This isn’t dinner. It’s a mic drop. Velvety garlic cream sauce hugging juicy chicken, sun-dried tomatoes bursting with tang, and spinach melting into a silky, golden pan that smells like your kitchen just got promoted.
You can make it faster than delivery, cheaper than date night, and—no contest—better than anything in a cardboard box. If you’ve got 30 minutes and a skillet, you’ve got a restaurant-level win. Ready to taste what “wow” actually means?
The Secret Behind This Recipe
Great chicken is about contrast: seared exterior, tender interior, and a sauce that grips.
The trick is a fast, high-heat sear in butter and olive oil—flavor plus control—then simmering in cream that’s fortified with chicken stock and parmesan for body. Sun-dried tomatoes add acidity to cut through the richness, while spinach gives color, nutrition, and that just-wilted luxury. The garlic?
It’s layered, not blasted. A quick sauté to bloom the aromatics without burning delivers depth, not bitterness. Finish with a squeeze of lemon to wake everything up.
That last hit is the chef’s handshake.
Ingredients
- 4 boneless, skinless chicken breasts (or 6–8 thin cutlets)
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper
- 1 teaspoon Italian seasoning (or equal parts dried basil, oregano, thyme)
- 1/2 teaspoon smoked paprika (optional, for warmth and color)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5–6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced (reserve 1 tablespoon oil)
- 1 cup low-sodium chicken stock
- 1 cup heavy cream (or 3/4 cup cream + 1/4 cup half-and-half)
- 1/2 cup freshly grated Parmesan (plus more for serving)
- 1 teaspoon cornstarch (optional, for thicker sauce)
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice (plus extra wedges for serving)
- Fresh basil, chiffonade, for garnish (optional)
- Red pepper flakes, to taste (optional)
Cooking Instructions
- Prep the chicken. If breasts are thick, slice horizontally into cutlets. Pat dry. Season both sides with 1 teaspoon salt, pepper, Italian seasoning, and smoked paprika.
- Sear like you mean it. Heat olive oil and butter in a large skillet over medium-high.
Add chicken in a single layer; don’t crowd. Sear 4–5 minutes per side until golden and just cooked (165°F). Transfer to a plate; tent loosely.
- Build the flavor base. Lower heat to medium.
Add reserved sun-dried tomato oil (1 tablespoon). Stir in garlic for 30–45 seconds until fragrant—no burning. Toss in the sliced sun-dried tomatoes and sauté 1 minute.
- Deglaze. Pour in chicken stock, scraping up browned bits.
Simmer 2–3 minutes to reduce slightly.
- Make it creamy. Stir in heavy cream. Bring to a gentle simmer (not a boil). Whisk in Parmesan until smooth.
Taste; season with remaining 1/2 teaspoon salt.
- Thicken if needed. If you want a thicker sauce, whisk cornstarch with 1 tablespoon water and stir into the sauce; simmer 1–2 minutes until glossy.
- Greens go last. Fold in spinach and let it wilt, 1–2 minutes. Add lemon juice and a pinch of red pepper flakes if using.
- Reunite the band. Return chicken (and juices) to the pan. Spoon sauce over the top.
Simmer 1–2 minutes to reheat and marry flavors.
- Finish strong. Garnish with basil and extra Parmesan. Serve hot over pasta, mashed potatoes, rice, or crusty bread that can handle the sauce.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container up to 3–4 days.
- Reheat: Low and slow on the stovetop with a splash of stock or milk to loosen. Microwaves work, but go 50–70% power and stir halfway.
- Freezing: Cream sauces can separate, but this one survives decently.
Freeze up to 2 months. Thaw overnight and reheat gently while whisking in a spoonful of cream.
- Make-ahead: Sear chicken and prep sauce base ahead; add cream and spinach just before serving for best texture.
What’s Great About This
- Big flavor, little time: 30 minutes from “pan on” to “plates down.”
- Restaurant feel: Silky sauce, stacked aromatics, and that golden sear. You’ll feel suspiciously talented.
- Flexible pairing: Loves pasta, polenta, gnocchi, rice, or zoodles—choose your carb destiny.
- Weeknight-proof: One skillet, minimal prep, maximum applause.
FYI: leftovers slap.
Don’t Make These Errors
- Overcooking the chicken: Dry chicken ruins the party. Pull at 160–162°F; carryover heat finishes it.
- Burning the garlic: Brown is flavor; burnt is regret. Keep heat moderate and stir.
- Boiling the cream: Hard boils can split the sauce.
Gentle simmer = silky.
- Skipping acid: No lemon? The sauce tastes flat. Add a squeeze for lift.
- Pre-grated cheese: It doesn’t melt as well.
Freshly grated Parmesan = smooth sauce, fewer clumps.
Variations You Can Try
- Mushroom boost: Sauté 8 ounces sliced cremini after searing chicken. Umami for days.
- Bacon factor: Crisp 3–4 slices first. Use the drippings for the sauce.
You’re welcome.
- Wine note: Swap 1/4 cup of stock for dry white wine during deglaze (Pinot Grigio or Sauvignon Blanc).
- Protein swap: Use boneless thighs, pork chops, or shrimp (cook shrimp separately 2–3 minutes per side).
- Lighter take: Use half-and-half plus a teaspoon of cornstarch. Not as decadent, still fantastic.
- Dairy-free: Use full-fat coconut milk and a dairy-free parmesan-style cheese. Different vibe, still rich.
- Heat lovers: Add Calabrian chili paste or extra red pepper flakes.
- Herb-forward: Finish with fresh thyme and parsley if basil isn’t around.
FAQ
Can I use jarred sun-dried tomatoes not packed in oil?
Yes, but you’ll miss some richness.
If using dry-packed, soften them in hot water for 10 minutes, drain, and add 1 teaspoon extra olive oil to the pan.
What pasta pairs best with this sauce?
Short shapes with curves and cups—like orecchiette, casarecce, or rigatoni—hold the sauce beautifully. Fettuccine works if you’re in a long-noodle mood.
How do I prevent the sauce from curdling?
Keep heat moderate, add dairy gradually, and avoid boiling. Stir in Parmesan off the heat if your pan runs hot.
A splash of stock can save a too-thick sauce.
Can I make this gluten-free?
It already is, unless you serve it over wheat pasta or thicken with flour. Use cornstarch for thickening and pair with GF pasta or rice.
Is there a good substitute for heavy cream?
Half-and-half with a cornstarch slurry (1–2 teaspoons) works. For a richer but lighter option, use evaporated milk and finish with a pat of butter, IMO.
Do I really need the lemon juice?
Yes.
It brightens the dish and balances the cream. If you’re out, a splash of white wine vinegar works in a pinch.
My Take
This is that rare “impress anyone” recipe you can pull off on a Tuesday. The sun-dried tomatoes supply punch, the spinach makes it feel virtuous, and the sauce is the kind you chase around the plate with bread like a normal, rational human.
Keep the heat under control, respect the sear, and finish with lemon. Then accept the compliments like you do this every night.
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