Go Back

Creamy Sun Dried Tomato Chicken with Spinach and Pancetta

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 2612kcal
Author Manju


  • 1 ½ lbs chicken thighs
  • 3 oz pancetta
  • 3 tbsp olive oil
  • salt to taste
  • fresh crushed black pepper
  • 4 tbsp sun dried tomatoes in oil chopped
  • 1 cup baby spinach chopped
  • 4 cloves garlic minced
  • ¼ cup whole milk
  • ¼ cup heavy cream
  • ½ tsp red chili flakes


  • Heat the oil in a shallow pan and add the chicken thighs in a single layer. Season with salt and pepper.
  • Brown the chicken on both sides - about 3-4 mins on each side, on medium high heat.
  • Remove chicken from pan and keep aside.
  • Add the pancetta cubes to the hot oil along with the garlic. As the pancetta crisps up and browns, add the sun-dried tomatoes and the chopped baby spinach.
  • Season with just a little salt and pepper. Pancetta is salty in itself, so we dont need a whole lot of salt.
  • Bring the chicken back to the pan and add the whole milk and heavy cream. Cover and cook on low heat for about 8-10 mins, till the chicken cooks through and absorbs some of the flavors in the sauce.
  • Add the red chili flakes and mix it in. Serve as it is or over pasta.


Calories: 2612kcal | Carbohydrates: 26g | Protein: 129g | Fat: 221g | Saturated Fat: 63g | Cholesterol: 810mg | Sodium: 1336mg | Potassium: 2829mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5375IU | Vitamin C: 72.4mg | Calcium: 241mg | Iron: 7.7mg