Creamy Sun Dried Tomato Chicken Parmesan with Crusty Bread
The ever-trendy Marry Me Chicken inspires this simple skillet meal. Save the oil from the sun-dried tomatoes to dress pasta salad or drizzle over crostini.
Servings: 4
Ingredients
- ½ (16oz) loaf sourdough bread sliced
- 1½ lbs boneless skinless chicken breasts
- 3 tbsp olive oil divided
- 1 summer squash cut into ¼-inch pieces
- 4 cloves garlic chopped
- ¼ cup sun-dried tomatoes in oil chopped
- ½ (11oz) pkg baby spinach
- ¼ cup grated Parmesan cheese
- 1 cup heavy cream
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 400°F. Place sliced bread on an ungreased baking sheet. Bake 7 to 8 minutes, flipping slices halfway through, until golden and toasted.
- Place chicken breasts between 2 sheets of plastic wrap and pound with a rolling pin or the flat side of a meat mallet until ½” thick. Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a 12” skillet on medium-high. Add chicken and sear 4 to 5 minutes per side. Remove chicken from pan and set aside.
- To pan, add remaining 1 tablespoon oil and reduce heat to medium-low. Add summer squash and sauté until tender, about 5 to 7 minutes. Add garlic and cook 30 seconds, until beginning to brown. Add sun-dried tomatoes and cook 1 minute more. Add ¼ cup water, stirring and scraping up brown bits on bottom of pan with wooden spoon.
- Add spinach, Parmesan and cream to pan. Cook until sauce begins to bubble and thicken, about 2 to 3 minutes. Season with salt and pepper to taste.
- Return chicken to pan and coat with sauce. Cook 1 to 2 minutes more, until chicken is heated through. Remove from heat. Tear basil leaves and garnish over top. Serve chicken with toasted bread for dipping in the sauce.
