This one-pot creamy sun-dried tomato chicken is quick, hearty, and full of flavor. Tender chicken breasts are pan-seared until golden brown then simmered in a creamy sun-dried tomato sauce. Serve it with pasta, potatoes, or crusty bread for an easy and delicious meal that's ready in just 30 minutes!
Dry the chicken well with paper towels. Place them on a cutting board then use the heel of your palm to gently pound the chicken so that it is even in thickness. Mix the flour, Italian seasoning, salt, and pepper in a shallow bowl then coat the chicken in the flour.
4 medium chicken breasts, 2 tablespoons all-purpose flour, 1 tablespoon Italian seasoning, 1 teaspoon EACH: sea salt and pepper
Heat the oil to a large frying pan over medium-high heat. Add the chicken and sear for 5 minutes per side, until it is golden brown. Remove the chicken from the pan.
2 tablespoons olive oil
Add the garlic to the pan and let it cook for 30 seconds. Add the chicken stock and cream and scrape the bottom of the pan to loosen any stuck-on bits. Stir the sun-dried tomatoes into the sauce. Add the spinach to the pan and let it wilt.
2 cloves garlic, ½ cup chicken stock, ½ cup cream, ¼ cup chopped sun dried tomatoes, 2 cups spinach leaves
Return the chicken and any juices to the pan and let it simmer in the sauce for 3-4 minutes, until the cream reduces a little.
Notes
We like to use the oil in the jar of sun-dried tomatoes to cook the chicken as it gives it extra flavor. If this causes the remaining sun-dried tomatoes in the jar to be out of the oil, pour a little olive oil into the jar so that they are covered.