Sun-Dried Tomato Chicken Skillet

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I love the flavor of sun-dried tomatoes.  Little tomatoes packed in oil with seasoning.  They pack an incredible punch of flavor into any dish.  This is a simple chicken skillet dinner where the chicken will cook and then be smothered in a rich tasting sauce of sun-dried and stewed tomatoes along with some seasoning and for a bit of greens, some nice fresh spinach. Enjoy my Sun-Dried Tomato Chicken Skillet!

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Sun-Dried Tomato Chicken Skillet

Little tomatoes packed in oil with seasoning.  They pack an incredible punch of flavor into any dish.  This is a simple chicken skillet dinner where the chicken will cook and then be smothered in a rich sauce of sun-dried and stewed tomatoes along with some seasoning and for a bit of greens, some nice fresh spinach.

Course Main Course

Cuisine Italian

Keyword Clean Eating, Dairy Free, Gluten Free, Nut Free, WW Friendly

Total Time 30 minutes

Servings 6

Calories 520kcal

Equipment

• large skillet

Ingredients

• 1.5 lbs. chicken breast tenders
• 1 yellow onion quartered and sliced
• 4 oz julienned sun-dried tomatoes, in oil
• 2 tbsp oil reserved from sun-dried tomatoes
• 14.5 oz Italian-style stewed tomatoes
• 1/3 cup chicken broth
• 2 tsp oregano
• 1 tsp Basil
• 1/2 tsp salt
• 2 cups fresh spinach leaves packed
• additional salt and pepper to taste

Instructions

• Heat 1 tablespoon of the reserved sun-dried tomato oil in a large skillet over medium-high heat.
• When pan is hot, add the onions to the pan. Cook over medium-high heat for 2-3 minutes. Allow to sit until they turn a dark brown color.
• Reduce heat down to medium-low and add garlic to the pan.  Cook for another 5-7 minutes, stirring frequently, until the onions are golden brown and softened. Remove onions and garlic from pan.
• While garlic and onions are cooking, season chicken with salt and pepper.  After onion and garlic are cooked, add the remaining tbsp of oil to the pan and turn up the heat to medium-high. Add the chicken tenders to the pan and cook for about 2-3 minutes on each side, or until the chicken is golden brown.
• When chicken is browned, combine onion mixture, drained sun dried tomatoes, stewed tomatoes, chicken broth, oregano, basil, and salt to the pan with the chicken.Stir everything together and bring to a boil. Turn the heat down to medium-low,cover the pan, and simmer for 5 minutes.
• Add the spinach leaves to the pan, cover with the lid, and cook for another 2-3 minutes or until the chicken is cooked through and the spinach is barely wilted.

Notes

This recipe is 7 Green, and 5 Blue or Purple WW points.

Jump to nutritional information

Start by getting your skillet ready.  I’m going to use my cast iron for this, but it’s not going in the oven, so any skillet will do.  Heat 1 tablespoon of the oil from the sun-dried tomatoes in your skillet over medium high heat.  Using the oil from the tomatoes is a great way to get a little more flavor into your dish.

When the pan and oil are hot, add your onions to the skillet.  Cook the onions for two to three minutes, they will start to get a dark color from the oil. 

Once your onions have started to turn, lower the temperature of the pan from medium-high to medium-low.  Add the garlic to the pan and stir.  Stirring frequently, cook until fragrant, about another 5 minutes.  The onions should be soft and a nice golden brown.  Remove the onions and garlic from the pan and set aside.

While the onions and garlic are cooking, in between stirs, season your chicken.  Often, I will use a combination of seasonings, but there’s just so much flavor that’s going to come from the sundried tomatoes there’s little need for it.  Besides, we’ll add a little more to the sauce later.  Just lightly season the chicken on all sides with salt and pepper.

Make sure you are using chicken tenders as opposed to chicken breasts, or if you have breast, slice the into tender like pieces.  The smaller pieces will cook faster. 

Once the garlic and onions have been removed from the skillet, add the remaining reserved oil to the skillet and turn the heat back up to medium high.  When the pan and oil are hot, add the chicken tenders.  Cook until the chicken is golden brown, two to three minutes on each side.

While the chicken is browning, combine the onions, garlic, sundried tomatoes, stewed tomatoes, chicken broth, and remaining seasoning together.  When the chicken is browned, pour the mixture over the tenders.  Stir to make sure the chicken is coated and bring the sauce to a boil.  Once the sauce is bubbling, turn the heat down to a simmer for about five minutes.

After simmering for about five minutes, add the spinach to the pan.  Cover with a lid and allow to cook until the chicken is cooked through, about another two or three minutes.  The spinach should have just stated to wilt.  If you like your spinach a little more down, add it a little earlier in the cooking process. 

Oh how I wish you could smell this dish!  You’ll just have to make it yourself to experience the amazing smell from the sun-dried tomato chicken skillet!  Tonight, I am going to serve the chicken over a bed of spaghetti.  If you are following a gluten free diet, feel free to use a gluten-free pasta, or consider another grain like rice or quinoa.  If I cook this during a Whole30 round, or am looking for more clean eating options, I would usually season some cauliflower rice with oil olive and Italian seasoning as a side, or bake some potatoes.  Roasted Italian vegetables also make a fantastic side.  You can try our Roasted Pesto Vegetables recipe, just omit the gnocchi.

Like Italian inspired dishes? Don’t miss recipes like our Italian Meatballs, and Italian Zucchini Boats!

Hey, did you know we have a store?  Now you can find great tools to make cooking even easier.  Check it out.  Oh yeah, we still do meal plans too!

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