I know Thanksgiving is in a few days but I just needed a break from all the turkey-stuffing-sweet potato-brussels sprouts taste testing and try something fun with something completely unrelated to Thanksgiving. Like chicken.

But this is definitely not your ordinary chicken dish. It’s better. Way better. After all, how can you go wrong with a sun dried tomato cream sauce with the most crisp chicken thighs?

The cream sauce is just so good, you’ll actually want to just skip the chicken and eat the sauce with a spoon instead!

THIS SAUCE. The end.

Okay but really… that pretty much sums it up. This rich, creamy, cheesy, sun dried tomato and garlic herb sauce is a big fat slice of heaven on earth and your weeknight chicken game will never be the same after you try this goodness.

I discovered the beauty of sun dried tomatoes oh, maybe five or six years ago in a salad I had at a restaurant I now can’t remember the name of. But what I do remember was initially thinking that sun dried tomatoes sounding iffy to me, and finishing the dish wishing I had a whole bowl full of sun dried tomatoes by themselves to devour.

If you haven’t tried them before… they’re really incredible. You can purchase them at any grocery store, usually near the olives and whatnot. They come jarred, or bagged, and be sure to look for the ones that are packed in oil. You’re going to drain that oil before you use them, but the oil really keeps the flavor nice and bold.


  • 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
  • 1 teaspoon salt (adjust to your tastes)
  • 3/4 teaspoon black cracked pepper (adjust to your tastes)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 3 tablespoons reserved sun dried tomato oil or olive oil, divided

For The Sauce:

  • 2 tablespoons minced garlic 6 cloves
  • 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
  • 3 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley to serve


  1. Season chicken with salt, pepper, paprika and onion powder.
  2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
  3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
  4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
  6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.

Recipe Notes
Optional add-ins

  • 1/2 cup white wine (allow to reduce to half after adding in the garlic)
  • 2 teaspoons Italian seasoning (after the parmesan cheese)

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