Description
A creamy, garlicky chicken dish with sun-dried tomatoes and fresh basil. This 40-minute one-pan meal combines tender chicken, rich tomato-cream sauce, and herby brightness for a comforting yet elegant weeknight dinner.
Ingredients
2 large boneless, skinless chicken breasts (sliced lengthwise)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/4 cup oil-packed sun-dried tomatoes (no added sulfites)
1/2 cup heavy cream
1 cup chopped baby spinach
1 teaspoon Dijon mustard
1/2 cup chicken broth
1 tablespoon all-purpose flour
1 teaspoon garlic powder
Salt and black pepper (to taste)
1/4 cup chopped fresh basil (plus extra for garnish)
1/2 teaspoon dried oregano (optional)
Instructions
Cut chicken breasts in half horizontally to create thinner cutlets
In a shallow dish, mix flour with garlic powder, salt, and pepper
Dredge chicken pieces evenly in the seasoned flour
Heat olive oil and butter in a large skillet over medium-high heat
Cook chicken 4-5 minutes per side until golden; transfer to a plate
In the same pan, whisk in chicken broth and Dijon mustard, scraping up browned bits
Add sun-dried tomatoes (reserving oil from can) and simmer 2 minutes
Pour in heavy cream, then stir in spinach and basil
Return chicken to pan, cook 5 minutes until fully cooked
Finish with a drizzle of reserved sun-dried tomato oil if desired
Notes
Use a cast-iron skillet for best browning
Deglaze the pan immediately after cooking chicken to maintain heat
Add water from the sun-dried tomatoes to create a rich sauce base
For a dairy-free version: substitute coconut milk and vegan butter
Taste broth before adding to adjust seasoning
- Prep Time: 10
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Sautéing
- Cuisine: Mediterranean-American fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg