Creamy Sun-Dried Tomato and Spinach Chicken
A rich, low-carb skillet dinner featuring golden chicken breast simmered in a creamy sun-dried tomato sauce. Fresh baby spinach adds a boost of color and vital hydration.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Prep oil-packed (drained)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Slice the chicken breasts in half horizontally…
- 01
Slice the chicken breasts in half horizontally…
Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides generously with salt, black pepper, and a pinch of garlic powder or Italian seasoning.
Tap card to mark done - 02
Heat the olive oil in a large…
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Remove from the pan and set aside.
Look for: deeply golden and cooked through to an internal temperature of 165°F
Tap card to mark done - 03
Lower the heat to medium
Lower the heat to medium. Pour the chicken broth into the skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
Tap card to mark done - 04
Stir in the heavy cream and the…
Stir in the heavy cream and the chopped sun-dried tomatoes. Let the mixture simmer gently for 2 to 3 minutes until the sauce reduces and thickens slightly.
Look for: the sauce reduces and thickens slightly
Tap card to mark done - 05
Add the fresh baby spinach to the…
Add the fresh baby spinach to the skillet in handfuls. Stir continuously for about 1 to 2 minutes until the leaves are completely wilted but still bright green.
Look for: the leaves are completely wilted but still bright green
Tap card to mark done - 06
Return the seared chicken cutlets to the…
Return the seared chicken cutlets to the pan, nestling them into the spinach and spooning the creamy sauce over the top. Serve immediately.
Ready when: everything is assembled and ready to enjoy
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