Creamy Sun Dried Tomato Chicken

$- 4 boneless, skinless chicken breasts - 1 cup heavy cream - 1/2 cup sun dried tomatoes, chopped - 1/2 cup chicken broth - 1/2 cup grated parmesan cheese - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish In this creamy sun dried tomato chicken dish, you need a few key ingredients. First, grab four boneless, skinless chicken breasts. These will be the main protein in your meal. Next, you will need one cup of heavy cream. This adds richness and creaminess to the dish. Also, make sure to have half a cup of sun dried tomatoes. They add a nice tangy flavor. For extra flavor, you should use half a cup of chicken broth. This will help create a tasty sauce. A half cup of grated parmesan cheese is also needed. It melts beautifully and adds depth. Don’t forget two cloves of minced garlic. Garlic gives the dish its wonderful aroma. Seasonings are just as important. You’ll want one teaspoon each of dried basil and dried oregano. If you like a kick, add half a teaspoon of red pepper flakes. Lastly, season with salt and pepper to taste. Fresh basil leaves will make a lovely garnish. With these ingredients ready, you are set to create a warm and flavorful dinner. Enjoy the process! {{ingredient_image_1}} 1. Start by seasoning the chicken breasts with salt and pepper on both sides. This will enhance the flavor. 2. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts. Sear them for about 6-7 minutes on each side. Look for a golden brown color. Once cooked, remove the chicken from the skillet and set it aside. 1. In the same skillet, add minced garlic. Cook for about 30 seconds until it smells great. 2. Next, pour in the chicken broth. Use a wooden spoon to scrape the pan. This gets all those tasty bits off the bottom. 3. Then, add chopped sun dried tomatoes, dried basil, oregano, and red pepper flakes if you want some heat. Stir to combine everything. Let it simmer for 2-3 minutes to blend the flavors. 1. Lower the heat and mix in heavy cream. Stir well until smooth. 2. Gradually add the grated parmesan cheese. Keep stirring until the sauce is creamy. 3. Now, return the chicken breasts to the skillet. Nestle them into the sauce. Let it simmer for an additional 3-5 minutes. This allows the chicken to soak up all the creamy goodness. - Always ensure chicken is fully cooked through for safety. - Use a wooden spoon to avoid scratching the skillet during preparation. When cooking chicken, aim for an internal temperature of 165°F. This keeps the chicken safe and juicy. A wooden spoon also helps protect your skillet's surface. It’s a small step that goes a long way. - Consider adding a splash of white wine for depth of flavor. - Adjust red pepper flakes based on preferred spice level. A splash of white wine can brighten up the sauce. It adds a rich taste that complements the sun dried tomatoes well. If you like spice, feel free to add more red pepper flakes. Just remember, a little goes a long way. - Serve over creamy polenta or steamed spinach for color. - Drizzle extra sauce over the chicken for visual appeal. For a stunning plate, serve the chicken over creamy polenta. The bright green of steamed spinach also adds a nice pop. Drizzling extra sauce on top makes the dish look more inviting. It’s all about making your meal as beautiful as it is tasty. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for optimal juiciness. Sun Dried Tomato Quality: Choose high-quality sun dried tomatoes for a richer flavor; oil-packed varieties can add extra richness to your sauce. Make It Spicy: Adjust the level of heat by increasing the red pepper flakes, or try adding a splash of hot sauce for a kick. Leftover Sauce Uses: Don’t waste any sauce! It makes a great dressing for pasta or a dip for crusty bread. {{image_2}} You can easily change the protein in this dish. Substitute chicken with shrimp or scallops for a seafood twist. Shrimp cooks quickly and absorbs flavors well. Scallops add a sweet and delicate taste. If you prefer a leaner option, use turkey breasts instead of chicken. Turkey has less fat and still tastes great with the creamy sauce. If you need a gluten-free meal, make sure all your ingredients are certified gluten-free. Many brands offer gluten-free chicken broth and cream. For a dairy-free version, swap heavy cream with cashew cream. Cashew cream has a rich texture and works well in creamy dishes. This way, everyone can enjoy this flavorful dinner. Don’t be afraid to experiment with your ingredients! Try different types of cheese, like feta or goat cheese. They bring a tangy flavor that pairs nicely with the sauce. You can also swap sun dried tomatoes for roasted red peppers. Roasted red peppers add sweetness and a smoky touch. Each variation gives you a new and tasty experience. To store leftovers, place them in an airtight container. This keeps the chicken fresh. It is best to refrigerate within two hours after cooking. This helps prevent bacteria growth. You can freeze creamy sun dried tomato chicken for later use. To do this, let it cool completely. Then, transfer it to a freezer-safe bag or container. Try to remove as much air as possible to avoid freezer burn. When it’s time to eat, thaw it overnight in the fridge. This keeps the flavor intact. When reheating, you can use a microwave or stovetop. If using the microwave, heat in short bursts to avoid overcooking. Stir the chicken often to ensure even heating. For stovetop reheating, place it in a skillet over low heat. Add a splash of chicken broth to help restore creaminess. Stir gently until heated through. The best way to cook chicken breasts is to use medium heat. A good cooking temperature is around 165°F (75°C). Cook the chicken for about 6-7 minutes on each side. This will give you a golden brown crust and keep the inside juicy. If you have a meat thermometer, check the thickest part of the chicken. Yes, you can make this recipe ahead of time. Cook the chicken and sauce as usual, then store it in an airtight container. You can refrigerate it for up to three days. To reheat, warm it up in a skillet over low heat. Stir gently to keep the sauce creamy. This dish pairs well with many sides. Consider serving it over creamy polenta or steamed spinach. You can also add a fresh salad or garlic bread to round out the meal. These sides will bring out the flavors of the chicken and sauce. To make a lower-calorie version, you can use less heavy cream. Try substituting half of it with low-fat milk or unsweetened almond milk. Use less cheese or opt for a lower-fat cheese option. You can also add more vegetables, like spinach or zucchini, to keep it filling without adding too many calories. This post covered how to make creamy sun dried tomato chicken. You learned about key ingredients, step-by-step cooking methods, and helpful tips to enhance flavor. Consider protein swaps or dietary adjustments for variety. Store leftovers safely and reheat for the best taste. Now, you’re ready to impress with this delicious dish. Enjoy crafting your version!$

Creamy Sun Dried Tomato Chicken

A delicious and creamy chicken dish featuring sun dried tomatoes and parmesan cheese.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup heavy cream
0.5 cup sun dried tomatoes, chopped
0.5 cup chicken broth
0.5 cup grated parmesan cheese
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes (optional)
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh basil leaves

Instructions

Begin by seasoning the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium heat. Once hot, add the chicken breasts and sear for about 6-7 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the chopped sun dried tomatoes, dried basil, oregano, and red pepper flakes (if using). Stir to combine and let simmer for 2-3 minutes.
Lower the heat and pour in the heavy cream, stirring well. Gradually add the grated parmesan cheese, continuing to stir until the sauce is smooth and creamy.
Return the chicken breasts to the skillet, nestling them into the sauce. Allow to simmer for an additional 3-5 minutes, ensuring the chicken is fully coated in the creamy sauce.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve the creamy sun dried tomato chicken hot, garnished with fresh basil leaves.

Notes

Serve over creamy polenta or steamed spinach for added color.

Keyword chicken, creamy, Parmesan, sun-dried tomatoes