why make this recipe
Creamy Sun-Dried Tomato Chicken is a delightful dish that brings together juicy chicken and a rich, creamy sauce. The sun-dried tomatoes add a burst of flavor, making it a standout meal for any night of the week. It’s easy to prepare and perfect for family dinners or special occasions. Plus, it can be served with various sides, making it a versatile option for your dinner table.
how to make Creamy Sun-Dried Tomato Chicken
Ingredients:
- 3 lbs Chicken breasts, boneless skinless
- 1 Basil, fresh
- 2 cloves Garlic, minced
- 1 tsp Oregano, dried
- 1/2 cup Sun-dried tomatoes, chopped
- 3/4 cup Chicken broth
- 1 Black pepper, freshly cracked to taste
- 1/2 tsp Red pepper flakes
- 1 Salt to taste
- 2 tbsp Olive oil
- 1/2 cup Heavy cream
- 1/3 cup Parmesan cheese, grated fresh
Directions:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and cook until fragrant.
- Add chicken breasts, season with salt, pepper, and red pepper flakes, and cook until browned on both sides.
- Stir in sun-dried tomatoes, chicken broth, and oregano.
- Reduce heat and simmer for about 15 minutes, until chicken is cooked through.
- Remove chicken and keep warm.
- Stir in heavy cream and Parmesan cheese into the skillet, mixing until smooth.
- Return chicken to the skillet, coating with sauce.
- Garnish with fresh basil before serving.
how to serve Creamy Sun-Dried Tomato Chicken
Serve Creamy Sun-Dried Tomato Chicken over pasta, rice, or alongside a fresh salad. It pairs wonderfully with garlic bread and steamed vegetables for a complete meal. Don’t forget to sprinkle some extra fresh basil on top for added flavor and presentation!
how to store Creamy Sun-Dried Tomato Chicken
To store leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate. It will last for up to 3 days. You can also freeze it for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stove or in the microwave until heated through.
tips to make Creamy Sun-Dried Tomato Chicken
- Make sure not to overcook the chicken, as it can become dry. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
- Use good quality sun-dried tomatoes for the best flavor. You can choose either the oil-packed ones or the dried ones, just make sure to rehydrate them if they’re not in oil.
- For an extra creamy sauce, you can add more heavy cream or a splash of white wine for added depth of flavor.
variation
For a lighter version, you can replace heavy cream with Greek yogurt or a dairy-free alternative. Adding spinach or kale can also boost the nutritional value while adding a lovely color to the dish.
FAQs
1. Can I use other meats instead of chicken?
Yes, you can use turkey or pork. Just adjust the cooking time based on the type of meat you choose.
2. What can I substitute for sun-dried tomatoes?
You can use fresh tomatoes or roasted red peppers if you prefer.
3. Is this recipe suitable for meal prep?
Absolutely! Creamy Sun-Dried Tomato Chicken stores well and is great for meal prepping. Just make sure to separate it into individual portions for easy reheating.
Creamy Sun-Dried Tomato Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful chicken dish featuring a rich, creamy sauce with sun-dried tomatoes, perfect for any dinner occasion.
Ingredients
- 3 lbs Chicken breasts, boneless skinless
- 1 Basil, fresh
- 2 cloves Garlic, minced
- 1 tsp Oregano, dried
- 1/2 cup Sun-dried tomatoes, chopped
- 3/4 cup Chicken broth
- 1 Black pepper, freshly cracked to taste
- 1/2 tsp Red pepper flakes
- 1 Salt to taste
- 2 tbsp Olive oil
- 1/2 cup Heavy cream
- 1/3 cup Parmesan cheese, grated fresh
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and cook until fragrant.
- Add chicken breasts, season with salt, pepper, and red pepper flakes, and cook until browned on both sides.
- Stir in sun-dried tomatoes, chicken broth, and oregano.
- Reduce heat and simmer for about 15 minutes, until chicken is cooked through.
- Remove chicken and keep warm.
- Stir in heavy cream and Parmesan cheese into the skillet, mixing until smooth.
- Return chicken to the skillet, coating with sauce.
- Garnish with fresh basil before serving.
Notes
To store leftovers, let the chicken cool completely and place it in an airtight container. It will last for up to 3 days in the refrigerator or up to 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
Keywords: chicken, creamy sauce, sun-dried tomatoes, family dinner, easy recipe