Creamy Sun-Dried Tomato Chicken

$- 4 chicken breasts - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup sun-dried tomatoes (in oil) - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish - Chicken Breasts: You can use thighs for more flavor. - Sun-Dried Tomatoes: Use dried tomatoes if you prefer. Just soak them in water. - Olive Oil: Any cooking oil works, but olive adds great taste. - Heavy Cream: Substitute with half-and-half for a lighter sauce. - Parmesan Cheese: Use Pecorino Romano for a sharper flavor. - Herbs: Fresh basil and oregano can swap dried herbs for more freshness. - Large skillet: A non-stick skillet works well for easy cooking. - Tongs: Use tongs to flip the chicken easily. - Measuring cups and spoons: Ensure accuracy for the best taste. - Knife and cutting board: Essential for chopping garlic and tomatoes. - Ladle or spoon: Great for serving the creamy sauce over chicken. This dish is simple yet packed with flavor. The ingredients come together to create a delightful meal that everyone will love. {{ingredient_image_1}} Start by grabbing the chicken breasts. Season them with salt and pepper on both sides. This step is key. It adds flavor before cooking. Make sure each piece is well-coated. Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear them for about 5-7 minutes on each side. Look for a golden-brown color. This gives the chicken a nice crust. Once cooked through, remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic. Sauté it for about 30 seconds until it smells amazing. Then, add the sun-dried tomatoes, including some oil. Cook them for another 2 minutes. Stir often to mix the flavors. Pour in chicken broth and heavy cream next. Stir well to combine. Bring the mixture to a gentle simmer. Add dried basil, dried oregano, and grated Parmesan cheese. Stir until the cheese melts, making the sauce creamy. Return the chicken breasts to the skillet. Spoon the creamy sauce over each piece. Let everything simmer together for 3-5 minutes. This helps meld the flavors. Now, your creamy sun-dried tomato chicken is ready to serve! To get a great sear on your chicken, start with dry meat. Pat the chicken breasts with paper towels. This helps to remove moisture. Next, heat your skillet until it’s hot. Add olive oil and let it get hot too. Place the chicken in the skillet without crowding it. Cook for about 5-7 minutes until golden brown. Flip and cook the other side the same way. This gives you the nice crust you want. To boost the flavor of your cream sauce, use the oil from the sun-dried tomatoes. It adds depth. When you sauté the garlic, let it get fragrant but don’t burn it. The key herbs here are basil and oregano, as they really add to the taste. Lastly, add Parmesan cheese slowly. Stir until it melts into the sauce, creating a rich and creamy texture. When serving your creamy sun-dried tomato chicken, think about color and texture. Place the chicken on a plate and spoon the sauce over it. For a pop of freshness, sprinkle fresh basil leaves on top. You can serve this dish with pasta, rice, or a side of veggies. This not only enhances the meal but also makes it look lovely on the plate. Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of this dish significantly, so don't hesitate to use it as a garnish and in the sauce for a burst of freshness. Adjust the Creaminess: For a lighter sauce, you can substitute half of the heavy cream with Greek yogurt or a low-fat alternative while still maintaining a rich texture. Cook Chicken to Perfection: Use a meat thermometer to ensure your chicken breasts reach an internal temperature of 165°F (75°C) for optimal juiciness. Pair with Sides: This dish pairs beautifully with pasta, rice, or crusty bread that can soak up the creamy sauce, making your meal even more satisfying. {{image_2}} To make this dish gluten-free, simply use gluten-free chicken broth. Most sun-dried tomatoes are safe, but check the label to be sure. You can also add your favorite gluten-free pasta. Cook it separately and mix it into the creamy sauce. If you want a dairy-free dish, replace heavy cream with coconut cream. It adds a nice flavor. You can use nutritional yeast instead of Parmesan for a cheesy taste. Check the sun-dried tomatoes to ensure they do not have dairy added. Feel free to add veggies for extra flavor. Spinach or bell peppers work well. You can also include some mushrooms for a rich taste. For a spicy kick, toss in red pepper flakes. These options make the meal more vibrant and tasty. To keep your creamy sun-dried tomato chicken fresh, let it cool first. Place it in an airtight container. Make sure it is tightly sealed. This helps keep out air and bacteria. Store it in the fridge for up to 3 days. If you know you won’t eat it soon, consider freezing. When reheating, use the stove or microwave. For the stove, place the chicken in a pan. Add a splash of chicken broth or cream to keep it moist. Heat it on low until warm. If using a microwave, cover the dish. Heat in short bursts, checking often to avoid overcooking. To freeze, store the chicken in a freezer-safe container. It can last up to 3 months in the freezer. For best results, freeze it without the sauce. The sauce may change texture when thawed. When ready to eat, thaw in the fridge overnight. Reheat gently to enjoy the creamy goodness again. Yes, you can use fresh tomatoes. Fresh tomatoes bring a juicy texture. However, they lack the strong flavor of sun-dried tomatoes. If you choose fresh, use about 2-3 medium tomatoes. Chop them and cook them longer to get a thicker sauce. You can replace heavy cream with half-and-half or coconut cream. Both options add creaminess. For a lighter texture, use Greek yogurt. Just mix it in slowly to avoid lumps. Check the chicken's internal temperature. It should be 165°F (75°C). Use a meat thermometer for accuracy. If you don’t have one, cut into the thickest part. The meat should be white, not pink. This blog post covered ingredients, steps, tips, variations, and storage for your dish. You learned how to prepare chicken and make a creamy sauce. I shared ideas for substitutions and tools to use. Remember to store leftovers properly for the best taste. With these tips, you can impress anyone at your table. Enjoy creating your flavorful meal!$

Creamy Sun-Dried Tomato Chicken

A delicious chicken dish cooked in a creamy sun-dried tomato sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 pieces chicken breasts
to taste Salt and pepper
2 tablespoons olive oil
1 cup sun-dried tomatoes (in oil)
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
0.5 cup grated Parmesan cheese
for garnish Fresh basil leaves

Instructions

Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sun-dried tomatoes (with some of the oil) and cook for an additional 2 minutes, stirring frequently.
Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer. Add the dried basil, dried oregano, and Parmesan cheese, stirring until the cheese has melted and the sauce is creamy.
Return the chicken breasts to the skillet, spooning the sauce over them. Let everything simmer together for another 3-5 minutes to meld the flavors.
Plate the chicken and drizzle the creamy sun-dried tomato sauce over the top. Garnish with fresh basil leaves before serving.

Notes

Serve with pasta or rice for a complete meal.

Keyword chicken, creamy, easy recipe, sun-dried tomatoes