Chicken with Creamy Tomato Sauce

Chicken with Creamy Tomato Sauce
This Chicken with Creamy Tomato Sauce has quickly become a firm favourite 15 minute midweek meal. The chicken is lightly dusted in flour to create a crust that the incredible parmesan-filled, creamy, garlic infused, sun-dried tomato and spinach sauce clings to. It is such an easy recipe with minimal preparation. The sauce is versatile and works perfectly with rice, mashed potato, pasta or crusty bread to soak up the juices.
  • 2 large chicken breasts, sliced in half horizontally to create 4 thin slices
  •  1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp plain flour
  • 3 tbsp unsalted butter, divided
  • 1 tsp garlic, freshly minced
  • 1/2 cup marinated semi-dried tomatoes (see note 1 for substitutes)
  • 4 cups fresh spinach leaves
  • 1 cup chicken stock
  • 1 cup pure cream (pouring cream or thickened cream)
  • 1 cup parmesan cheese
  1. Lay the chicken breast on a flat plate and sprinkle each side with salt, pepper and plain flour. Use your hands to coat evenly.
  2. Heat 1 tbsp of the butter in a large skillet on medium heat, add the chicken and cook for 3 minutes on each side so that it is almost cooked through. The outside will become golden and parts will become crisp (this helps the sauce cling onto the chicken). Remove the chicken from the pan and set it aside.
  3. Increase the heat to high, add the remaining 2 tbsp of butter to the same pan along with the minced garlic. Stir for 30 seconds, add the semi-dried tomato and spinach leaves, cook for 1 minute until the spinach leaves have softened.
  4. Add the chicken stock and cook for 2 minutes until some of it has evaporated.
  5. Add the cream, reduce heat to medium and cook for 2 minutes until the sauce has thickened slightly.
  6. Stir through the parmesan cheese, 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.

Note 1 – The semi-dried tomato can be substituted with half a cup of canned crushed tomato, freshly diced tomato or cherry tomatoes.

Reheat – Store in an air-tight container and use within 3 days, reheat in the microwave. Take care to not overheat and dry out the chicken.


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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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