Creamy Chicken with Olives and Sun-Dried Tomatoes

Name: Creamy Chicken with Olives and Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 people
Ingredients: 1 tbsp olive oil; 1 tbsp +2 tsp unsalted butter; 6 small chicken breasts or three large breasts split in half lengthwise; 1/2 medium onion, sliced; 1/4 tsp kosher salt; 1 large garlic clove, minced; 1/2 cup dry white wine; 3/4 cup heavy cream; 1 tbsp lemon juice; 1/2 cup sliced sun-dried tomatoes; 1/2 cup green manzanilla olives

User Reviews

4.6

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6 people
Calories
459 kcal
Course
Main Course
Cuisine
American

Creamy Chicken with Olives and Sun-Dried Tomatoes

Amy Matthews

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Creamy chicken with olives and sun-dried tomatoes isn't your average chicken dinner. Seared chicken breasts are simmered with caramelized onions, sun-dried tomatoes and salty olives in a luxurious white wine cream sauce.

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Ingredients

Servings

1 tbsp olive oil
1 tbsp +2 tsp unsalted butter
6 small chicken breasts or three large breasts split in half lengthwise
1/2 medium onion, sliced
1/4 tsp kosher salt
1 large garlic clove, minced
1/2 cup dry white wine
3/4 cup heavy cream
1 tbsp lemon juice
1/2 cup sliced sun-dried tomatoes
1/2 cup green manzanilla olives

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Instructions

Season chicken breasts liberally with salt and a little bit of freshly cracked black pepper.
Heat a large skillet to a medium heat. Once the pan is hot, add 1 tablespoon each of butter and olive oil. When the butter melts, swirl the pan to combine the two. Add the chicken breasts, sear until golden brown and crusty on both sides, about 3-4 minutes side. Remove from the pan and set aside.
Add remaining two teaspoons butter to the skillet. Once the butter melts, swirl the pan to coat. Add onions and 1/4 teaspoon salt. Toss onions. Cook onions for 1-2 minutes until slightly softened and then turn the heat down to medium-low. Continue to cook onions until soft and caramelized, another 5-6 minutes. Add the garlic and cook for 1-2 minutes until slightly softened.
Pour in wine. Use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Bring wine to a simmer and cook until reduced by half, about 1-2 minutes. Add in cream and lemon juice. Bring to a boil and reduce to a simmer. Add chicken back in along with sun-dried tomatoes and olives. Simmer until the chicken is cooked through (an instant-read thermometer should read 165 degrees) and the sauce is thick, about 3-4 minutes.
Season to taste with salt and pepper.

Nutrition Information

Show Details

Serving 1serving Calories 459kcal (23%) Carbohydrates 8g (3%) Protein 50g (100%) Fat 23g (35%) Saturated Fat 10g (50%) Cholesterol 191mg (64%) Sodium 570mg (24%) Potassium 1200mg (34%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 691IU (14%) Vitamin C 8mg (9%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 459 kcal

% Daily Value*

Serving	1serving
Calories	459kcal	23%
Carbohydrates	8g	3%
Protein	50g	100%
Fat	23g	35%
Saturated Fat	10g	50%
Cholesterol	191mg	64%
Sodium	570mg	24%
Potassium	1200mg	26%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	691IU	14%
Vitamin C	8mg	9%
Calcium	50mg	5%
Iron	2mg	11%