Chicken with Creamy Sun Dried Tomato Sauce

Name: Chicken with Creamy Sun Dried Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 - 5
Ingredients: 750g / 1.5lb chicken thighs OR chicken breast; 1/2 tsp salt; black pepper; 1/2 cup sun dried tomatoes; 2 tbsp oil from sun dried tomatoes jar; 2 garlic cloves; 1/2 cup (125 ml) white wine; 3/4 cup (185 ml) chicken broth/stock; 3/4 cup (185 ml) thickened / heavy cream; 1/3 cup (30g) parmesan, very finely shredded; 2 tsp Dijon mustard; 1 cup basil leaves

User Reviews

5.0

570 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 - 5
Calories
529 kcal
Course
Main Course, Dinner
Cuisine
American

Chicken with Creamy Sun Dried Tomato Sauce

Paige Becker

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Recipe video above. Dinner on the table in 20 minutes! The sauce is ridiculously addictive - I'm tempted to double it!

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Ingredients

Servings

750g / 1.5lb chicken thighs OR chicken breast , skinless and boneless
1/2 tsp salt
black pepper
1/2 cup sun dried tomatoes , strips, drained of oil (Note 1)
2 tbsp oil from sun dried tomatoes jar (Note 1)
2 garlic cloves , minced
1/2 cup (125 ml) white wine (sub chicken broth)
3/4 cup (185 ml) chicken broth/stock , low sodium
3/4 cup (185 ml) thickened / heavy cream
1/3 cup (30g) parmesan, very finely shredded (Note 2)
2 tsp Dijon mustard (Note 3)
1 cup basil leaves , packed (optional)

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Instructions

Breast: Cut chicken in half horiztonally to form 2 thin steaks.
Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
Add the garlic and cook for 15 seconds until light golden.
Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
Taste sauce and add more salt and pepper if needed.
Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

Notes

Sun Dried Tomatoes - I use the sun dried tomatoes that are marinated in olive oil, rather than the dried ones without oil. It comes in a jar and you can get it over the counter at delis too. I like using the oil to cook with for extra sun dried tomato flavour!
Parmesan - must use either parmesan that's finely grated yourself (pack the cup to measure) OR store bought finely shredded that looks like thin batons. Do NOT use sand-like store bought parmesan, it doesn't melt.
Mustard - The mustard is optional. I add it because it thickens the sauce slightly and also adds a touch of acidity to cut through the creaminess.
Nutrition assuming 4 servings.

Nutrition Information

Show Details

Serving 212g Calories 529cal (26%) Carbohydrates 11g (4%) Protein 42g (84%) Fat 33g (51%) Saturated Fat 14g (70%) Cholesterol 247mg (82%) Sodium 831mg (35%) Potassium 1043mg (30%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1224IU (24%) Vitamin C 10mg (11%) Calcium 171mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4- 5

Amount Per Serving

Calories 529 kcal

% Daily Value*

Serving	212g
Calories	529cal	26%
Carbohydrates	11g	4%
Protein	42g	84%
Fat	33g	51%
Saturated Fat	14g	70%
Cholesterol	247mg	82%
Sodium	831mg	35%
Potassium	1043mg	22%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1224IU	24%
Vitamin C	10mg	11%
Calcium	171mg	17%
Iron	3mg	17%