I’ve had a thing for chicken cooked with dreamy creamy sauces lately. 

There is just something so filling and satisfying and indulgent about a cream sauce, especially when it’s literally bursting with flavor like this one.

Sun-dried tomatoes add a huge punch of flavor to this whole dish and I add in a little spinach and garlic for good measure. 

The chicken is juicy and moist, the sauce is something you might want to drink with a straw, and the whole dish is just divine. 


4 thin sliced chicken breasts

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

2 tablespoons butter

1 cup heavy cream

½ cup oil-packed sun-dried tomatoes

2 cloves garlic, minced

1 cup chopped spinach


Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat.

Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.

When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through.

Remove the chicken to a plate and set aside.

Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.

Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.

Return the chicken to the skillet and coat with the sauce.

Serve immediately.


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