Creamy Parmesan and Sun-Dried Tomato Chicken

Creamy Parmesan and Sun-Dried Tomato Chicken

Recipe by SandraMyersCourse: DinnerCuisine: Italian


Prep time


Cooking time




  • 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets

  • 1 teaspoon salt, to taste

  • 3/4 teaspoon black cracked pepper, to taste

  • 3 tablespoons reserved sun dried tomato oil or olive oil, divided

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons onion powder

  • For The Sauce
  • 2 tablespoons minced garlic 6 cloves

  • 3 cups spinach

  • 2 tablespoons fresh chopped parsley, to serve

  • 5 oz 150g jarred sun dried tomato strips in oil drained

  • 1 1/2 cups heavy or thickened cream

  • 1 teaspoon Dijon mustard

  • 1/2 cup fresh grated Parmesan cheese


  • Season chicken with salt, pepper, paprika and onion powder.
  • In a large skillet over medium-high heat, heat 2 tablespoons of the reserved sun dried tomato oil. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (should work in batches). Transfer to a warm plate and set aside.
  • Add the remaining oil into the pan and fry the garlic until fragrant, for about 30 seconds to 1 minute. Add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavors. Mix the Dijon through all of the flavors.
  • Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste.
  • Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
  • Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
Creamy Parmesan And Sun-Dried Tomato Chicken
You might also like

Leave A Reply

Your email address will not be published.