Chicken Parmesan

This creamy sun-dried tomato Parmesan chicken is like a cozy restaurant-style skillet dinner you can make any night of the week. The chicken breasts are seared in butter until golden on the outside and tender inside, then nestled into a rich sauce with garlic, onion, sun-dried tomatoes, spinach, and plenty of Parmesan. It’s full of bold flavor but made with simple ingredients you probably already have on hand. Serve it over pasta, rice, or with crusty bread to soak up every drop of the sauce. It’s the kind of dish that feels a bit fancy but comes together quickly in just one pan.

Ingredients

• 2 chicken breasts
• 3 tablespoons butter
• 1 teaspoon oregano
• Salt and pepper, to taste
• 1 medium onion, minced
• 1 small jar sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup spinach
• 1/3 cup grated Parmesan cheese

Directions

1. Season the chicken breasts on both sides with salt, pepper, and 1/2 teaspoon of the oregano.
2. Melt about 2 tablespoons of the butter in a large skillet over medium-high heat (you can add a little oil from the sun-dried tomatoes if you like).
3. Sear the chicken breasts for 3–4 minutes per side, or until browned; transfer them to a plate and set aside.
4. Add the remaining 1 tablespoon butter to the same skillet, then add the minced onion, chopped sun-dried tomatoes, garlic, and remaining 1/2 teaspoon oregano; cook, stirring, until the onion softens.
5. Pour in the heavy cream and chicken broth, then stir in the Parmesan cheese; cook for 2–3 minutes until the sauce is smooth and slightly thickened, seasoning with additional salt and pepper to taste.
6. Add the spinach to the pan and cook, stirring, until it wilts into the sauce.
7. Return the chicken breasts to the skillet, spoon sauce over the top, and simmer for 2–3 minutes, until the chicken is cooked through.
8. Garnish with chopped fresh parsley if desired, and serve hot with your favorite side.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4

Tips

For the juiciest chicken, don’t overcook it—pull the chicken off the heat as soon as the center is white and the juices run clear, and let it rest a couple of minutes in the sauce before serving.

Leftovers keep well in an airtight container in the fridge for up to 3 days; reheat gently over low heat with a splash of chicken broth or cream to loosen the sauce and keep it silky.

FAQ

Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless thighs work great—just sear them the same way and simmer a bit longer if needed until cooked through.

Do I have to use sun-dried tomatoes in oil?
No, but the ones packed in oil add extra flavor; if you use dry-packed, you may want to add a little extra butter or a drizzle of olive oil.

What can I serve with this dish?
It’s delicious over pasta, rice, or mashed potatoes, and also pairs well with simple sides like roasted vegetables or a green salad.

Can I make the sauce lighter?
You can swap part of the heavy cream for half-and-half or milk, but the sauce will be a bit thinner and less rich.

Can I add more veggies?
Definitely—mushrooms, cherry tomatoes, or extra spinach can be sautéed with the onions and sun-dried tomatoes for more color and texture.