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What’s for Dinner Wednesday

Hey. Hey.  Hey! Here’s Last night’s “What’s for Dinner Wednesday” from my Instagram Stories and Facebook Live. In case you missed it, it’s a Skillet Chicken with Crumbled Italian Sausage, Sun Dried Tomatoes, Spinach and Mushrooms with a touch of cream.

I literally cleared out the fridge and pulled this one together. Another dinner where shopping my own pantry was a huge success.  Keeping things like sun dried tomatoes, shallots and box stock is always a good idea.  I also keep on hand a jar of fresh herbs pureed with garlic, oil and salt in a mason jar inside the fridge.  A great flavor booster when you are short on time.  I used it to season my chicken as well as my veggies and sausage.


  • Cook the sausage and other accoutrements first, so when you sear the chicken it picks up all those flavors from the pan.
  • Use thicker chicken breasts and then slice them in half.
  • I keep a parsley, garlic and oil mixture in my refrigerator.  I wash a bunch of fresh Italian Parsley, dry it and then chop it up in the blender with olive oil, garlic and a pinch of salt. Put it in a mason jar and use it in sauces, marinades, etc..
  • For even cooking I use my Cast Iron Skillet, which is also oven safe.

Watch the quick video and Grab the recipe below. Happy Cooking ?.

Skillet Chicken with Sausage, Sun Dried Tomatoes & Spinach from Tina DiLeo on Vimeo.

Sun Dried Tomato Spinach Skillet Chicken

Skillet Chicken with Sausage, Sun Dried Tomatoes, Mushrooms and Spinach

A pan seared chicken breast accompanied with crumbled sausage, sun dried tomatoes, mushrooms and spinach with a touch of cream.
Course Main Dish
Cuisine Italian
Servings 2


  • 1 small shallot diced
  • 6 oz White Button Mushrooms diced
  • 1/4 cup of sun Dried Tomatoes sliced and diced
  • 1/2 bunch Fresh Spinach chopped
  • 4 Tablespoons olive oil
  • 1/2 cup chicken stock
  • 1/4 cup Heavy Cream
  • Splash white wine optional
  • 4 Links Italian Sausage removed from casing


  • Heat skillet with a tablespoon or so of olive oil, sauté sausage in pan until cooked through. Set aside.  Sauté mushrooms and shallots for 3-4 minutes then add chopped sun Dried tomatoes and spinach. Season lightly with sea salt until spinach begins to wilt. Remove from pan into a covered bowl.
  • Preheat oven to 425 degrees f. Season chicken breasts lightly with salt, pepper and puréed parsley, garlic and olive oil. Drizzle a tablespoon of Olive Oil into cast iron skillet, heat up on medium/high heat and then sear chicken breasts on both sides until golden brown (and no longer pink inside).
  • Return sausage mixture to the pan with a 1/2 cup of chicken stock and 1/4 cup of cream. Bring to a simmer and then place in the hot oven for approx. 12/15 minutes. Serve warm.
Tried this recipe?Let us know how it was!