How to Make Sundried Tomato & Spinach Chicken Skillet
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Heat olive oil in a large skillet over medium-high; add chicken and sauté until golden and cooked through, about 7 minutes.
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Add garlic and sundried tomatoes; cook for 2 minutes until fragrant.
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Pour in almond milk, parmesan, smoked paprika, salt, and pepper. Stir to combine.
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Add baby spinach; cook until wilted, about 2 minutes.
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Simmer the sauce for another 2 minutes until thickened. Serve immediately.
Pro Tips for Perfect Sundried Tomato & Spinach Chicken Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chicken breast, cut into bite-size pieces, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sundried Tomato & Spinach Chicken Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sundried Tomato & Spinach Chicken Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chicken breast, cut into bite-size pieces?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.