Main Dishes

Creamy Sun-Dried Tomato Spinach Skillet

Name: Creamy Sun-Dried Tomato Spinach Skillet
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 2 cups fresh spinach; 1 cup sun-dried tomatoes, chopped; 1 cup heavy cream; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; Parmesan cheese for garnish

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This creamy Sun-Dried Tomato Spinach Skillet is quick, rich, and full of bright flavor. It combines silky heavy cream with tangy sun-dried tomatoes, garlicky aroma, and tender wilted spinach. The sauce is lush and slightly tangy, with a smooth mouthfeel and a salty, nutty finish from Parmesan. It comes together in about 20–25 minutes and shines as a simple weeknight side or a light main when served over pasta or with crusty bread. For a similar creamy spinach idea, check out this best creamy spinach cheese dip.

Recipe Information

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving:

Calories per serving: 330 kcal
Protein: 6 g
Carbohydrates: 11 g
Fat: 30 g
Fiber: 2 g
Sugar: 5 g
Sodium: 300 mg

(Values are estimates based on listed ingredients and typical portion sizes.)

Why Make This Creamy Sun-Dried Tomato Spinach Skillet

This skillet is fast, flavorful, and comforting. The sun-dried tomatoes add a sweet-tart burst. Garlic gives a warm aroma that fills the kitchen. The cream makes the sauce silky and rich. Spinach wilts into the sauce and keeps the dish bright and green. It’s perfect when you want a tasty, low-effort dish with a restaurant feel.

How to Make Creamy Sun-Dried Tomato Spinach Skillet

You’ll sauté garlic and tomatoes, wilt the spinach, then simmer the cream until it thickens. The whole process is quick. Keep the heat moderate so the cream stays smooth. Stir often and taste before serving. Parmesan on top adds a salty, nutty finish.

Ingredients:

2 cups fresh spinach
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Parmesan cheese for garnish

Directions:

Step 1: Preparation

Heat a skillet over medium heat. Mince the garlic and chop the sun-dried tomatoes. Rinse and dry the spinach if needed. Measure the cream and seasonings so everything is ready to add.

Step 2: Sautéing Garlic

Add the olive oil to the warm skillet. Add the minced garlic and sauté for about 30–60 seconds until fragrant. Watch it closely so it does not brown.

Step 3: Cooking Sun-Dried Tomatoes

Stir in the chopped sun-dried tomatoes. Cook for 2–3 minutes, stirring occasionally, until they warm through and release some flavor into the oil.

Step 4: Wilting Spinach

Add the fresh spinach to the skillet. Cook, stirring, until the leaves are fully wilted — about 2–3 minutes depending on your heat.

Step 5: Mixing the Cream Sauce

Pour in the heavy cream and sprinkle in the Italian seasoning. Stir well to combine. Lower the heat to a gentle simmer.

Step 6: Finishing the Sauce

Let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens to a creamy coating. Taste and season with salt and pepper. Serve warm, garnished with grated Parmesan.

How to Serve Creamy Sun-Dried Tomato Spinach Skillet

Serve this skillet over cooked pasta, rice, or creamy polenta. Spoon it onto toasted sourdough or crusty bread to soak up the sauce. For a light meal, pair with grilled chicken or white beans. Add a squeeze of lemon for brightness just before serving for a fresh lift.

How to Store Creamy Sun-Dried Tomato Spinach Skillet

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Cream-based dishes can change texture when frozen. If you must freeze, place in a freezer-safe container for up to 1 month. Thaw slowly in the fridge and reheat gently over low heat, stirring and adding a splash of milk or cream to restore creaminess.
Reheating tip: Reheat on low heat and stir frequently. Add a tablespoon of cream or milk if the sauce is too thick or has separated.

Expert Tips for Perfect Creamy Sun-Dried Tomato Spinach Skillet

Use full-fat heavy cream for the best texture. Low-fat creams may separate.
Keep heat moderate when simmering. High heat can cause the cream to curdle.
Chop sun-dried tomatoes evenly so every bite has balanced flavor.
If your sun-dried tomatoes are packed in oil, reduce olive oil in the recipe slightly.
Add Parmesan off heat to avoid grainy texture. Stir it in just before serving.
To deepen flavor, sauté a small pinch of red pepper flakes with the garlic.
Taste before salting. Sun-dried tomatoes and Parmesan can be salty already.

Delicious Variations

Add protein: Stir in sliced cooked chicken, sautéed shrimp, or white beans.
Make it lighter: Use half-and-half or a mix of milk and cream, and cook gently.
Add mushrooms: Sauté sliced mushrooms with the garlic for an earthy note.
Make it cheesy: Stir in a handful of shredded mozzarella or cream cheese for extra richness.
Fresh herbs: Toss in chopped basil or parsley just before serving for freshness.
Lemon & zest: Add a teaspoon of lemon zest and a squeeze of lemon juice for brightness.

Frequently Asked Questions

Q: Can I use sun-dried tomatoes packed in oil?
A: Yes. If they are oil-packed, drain and chop them. Reduce the added olive oil by 1 tablespoon to avoid excess oil. The oil adds flavor, so you may keep it if you like a richer taste.

Q: Can I use frozen spinach instead of fresh?
A: You can. Thaw and squeeze out excess water first. Add it after the tomatoes and cook until heated. The texture will be softer than fresh, but the flavor works well.

Q: Will the cream separate if I reheat leftovers?
A: Cream can separate if reheated too quickly or at high heat. Reheat slowly over low heat and stir often. Add a splash of milk or cream to bring the sauce back together.

Q: How can I make this dairy-free?
A: Use canned coconut milk or a rich unsweetened plant-based cream substitute. Flavor will change slightly, so add a little extra salt and a squeeze of lemon to balance.

Q: Is this recipe suitable for pasta?
A: Absolutely. Toss cooked pasta (like penne, rigatoni, or farfalle) with the sauce. Reserve some pasta cooking water to loosen the sauce if needed.

Q: Can I add vegetables to bulk it up?
A: Yes. Peas, roasted red peppers, or sautéed zucchini pair nicely. Add vegetables according to their cooking times so everything finishes together.

Q: How salty will this be with Parmesan and sun-dried tomatoes?
A: It depends on the brands. Taste the sauce before adding salt. Start with a small pinch and adjust as needed.

Conclusion

This Creamy Sun-Dried Tomato Spinach Skillet is an easy, satisfying dish with a silky sauce, garlicky aroma, and bright, tangy tomato notes. It works as a quick weeknight dinner, a rich pasta topping, or a flavorful side. For a related idea using similar flavors on pasta, see this Creamy Sun-dried Tomato and Spinach Ravioli – Supper With Michelle. Give this skillet a try — it’s fast to make and a real crowd-pleaser. Enjoy!