Chicken with Creamy Sun-Dried Tomato Sauce Recipe: Tender chicken breasts are combined with a rich and fragrant sauce prepared from sun-dried tomatoes, cream, and garlic in this delicious dish called Chicken with Creamy Sun-Dried Tomato Sauce.
This recipe is exquisite and simple, making it ideal for a big occasion or a weeknight supper. Here’s how to make it, with dietary facts and helpful hints.
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning (optional)
For the Sauce:
- 1 cup sun-dried tomatoes (in oil, drained and chopped)
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil (or fresh basil, chopped)
- Salt and pepper to taste
- Fresh parsley for garnish (optional
Instructions
- Season the chicken breasts on both sides with salt, pepper, and, if desired, Italian seasoning.
- Heat the olive oil in a big skillet over medium-high heat. When the chicken breasts are golden brown and cooked through, grill them for five to seven minutes on each side.
- A temperature of 165°F (75°C) should be reached internally.
- After taking the chicken out of the skillet, set it aside.
- Add the minced garlic to the same skillet and cook it for about one minute, or until it becomes fragrant. Take care to prevent burning it.
- Stir in the chopped sun-dried tomatoes after adding them. Simmer for a further two to three minutes.
- After adding the heavy cream, boil the mixture. Add the dried basil and grated Parmesan cheese, and stir until the cheese melts and the sauce becomes creamy. To taste, add salt and pepper for seasoning.
- Spoon the sauce over the cooked chicken breasts when you put them back in the skillet. To reheat the chicken and combine the flavors, boil it for an additional two to three minutes.
Serve: - If preferred, top the heated chicken with fresh parsley. This dish tastes great served over rice, spaghetti, or a crisp green salad.
Alse see:Weeknight Skillet Slaw
Recipe Tips
Variations with Chicken: For a juicier choice, use chicken thighs; for a different take, try substituting with pork chops or tofu.
Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil for a more robust flavor. Before cutting, rehydrate any dry sun-dried tomatoes in boiling water for around twenty minutes.
Lighter Version: You can use less cheese and half-and-half in place of heavy cream to make a lighter sauce.
Add Vegetables: To enhance the sauce’s taste and nutritional value, add bell peppers, spinach, or mushrooms. All you have to do is sauté them along with the garlic and sun-dry the tomatoes.
Leftovers: This recipe keeps well in the fridge for up to three days and reheats nicely.
Nutrition
- Calories: Approximately 400
- Protein: 34g
- Fat: 26g
- Carbohydrates: 8g
- Fiber: 1g
- Sugars: 2g
- Sodium: Varies based on added salt and Parmesan
- Vitamin A: Moderate (from cream and sun-dried tomatoes)
- Calcium: High (from Parmesan cheese)