Creamy Chicken with Sun Dried Tomatoes and Spinach.
This Creamy Chicken with Sun Dried Tomatoes and Spinach is a simple dish that is packed full of flavour, with the addition of tomatoes, garlic and basil. Ricotta adds a decadent creaminess to the dish without piling on the calories of cream.
There’s nothing complicated about this Creamy Chicken and what’s better it can be ready in less than 30 minutes. It’s perfect for a weeknight but elegant enough for a dinner party too.
How to make Creamy Chicken with Sun Dried Tomatoes and Spinach.
Start by slicing chicken breasts into three length ways. This is just so that it cooks quicker. For a dinner party you could leave the breasts whole and increase the cooking time.
Heat some oil in a pan and brown the chicken then add the garlic for a minute. Pour in the stock, ricotta, basil and tomatoes and stir until well combined. After 5-10 minutes the chicken should be cooked through, so add the spinach and stir it through as it wilts. Of course, you could use thawed frozen spinach but remove excess water first.
Check the seasoning and serve with pasta or rice. As a garnish try toasting some pine nuts in a dry frying pan for a few minutes and scatter them over the top of the Creamy Chicken. This adds a delicious crunch but you could leave them out.
You could prepare this Creamy Chicken dish in advance, but it’s better to add the spinach at the last minute or it will become overcooked and gritty.
I hope you will try it and tell me what you think.
If creamy chicken recipes are your passion you might like to try Chicken Thighs with Juniper Berries
It's easy to make your own dried tomatoes if you have a glut of tomatoes. Try this recipe for Oven Dried Tomatoes.
If you like this recipe for Creamy Chicken don’t forget to pin it for later too.
Creamy Chicken with Sun Dried Tomatoes and Spinach
- 4 Chicken breasts
- 3 Cloves Garlic, crushed
- 100 G Sun dried tomatoes, sliced
- 200 G Fresh spinach
- 200 G Chicken stock
- 250 G Tub of ricotta
- 1 Tsp Dried basil
- 1 Tbsp Oil
- Cut the chicken lengthways into 3 pieces each and brown in the oil in a shallow pan.
- Add the garlic and cook for one minute before adding the stock, ricotta, basil and tomatoes.
- Cook for about 5 minutes more until the sauce is creamy and the chicken is cooked through.
- Add the spinach and stir through until wilted, check the seasoning and serve.
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