Imagine perfectly seared chicken bathed in a decadent, sun-dried tomato cream sauce that explodes with flavor.
This Creamy Sun-Dried Tomato Chicken recipe is about to transform your weeknight dinners into something extraordinary.
Are you ready to discover the simple steps to create this unforgettable meal?
Ingredients
Okay, let's gather what we need for this creamy, dreamy dish! First, you'll need about 1.5 pounds of chicken—thighs or breasts, your call!—and I do mean skinless and boneless. Don't forget salt and pepper!
Next, grab a half cup of sun-dried tomato strips. I prefer the ones in oil; they're yummy! Also, don't throw away that oil, we're gonna use 2 tablespoons of it for cooking.
Mince a couple of garlic cloves—because garlic makes everything better, right? You'll also need a half cup of white wine to deglaze or chicken broth if you're not feelin' wine.
Get 3/4 cup of chicken broth and the same amount of heavy cream. Now, shred 1/3 cup of parmesan cheese—the finely shredded kind, not the sand-like stuff. A couple of teaspoons of Dijon mustard—or none; it's optional—and a cup of packed basil leaves if you want. For even more flavor, consider marinating the chicken before you cook it with herbs and spices.
Instructions
Alright, I'm going to walk you through this—making it is super easy! First, slice chicken breasts in half or keep thighs as they are—season them with salt and pepper.
Next, heat up the sun-dried tomato oil in a skillet over high heat. Throw in the chicken and cook until it's beautifully golden—about 6 minutes for thighs or 4 for breasts. Don't overcook it, okay? Remove and set aside.
Now, toss in the garlic and cook for just 15 seconds—we aren't trying to burn it. Pour in the wine, scraping up those tasty brown bits from the bottom! Let the wine simmer for about a minute.
Mix in mustard—then add broth, cream, Parmesan, and sun-dried tomatoes. Simmer for 2-3 minutes until it thickens, stirring to melt the cheese. Add basil, return chicken, and spoon sauce over everything. Simmer for a minute more—and ta-da you're done! Elevate the dish by using Dijon mustard for a more complex flavor. Simmer for a minute more—and ta-da you're done!
Recipe Notes
Now, let's talk recipe notes—because a few things can really elevate this dish! First, use sun-dried tomatoes marinated in oil—not the dry ones. I like using the oil for cooking—extra flavor!
Next, parmesan cheese matters. I suggest finely grating it yourself… or use store-bought, finely shredded parmesan that looks like thin batons. Sand-like parmesan from the store? Nope—it won't melt! Trust me!
Mustard is optional! But I add it because it thickens the sauce a bit—and it adds a touch of acidity to cut through all that creaminess. It's like a secret weapon!
Finally, I've included the nutrition information, assuming four servings. It's good to know—but honestly, I'm usually too busy enjoying this dish to pay much attention!
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Add sun-dried tomatoes and garlic to the skillet and cook for 1 minute, until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, or until sauce has thickened slightly.
- Return chicken to the skillet. Spoon sauce over chicken. Simmer for 2-3 minutes to heat through.
- Garnish with fresh basil. Serve immediately.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 10g