Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
User Reviews
4.7
Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
Description
Creamy Sun Dried Tomato Parmesan Chicken starts with boneless, skinless chicken breasts dredged in a blend of tapioca flour, parmesan cheese, salt, and pepper, then pan-fried for a crisp exterior and tender interior. The sauce is prepared in the same pan, sautéing garlic, sun dried tomatoes, and mushrooms until soft.
Evaporated milk is added and gently simmered, thickened by a cornstarch slurry, creating a smooth sauce that carries the concentrated flavor of sun dried tomatoes and umami-rich mushrooms. Additional parmesan enhances the creamy texture and flavor. Fresh shredded basil provides an herbal finish when served.
This dish offers a hearty combination of textures and tastes while avoiding heavy cream. It pairs well with rice, pasta, or steamed vegetables for a balanced meal.
The recipe allows swapping evaporated milk with plant-based milks or half and half. If cream is used instead of milk, skip the cornstarch to avoid over-thickening the sauce.
Ingredients
For The Chicken:
- 2 chicken breast halved horizontally to make 4 fillets, boneless skinless
- 2 tablespoons tapioca flour or all purpose or plain flour
- 2 tablespoons Parmesan Cheese finely grated fresh, do not include for dairy free option
- 1 teaspoon salt
- 1 pinch black pepper cracked
For The Sauce:
- 2 tablespoons tomato oil or olive oil, sun dried
- 2 tablespoons garlic minced
- 7 ounces sun dried tomatoes jarred, drained, reserve 2 tablespoons of oil for cooking, strips in oil
- 1 cup mushrooms sliced
- 1 ½ cups evaporated milk reduced fat or full fat milk
- 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk
- ⅓ cup Parmesan Cheese do not include for dairy free option
- 2 teaspoons italian herbs optional for added flavour
- 2 tablespoons basil shredded, to serve, fresh
Instructions
- In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
- Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
- Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.
Notes
- You can substitute evaporated milk with almond, rice, oat, or coconut milk for a dairy alternative.
- Using cream in place of milk removes the need for the cornstarch thickener.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 1075mg | 45% |
| Potassium | 1507mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 62mg | 69% |
| Calcium | 431mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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