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Creamy Sun-Dried Tomato Chicken

SERVES 1 · 20 MIN · ONE PAN

Creamy Sun-Dried Tomato Chicken
Make
Portion kcal
Coming to the App Store

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535
CALORIES
56g
PROTEIN
14g
CARBS
30g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 190g (6.5 oz) chicken breast
  • 35g (3 tbsp) sun-dried tomatoes in oil, sliced
  • 40ml (2.5 tbsp) double / heavy cream
  • 20g (1/4 cup) parmesan, finely grated
  • 50g (1.5 cups loose) spinach
  • 1 tsp oil from the sun-dried tomato jar
  • 2 garlic cloves (6g), minced
  • 1 tsp dried oregano, 1/4 tsp chilli flakes
  • 1/2 tsp fine salt, 30ml (2 tbsp) water

9 ingredients, each with the gram weight the macros above were computed from.

Method

  1. Pat the chicken dry and season both sides with the salt and oregano.
  2. Heat the 1 tsp of jar oil in the skillet over medium-high. It is already carrying the tomato flavour, so it saves you a separate fat.
  3. Sear the chicken 5 min a side, to 74C / 165F at the thickest point, then move it to a board to rest.
  4. Lower the heat to medium and fry the garlic, chilli flakes and sun-dried tomatoes 60 seconds until the oil runs red.
  5. Add the cream and the 2 tbsp water, scraping the base clean, and simmer 2 min until it coats a spoon.
  6. Off the boil, stir in the parmesan until it melts smoothly, then wilt the spinach through for 60 seconds.
  7. Slice the rested chicken across into 1cm / 1/2in strips and fold it back into the sauce with its juices.
Step 1 of 7 Coming to the App Store

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Tip: parmesan goes in off the boil, always. Cheese added to a simmering cream sauce splits into oil and grit and there is no way back from it.

Equipment24cm / 9in skillet

KitSkillet

As an Amazon Associate I earn from qualifying purchases. Links to equipment are affiliate links - they cost you nothing extra and no recipe was chosen or written to sell anything.

KeepsFridge 3 days. Reheat over low with a splash of water. Freezing splits the sauce.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.