Sun-Dried Tomato Chicken – Welcome, foodies! Today, we’re preparing a crowd-pleasing “Creamy Sun-Dried Tomato Chicken” dish that has won hearts in our home. This is a succulent chicken recipe, slathered in a luscious cream sauce bursting with the tangy sweetness of sun-dried tomatoes and topped off with aromatic herbs. You’ve got to try it to believe it!

Every time I whip up this recipe, I’m reminded of the first time I served it at a family dinner. My husband, usually a man of few words at the dinner table, couldn’t stop raving about the flavors, and the children cleaned their plates in record time! This dish became a family favorite overnight, and it’s been a staple ever since. Its magic lies in its ability to transform ordinary ingredients into an extraordinary meal!

Why This Creamy Sun-Dried Tomato Chicken is a Must-Try!

The Creamy Sun-Dried Tomato Chicken is unique for its rich, complex, and perfectly balanced flavors. The succulent chicken, bathed in a creamy, garlicky sauce, gets a flavor boost from the addition of sun-dried tomatoes, adding an unexpected, delightful tanginess. The generous sprinkling of fresh basil finishes the dish, making it a feast for the eyes and the palate! Here’s why it stands out:

• Rich and Complex Flavors: Creamy, garlicky sauce with tangy sun-dried tomatoes.
• Easy to Make: Simple steps and quick preparation.
• Versatile: Easily adaptable with substitutions.
• Visually Appealing: Finished with fresh basil for a vibrant look.

What You Need To Make This Recipe ?

• Chicken:
  • Boneless, Skinless Chicken Breasts (1361 grams / 3 lbs): Provides a tender and juicy base.
  • Salt and Freshly Cracked Black Pepper: For seasoning.
  • Olive Oil (30 milliliters / 2 tablespoons): For searing the chicken.
• Sun-Dried Tomato Cream Sauce:
  • Garlic (2-3 cloves, minced): Adds aromatic flavor.
  • Chicken Broth (177 milliliters / ¾ cup): Creates the base of the sauce.
  • Heavy Cream (118 milliliters / ½ cup, room temperature): Adds creaminess to the sauce.
  • Freshly Grated Parmesan Cheese (75 grams / ⅓ cup, room temperature): Adds a savory, cheesy flavor.
  • Sun-Dried Tomatoes (115-230 grams / ½-1 cup): Adds a tangy sweetness.
  • Dried Oregano (1 teaspoon): Adds a hint of earthiness.
  • Crushed Red Pepper Flakes (½ teaspoon): Adds a touch of heat.
  • Fresh Basil (chiffonade, for garnish): Adds a fresh, vibrant touch.

How to Make Creamy Sun-Dried Tomato Chicken ?

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Adjust your oven racks so your skillet can fit in the center.
2. Prepare the Chicken: Trim any excess parts from the chicken breasts, then use paper towels to pat them dry on all sides. Season your chicken breasts generously with salt and black pepper on both sides. Set them aside.
3. Sear the Chicken: Heat a cast-iron skillet over medium-high heat. Once it’s warm, add olive oil and ensure it covers the entire surface of the skillet. When the oil is hot and shimmering, add your seasoned chicken breasts. Sear each side for 3 to 4 minutes until they’re golden. Remove the partially cooked chicken breasts and set them aside on a plate.
4. Prepare the Sauce: Lower the skillet’s heat to medium-low and add the minced garlic, sautéing it until it becomes fragrant – about 1 to 2 minutes. Pour in the chicken broth, stirring to lift any browned bits from the bottom of the skillet.
5. Add Cream and Cheese: Transfer the skillet to a cooler burner and let it cool slightly before adding the heavy cream. Gently stir until it blends with the chicken broth. Sprinkle in the freshly grated parmesan, stirring until it has melted into the sauce.
6. Combine and Bake: Bring the skillet back to the hot burner, add the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring gently to combine. Once the sauce is simmering, return the seared chicken breasts to the skillet, flipping them to coat all sides in the creamy sauce. Carefully move the skillet into the preheated oven and bake for 12 to 15 minutes. Check the internal temperature of the chicken regularly until it reaches 160°-162°F (71°-72°C).
7. Rest and Serve: Remove the skillet from the oven and spoon the sauce over the chicken breasts. Let it rest for 5 minutes, during which the chicken will reach the food-safe internal temperature of 165°F (74°C). Garnish with a generous sprinkle of chiffonaded basil and serve immediately with your favorite side dishes. Enjoy!

Notes:

This Creamy Sun-Dried Tomato Chicken is adaptable and allows for numerous substitutions. You can replace the heavy cream with a dairy-free alternative, or use fresh tomatoes instead of sun-dried ones. The key to a great dish is using fresh, quality ingredients!

