SunDried Tomato Chicken Skillet

This quick and easy skillet meal is perfect for a busy weeknight and makes the flavors of sun-dried tomatoes shine. It's warm, comforting, and ready in no time!

Ingredients

• 2 cups shredded cooked chicken
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 cup chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup spinach leaves (fresh or frozen)
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (adjust to your taste!)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Grated Parmesan cheese for serving (optional)
• Fresh basil for garnish (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes until it's translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the sun-dried tomatoes and cook for 2-3 minutes, allowing their flavors to infuse the oil.
5. Pour in the chicken broth and bring to a gentle simmer.
6. Add the shredded chicken, spinach, Italian seasoning, red pepper flakes, salt, and black pepper. Stir until everything is well combined and the spinach is wilted.
7. Let it cook for an additional 5 minutes to heat everything through.
8. Taste and adjust seasoning if necessary.
9. Serve hot, topped with grated Parmesan cheese and fresh basil if desired.

Flavor Profile

This dish is savory and slightly tangy from the sun-dried tomatoes, with a hint of warmth from the garlic and Italian seasoning. The spinach adds a fresh touch, making every bite both hearty and bright!

Enjoy your cooking, dear! If you have any adjustments or questions while making this, just let me know!