Here’s a rich, restaurant-style recipe for Creamy Sun-Dried Tomato Parmesan Chicken with Wilted Spinach and Holiday Herbs—comforting, savory, and ready in about 35–40 minutes.
🍗 Creamy Sun-Dried Tomato Parmesan Chicken with Wilted Spinach
🧂 Ingredients (serves 3–4)
Main
- 500–600g boneless Chicken breast (sliced or butterflied)
- Salt & black pepper
- 1 tsp paprika (optional)
- 2 tbsp olive oil
Creamy sauce
- 3–4 cloves garlic (minced)
- ½ cup Sun-dried tomatoes (chopped)
- 1 cup cooking cream (or heavy cream)
- ½ cup grated Parmesan cheese
- ½ cup chicken broth or water
- 1 tsp Dijon mustard (optional, adds depth)
Greens & herbs
- 2–3 cups fresh Spinach
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp rosemary (crushed)
- Fresh parsley (for garnish)
👨🍳 Instructions
1. Prepare and sear the chicken
Season chicken with salt, pepper, and paprika.
Heat olive oil in a large pan over medium-high heat.
Sear chicken 3–4 minutes per side until golden. Remove and set aside (it will finish cooking in the sauce).
2. Build the flavor base
In the same pan, lower heat to medium.
Add garlic and sauté for ~30 seconds until fragrant.
Stir in sun-dried tomatoes and cook for 1–2 minutes so their flavor releases into the oil.
3. Make the creamy sauce
Pour in chicken broth and scrape up any browned bits from the pan.
Add cream, Dijon mustard, thyme, oregano, and rosemary. Stir well.
Simmer gently for 3–5 minutes until slightly thickened.
4. Add cheese + chicken
Stir in Parmesan cheese until melted and smooth.
Return chicken to the pan and simmer for 8–10 minutes, or until fully cooked and coated in sauce.
5. Wilt the spinach
Add spinach in batches, stirring until it wilts into the sauce (1–2 minutes).
It should turn glossy and fully integrated into the cream.
6. Finish & serve
Taste and adjust salt/pepper.
Top with fresh parsley.
Serve hot with:
- Pasta (fettuccine or penne)
- Mashed potatoes
- Crusty bread
🌿 Flavor profile
Creamy, slightly tangy from sun-dried tomatoes, rich Parmesan depth, and earthy herbs—balanced by fresh spinach.
If you want, I can also turn this into:
- a one-pan low-carb version
- a baked casserole version
- or a restaurant plating style recipe