Skillet Chicken in Creamy Sun Dried Tomato Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
288 kcal
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Course
Main Course
Skillet Chicken in Creamy Sun Dried Tomato Sauce
Description
Skillet Chicken in Creamy Sun Dried Tomato Sauce combines boneless, skinless chicken thighs or breasts cooked to a golden brown with a sauce that incorporates julienned sun-dried tomatoes drained of excess oil, garlic, and Italian herbs. The sauce is built by simmering chicken broth with half and half or heavy cream, and enriched with Parmesan cheese, creating a velvety texture. Returning the chicken to the pan to finish cooking in the sauce helps the flavors meld and keeps the meat moist. The finished dish is garnished with fresh basil or thyme and extra Parmesan, contributing brightness and complexity.
The flavor profile balances buttery richness with the tangy and slightly sweet notes of the sun-dried tomatoes, while the Italian seasoning and garlic provide aromatic depth. The thickened sauce clings to the chicken, adding mouthfeel and savoriness. Cooking the chicken first and then making the sauce in the same pan ensures that the fond contributes to the taste.
This skillet meal pairs well with simple sides like steamed vegetables, rice, or crusty bread to soak up the creamy sauce. It serves as an approachable comfort dish, suitable for family dinners or casual gatherings.
Notes suggest carefully draining the oil from the sun-dried tomatoes to avoid an oily, clumpy sauce and advise rehydrating tomatoes not packed in oil to prevent toughness. Optional additions include nuts for texture, lemon for brightness, leafy greens for volume, or heat from red pepper flakes, allowing some customization based on preference.
Ingredients
- 4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
- 2 tablespoons butter
- 3 teaspoons garlic minced
- 2 teaspoons Italian seasoning OR ½ teaspoon each dried basil, dried oregano, dried thyme
- ½ cup sun-dried tomatoes they come in a jar packed with oil, be sure to drain excess oil, julienned
- 1 cup chicken broth
- ½ cup half and half or heavy cream, (use heavy cream for a thicker, creamier sauce!)
- ⅔ cup Parmesan Cheese or more to taste, shaved or shredded; plus ¼ cup grated for topping
- basil or thyme, for topping
- salt I use about 1 teaspoon salt and ¼ teaspoon pepper, to taste
- black pepper I use about 1 teaspoon salt and ¼ teaspoon pepper, to taste
Instructions
- In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
- Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
- Return chicken to pan and spoon the sauce over the chicken. Top with salt, cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.
Notes
- Drain excess oil from sun-dried tomatoes before use to prevent an oily and clumpy sauce.
- If using sun-dried tomatoes not packed in oil, soak them in hot water until softened, then drain and dry before adding to the sauce.
- Optional add-ins include pine nuts, walnuts, cashew pieces, a squeeze of lemon, wilted kale or spinach, or red pepper flakes for heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 637mg | 27% |
| Potassium | 881mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 287mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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