The Kitchn.com Recipes – 30-Minute Weeknight Dinner

This is the kind of recipe that gets you out of a dinner rut. I've taken the classic combination of chicken, sun-dried tomatoes, and spinach and turned it into a creamy, one-pan dish that's ready in about 30 minutes. It's direct, no-nonsense cooking: sear the chicken, build the sauce, and dinner's on the table.

The beauty of this recipe is its efficiency. You get a restaurant-quality sauce without a lot of fuss. The sun-dried tomatoes bring a concentrated umami, the cream adds richness, and the spinach gives you a hit of green. It's balanced, satisfying, and perfect for a busy weeknight.

I've tested this recipe multiple times to nail the timing and the balance of flavors. The result is a dish that's both reliable and impressive. Whether you're cooking for yourself or for a family, this one will become a staple.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts

Pound to even thickness for quick, even cooking. Substitute with chicken thighs for more flavor, but increase cook time by 2-3 minutes per side.

1 tbsp (15ml) olive oil

For searing. Use avocado oil for a higher smoke point if you prefer.

1/2 cup (60g) sun-dried tomatoes, oil-packed, drained and chopped

Oil-packed have more flavor; if using dry, rehydrate in hot water for 10 minutes before chopping.

3 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1/2 tsp garlic powder, but add it with the cream.

1 cup (240ml) chicken broth

Low-sodium recommended. Vegetable broth works as a substitute.

1/2 cup (120ml) heavy cream

For richness. Substitute with half-and-half for a lighter sauce, but it won't be as thick.

2 cups (60g) fresh baby spinach

Adds color and nutrients. Swap with kale, but cook 1-2 minutes longer.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better. Pre-shredded may not melt as smoothly.

1 tsp dried Italian seasoning

Or use 1/2 tsp each dried oregano and basil.

Salt and black pepper, to taste

Season the chicken generously before searing.

Tips & Tricks

• Pound the chicken to an even thickness so it cooks uniformly and quickly.
• Don't overcrowd the skillet; sear in batches if needed to get a good golden crust.
• Let the sauce simmer for a minute after adding the cream to thicken slightly before adding spinach.

Step-by-Step Instructions

1. Prep the Chicken

Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.

3. Sauté Aromatics

Reduce heat to medium (325°F/165°C). Add sun-dried tomatoes and garlic, cook 1 minute until fragrant.

4. Build the Sauce

Pour in chicken broth, scraping up browned bits. Bring to a simmer and cook 2 minutes until slightly reduced.

5. Add Cream and Seasonings

Stir in heavy cream, Italian seasoning, and Parmesan. Simmer 2-3 minutes until sauce thickens slightly.

6. Wilt the Spinach

Add spinach in handfuls, stirring until wilted, about 1-2 minutes.

7. Combine and Serve

Return chicken to skillet, spoon sauce over, and simmer 2 minutes until heated through. Serve immediately.

Delicious Variations

Use shrimp instead of chicken

cook shrimp 2-3 minutes per side until pink.

Make it spicy

add 1/4 tsp red pepper flakes with the garlic.

• Add 1/2 cup sliced mushrooms with the garlic for an earthy twist.

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Frequently Asked Questions

If you tried this recipe, let me know how it turned out in the comments below. Don't forget to share your variations and tips!

The Kitchn.com Recipes

The Kitchn.com Recipes: a 30-minute one-pan chicken skillet with creamy sun-dried tomato sauce, ready in 30 minutes for a healthy weeknight dinner.

★★★★½ 4.8 (187 ratings)

15 minPrep time20 minCook time4Servings450 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 tbsp (15ml) olive oil
• 1/2 cup (60g) sun-dried tomatoes, oil-packed, drained and chopped
• 3 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 2 cups (60g) fresh baby spinach
• 1/2 cup (50g) grated Parmesan cheese
• 1 tsp dried Italian seasoning
• Salt and black pepper, to taste

📋 Instructions

1. 1Prep the Chicken — Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
2. 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
3. 3Sauté Aromatics — Reduce heat to medium (325°F/165°C). Add sun-dried tomatoes and garlic, cook 1 minute until fragrant.
4. 4Build the Sauce — Pour in chicken broth, scraping up browned bits. Bring to a simmer and cook 2 minutes until slightly reduced.
5. 5Add Cream and Seasonings — Stir in heavy cream, Italian seasoning, and Parmesan. Simmer 2-3 minutes until sauce thickens slightly.
6. 6Wilt the Spinach — Add spinach in handfuls, stirring until wilted, about 1-2 minutes.
7. 7Combine and Serve — Return chicken to skillet, spoon sauce over, and simmer 2 minutes until heated through. Serve immediately.

👨‍🍳 Chef's Note: For a thicker sauce, let it simmer an extra minute or two. If it gets too thick, thin with a splash of broth.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 450 kcal · 38g protein · 12g carbs · 26g fat

Written by Liam O'Connor
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.