Save I threw this together on a Thursday when grocery day was still two days away and all I had were four chicken breasts, a jar of sun-dried tomatoes I'd forgotten about, and some wilted spinach. The skillet was already hot when I realized I was out of heavy cream, so I grabbed the half-and-half instead. What came out of that pan thirty minutes later made my husband look up from his phone and ask if we were celebrating something.
The first time I made this for friends, I plated it over pasta and watched three people go quiet for a solid minute. One of them scraped her plate with bread and said it reminded her of a trattoria she visited in Florence. I didnt have the heart to tell her it came together while we were still on our second glass of wine.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning or theyll steam instead of sear, and you need that golden crust for flavor.
- Kosher salt and black pepper: Season generously because bland chicken ruins everything, no matter how good the sauce is.
- Italian seasoning: This does the work of three separate herbs and ties the whole dish together without fuss.
- Olive oil: Use enough to coat the pan or the chicken will stick and tear when you flip it.
- Garlic: Mince it fine so it melts into the sauce and doesnt burn in those first crucial seconds.
- Sun-dried tomatoes in oil: Drain them well but save the oil for another use, it carries so much flavor.
- Chicken broth: Low-sodium lets you control the salt, especially once the Parmesan goes in.
- Half-and-half: This makes the sauce creamy without the heaviness of cream, and it wont break if you simmer gently.
- Parmesan cheese: Grate it yourself from a block, the pre-shredded stuff has anti-caking agents that make the sauce grainy.
- Crushed red pepper flakes: Just a pinch wakes up the sweetness of the tomatoes without making it spicy.
- Baby spinach: It wilts in seconds and adds color, but you can skip it if you dont have any.
- Fresh basil: Stir it in at the end so it stays bright and fragrant, dried basil wont give you the same lift.
Instructions
- Season and Prep the Chicken:
- Dry the chicken breasts completely with paper towels, then season both sides with salt, pepper, and Italian seasoning. This step matters more than you think because moisture is the enemy of a good sear.
- 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 four to five minutes per side until golden and the internal temperature hits 165 degrees. Remove it to a plate and dont worry if its not swimming in juice yet, the sauce will fix that.
- Saute 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 toasty but hasnt browned.
- Deglaze with Broth:
- Pour in the chicken broth and scrape up all the browned bits stuck to the pan with a wooden spoon. Let it simmer for two to three minutes while the liquid reduces slightly.
- Build the Cream Sauce:
- Stir in the half-and-half, Parmesan, and red pepper flakes. Keep stirring for two to three minutes until the sauce thickens just enough to coat the back of a spoon.
- Wilt the Spinach:
- Add the spinach if youre using it and stir until it collapses into the sauce. This takes less than a minute.
- Return the Chicken:
- Nestle the chicken breasts back into the skillet along with any juices from the plate. Spoon sauce over the top and let everything simmer together for two to three minutes until the chicken is heated through.
- Finish with Basil:
- Stir in the fresh basil, taste the sauce, and add more salt or pepper if it needs it. Serve it hot with extra basil and Parmesan on top.
Save I started making this on rotation after my sister texted me at midnight asking for the recipe because she couldnt stop thinking about it. Now she makes it for her book club, and I get texts every time with photos of empty skillets and happy faces. Food that travels like that feels like a small victory.
Serving Suggestions
This sauce is too good to waste, so serve it over pasta, rice, or with crusty bread you can drag through every last bit. I like it with wide noodles like pappardelle because they catch the sauce, but plain white rice works beautifully when you want something simple. If youre feeling ambitious, roasted vegetables on the side add color and balance without competing for attention.
Make It Your Own
You can stretch this dish by stirring in a can of drained white beans or chickpeas, which makes it heartier without adding much effort. If you need it dairy-free, swap the half-and-half for coconut cream, though the flavor shifts toward something a little sweeter and more tropical. I once added artichoke hearts because I had an open jar, and it became a whole new dish that everyone loved just as much.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they taste even better the next day once the flavors marry. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, because microwaving can make the chicken rubbery. If youre planning ahead, you can cook the sauce and chicken separately, then combine and warm everything together just before serving.
- Store the chicken and sauce together so the meat stays moist.
- Add fresh basil only after reheating or it will turn dark and bitter.
- Freeze individual portions for up to two months if you want a backup dinner ready to go.
Save This is the kind of recipe I make when I want something that feels special without the stress. It works on a quiet Tuesday or when someone you care about is coming over, and either way, it delivers.
Recipe FAQs
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts are ideal for even cooking and absorbing the sauce flavors.
- → Can I substitute half-and-half with a dairy-free alternative?
Yes, coconut cream can be used instead of half-and-half for a dairy-free variation, though it will alter the flavor slightly.
- → Is it possible to add vegetables to this dish?
Adding baby spinach is recommended for extra color and nutrients, but other quick-cooking greens can also work.
- → How do I ensure the chicken stays tender and juicy?
Pat the chicken dry before seasoning and sear on medium-high heat to lock in juices before simmering in the sauce.
- → What can I serve alongside this skillet dish?
It pairs well with pasta, rice, or crusty bread to complement and soak up the creamy sauce.