Creamy Lemon Garlic Chicken with Sun-Dried Tomatoes & Spinach
This ultra-creamy, garlicky skillet chicken is infused with bright lemon, rich sun-dried tomatoes, and tender spinach — all simmered in a velvety Mediterranean cream sauce. It’s cozy, elegant, and made in one pan. Serve it over orzo, couscous, or roasted potatoes for a meal that ranks sky-high on flavor!
⏱ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Chicken:
4 boneless skinless chicken breasts or thighs
Salt and pepper to taste
1 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp olive oil
For the Mediterranean Cream Sauce:
4 garlic cloves, minced
1/3 cup sun-dried tomatoes in oil, chopped
1/2 cup low-sodium chicken broth
Juice + zest of 1 lemon
3/4 cup heavy cream (or full-fat coconut milk or Greek yogurt for lighter version)
1/3 cup grated Parmesan cheese
2 cups fresh baby spinach
Optional: 1 tsp dried oregano or thyme
Fresh parsley or basil for garnish
Instructions:
1. Prepare the Chicken:
Pat chicken dry and season with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
2. Make the Cream Sauce:
In the same pan, sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
Pour in chicken broth and lemon juice/zest. Simmer for 2 minutes to deglaze.
Stir in cream and Parmesan. Simmer until thickened slightly (about 3–4 minutes).
Add spinach and stir until wilted.
3. Finish the Dish:
Return chicken to the pan and spoon sauce over top.
Let simmer for 2–3 minutes to heat through. Garnish with chopped parsley or basil.
Serving Suggestions:
- Serve with lemon herb orzo, roasted potatoes, couscous, or over sautéed greens.
- Add kalamata olives or a sprinkle of crumbled feta on top for even more Mediterranean flair.
- Crusty bread? Yes, please — for mopping up that incredible sauce.
❓ Frequently asked questions FAQ:
Q: Can I use yogurt instead of cream?
Yes! Use full-fat Greek yogurt for a lighter version — stir it in off heat to avoid curdling.
Q: Can I make this vegetarian?
Try it with chickpeas or grilled eggplant rounds instead of chicken.
Q: Can I prep it ahead?
Yes — make the sauce and chicken ahead, then reheat gently in a skillet.
Nutritional Information
Calories: 480
Protein: 38g
Carbs: 12g
Fat: 32g
Fiber: 3g
Sugar: 4g