Sun-Dried Tomato Chicken Skillet

This easy Sun-Dried Tomato Chicken Skillet is packed with flavor and perfect for a quick, satisfying weeknight meal. The richness of sun-dried tomatoes complements the tender chicken and creamy feta, making a delightful dinner.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil shimmers, add the diced chicken breast, spacing the pieces out so they brown evenly. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. To ensure the chicken stays tender, avoid overcrowding the pan and letting it steam instead of brown.
2. 2.
   Remove the chicken from the skillet and set it aside. In the same pan, add the remaining tablespoon of olive oil and the chopped sun-dried tomatoes. Cook for about 1-2 minutes over medium heat until they are fragrant and begin to release their oil.
3. 3.
   Add the baby spinach to the skillet and toss gently to combine. Cook until the spinach is wilted, about 2 minutes. This helps intensify the flavor and integrates the sun-dried tomato oil throughout the spinach.
4. 4.
   Return the cooked chicken to the skillet with the vegetables, and sprinkle the crumbled feta cheese over the top. Stir everything together gently, allowing the feta to melt slightly into the mixture, and heat through for another 1-2 minutes.
5. 5.
   Once everything is well combined and heated, taste and adjust seasoning if necessary. If the skillet looks dry, add a splash of water to rehydrate the tomatoes and keep the dish moist.