Chicken cooked in a creamy sun-dried tomato sauce that can be prepared in under 30 minutes makes this dish a great weeknight dinner option.
To me there is nothing better than a meal that takes under 30 minutes to make, especially one that tastes like you worked on it all day. What makes this sun-dried tomato chicken dish so delicious is the sun-dried tomatoes. If you haven’t jumped on the sun-dried tomato bandwagon, you are really missing out. It is something I’ve used in a ton of recipes over the years. Just search on this site and you’ll find quite a few results.
It is funny to think back though. My original introduction to sun-dried tomatoes was on a four cheese pizza at Wolfgang Puck’s. Needless to say 10 year-old me wasn’t a fan so I would always order the pizza without the tomatoes. However taste buds change and people are willing to try more things, and I’m the perfect example. Now I’m all about sun-dried tomatoes and use them whenever I get the chance.
If you eat a lot of Italian, you might think this dish looks familiar to Tuscan chicken. That would be because it is! However I just don’t love cooked spinach so I omit it here. Basically this sun-dried tomato chicken is Tuscan chicken without spinach. So if you love spinach, just add it at the end when the sauce is boiling. Either way, you’ll love this recipe!
What Ingredients are in this Sun-Dried Tomato Chicken Recipe?
- Chicken
- Spices – salt, black pepper, Italian seasoning, paprika
- All-purpose flour
- Unsalted butter
- Produce – shallot, garlic, basil
- Sun-dried tomatoes
- Low-sodium chicken stock
- Heavy cream
- Parmesan cheese
How to Make Creamy Sun-Dried Tomato Chicken
- In shallow medium bowl, add flour and mix in salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium-heat, melt 2 tbsp butter. Add chicken and cook for 3 minutes.
- Flip and cook for another 3 minutes or until the chicken is cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
- Melt the remaining tbsp of butter in skillet. Add shallot and cook for 2-3 minutes, or until translucent.
- Add garlic, Italian seasoning, paprika and sun-dried tomatoes and cook for 30 seconds.
- Stir in chicken stock, heavy cream and Parmesan cheese.
- Bring to a boil and continue to stir until thickened and creamy, about 5 minutes.
- Return the chicken to the the skillet and spoon the sauce over the chicken.
- Top with some additional cheese and fresh basil. Serve immediately.
What are Sun-Dried Tomatoes?
Sun-dried tomatoes are how they sound. Tomatoes that have been dried out in the sun. They have a sweet, yet tangy flavor. These days you can buy them in a jar at any grocery store, but if you want to make your own, you can make them in the oven. Check Wholesome Yum to see how to do it!
Can I Make My Own Italian Seasoning?
Yes. You can make your own Italian seasoning by using 1/2 tsp each of dried basil, dried oregano, dried thyme and dried rosemary.
What Can You Serve with Sun-Dried Tomato Chicken?
You can never go wrong with pasta as this is an Italian dish. However I have made this with farro and rice before as well. And if you’re looking for low-carb options – zucchini noodles, cauliflower rice and spaghetti squash work great.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as chicken saltimbocca, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Top Tips for Tasty Sun-Dried Tomato Chicken
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- If the sun-dried tomatoes are julienned, then take the time to do this. By slicing thinner, you get more bites with the sun-dried tomatoes.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Chicken Recipes
- Thai Chicken Satay
- Chicken with Garlic Herb Butter Sauce
- Lemon Chicken Piccata
- Apple Cider Chicken
- Honey Lemon Chicken
If you’ve tried this Creamy Sun-Dried Tomato Chicken or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Creamy Sun-Dried Tomato Chicken
Ingredients
- 4 chicken breasts cutlets (or 2 chicken breasts cut in half)
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1/2 cup all-purpose flour
- 3 tbsp unsalted butter, divided
- 1 medium shallot, finely chopped
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 cup julienned sun-dried tomatoes in olive oil, drained
- 1 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, julienned
Instructions
- In shallow medium bowl, add flour and mix in salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium-heat, melt 2 tbsp butter. Add chicken and cook for 3 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
- Melt the remaining tbsp of butter in skillet. Add shallot and cook for 2-3 minutes, or until translucent. Add garlic, Italian seasoning, paprika and sun-dried tomatoes and cook for 30 seconds. Stir in chicken stock, heavy cream and Parmesan cheese. Bring to a boil and continue to stir until thickened and creamy, about 5 minutes.
- Return the chicken to the the skillet and spoon the sauce over the chicken. Top with some additional cheese and fresh basil. Serve immediately.
Notes
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
- If the sun-dried tomatoes are julienned, then take the time to do this. By slicing thinner, you get more bites with the sun-dried tomatoes.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Looks delicious!
Looks so delicious!