Creamy Sun-Dried Tomato Chicken Skillet
- 3-4 medium boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds small new potatoes, halved
- ½ yellow onion, diced
- 1 cup sun-dried tomatoes, chopped (in oil)
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoons garlic powder
- 1 cup chicken broth
- ½ cup heavy cream
- 2 cups baby spinach
- 1 cup shredded Parmesan cheese
Place the chicken breasts on a cutting board and pound them until ½”-thick.
Heat olive oil in a large cast-iron or deep, heavy-bottomed skillet over medium-high heat. Note: I have also used a Dutch oven for this recipe.
Add the chicken breasts and brown for 3 to 4 minutes on each side. They don’t need to be cooked through. Remove the chicken and set aside on a plate.
Add the potatoes, onions, sun-dried tomatoes, salt, Italian seasoning and garlic powder and stir well to combine. Stir in the chicken broth. Return the chicken to the pan, tucking it in with the potatoes.
Cover and cook over medium-high heat for 15 to 20 minutes, until the chicken is cooked through and the potatoes are tender. Remove the chicken breasts and set them aside.
Stir in the cream, baby spinach and Parmesan cheese and cook until spinach is wilted.
Serve the chicken breasts with the creamy potato mixture, topped with additional cream sauce. Enjoy!