Save There's something about the smell of garlic hitting hot oil that makes me pause whatever I'm doing. Years ago, I was having one of those evenings where nothing felt right—the day had been long, the fridge looked empty, and I didn't have the energy for anything complicated. But then I remembered a skillet, some chicken, cream, and those salty sun-dried tomatoes I kept meaning to use. Twenty-five minutes later, something beautiful had happened in that one pan, and suddenly dinner felt like an embrace.
I made this for my sister on a Tuesday night when she needed cheering up, and I still remember how she closed her eyes after the first bite and just sat there for a moment. That's when I knew this recipe wasn't just about feeding people—it was about creating the kind of food that makes someone feel seen. Now whenever she visits, it's the first thing she asks for.
Ingredients
- Boneless, skinless chicken breasts (4, about 6 oz each): The foundation of this dish, and patting them dry before seasoning is the secret to getting that golden, crispy exterior that doesn't stick.
- Kosher salt, black pepper, and Italian seasoning: Don't skip seasoning the chicken generously on both sides—this is your chance to build flavor right from the start.
- Olive oil (2 tablespoons): Use good quality oil here; it matters for both taste and the searing process.
- Garlic (3 cloves, minced): Mince it fresh right before cooking so you get that sharp, aromatic bite that makes your kitchen smell incredible.
- Sun-dried tomatoes in oil (½ cup, drained and sliced): These little flavor bombs are what make this sauce feel special—don't buy the dried kind in a bag unless you're soaking them first.
- Heavy cream (1 cup): This is what makes the sauce silky and luxurious; don't skip it unless you're committed to the lighter version.
- Low-sodium chicken broth (½ cup): It balances the richness of the cream and keeps the sauce from being one-note.
- Grated Parmesan cheese (½ cup): Freshly grated tastes noticeably better than pre-grated, and it melts into the sauce more smoothly.
- Dried basil (1 teaspoon): Dried works perfectly fine here; it's sturdy enough to hold up during cooking.
- Fresh baby spinach (2 cups): Add it at the end so it stays bright and tender, not wilted into oblivion.
Instructions
- Prepare your chicken:
- Pat the breasts completely dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning. This drying step is non-negotiable if you want a golden crust instead of steam.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then carefully lay in the chicken. You'll hear it sizzle immediately—that's the sound of the crust forming. Sear for 5 to 6 minutes per side without moving it around, until the internal temperature hits 165°F. Transfer to a plate and loosely cover it while you build the magic sauce.
- Start the sauce base:
- Keep that same skillet with all its browned bits, reduce to medium heat, and add your minced garlic. Thirty seconds is all it needs—you're just waking it up, not cooking it into submission. Stir in the sun-dried tomatoes and let them warm for a minute, releasing their deep, tangy flavor into the pan.
- Build the creamy sauce:
- Pour in the heavy cream and chicken broth, scraping up every bit of caramelized chicken from the bottom of the pan with your wooden spoon. This is where the real flavor lives. Add the Parmesan and basil, stirring until the cheese melts into something smooth and glossy, then let it simmer for 2 to 3 minutes until it thickens slightly.
- Add the spinach:
- Pile in the fresh spinach and stir gently just until it wilts into tender ribbons, about a minute. The residual heat will do the work; you don't need to overthink this step.
- Bring it all together:
- Nestle the chicken back into the skillet, spooning that gorgeous cream sauce over the top so it clings to every surface. Simmer for 2 to 3 minutes just to bring everything back to temperature and let the flavors say hello to each other one more time.
- Finish and serve:
- If you're feeling fancy, scatter some fresh parsley over the top and an extra shower of Parmesan. Serve it immediately while the sauce is still luxuriously silky.
Save There's this moment that happens every time I make this dish when someone takes that first forkful and their expression shifts from polite to genuinely delighted. That's the moment I remember why I love cooking—it's not about complexity, it's about creating something that tastes like care.
Serving Suggestions That Actually Work
Crusty bread is essential here because you'll want something to soak up every last drop of that sauce—I learned this the hard way after watching someone use the edge of their plate to catch it. Creamy mashed potatoes are equally spectacular, or you can go lighter and serve it over fluffy rice or delicate pasta. If you're feeling adventurous, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully and feels surprisingly elegant without any extra effort.
Making It Your Own
The beauty of this recipe is that it's flexible enough to bend to what you have on hand or what you're craving that particular evening. I've swapped the spinach for kale when I was feeling like something heartier, added mushrooms because I had half a container sitting in my crisper, and even thrown in some artichoke hearts when I was trying to use them up before they went bad. One evening I added a handful of fresh basil instead of just using dried, and the whole dish felt like summer on a plate.
Wine Pairings and Table Setting
A crisp Pinot Grigio or unoaked Chardonnay is the perfect companion because the acidity cuts through the cream while the subtle fruit notes echo the sun-dried tomatoes. I like to light a candle, set out cloth napkins instead of paper ones, and suddenly a weeknight dinner feels like an occasion. There's something about the ritual that makes even a simple meal feel special, and this dish deserves that kind of attention.
- Serve everything hot, straight from the skillet if you want to feel a little bit like you're cooking in a trattoria.
- Have extra Parmesan at the table because everyone will want just a bit more.
- Don't feel pressured to make anything else—this dish is complete and satisfying all on its own.
Save This recipe has become my quiet superpower for nights when I need to feed people something that tastes like genuine love but requires minimal stress. It's the kind of dish that proves you don't need complicated techniques or obscure ingredients to create something memorable.
Recipe FAQs
- → What is the best way to sear chicken breasts evenly?
Pat chicken dry and heat olive oil over medium-high heat. Sear each side 5–6 minutes until golden and cooked through.
- → Can I substitute spinach with another leafy green?
Yes, kale or Swiss chard can be used as alternatives for a similar texture and flavor profile.
- → How do sun-dried tomatoes contribute to the sauce?
They add a tangy, concentrated sweetness that enhances the depth and richness of the creamy sauce.
- → What cheese pairs best for garnishing this dish?
Grated Parmesan cheese adds a salty, nutty finish that complements the creamy elements perfectly.
- → Is this dish suitable for gluten-free diets?
Yes, as long as all ingredients, including chicken broth, are verified gluten-free.