Sun-dried tomato chicken is a simple skillet dinner made with tender chicken breasts, garlic, spinach, and savory sun-dried tomatoes. This version is naturally dairy free while still delivering bold, well-balanced flavor.
A Quick Look at the Recipe
✅ Recipe Name: Sun-Dried Tomato Chicken
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Chicken, sun-dried tomatoes, garlic, spinach, chicken broth
📖 Dietary Info: Gluten-free; dairy-free
👌 Difficulty: Easy - one-pan skillet
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The chicken is seared until golden, then finished in a light pan sauce made from garlic, broth, and sun-dried tomatoes. Fresh spinach wilts directly into the skillet, keeping the dish quick, wholesome, and weeknight-friendly.
If you enjoy easy skillet dinners like this, you might also like our Mediterranean Baked Cod, Marry Me Chicken Pasta, or Chicken Broccoli Stir Fry. These recipes pair well with vegetables, low-carb sides, or simple grains.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Sun-Dried Tomato Chicken:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sun-Dried Tomato Chicken:
- Recipe Notes & Tips:
- How to Store:
- Sun-Dried Tomato Chicken FAQs:
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- Sun-Dried Tomato Chicken
Why You'll Love this Sun-Dried Tomato Chicken:
Dairy-Free: Made without cream or cheese while still delivering rich, savory flavor.
One-Pan Meal: Everything comes together in a single skillet for easy cooking and cleanup.
Quick & Simple: Ready in about 30 minutes, making it ideal for busy weeknights.
Flavor-Packed: Sun-dried tomatoes, garlic, and Italian seasoning add depth without heaviness.
Versatile Serving Options: Pairs well with zucchini noodles, cauliflower rice, or roasted vegetables.
Key Ingredients:
- chicken breasts. Use boneless, skinless chicken breasts for a lean protein source. If using thicker cuts, pound them slightly for even cooking.
- sun-dried tomatoes. Use oil-packed sun-dried tomatoes for a richer flavor, or rehydrate dry-packed ones in warm water before using.
- baby spinach. Wilts quickly and adds a boost of vitamins. You can substitute with kale or swiss chard for a different twist.
- chicken broth. Creates a flavorful base for the sauce. Use store bought for convenience or homemade chicken broth for best flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Chicken Thighs: Swap chicken breasts for boneless, skinless chicken thighs for a juicier result.
- Extra Sauce: Add an additional ¼ cup of chicken broth if you prefer more pan sauce.
- Greens Swap: Replace baby spinach with kale or Swiss chard, cooking slightly longer until tender.
- Herb Change: Use fresh basil or oregano instead of Italian seasoning for a different flavor profile.
- Heat Option: Add crushed red pepper flakes for a subtle kick.
How to Make Sun-Dried Tomato Chicken:
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning, then add to the skillet. Cook for 5-7 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
- Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes. Add baby spinach, stirring until wilted.
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to absorb the flavors.
- Serve warm with zucchini noodles, cauliflower rice, or roasted vegetables for a healthy meal!
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Recipe Notes & Tips:
- Use Oil-Packed Sun-Dried Tomatoes: They're softer and more flavorful than dry-packed varieties.
- Don't Overcook the Chicken: Remove it from the skillet once it reaches 165°F to keep it tender.
- Deglaze the Pan: Scraping up the browned bits after adding the broth adds extra flavor to the sauce.
- Add Spinach Last: Stir it in just until wilted to preserve color and texture.
- Taste Before Serving: Sun-dried tomatoes vary in saltiness, so adjust seasoning at the end if needed.
How to Store:
Refrigeration: Let the chicken cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days.
Freezing: Store in a freezer-safe container or zip-top bag for up to 3 months.
Reheating: Warm over low heat, stirring occasionally. Add a splash of chicken broth to maintain the sauce's texture.
Sun-Dried Tomato Chicken FAQs:
Yes, this sun-dried tomato chicken recipe is completely dairy free. It uses olive oil and chicken broth instead of cream or cheese while still delivering rich, savory flavor.
Yes, sun-dried tomato chicken can be made ahead and reheated gently. Store it in the refrigerator and reheat in a skillet over low heat with a splash of broth to keep the chicken moist.
Yes, boneless skinless chicken thighs work well and stay very tender. Cooking time may be slightly longer depending on thickness.
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Sun-Dried Tomato Chicken
Ingredients
- 1 pound chicken breasts
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- ½ cup chicken broth
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes
- 1 cup baby spinach
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning, then add to the skillet. Cook for 5-7 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
- Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes. Add baby spinach, stirring until wilted.
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to absorb the flavors.
- Serve warm with zucchini noodles, cauliflower rice, or roasted vegetables for a healthy meal!
Nutrition
Notes
- Use Oil-Packed Sun-Dried Tomatoes: They're softer and more flavorful than dry-packed varieties.
- Don't Overcook the Chicken: Remove it from the skillet once it reaches 165°F to keep it tender.
- Deglaze the Pan: Scraping up the browned bits after adding the broth adds extra flavor to the sauce.
- Add Spinach Last: Stir it in just until wilted to preserve color and texture.
- Taste Before Serving: Sun-dried tomatoes vary in saltiness, so adjust seasoning at the end if needed.
Denise says
I have made this twice, once with oil-packed sun dried tomatoes and once where I used dry, I definitely recommend the oil-packed version and will use those again in the future. Tasty!
Vika says
Very good recipe, make sure to cook everything thoroughly
i regret adding the tomato paste tho