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easy supper recipes for one

Sun-Dried Tomato & Spinach Chicken Skillet

A creamy and delicious chicken skillet dish featuring sun-dried tomatoes and spinach, perfect for a quick, solo meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece boneless, skinless chicken breast (about 6 oz), sliced into strips
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped (or 2 tablespoons red onion)
  • 2 cloves garlic, minced
  • 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
  • 1 cup fresh baby spinach
  • 1/3 cup heavy cream or full-fat coconut milk for dairy-free
  • 1/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
  • to taste Fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. Season the chicken strips generously with salt and pepper.
  2. Heat the olive oil in a small skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. In the same skillet, reduce heat to medium. Add the chopped shallot and sauté for 2 minutes until softened. Add the garlic and sun-dried tomatoes, cooking for another minute until fragrant.
  4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute.
  5. Stir in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly for 2-3 minutes.
  6. Add the Parmesan cheese (if using) and stir until melted and smooth.
  7. Return the cooked chicken and any accumulated juices to the skillet. Add the fresh spinach and stir until the spinach is just wilted and the chicken is heated through, about 1-2 minutes.
  8. Taste and adjust seasoning. Garnish with fresh herbs if desired and serve immediately.

Notes

Serve this chicken over pasta, mashed potatoes, or rice to soak up the sauce. For storage, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth.