopped kale)
  • Red pepper flakes, to taste (optional)
  • Fresh basil or parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika. Lightly dust with flour, shaking off excess.
  2. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
  3. Build flavor: Reduce heat to medium. Add butter, then garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.
  4. Deglaze: Pour in wine (or 1/2 cup broth). Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly.
  5. Make the sauce: Add remaining broth and cream. Stir in Dijon, if using. Simmer gently 3–4 minutes, stirring, until it starts to thicken.
  6. Add cheese: Reduce heat to low and whisk in Parmesan a little at a time until melted and smooth. Season with a pinch of salt and pepper. Add red pepper flakes if you like a kick.
  7. Finish the chicken: Return chicken and any juices to the skillet. Simmer 3–5 minutes, turning once, until chicken is cooked through and the sauce coats the back of a spoon.
  8. Stir in greens: Add spinach and fold gently until just wilted, 30–60 seconds. If sauce gets too thick, splash in a bit of broth or cream.
  9. Taste and garnish: Adjust seasoning. Top with chopped basil or parsley. Serve with lemon wedges for a fresh squeeze over the top.