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Chicken with Spinach and Sun-dried Tomatoes

Hana Itzhaki
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4


  • large deep frying pan, tongs, whisk, measuring cups, measuring spoons, medium bowl


  • 2 tablespoons Olive Oil
  • 1 pound Boneless Skinless Chicken Breast each half cut lengthwise
  • Salt, Pepper, and Paprika for seasoning
  • 1/2 cup Flour
  • 1 cup White Wine or Chicken Broth
  • 1 teaspoon Harissa
  • 1 tablespoon *Mayonnaise*
  • 5 ounces Fresh Spinach
  • 1/4 cup Sun-dried Tomatoes in oil, sliced I prefer Trader Joe’s


  • Season the chicken on both sides with salt, pepper and paprika.
  • Heat oil in a large, deep frying pan over medium heat.
  • Dredge the chicken in the flour, shaking off any excess. Discard remaining flour.
  • Sear chicken 3-4 minutes on both sides in batches, until it is browned but not cooked through entirely. Remove the pieces from the pan to a platter.
  • Deglaze the pan with wine or broth, scraping up brown bits from the pan on medium low heat.
  • Add the harissa and mayonnaise, whisking into the broth until incorporated.
  • Taste the sauce checking seasoning. Add salt and pepper according to taste.
  • Add the spinach and the tomatoes to the sauce and stir until combined and the spinach begins to wilt. Sauce should be on a low simmer.
  • Return the chicken to the sauce, spooning sauce over until all the pieces are basted.
  • Cover and simmer on low heat until chicken is cooked through 10-12 minutes.