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High Protein Creamy Sun-Dried Tomato Chicken - Comforting, Flavor-Packed, and Easy

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

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (thin-sliced or pounded to 1/2-inch thickness)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon smoked paprika (optional for warmth and color)
  • 1–2 tablespoons olive oil (preferably from the sun-dried tomato jar)
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup half-and-half or light cream
  • 1/2 cup plain 2% Greek yogurt (room temperature)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon cornstarch (optional, for thicker sauce)
  • 1–2 cups fresh baby spinach (optional)
  • Red pepper flakes, to taste (optional)
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika. If your chicken is thick, gently pound to even thickness so it cooks evenly.
  2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
  3. Build the base: Lower heat to medium. Add the sun-dried tomatoes to the skillet and sauté for 1 minute. Stir in the garlic and cook 30 seconds until fragrant. Don’t let it burn.
  4. Deglaze: Pour in the chicken broth, scraping up any browned bits. Let it simmer for 2 minutes to concentrate flavor.
  5. Make it creamy: Stir in half-and-half and bring to a gentle simmer. If you like a thicker sauce, whisk the cornstarch with 1 tablespoon cold water and add to the pan. Simmer 1–2 minutes until slightly thickened.
  6. Finish the sauce: Reduce heat to low. Whisk in the Parmesan until melted. Turn off the heat and whisk in the Greek yogurt until smooth. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you want a little heat.
  7. Add greens (optional): Stir in the spinach and let it wilt into the sauce, about 30–60 seconds.
  8. Return the chicken: Nestle the chicken back into the pan with any juices. Spoon sauce over the top and simmer on low for 1–2 minutes to warm through.
  9. Serve: Garnish with chopped basil or parsley. Serve over cooked pasta, cauliflower rice, rice, or with roasted vegetables.