Chicken with Creamy Tomato Sauce

My Chicken with Creamy Tomato Sauce has become a go-to midweek meal. Ready in just 15 minutes, the combination of lightly flour-dusted chicken and a creamy, garlic-infused sauce filled with parmesan, semi-dried (sun-blushed) tomatoes and spinach is simply irresistible. This recipe requires minimal preparation yet results in big flavour, making it a great option for busy weeknights. The sauce is also incredibly versatile and pairs well with a variety of sides, including rice, mashed potatoes, pasta or crusty bread to soak it all up.

Can you substitute the semi-dried tomato?

Yes, the semi-dried (sun-blushed) tomatoes can be substituted with 1/2 cup canned crushed tomatoes, freshly diced tomatoes or cherry tomatoes.

Can you make Chicken with Creamy Tomato Sauce ahead of time?

Chicken with Creamy Tomato Sauce is best made and served immediately. Alternatively, cook and reheat following the instructions below.

Is Chicken with Creamy Tomato Sauce suitable for leftovers?

Yes, Chicken with Creamy Tomato Sauce can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. Take care not to overheat and dry out the chicken. Not suitable to freeze.

Chicken with Creamy Tomato Sauce

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5 from 7 reviews

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts, sliced in half horizontally to create 4 thinner steaks
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 1 tbsp plain (all-purpose) flour
• 60 g (2 oz) unsalted butter
• 1 tsp freshly minced garlic
• ½ cup (80 g) marinated semi-dried (sun-blushed) tomatoes (see note 1 for substitutes)
• 4 cups (180 g) fresh baby spinach leaves
• 1 cup (250 ml) chicken stock
• 1 cup (250 ml) pure (single/pouring) cream or or thickened (heavy) cream
• 1 cup (100 g) freshly grated parmesan

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Instructions

1. Lay the chicken breast halves on a flat plate and sprinkle each side with salt, pepper and flour. Use your hands to coat evenly.
2. Heat 20 g (3/4 oz) of the butter in a large, heavy-based frying pan over medium heat. Add the chicken and cook for 3 minutes on each side until almost cooked through – the outside will become golden, and parts will become crisp (this helps the sauce cling to the chicken). Remove the chicken from the pan and set it aside.
3. Increase the heat to high and add the remaining 40 g (1½ oz) of butter to the same pan along with the garlic. Stir for 30 seconds, then add the semi-dried tomatoes and spinach and cook for 1 minute until the spinach leaves have softened.
4. Add the chicken stock and cook for 2 minutes until some liquid has evaporated.
5. Add the cream, reduce the heat to medium and cook for 2 minutes until the sauce has thickened slightly.
6. Stir through the parmesan, return the chicken to the pan, and cook for a further 2 minutes or until the chicken is cooked through.
7. Serve with rice, mashed potato, pasta or crusty bread.

Notes

Note 1 – The semi-dried (sun-blushed) tomatoes can be substituted with 1/2 cup of canned crushed tomatoes, freshly diced tomatoes or cherry tomatoes.

MAKE AHEAD

Best made and served immediately. Alternatively, cook and reheat following the instructions below. 

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Take care not to overheat and dry out the chicken. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: chicken
• Method: pan
• Cuisine: Tuscan