Creamy Sundried Tomato & Spinach Chicken with Crispy Potato Cubes

Creamy Sundried Tomato & Spinach Chicken with Crispy Potato Cubes ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1.5 lbs medium potatoes (e.g., Yukon Gold)
• 4 tbsp olive oil
• 4 cloves garlic
• 0.5 cup oil-packed sundried tomatoes
• 0.5 cup chicken broth
• 1 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 1 tsp dried Italian seasoning
• 5 oz baby spinach
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh basil or parsley (for garnish, optional)

How to make Creamy Sundried Tomato & Spinach Chicken with Crispy Potato Cubes

1. Peel the 1.5 lbs of potatoes and dice them into 1/2-inch cubes. Place the diced potatoes in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 5-7 minutes, or until just fork-tender. Alternatively, boil them in a pot for 5-7 minutes.
2. Drain the par-cooked potatoes thoroughly. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove the crispy potatoes from the skillet and set aside, keeping them warm.
3. Slice the 1.5 lbs of chicken breasts in half horizontally to create thinner cutlets, then pat them dry with paper towels. Season both sides of the chicken cutlets with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Add the remaining 2 tablespoons of olive oil to the same skillet over medium-high heat. Add the seasoned chicken cutlets and sear for 3-4 minutes per side, until golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
5. Mince the 4 cloves of garlic. Drain the 1/2 cup of oil-packed sundried tomatoes and roughly chop them. Add the minced garlic and chopped sundried tomatoes to the skillet, cooking for 1-2 minutes until fragrant.
6. Pour in the 1/2 cup of chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Stir in the 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of dried Italian seasoning. Bring the sauce to a gentle simmer, stirring constantly.
7. Return the seared chicken cutlets to the simmering sauce. Add the 5 oz of baby spinach to the skillet, nestling it around the chicken. Cook for 3-5 minutes, stirring the spinach until it wilts and the chicken is fully cooked through to an internal temperature of 165°F (74°C).
8. Stir the crispy potato cubes into the skillet with the creamy chicken and sauce, or serve them directly alongside. Garnish with 2 tablespoons of fresh chopped basil or parsley, if desired, and serve immediately.

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