Save One Tuesday evening, I was standing in my kitchen with half an hour to feed my family something that felt special, not rushed. I opened the fridge to find chicken breasts, a jar of sun-dried tomatoes I'd been meaning to use, and fresh spinach. That moment of improvisation turned into this dish—creamy, garlicky, and so satisfying that it became my go-to when I wanted to feel like I'd spent all day cooking without actually doing that.
I made this for my neighbor last spring when she'd had a rough week. She came over expecting takeout conversation, and instead there was this golden chicken in a creamy sauce that filled the whole house with garlic and basil. She asked for the recipe before she'd even finished eating, and I realized I'd just witnessed that small magic where food becomes care.
Ingredients
- Chicken breasts (4, about 6 oz each): Pat them dry before seasoning so they'll actually sear and get golden instead of steaming.
- Kosher salt, black pepper, and Italian seasoning: Season generously on both sides; this is your only chance to flavor the chicken itself.
- Olive oil (2 tablespoons): Use enough to get a proper sizzle, but not so much that the sauce becomes greasy later.
- Garlic (3 cloves, minced): Mince it fresh; jarred garlic tastes flat by comparison in something this simple.
- Sun-dried tomatoes (½ cup in oil, drained and sliced): They add a concentrated sweetness and slight tang that balances the richness perfectly.
- Heavy cream (1 cup): This is what makes the sauce luxurious; don't skip it or substitute unless you enjoy watery results.
- Chicken broth (½ cup): Low-sodium lets you control the salt without ending up with something inedible.
- Parmesan (½ cup grated): Freshly grated melts smoother than pre-shredded, which uses anti-caking agents.
- Dried basil (1 teaspoon): Add it to the sauce rather than sprinkling it on top so the flavor infuses.
- Fresh spinach (2 cups baby): It wilts down to almost nothing, so don't be shy with the pile.
Instructions
- Pat and season your chicken:
- Moisture is the enemy of a good sear, so blot those breasts with paper towels until they're dry. Season both sides generously and let them sit while you heat the pan.
- Get a golden crust:
- Heat your oil over medium-high heat until it shimmers, then lay the chicken down and resist the urge to move it for 5–6 minutes. You'll hear it sizzle and eventually smell that nutty browning—that's when you flip. Cook the other side the same way until golden and cooked through to 165°F inside.
- Build your sauce base:
- Once the chicken is done, transfer it to a plate and lower the heat. The skillet is still hot enough to burn garlic, so work quickly—30 seconds of minced garlic is all you need, just until fragrant.
- Layer in the flavors:
- Add those sun-dried tomatoes and let them warm for a minute, releasing their oils. Then pour in the cream and broth, scraping up every golden bit stuck to the bottom of the pan.
- Melt and thicken:
- Stir in the Parmesan and basil, letting the cheese melt and the sauce simmer for 2–3 minutes until it coats the back of a spoon. The broth and cream will thicken slightly as the cheese incorporates.
- Wilt the spinach:
- Add the fresh spinach in big handfuls, stirring until it collapses into the sauce. It takes about a minute, and suddenly you've added a vegetable without any fuss.
- Reunite chicken and sauce:
- Nestle the chicken back into the skillet, pour any juices from the plate into the sauce, and let everything simmer together for 2–3 minutes. The sauce will warm the chicken through while they get to know each other.
- Finish and serve:
- Top with fresh parsley and extra Parmesan if you have it, then serve immediately while the sauce is still glossy and warm.
Save There's something about one-pan cooking that turns dinner into a shared moment rather than a solo performance. The way the kitchen smells, the minimal cleanup, the sense that you've pulled off something restaurant-quality—it resets the whole evening.
Why This Works as a Weeknight Win
The genius of this dish is that it respects your time. Chicken cooks fast, the sauce builds while you're already at the stove, and everything happens in the same pan. There's no juggling multiple pots, no complex timing, just one straightforward progression from raw ingredients to dinner. I've made this on nights when I arrived home exhausted, and still felt proud of what landed on the table.
Pairing and Serving
The creamy sauce naturally wants something to soak into or alongside it. Crusty bread is the obvious choice, tearing it into the sauce at the end like you're getting the last bit of something delicious. But this also works beautifully over mashed potatoes, rice, or pasta—each brings out a different side of the same sauce. A crisp white wine like Pinot Grigio cuts through the richness without competing with the garlic and tomato.
Variations Worth Trying
The core of this dish is flexible. I've swapped the spinach for kale on nights when I wanted something sturdier, and it adds a slightly earthier bite. Mushrooms sautéed with the garlic become little pockets of umami in the sauce. Some people add roasted red peppers, or a handful of capers for brightness. Once you understand how it works, you can make it your own.
- Try half-and-half instead of heavy cream if you want to lighten it, though the sauce won't be quite as luxurious.
- Use fresh basil at the very end if you have it—stir it in after the pan comes off heat so it keeps its brightness.
- If you're avoiding dairy, this dish struggles, but crème fraîche or Greek yogurt can substitute for some of the cream.
Save This is the kind of recipe that quietly becomes part of your rotation, the one you make when you want to feel capable and generous without stress. I still make it most months.
Recipe FAQs
- → What is the best way to cook the chicken breasts evenly?
Pat the chicken dry and season well before searing in hot olive oil. Cook 5–6 minutes per side until golden and cooked through for even doneness.
- → Can I substitute the cream with a lighter option?
Yes, half-and-half can be used instead of heavy cream for a lighter sauce with slightly less richness.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a concentrated, tangy sweetness that balances the creamy sauce and enriches the savory profile.
- → What are good side options to serve with this dish?
Crusty bread, mashed potatoes, pasta, or rice complement the creamy sauce and tender chicken well.
- → Can I modify the greens used in the sauce?
Yes, baby spinach can be swapped with kale or other leafy greens for a different texture and subtle flavor twist.