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!
Chicken Bathed in Sun-Dried Tomato Cream Sauce
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!
Ingredients:
For the Chicken:
- 1361 grams (3 lbs) of boneless, skinless chicken breasts (see Notes)
- Salt and freshly cracked black pepper, as per taste
- 30 milliliters (2 tablespoons) of olive oil
For the Sun-Dried Tomato Cream Sauce:
- 2-3 cloves of garlic, minced
- 177 milliliters (¾ cup) chicken broth (see Notes)
- 118 milliliters (½ cup) of room-temperature heavy cream
- 75 grams (⅓ cup) of room-temperature freshly grated parmesan cheese (see Notes)
- 115-230 grams (½-1 cup) of sun-dried tomatoes (see Notes)
- 1 teaspoon of dried oregano
- ½ teaspoon of crushed red pepper flakes (see Notes)
- Fresh basil chiffonade, for garnish
How to Make Creamy Sun-Dried Tomato Chicken ?
Start by preheating your oven to 375° Fahrenheit. Adjust your oven racks so your skillet can fit in the center.
Next, prepare your chicken breasts on a cutting board. Trim any excess parts, 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 for a moment.
Heat your trusty 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, it’s time to 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.
Lower your skillet’s heat to medium-low and add your 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.
Transfer the skillet to a cooler burner and let it cool slightly before you add the heavy cream. Gently stir until it blends with the chicken broth.
Sprinkle in your freshly grated parmesan, stirring until it has melted into the sauce.
Bring your skillet back to the hot burner, add in the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring gently to combine.
Once your sauce is simmering, return your seared chicken breasts to the skillet, flipping them to coat all sides in the creamy sauce.
Carefully move your skillet into your preheated oven and bake for 12 to 15 minutes. Check the internal temperature of the chicken regularly until it reaches 160°-162° Fahrenheit.
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.
After resting, serve your Creamy Sun-Dried Tomato Chicken, garnished with a generous sprinkle of chiffonaded basil. Enjoy this dish immediately, with your favorite side dishes. Enjoy!
Notes:
This Creamy Tomato Chicken is adaptable and allows for numerous substitutions. If you wish, you can replace the heavy cream with a dairy-free alternative, or use fresh tomatoes instead of sun-dried ones. Just remember, 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!
Our Family Favorite Creamy Sun-Dried Tomato Chicken
Frequently Asked Questions:
What can I serve with the Creamy Sun-Dried Tomato Chicken?
Can I use fresh tomatoes instead of sun-dried?
Can I make this recipe dairy-free?
Creamy Sun-Dried Tomato Chicken
Ingredients
For the Chicken:
- 1361 grams 3 lbs of boneless, skinless chicken breasts (see Notes)
- Salt and freshly cracked black pepper as per taste
- 30 milliliters 2 tablespoons of olive oil
For the Sun-Dried Tomato Cream Sauce:
- 2-3 cloves of garlic minced
- 177 milliliters ¾ cup chicken broth (see Notes)
- 118 milliliters ½ cup of room-temperature heavy cream
- 75 grams ⅓ cup of room-temperature freshly grated parmesan cheese (see Notes)
- 115-230 grams ½-1 cup of sun-dried tomatoes (see Notes)
- 1 teaspoon of dried oregano
- ½ teaspoon of crushed red pepper flakes see Notes
- Fresh basil chiffonade for garnish
Instructions
- Start by preheating your oven to 375° Fahrenheit. Adjust your oven racks so your skillet can fit in the center.
- Next, prepare your chicken breasts on a cutting board. Trim any excess parts, 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 for a moment.
- Heat your trusty 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, it's time to 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.
- Lower your skillet's heat to medium-low and add your 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.
- Transfer the skillet to a cooler burner and let it cool slightly before you add the heavy cream. Gently stir until it blends with the chicken broth.
- Sprinkle in your freshly grated parmesan, stirring until it has melted into the sauce.
- Bring your skillet back to the hot burner, add in the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring gently to combine.
- Once your sauce is simmering, return your seared chicken breasts to the skillet, flipping them to coat all sides in the creamy sauce.
- Carefully move your skillet into your preheated oven and bake for 12 to 15 minutes. Check the internal temperature of the chicken regularly until it reaches 160°-162° Fahrenheit.
- 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.
- After resting, serve your Creamy Sun-Dried Tomato Chicken, garnished with a generous sprinkle of chiffonaded basil. Enjoy this dish immediately, with your favorite side dishes. Enjoy!
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