Sun-Dried Tomato and Green spinach Chicken Skillet

 

EASY TUSCAN CHICKEN | WITH SUN-DRIED TOMATOES AND SPINACH

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Skillet Chicken in Creamy Sun Dried Tomato Sauce

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Pour chicken broth into the skillet, and scrape up any brown bits off the bottom of the pan using a wooden spoon. Add in coconut milk and Great Northern beans, and bring to a simmer. Continue to cook until sauce has thickened slightly, about 10 minutes, stirring occasionally. Return chicken and add spinach and sun-dried tomatoes to the pan.

Instructions Generously salt and pepper your chicken on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken).

In a mixing bowl, combine cream cheese, sun dried tomatoes, spinach and salt and mix well. Stuff cream cheese mixture into each chicken and place in baking dish. Bake at 350 degrees F for 40 to 50 minutes until chicken is done. Add garlic then saute until very fragrant, 1 minute, then add spinach and sun dried tomatoes and saute until spinach has just wilted, 1-2 minutes.

Season vegetables generously with salt and pepper then remove to a plate and loosely tent with foil to keep warm. In a large skillet heat the three tablespoons of olive oil over medium-high heat until warm then add onion and sun-dried tomatoes to the skillet and cook until onions are tender and translucent. Add chopped chicken to the skillet and season with salt, pepper, and red pepper flakes cook until no longer pink and cooked through about five minutes. Make this Skillet Chicken in a Creamy Sun Dried Tomato Sauce for your next dinner.

Tender pieces of chicken cooked in a herb packed creamy sun dried tomato sauce. Great for weeknight dinners or casual entertaining. Hello everyone!

Hope summer is treating you all well and looking forward to all the cool fall days ahead. Stir in the spinach and the sundried tomatoes and keep at a very low simmer until the spinach is wilted, about 2 minutes. Return the chicken to the pan and allow it to heat through, about 2 minutes. Serve the chicken with the sauce over hot rice or pasta.

Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens. Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts. Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired. Skillet Chicken with Spinach, Artichokes and Sun-dried Tomatoes Coffee With Us 3 oil, grated Parmesan, garlic, sun dried tomatoes, spinach, artichoke hearts and 4 more Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach Julia’s Album. After the chicken is cooked and browned, you get to place almost everything else into the pot.

This includes the sun-dried tomatoes, the pound of pasta, spinach, and seasonings. Pour in the chicken broth and heavy cream so that your pasta can be fully submerged.

List of related literature:

Uncover and add ½ cup oilpacked sun-dried tomatoes, rinsed, patted dry, and sliced thin; cook until broccoli is tender and water is evaporated, about 2 minutes.

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In a medium pan, sauté 1 cup spinach, 1/2 cup chopped mushrooms, and 1/4 cup sliced grape tomatoes in 1 tablespoon extravirgin olive oil, 1/4 cup low-sodium vegetable broth, 1/2 teaspoon minced garlic, and a pinch of cayenne pepper (optional).

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WHY THIS RECIPE WORKS: To create a quick and healthy spinach side dish, we wilted the spinach in a saucepan and added garlic and red pepper flakes to complement the earthy, mineral flavor of the greens.

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Add the spinach and herbs to the liquid in the skillet and cook over high heat for about 2 minutes, until the herbs are wilted and soft.

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Sauté spinach, garlic, and 1 cup chopped onion in hot oil in a large skillet over medium-high heat about 3 minutes or until spinach is wilted.

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Add ½ cup processed spinach, tomatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes.

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Add the spinach and sun-dried tomatoes and cook until the spinach just begins to wilt.

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Meanwhile, cook a couple of cloves of garlic in olive oil until fragrant, then add spinach and keep cooking until just wilted, just a couple of minutes; sprinkle with salt and pepper.

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Cover and let the steam cook down the spinach, about 5 minutes.

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Add the spinach, lemon juice, and broth, stir, and cook for 1 minute, or until the spinach has just wilted.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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9 comments

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  • This was absolutely delicious! Thankyou!
    For those looking for the measurements,
    https://www.lecremedelacrumb.com/skillet-chicken-creamy-sun-dried-tomato-sauce/

  • I wonder if the sauce should be cooked in a non-stick skillet. I worry that the acidity of the tomato sauce might strip the skillet.

  • It’s delicious! I made it for the second time today and added mushrooms and sliced onions, sauteed with the minced garlic. Yum! (“Sun dried” recipe for The Great American Eclipse.)

  • Thanks for the video. Looks real nice. It would be good if you could show the quantities for the ingredients in your videos. I followed your link but couldn’t find the ingredients in your web site. T

  • I changed up the process I sauteed up the garlic and the sun-dried tomatoes and spices together then i throw the mixture in to my bullet processor then i pulse it unto it is finely chopped then i add the spinach the is dump it in the pan and finish the process with the chicken it comes out better.

  • This was great I added additional sauteed spinach on top and made fettuccine with Alfredo and placed the chicken on top.
    This was WONDERFUL

  • Damn you are the best ever after all the videos I have seen I have never seen presentation like this. Good picture, short and full of details

  • I just made this tonight and it’s become one of my favourite pastas! Thank you for the recipe!
    I ended up subbing a few things;
    1) couldn’t find sundried tomatoes in oil so used Legos sundried tomatoes and roasted garlic sauce (1/2 bottle)
    2) wanted a thicker sauce so I subbed the evaporated milk for thickened cream
    3) the chicken was so moist! Was not expecting such deliciousness!

    Thank you so much for the recipe it was amazing!

  • Omg it’s tucker’s mom! Lol. I searched for pasta recipes and yours came up. I saw the last name Budzyn and I’m like wait, as in Tucker Budzyn? Then I heard your voice and said omg it IS her! Lol. So good to see you on here. I had no idea you had a YouTube channel. Oh and btw, I tried this recipe tonight, with a couple minor tweaks and it was amazing!