Sun-Dried Tomato Chicken
Sun-dried tomato chicken is a simple skillet dinner made with tender chicken breasts, garlic, spinach, and savory sun-dried tomatoes.
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.
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