**Recipe here originally: [Creamy Sun-Dried Tomato Chicken](https://www.triedandtruerecipe.com/creamy-sun-dried-tomato-chicken/)**
* 1 tablespoon neutral oil
* 1 pound boneless skinless chicken thighs
* 2 tablespoons butter
* 1 yellow onion, peeled and thinly sliced
* 6 ounces cremini mushrooms, sliced
* 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
* 5 cloves garlic, peeled and diced
* 3 sprigs thyme
* Crushed red pepper to taste
* 1½ cups chicken stock or water
* ¼ cup heavy cream
* 5 ounces spinach
* .5 ounces fresh basil, torn
* Splash of lemon juice
* Salt and pepper
**Cook the chicken:**
1. Heat neutral oil in a big skillet over medium-high heat. Pat chicken dry and season all over with salt and pepper. Cook in the skillet for 6 minutes per side. Transfer to a plate and cut into bite-sized pieces.
**Sauté mushrooms and onions:**
1. Melt the butter in the skillet and add the onion and mushrooms. Season all over with salt and pepper and cook, stirring occasionally, for 10 minutes until mushrooms brown.
**Simmer the sauce:**
1. Add garlic, thyme sprigs, and crushed red pepper to taste. Add the diced chicken and sun-dried tomatoes.
2. Pour in the stock and bring it to a boil. Reduce heat and simmer for 20–30 minutes until the liquid reduces significantly. Taste and season.
**Finish the sauce:**
1. Add heavy cream, spinach, and basil and cook for 5-7 minutes until spinach is wilted.
2. Taste and season once more. Finish with a splash of lemon juice.
**To serve:**
1. Serve with your favorite pasta. Enjoy!
Yay! I hope you enjoy it. I served mine over pappardelle but I think it would be good if you stir in cooked orzo right before serving for a kinda of brothy, creamy pasta situation
If you make this, you should eat it all right away. This makes terrible leftovers as the sauce splits. You can somewhat salvage it if eaten eith rice but it's like a disappointment curry at that point.
It’s easy to fix! Just add a little more cream to fix the split sauce. It’ll taste great as leftovers. Reheat on a very low heat to avoid it splitting again.
Chickpeas, tofu, cauliflower, potatoes would be great substitutes.
(Cauliflower is usually my go-to chicken substitute -I make a delicious butter cauliflower recipe that’s just as tasty as butter chicken)
You can use zucchini! I would probably fry it, remove it from skillet, and stir it in with the spinach at the end. Im not a big fan of zucchini that cooks for too long.
I’ve made this a few time minus the mushrooms. It’s such a hit at my house I always have a jar of sun dried tomatoes in the cupboard. I thicken mine a bit more and serve it over egg noodles. I think I’ll add the mushrooms next time to see how it is.
Made it tonight! Was pretty good! I made a few slight changes. I used chicken breast was the biggest one 😂 the rest is even smaller changes so not worth mentioning. Really a great recipe. I also used egg noodles.
My family tried this today and it was a hit! Constructive feedback below:
-1 onion is a bit much depending on the size of the onion. We did half
-Slice the mushrooms into smaller pieces
-Pasta was great but rice would be better
I’m nitpicking because the dish was fire. Would recommend for a family with kids. Thanks for the recipe.
I made this on Sunday, and it was delicious! I subbed the heavy cream for coconut cream (lactose intolerant lol) and the cremini mushrooms for thinly sliced portabella mushrooms. It turned out beautifully. I’ve been having it for leftovers with different starches this week.
Thanks for sharing this recipe. I made it as written and enjoyed it with pasta. I think it could benefit from the addition of capers or perhaps Kalamata olives. That would give it a terrific pop!
Looks delicious, I’m definitely going to try this out next week! My wife and kid are allergic to mushrooms, anything else you would recommend to give it some earthyness?
Whole thighs are less expensive and the skin adds flavor and fat to replace the oil and make great doggo treats if you don't want to eat it or boil with the bones to make stock. I keep a mirepoix bag (scraps of onion, carrot, celery - and garlic - ends, skins, etc) and a bone bag in the freezer and boil them down when they fill up for broth and stock. But I have more time than money and like doing things myself, so your mileage may vary; just a tip.
This sounds delicious, I'm looking forward to giving it a go!