In conclusion, this dish is not only incredibly satisfying and flavorful but also remarkably easy to make. So, why wait? Give it a try and let the aroma of sun-dried tomatoes and creamy sauce fill your kitchen!

Frequently Asked Questions:

1. What can I serve with the Creamy Sun-Dried Tomato Chicken?
   This dish pairs beautifully with a side of roasted vegetables, pasta, or a fresh garden salad.
2. Can I use fresh tomatoes instead of sun-dried?
   Absolutely! However, keep in mind that sun-dried tomatoes have a concentrated flavor that fresh ones may not match.
3. Can I make this recipe dairy-free?
   Yes, you can substitute the heavy cream with a dairy-free alternative like coconut cream. However, the flavor profile may change slightly.
4. How do I store leftovers?
   Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
5. Can I use bone-in chicken for this recipe?
   Yes, you can use bone-in chicken, but you will need to adjust the cooking time accordingly.

Sun-Dried Tomato Chicken

Welcome, foodies! Today, we’re preparing a crowd-pleasing “Creamy Sun-Dried Tomato Chicken” dish that has won hearts in our home.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Sun-Dried Tomato Chicken

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

Chicken:

• Boneless Skinless Chicken Breasts (1361 grams / 3 lbs): Provides a tender and juicy base.
• Salt and Freshly Cracked Black Pepper: For seasoning.
• Olive Oil 30 milliliters / 2 tablespoons: For searing the chicken.

Sun-Dried Tomato Cream Sauce:

• Garlic 2-3 cloves, minced: Adds aromatic flavor.
• Chicken Broth 177 milliliters / ¾ cup: Creates the base of the sauce.
• Heavy Cream 118 milliliters / ½ cup, room temperature: Adds creaminess to the sauce.
• Freshly Grated Parmesan Cheese 75 grams / ⅓ cup, room temperature: Adds a savory, cheesy flavor.
• Sun-Dried Tomatoes 115-230 grams / ½-1 cup: Adds a tangy sweetness.
• Dried Oregano 1 teaspoon: Adds a hint of earthiness.
• Crushed Red Pepper Flakes ½ teaspoon: Adds a touch of heat.
• Fresh Basil chiffonade, for garnish: Adds a fresh, vibrant touch.

Instructions

• Preheat the Oven: Start by preheating your oven to 375°F (190°C). Adjust your oven racks so your skillet can fit in the center.
• Prepare the Chicken: Trim any excess parts from the chicken breasts, then use paper towels to pat them dry on all sides. Season your chicken breasts generously with salt and black pepper on both sides. Set them aside.
• Sear the Chicken: Heat a cast-iron skillet over medium-high heat. Once it’s warm, add olive oil and ensure it covers the entire surface of the skillet. When the oil is hot and shimmering, add your seasoned chicken breasts. Sear each side for 3 to 4 minutes until they’re golden. Remove the partially cooked chicken breasts and set them aside on a plate.
• Prepare the Sauce: Lower the skillet’s heat to medium-low and add the minced garlic, sautéing it until it becomes fragrant – about 1 to 2 minutes. Pour in the chicken broth, stirring to lift any browned bits from the bottom of the skillet.
• Add Cream and Cheese: Transfer the skillet to a cooler burner and let it cool slightly before adding the heavy cream. Gently stir until it blends with the chicken broth. Sprinkle in the freshly grated parmesan, stirring until it has melted into the sauce.
• Combine and Bake: Bring the skillet back to the hot burner, add the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring gently to combine. Once the sauce is simmering, return the seared chicken breasts to the skillet, flipping them to coat all sides in the creamy sauce. Carefully move the skillet into the preheated oven and bake for 12 to 15 minutes. Check the internal temperature of the chicken regularly until it reaches 160°-162°F (71°-72°C).
• Rest and Serve: Remove the skillet from the oven and spoon the sauce over the chicken breasts. Let it rest for 5 minutes, during which the chicken will reach the food-safe internal temperature of 165°F (74°C). Garnish with a generous sprinkle of chiffonaded basil and serve immediately with your favorite side dishes. Enjoy!

Notes

This Creamy Sun-Dried Tomato Chicken is adaptable and allows for numerous substitutions. You can replace the heavy cream with a dairy-free alternative, or use fresh tomatoes instead of sun-dried ones. The key to a great dish is using fresh, quality ingredients!

In conclusion, this dish is not only incredibly satisfying and flavorful but also remarkably easy to make. So, why wait? Give it a try and let the aroma of sun-dried tomatoes and creamy sauce fill your kitchen!