Sun Dried Tomato Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
429 kcal
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Course
Main Course
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Cuisine
Italian
Sun Dried Tomato Chicken
Description
Sun Dried Tomato Chicken centers on tender, thin-cut chicken breasts seared to develop a light crust without overcooking. The pan is then used to make a cream sauce with butter, garlic, and flour forming a roux base. Adding chicken broth and heavy cream creates a velvety sauce, which is enhanced by grated Parmesan cheese. Incorporating chopped sun-dried tomatoes and fresh baby spinach leaves introduces bursts of concentrated tomato flavor and delicate greens that wilt gently in the sauce without losing texture.
The final step returns the cooked chicken to the pan, allowing it to warm through while soaking up the sauce's flavors. The garnish of fresh parsley adds a subtle brightness to the creamy and rich presentation. This preparation offers a balance of textures: the juicy, tender chicken contrasts with ribbons of spinach and the soft tomato pieces, all within a smooth, mildly thickened sauce.
This dish pairs well with simple sides like steamed rice, pasta, or crusty bread to absorb the sauce, making it easy to integrate into weeknight dinners or casual meals. Adjustments for chicken thickness are noted, ensuring the chicken remains moist and cooked through.
Using thin-cut chicken breasts is recommended for even cooking; thicker breasts may require splitting or extra time. Covering the chicken to rest after initial cooking helps retain moisture. The sauce preparation reuses the pan’s fond for depth of flavor. Overall, it’s a composed dish that combines creamy textures with concentrated tomato notes and fresh greens.
Ingredients
- 1 1/4 lbs chicken breast boneless, skinless, thin
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 tablespoons butter
- 1 tablespoon flour
- 1 teaspoon garlic minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup Parmesan Cheese grated
- 1 cup baby spinach leaves
- 1/2 cup tomatoes chopped, sun dried
- 1 tablespoon parsley chopped
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
- Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the pan; place on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
- Melt the butter in the pan. Add the garlic and cook for 30 seconds. Add the flour and whisk until combined with the butter.
- Add the chicken broth and heavy cream to the pan. Whisk until well combined. Bring to a simmer.
- Stir in the parmesan cheese. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted.
- Turn off the heat. Add the chicken back to the pan and spoon the sauce over it. Top with parsley and serve.
Notes
- Thin-cut chicken breasts help the meat cook evenly and quickly; if using thicker breasts, slice them in half lengthwise or increase cooking time accordingly.
- After cooking, cover the chicken with foil to keep it warm and juicy before adding it back to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 172mg | 57% |
| Sodium | 474mg | 20% |
| Potassium | 1094mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1750IU | 35% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 128mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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