Save I stumbled on this recipe during a week when the grocery store was out of heavy cream and I refused to make another trip. Half-and-half sat in my fridge, sun-dried tomatoes lingered in the pantry, and I decided to trust my gut. The sauce turned out silkier than I expected, tangy without being heavy, and the chicken soaked up every bit of flavor. It's become my go-to ever since.
The first time I made this for friends, I plated it over buttery pasta and watched everyone go quiet for a few bites. One friend looked up and asked if I'd ordered takeout. I laughed, but honestly, it felt like a compliment. That night, with candles flickering and wine poured, this simple skillet dish turned into something memorable.
Ingredients
- Boneless, skinless chicken breasts: I always pat them dry before seasoning so they get a good golden sear instead of steaming in the pan.
- Kosher salt, black pepper, and Italian seasoning: This trio does all the work upfront, building flavor right into the meat.
- Olive oil: A good glug helps the chicken brown beautifully and keeps it from sticking.
- Garlic: Fresh minced garlic blooms in the pan and fills the kitchen with the kind of smell that makes people wander in asking what's for dinner.
- Sun-dried tomatoes in oil: Drain them well and slice thin so every bite gets a little tangy sweetness.
- Low-sodium chicken broth: It deglazes the pan and picks up all those caramelized bits that add deep, savory flavor.
- Half-and-half: Lighter than heavy cream but still creamy enough to coat the back of a spoon.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty finish.
- Crushed red pepper flakes: Optional, but a pinch wakes up the whole sauce with gentle heat.
- Baby spinach: I toss it in at the end for color and a bit of earthy balance.
- Fresh basil: Stirred in just before serving, it brightens everything and smells like summer.
Instructions
- Season the chicken:
- Pat the chicken breasts completely dry with paper towels, then sprinkle both sides with salt, pepper, and Italian seasoning. Dry chicken sears better and locks in juice.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for 4 to 5 minutes per side until golden and cooked through to 165°F. Remove and set aside.
- Sauté the aromatics:
- Lower the heat to medium and add the garlic and sun-dried tomatoes to the same skillet. Stir for about a minute until the garlic smells sweet and toasty.
- Deglaze the pan:
- Pour in the chicken broth and scrape up all the browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes to concentrate the flavor.
- Build the sauce:
- Stir in the half-and-half, Parmesan, and red pepper flakes if using. Cook for another 2 to 3 minutes, stirring frequently, until the sauce thickens just enough to coat a spoon.
- Wilt the spinach:
- Add the baby spinach and stir gently until it collapses into the sauce. It only takes a minute or two.
- Return the chicken:
- Nestle the chicken breasts back into the skillet along with any juices from the plate. Spoon sauce over the top and simmer for 2 to 3 minutes to reheat and marry the flavors.
- Finish and serve:
- Stir in the fresh basil, taste, and adjust seasoning if needed. Serve hot with extra basil and Parmesan on top.
Save One rainy Tuesday, I served this over rice with crusty bread on the side, and my partner ate two helpings without saying much. Later, washing dishes together, he mentioned it reminded him of a little trattoria we'd visited years ago. I hadn't been aiming for that, but somehow this skillet brought it back.
Serving Suggestions
I love spooning this over angel hair pasta or creamy mashed potatoes. Sometimes I'll serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Crusty bread is non-negotiable in my house because every drop of that sauce deserves to be soaked up.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat, adding a splash of broth or half-and-half to loosen the sauce. The microwave works in a pinch, but the stovetop keeps the chicken tender and the sauce silky.
Customization Ideas
You can swap chicken thighs for breasts if you prefer darker meat with more fat. I've also stirred in white beans or chickpeas when I wanted extra protein and heartiness. For a dairy-free version, coconut cream works, though it brings a slight sweetness that changes the vibe.
- Add artichoke hearts for a briny, Mediterranean twist.
- Swap basil for fresh oregano or thyme if that's what you have on hand.
- Toss in sliced mushrooms with the garlic for an earthy layer.
Save This dish has a way of making ordinary nights feel a little more special without any extra fuss. I hope it becomes one of those recipes you reach for again and again.
Recipe FAQs
- → Can I substitute half-and-half with dairy alternatives?
Yes, coconut cream can be used for a dairy-free variation, but it may slightly alter the flavor and texture of the sauce.
- → How do I ensure the chicken stays tender and juicy?
Pat the chicken breasts dry before seasoning and sear them on medium-high heat, cooking each side for 4–5 minutes until golden and fully cooked.
- → Can I add vegetables to the dish?
Adding baby spinach towards the end of cooking adds freshness and color without overpowering the sauce.
- → Is this dish gluten-free?
Yes, naturally gluten-free when served without bread or pasta. Always verify packaged ingredients to avoid hidden gluten.
- → What dishes pair well with this chicken skillet?
Serve with pasta, rice, or crusty bread to complement and soak up the flavorful sauce.
- → Can I prepare parts of this dish ahead of time?
You can prepare the chicken and sauce separately in advance and gently reheat them together before serving.