Chicken with Sundried Tomatoes and Spinach
If you love Marry Me Chicken and Creamy Tuscan Chicken, you’re going to love this tasty twist! This is Chicken with Sundried Tomatoes and Spinach – which I like to call “I’ll Say Yes Again” because that’s exactly what my husband of 30 years said after his first bite. This recipe has everything you love about the original recipe for Marry Me Chicken — tender, juicy chicken in a sweet, creamy tomato sauce. Except this version takes the flavor to the next level with the addition of leeks, shallots, red wine, and spinach. It’s the perfect dinner for special occasions, busy weeknights, or to make a random Tuesday night feel extra special.
Ok, I know I’m late (very, very late….lol!) to the Marry Me Chicken trend. But since I’ve been married for almost 31 years, I didn’t really feel the need to make it… lol! And, honestly, when my husband and I were dating, I rarely cooked for him, so he definitely didn’t marry me for my cooking!
Every dish I create starts with inspiration. Maybe it’s a dish I want to recreate from a favorite restaurant or a family recipe like Miso Cod, or Cucumber Soup. Or inspiration might strike from a post on social media or flipping through an old issue of Bon Appétit. And then there are times I make something I’m craving.
In this case, I was craving a hearty, one-pot creamy chicken dish. I was thinking of Chicken with Couscous, but didn’t have any couscous. I wasn’t in the mood to run to the store, so I looked in my fridge to see what other options I had.
I knew I had chicken cutlets, and I also found a leek and half a shallot in the back of the crisper drawer. Both were looking a bit wilted, and I didn’t want them to go bad, so I added them in. My husband loves his greens (and I’m over 50, so apparently I’m supposed to eat more greens, too…..in addition to more protein….lol!), so I added fresh spinach at the end.
Honestly, I find most chicken breast recipes dull and tasteless. Except for Chicken Parmesan with Tomato Confit, which I make on repeat!
(which is why I usually cook with chicken thighs!)
But this is one of those easy chicken dinners your whole family will fall in love with, and you’ll want to cook on repeat!
And that’s a peek inside my sometimes chaotic, always creative, food blogger mind!
TL;DR (CLiffs Notes)
Why you’ll love it:
It’s a one-pot dinner full of rich, creamy flavor that’s casual enough for a weeknight dinner, but special enough for any celebratory occasion!
What is it?
It’s tender chicken breast cooked in a creamy sun-dried tomato sauce with spinach.
How to make it:
Brown skinless chicken breasts in a pan with butter. Remove the chicken and sauté the leeks, then deglaze the pan with red wine and add tomato paste. Add heavy cream, sun-dried tomatoes, and spinach, then simmer, and add the chicken back to the pan to finish cooking.
Pro Tip
Why use butter and olive oil to cook the chicken?
Using butter and olive oil together allows you to fully brown the chicken without it burning as easily. Using butter alone, you risk the chicken burning before it properly browns. Olive oil has a higher smoke point, which helps lower the possibility of the chicken burning. Plus, the extra fat from the butter adds flavor.
If your chicken breasts are too thick, use a sharp knife to cut them in half, starting at the thickest part and sliding the knife horizontally through the chicken to make cutlets. Now, this can be tricky because they can be slippery. To make this easier, cut them when they’re frozen. If you like thinner cutlets, place the chicken between large pieces of parchment and use a mallet or rolling pin to pound them out to your desired thinness.
Extra tip: the chicken cooking time will vary, depending on the size.
Star Ingredients for Chicken with Sun-Dried Tomatoes
Sun-dried tomatoes – These are a pantry staple I always keep on hand. They give the dish a sweet, umami flavor with notes of raisin and caramel. You’ll find them either packed dry (and looking similar to dried peppers) or packed in oil. Personally, I prefer the ones packed in oil because they have more flavor, and adding a bit of the tomato oil to the recipe amps up the flavor even more. If you buy the dry-packed ones, you’ll need to immerse them in water to plump them before using. When they’re plump, they’ll absorb the flavors of the dish better, and also release their own sweet and tangy flavor better. It’s sort of like when you use a sponge for the first time. You wet it first, so it absorbs the water and soap.
Tomato Paste – This is another pantry staple you should always have on hand. It adds a deep, concentrated roasted tomato flavor. However, tomato paste can taste quite acidic and metallic straight out of the tube. That’s why it’s important to cook it in the pan first to caramelize it. This releases more of the flavor and brings out the inherent sweetness.
Leeks – Leeks can be so underrated! They add a sweet oniony flavor to the dish. They fall into the same category as shallots, garlic, green onions, chives, and onions. They have a mild flavor, and I love using them in the base of a dish (like this leek couscous) to amp up the flavor.
Red Wine – adds sweetness and acidity, balancing the other flavors in the dish.
Chicken Stock or Chicken Broth – This will add a smooth, rich depth of flavor to the sauce.
Swaps, Substitutions, and Variations
Boneless skinless chicken thighs – These are a great alternative to breasts, but adjust the cooking time accordingly. They have a richer, deeper flavor than breasts, and are also juicier. Thighs also have more fat, which is why they are juicier, and they won’t dry out as easily if overcooked. If you love crispy skin, boneless chicken thighs with the skin will also work really well. When you brown the chicken, start with the skin side down to get the skin nice and golden brown and crispy. The fat of the skin will also render in the pan, adding more flavor to the other ingredients.
White wine – if you don’t have red wine on hand, you can absolutely use white wine instead. It will add a lighter, acidic flavor.
Red pepper flakes – If you like a bit of heat, add red pepper flakes when you add the cream. Start with 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, or 1 teaspoon to really dial up the heat.
Cherry Tomatoes – If you want even more tomato flavor, cut cherry tomatoes in half and sauté with the leeks until they soften. And if you don’t have sundried tomatoes, these are a great substitute.
Let’s Make Chicken with Sun-dried Tomatoes and Spinach
Step One
Melt butter in a large skillet over medium heat. When the butter is melted, add the olive oil.
Step Two
Season the chicken breasts on all sides with salt and black pepper. Then dredge through flour, so both sides are floured and seasoned.
Step Three
Cook chicken on both sides in the pan, about 4-5 minutes per side, until golden brown.
Step Four
Remove chicken and set aside. Add leeks & shallots, along with more butter to the skillet and sauté for a few minutes until softened. Add garlic at the end and sauté for an additional 1-2 minutes.
Step 5
Deglaze the pan with red wine, stirring to loosen up any browned bits, and let it reduce for a few minutes.
Step 6
Add tomato paste. Cook tomato paste for 3-5 minutes until it deepens in color. Sprinkle in dried oregano.
Step 7
Add cream and chicken broth, bring to a boil, and simmer until it thickens.
Step 8
Stir in fresh baby spinach and 1 cup sun-dried tomatoes.
Step 9
Simmer until the sauce thickens.
Step 10
Add the chicken back to the pan and continue to cook until the chicken is completely cooked through. Use a digital meat thermometer to be sure the chicken is 165 degrees.