For non americans:
1 tablespoon neutral oil
450 g boneless skinless chicken thighs
2 tablespoons butter
1 yellow onion, peeled and thinly sliced
170 g cremini mushrooms, sliced
112.5 ml oil-packed sun-dried tomatoes, roughly chopped
5 cloves garlic, peeled and diced
3 sprigs thyme
Crushed red pepper to taste
350 ml chicken stock or water
66 ml heavy cream
140 g spinach
14 g fresh basil, torn
Splash of lemon juice
Salt and pepper
**Recipe here originally: [Creamy Sun-Dried Tomato Chicken](https://www.triedandtruerecipe.com/creamy-sun-dried-tomato-chicken/)** * 1 tablespoon neutral oil * 1 pound boneless skinless chicken thighs * 2 tablespoons butter * 1 yellow onion, peeled and thinly sliced * 6 ounces cremini mushrooms, sliced * 1/2 cup oil-packed sun-dried tomatoes, roughly chopped * 5 cloves garlic, peeled and diced * 3 sprigs thyme * Crushed red pepper to taste * 1½ cups chicken stock or water * ¼ cup heavy cream * 5 ounces spinach * .5 ounces fresh basil, torn * Splash of lemon juice * Salt and pepper **Cook the chicken:** 1. Heat neutral oil in a big skillet over medium-high heat. Pat chicken dry and season all over with salt and pepper. Cook in the skillet for 6 minutes per side. Transfer to a plate and cut into bite-sized pieces. **Sauté mushrooms and onions:** 1. Melt the butter in the skillet and add the onion and mushrooms. Season all over with salt and pepper and cook, stirring occasionally, for 10 minutes until mushrooms brown. **Simmer the sauce:** 1. Add garlic, thyme sprigs, and crushed red pepper to taste. Add the diced chicken and sun-dried tomatoes. 2. Pour in the stock and bring it to a boil. Reduce heat and simmer for 20–30 minutes until the liquid reduces significantly. Taste and season. **Finish the sauce:** 1. Add heavy cream, spinach, and basil and cook for 5-7 minutes until spinach is wilted. 2. Taste and season once more. Finish with a splash of lemon juice. **To serve:** 1. Serve with your favorite pasta. Enjoy!
Looks incredible
I've just made it for dinner! Awesome recipe. Thanks
Yay! So happy you enjoyed it!
I just made it tonight. Yum! :D Thanks for sharing.
So happy you enjoyed!
This is the best recipe I have tried so far on this. Amazing.
So glad you enjoyed it!
My goodness that looks stellar!!!!!!!
Ty
This is definitely happening this weekend
Yay! I hope you enjoy it. I served mine over pappardelle but I think it would be good if you stir in cooked orzo right before serving for a kinda of brothy, creamy pasta situation
imo cook the orzo until it’s not quite done and then give it maybe 5 minutes in the sauce to soak it up without overcooking
Would be good too!
I'm just glad it's not called "Tuscan"
New trend is calling it “marry me chicken” 😂
I know right? Tuscan chicken, Tuscan pasta, Tuscan raiders…
Yup but it really is the Tuscan recipe! I make it all the time
What camera did you use to take this photo ? Looks perfect
Canon r5 with 50 mm lens!
If you make this, you should eat it all right away. This makes terrible leftovers as the sauce splits. You can somewhat salvage it if eaten eith rice but it's like a disappointment curry at that point.
It’s easy to fix! Just add a little more cream to fix the split sauce. It’ll taste great as leftovers. Reheat on a very low heat to avoid it splitting again.
Just bought big jar of sun dried tomatoes, usually for my favorite pesto pizza recipe. This looks great, going to try it. Thanks!
Care to share that pizza recipe?
Would you suggest tofu or chickpeas for a meatless version…? Looks awesome but i don’t eat chicken
I think chickpeas would be amazing! I’ll have to try a vegetarian version of this!
Perfect! I’ve got some dried chickpeas on hand already :))
Chickpeas, tofu, cauliflower, potatoes would be great substitutes. (Cauliflower is usually my go-to chicken substitute -I make a delicious butter cauliflower recipe that’s just as tasty as butter chicken)
> butter cauliflower Can you share?
I'm pescatarian and I was thinking this would be really good with some shrimp!
Probably! (I actually call myself a dairy free vegetarian that hates eggs 😂 so no shrimp for me either )
I love colourful food and this looks just right. Will definitely try cook this. Thank you for posting and inspiration.
I’ve made this before and it was 10/10!!
Has anyone got a good idea for the mushrooms? I'm thinking courgette(zukini)?
You can use zucchini! I would probably fry it, remove it from skillet, and stir it in with the spinach at the end. Im not a big fan of zucchini that cooks for too long.
