Sun-Dried Tomato Chicken is a delightful dish that brings flavor and simplicity to your table. With tender chicken breasts enveloped in a creamy sun-dried tomato sauce, this recipe is perfect for busy weeknights or any occasion. It’s easily customizable and makes a beautiful presentation, making it a crowd-pleaser for your family and friends.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 480
Protein: 38g
Carbohydrates: 5g
Fat: 36g
Fiber: 1g
Sugar: 2g
Sodium: 500mg
Why Make Sun-Dried Tomato Chicken
Sun-Dried Tomato Chicken is more than just delicious; it’s a nutritious meal packed with protein from the chicken and healthy fats from the olive oil and cream. This dish is also versatile, allowing you to adjust the spice level, and it pairs wonderfully with your favorite sides. It’s a great way to incorporate exciting flavors into your weeknight dinner routine.
How to Make Sun-Dried Tomato Chicken Step by Step
Ingredients
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.), 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.)
Directions
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!
How to Serve Sun-Dried Tomato Chicken
Pair Sun-Dried Tomato Chicken with buttery mashed potatoes or a light side salad for a well-rounded meal. It also complements well with pasta tossed in olive oil or a vibrant vegetable medley. For a quick option, serve it over rice or quinoa for a filling dish.
How to Store Sun-Dried Tomato Chicken
To store leftover Sun-Dried Tomato Chicken, place it in an airtight container and refrigerate for up to three days. When reheating, warm it gently in a skillet over low heat or in the microwave until heated through. You can also freeze the chicken for up to three months; just ensure it’s in a freezer-safe container. Thaw it overnight in the fridge before reheating.
Expert Tips for Cooking Sun-Dried Tomato Chicken
- For added flavor, marinate the chicken in olive oil, garlic, and spices for a few hours before cooking.
- Ensure the skillet is hot before searing the chicken to achieve a nice golden crust.
- For a dairy-free version, substitute the heavy cream with coconut cream or a plant-based cream alternative.
Delicious Variations of Sun-Dried Tomato Chicken
- Add a splash of lemon juice or zest to brighten the flavors and give the dish a refreshing twist.
- For a spicy kick, incorporate jalapeños or diced fresh chili peppers along with the sun-dried tomatoes.
- Transform this dish into a vegetarian option by replacing chicken with hearty mushrooms or eggplant.
Conclusion
Ready to impress your taste buds? Sun-Dried Tomato Chicken is an easy, flavorful meal that offers versatility and comfort. Try making it tonight—you won’t regret the explosion of flavors in every bite!
Sun-Dried Tomato Chicken
Ingredients
Main Ingredients
- 1361 grams Boneless (Skinless Chicken Breasts Provides a tender and juicy base.
- 30 milliliters Olive Oil For searing the chicken.
- 2-3 cloves Garlic, minced Adds aromatic flavor.
- 177 milliliters Chicken Broth Creates the base of the sauce.
- 118 milliliters Heavy Cream, room temperature Adds creaminess to the sauce.
- 75 grams Freshly Grated Parmesan Cheese, room temperature Adds a savory, cheesy flavor.
- 115-230 grams Sun-Dried Tomatoes Adds a tangy sweetness.
- 1 teaspoon Dried Oregano Adds a hint of earthiness.
- 0.5 teaspoon Crushed Red Pepper Flakes Adds a touch of heat.
- Salt and Freshly Cracked Black Pepper For seasoning.
- Fresh Basil, chiffonade for garnish Adds a fresh, vibrant touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Adjust your oven racks so your skillet can fit in the center.
- 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.
Cooking
- Heat a cast-iron skillet over medium-high heat. Once it’s warm, add olive oil and ensure it covers the entire surface. 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.
- Lower the skillet’s heat to medium-low and add minced garlic, sautéing it until it becomes fragrant – about 1 to 2 minutes. Pour in 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 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.
- 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).
- 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.
