Creamy Sun-Dried Tomato Chicken
"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.
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!
Notes
This Creamy Sun-Dried 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!
