Creamy Sun-Dried Tomato Chicken Skillet
Servings:*
4 servingsIngredients
- 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
Directions
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Place the chicken breasts on a cutting board and pound them until ½”-thick.
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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.
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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.
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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.
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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.
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Stir in the cream, baby spinach and Parmesan cheese and cook until spinach is wilted.
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Serve the chicken breasts with the creamy potato mixture, topped with additional cream sauce. Enjoy!