Chicken with Creamy Sun Dried Tomato Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 - 5
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Calories
529 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken with Creamy Sun Dried Tomato Sauce
Description
Chicken with Creamy Sun Dried Tomato Sauce uses boneless chicken cooked until golden in the flavorful oil preserved in the jarred sun-dried tomatoes. Garlic is briefly sautéed to add aroma, then deglazed with white wine to capture browned bits and deepen flavor. The sauce builds with chicken broth, heavy cream, freshly grated parmesan, and sun-dried tomato strips, gently simmered to thicken. Dijon mustard adds subtle acidity and slight tang, balancing the rich cream and cheese.
The final step incorporates fresh basil leaves into the sauce before returning the chicken to reheat briefly, coating it with the sauce’s creamy texture. The savory mixture offers a satisfying main course with well-rounded flavors from the umami-rich sun-dried tomatoes and cheese, complemented by aromatic garlic and herbs.
The sauce can be adjusted with salt and pepper to taste after simmering. Using marinated sun-dried tomatoes and their oil enhances the tomato essence and helps build a smooth sauce. This recipe serves about four.
Ingredients
- 750g / 1.5lb chicken thighs skinless and boneless, or chicken breast
- 1/2 tsp salt
- black pepper
- 1/2 cup tomatoes strips, drained of oil (Note 1, sun dried
- 2 tbsp sun-dried tomato oil Note 1, from jar
- 2 garlic minced, cloves
- 1/2 cup (125 ml) white wine (sub chicken broth)
- 3/4 cup (185 ml) chicken broth low sodium, or chicken stock
- 3/4 cup (185 ml) heavy cream thickened
- 1/3 cup (30g) parmesan Note 2, very finely shredded
- 2 tsp Dijon mustard (Note 3)
- 1 cup basil packed (optional, leaves
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
- Use sun-dried tomatoes that are marinated in olive oil to utilize the flavored oil in cooking for enhanced taste.
- Finely shred parmesan for better melting and integration into the sauce; avoid granular pre-shredded types that won’t melt well.
- Dijon mustard thickens the sauce slightly and provides a mild acidity to balance the creaminess; it can be omitted if preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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