Chicken with Creamy Tomato Sauce Recipe

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 Parmesan-filled, creamy, garlic-infused, sun-dried tomato and spinach sauce is simply irresistible. This recipe requires minimal preparation yet results in big flavour, making it an easy 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 tomatoes can be substituted with half a cup of 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 for up to 3 days. Reheat in the microwave. Take care not to overheat and dry out the chicken. Not suitable to freeze.

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Chicken with Creamy Tomato Sauce Recipe

Chicken with Creamy Tomato Sauce

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5 from 5 reviews

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 2 large chicken breasts, sliced in half horizontally to create 4 thin slices
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp plain/all-purpose flour
  • 3 tbsp unsalted butter, divided
  • 1 tsp garlic, freshly minced
  • ½ cup (75 g) marinated semi-dried tomatoes (see note 1 for substitutes)
  • 4 cups (120 g) fresh spinach leaves
  • 1 cup (240 ml) chicken stock
  • 1 cup  (8 fl oz)  pure cream (pouring cream or thickened/heavy cream)
  • 1 cup (3 oz) Parmesan cheese

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 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 to the chicken). Remove the chicken from the pan and set it aside.
  3. Increase the heat to high and add the remaining 2 tbsp of butter to the same pan along with the minced garlic. Stir for 30 seconds, 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 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.

Notes

Note 1 – The semi-dried tomatoes can be substituted with half a 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. 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