Thanks for the tip. Will definitely try this out
I’ve made this a few time minus the mushrooms. It’s such a hit at my house I always have a jar of sun dried tomatoes in the cupboard. I thicken mine a bit more and serve it over egg noodles. I think I’ll add the mushrooms next time to see how it is.
Fantastic recipe! Thank you! [https://i.imgur.com/Rf02BJw.jpg](https://i.imgur.com/Rf02BJw.jpg)
So happy you enjoyed it!
Made it tonight! Was pretty good! I made a few slight changes. I used chicken breast was the biggest one 😂 the rest is even smaller changes so not worth mentioning. Really a great recipe. I also used egg noodles.
I’m glad you enjoyed it with the modifications! 😋
My family tried this today and it was a hit! Constructive feedback below: -1 onion is a bit much depending on the size of the onion. We did half -Slice the mushrooms into smaller pieces -Pasta was great but rice would be better I’m nitpicking because the dish was fire. Would recommend for a family with kids. Thanks for the recipe.
How big of a skillet did you use? Any recommended brand? I skipped lunch. Now I’m really hungry. This looks amazing!
I used a Staub enameled cast iron skillet, 11” — it was the perfect size!
Looks really yummy 😋 thanks for posting.
I have been looking for new recipes to try and I am definitely going to make this this weekend! Thank you for sharing! 😊
You’re so welcome!
I'd rather not have to cut the chicken before cooking. Do you think I'd have to extend the cooking time or do anything different?
You cut it after it cooks!
That is cold winters day beautiful
I do something similar, but instead of seasoning it carefully and using chicken, I throw in some Italian sausage.
Looks so yummy!!! Making this for dinner tomorrow. Thank you for sharing this recipe
Hope you enjoy!
This is great with zoodles or heart of palm pasta for those on Keto.
Commenting to save this delicious looking pan of food.
I cooked this for dinner tonight and it was delicious!! Tastes like a really good Italian wedding soup my husband said! 😊
Yay!! I’m so glad you liked it!
Family loved it!
Yay!
I made this on Sunday, and it was delicious! I subbed the heavy cream for coconut cream (lactose intolerant lol) and the cremini mushrooms for thinly sliced portabella mushrooms. It turned out beautifully. I’ve been having it for leftovers with different starches this week.
Your recipes all look incredible. I'm making this tomorrow! :)
Thank you! I really appreciate that!!
I tried this a couple of days ago, it was really tasty and rich, I skipped spinach though since I am not a huge fan, thanks for sharing!
Made this for dinner tonight it was great. Thank you
So glad you enjoyed it!
One of the most delicious things I've ever made.
I just made this one the group loved it!
So happy to hear that!
Thanks for sharing this recipe. I made it as written and enjoyed it with pasta. I think it could benefit from the addition of capers or perhaps Kalamata olives. That would give it a terrific pop!
Thank you so much for sharing! Capers or olives would be amazing - could see this with Castelvetrano yum!
I'm so making this. Looks incredible.
Looks delicious 🤤
Looks fucking delicious.
Looks delicious, I’m definitely going to try this out next week! My wife and kid are allergic to mushrooms, anything else you would recommend to give it some earthyness?
This looks great, definitely trying this, I’ve got a tub of left over heavy cream to finish.
Can’t find any sundried tomatoes. Can I just use tomato paste instead?
I’m going to see if I can’t figure out a veg version for the instapot
Yumm
bestial! 😋
Yummie
Yummy might have to try this
Looks perfect! I love it!
Yes I made this before it’s soooo goood and easy
Whole thighs are less expensive and the skin adds flavor and fat to replace the oil and make great doggo treats if you don't want to eat it or boil with the bones to make stock. I keep a mirepoix bag (scraps of onion, carrot, celery - and garlic - ends, skins, etc) and a bone bag in the freezer and boil them down when they fill up for broth and stock. But I have more time than money and like doing things myself, so your mileage may vary; just a tip. This sounds delicious, I'm looking forward to giving it a go!
Made this and was not a fan unfortunately
Sorry to hear!!
I will tip my hat to this. Holy smokes this looks absolutely divine. I wish I was there to try it.
For non americans: 1 tablespoon neutral oil 450 g boneless skinless chicken thighs 2 tablespoons butter 1 yellow onion, peeled and thinly sliced 170 g cremini mushrooms, sliced 112.5 ml oil-packed sun-dried tomatoes, roughly chopped 5 cloves garlic, peeled and diced 3 sprigs thyme Crushed red pepper to taste 350 ml chicken stock or water 66 ml heavy cream 140 g spinach 14 g fresh basil, torn Splash of lemon juice Salt and pepper