Description
This Creamy Sun-Dried Tomato Chicken recipe features tender chicken breasts or thighs cooked in a rich and flavorful sauce made with sun-dried tomatoes, garlic, parmesan cheese, and heavy cream. With a blend of Italian seasoning, chicken broth, and fresh herbs, this dish offers a perfect balance of creamy, tangy, and savory flavors. Ready in just 30 minutes, it makes a delicious and comforting weeknight dinner for four.
Ingredients
Scale
Chicken
- 2 chicken breasts or thighs
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 0.5 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 0.5 cup chicken broth
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 sprig fresh rosemary (optional)
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Season Chicken: Season the chicken breasts or thighs generously with salt, pepper, and Italian seasoning to enhance their flavor.
- Sear Chicken: Heat olive oil and butter in a skillet over medium-high heat. Add the chicken and sear for 5–7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for 1 minute to release their flavor.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring to combine. Use a spatula to scrape up any browned bits from the bottom of the skillet. Let the sauce simmer to thicken slightly.
- Add Parmesan Cheese: Stir in the grated parmesan cheese until it melts completely into the sauce, making it creamy and rich.
- Return Chicken and Simmer: Return the seared chicken to the skillet, spooning the sauce over each piece. Simmer together for 2–3 minutes to warm the chicken through and meld the flavors.
- Garnish and Serve: Garnish the dish with chopped fresh parsley and the optional rosemary sprig before serving for a fresh herbal aroma and look.
Notes
- You can use either chicken breasts or thighs depending on your preference.
- Sun-dried tomatoes packed in oil work best for extra flavor; if using dry, rehydrate them before cooking.
- Adjust seasoning according to taste after the sauce simmers.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Serve this dish with pasta, rice, or crusty bread to soak up the delicious sauce.
