Skillet Chicken with Sun-Dried Tomatoes and Spinach
The aroma of sizzling chicken, sun-dried tomatoes, and fresh spinach wafting from the skillet is like a warm hug on a chilly evening.
I still remember the first time I made this recipe on a crisp autumn evening, with my husband and toddler snuggled up by the fireplace, the smell of garlic and herbs filling our cozy little home.
It was one of those revelation moments in the kitchen, where everything comes together in perfect harmony, and this Skillet Chicken with Sun-Dried Tomatoes and Spinach quickly became a cherished family favorite.
Why You’ll Love This Skillet Chicken with Sun-Dried Tomatoes and Spinach
- The tender chicken, crispy on the outside and juicy on the inside, paired with the chewy sun-dried tomatoes and vibrant spinach, creates a delightful texture combination.
- The rich flavor profile, with notes of garlic, herbs, and a hint of tanginess from the tomatoes, will leave you craving for more.
- This recipe is ready in just 30 minutes, making it perfect for a quick weeknight dinner.
- The foolproof method ensures that your chicken is cooked to perfection every time.
- It’s an ideal dish for a cozy night in with family or friends.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
The sun-dried tomatoes add a burst of intense tomato flavor, while the fresh spinach adds a pop of color and nutrients to the dish.
Expert Tips for the Best Skillet Chicken with Sun-Dried Tomatoes and Spinach
- Cooking the chicken in a hot skillet creates a crispy crust on the outside, while keeping it juicy on the inside.
- A common mistake is overcrowding the skillet, which can lead to steaming instead of browning; cook in batches if necessary.
- Add some chopped bell peppers or onions to the skillet for added flavor and nutrients.
- Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken; it should read 165°F.
- You can make this recipe ahead and refrigerate or freeze it for later use; simply reheat it in the skillet or oven.
Variations and Substitutions
For a gluten-free version, use gluten-free chicken broth and be mindful of the sun-dried tomatoes’ ingredients. Swap chicken for shrimp or scallops for a seafood twist. Add some red pepper flakes for an extra kick of heat.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the skillet over medium heat, adding a splash of chicken broth if needed. You can also freeze it for up to 2 months and reheat it in the oven or microwave.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach; just thaw and squeeze out excess water before adding it to the skillet.
How do I prevent the chicken from drying out?
Don’t overcook the chicken; use a thermometer to ensure it reaches 165°F, and let it rest for a few minutes before slicing.
Can I serve this recipe with pasta or rice?
Yes, this recipe pairs well with pasta, rice, or roasted vegetables; feel free to get creative with your sides!
Now, go ahead and give this Skillet Chicken with Sun-Dried Tomatoes and Spinach a try; I promise you’ll love it! Your taste buds and family will thank you.
Skillet Chicken with Sun-Dried Tomatoes and Spinach
🧂 Ingredients
👩🍳 Instructions
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1Heat the olive oil in a large skillet over medium-high heat.
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2Add the chicken and cook until browned, about 5-7 minutes.
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3Add the garlic and cook for 1 minute.
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4Add the sun-dried tomatoes, chicken broth, basil, oregano, salt, and pepper.
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5Stir to combine and bring to a simmer.
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6Reduce heat to medium-low and add the spinach.
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7Cook until the spinach has wilted and the sauce has thickened, about 2-3 minutes.
