Chicken in Creamy Sun Dried Tomato Sauce
A creamy skillet dinner featuring tender chicken in a rich Parmesan and sun-dried tomato sauce. Perfect for pairing with pasta, rice, or bread for an unforgettable meal.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts, 8 oz. each
- ¼ cup all-purpose flour
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh Italian parsley
- ½ cup dry white wine
- 2 cups chicken broth
- ½ cup heavy cream
- 4 oz. sun-dried tomatoes
- ½ cup grated Parmesan cheese
- Parsley sprigs for garnish
Instructions
- Preheat the oven to 375°F.
- Trim the chicken breasts of excess fat and pat dry.
- In a shallow dish, whisk together the flour, salt, pepper and cayenne pepper.
- Coat the chicken breasts in the flour mixture, shaking off the excess flour, then place the chicken on a plate.
- In a large skillet set over medium-high, add the oil and when it is hot add the chicken breasts. Cook for 4-5 minutes until golden brown, flip and cook the other side. Transfer the chicken to a plate and reserve.
- Reduce the heat under the skillet to medium, add the butter and when it is fully melted stir in the garlic, thyme and chopped parsley. Cook and stir for 30 seconds until the garlic is fragrant.
- Pour in the white wine, scraping up any bits stuck to the skillet, cook for 1 minute. Stir in the chicken broth and cream. Simmer the mixture on medium-low until lightly thickened, about 5-6 minutes. Stir in the tomatoes and the Parmesan cheese.
- Return the chicken and accumulated juices to the sauce and transfer the skillet to the oven. Bake for 10 to 12 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer.
- Serve over hot pasta with sauce spooned on the top and garnished with parsley sprigs.
Notes
- If you prefer not to use wine, replace it with an equal amount of chicken broth for a non-alcoholic option.
- Use oil-packed sun-dried tomatoes for the best flavor.
- If using dry-packed sundried tomatoes, rehydrate them in hot water for 10 minutes before using.
- Ensure your skillet is ovenproof; otherwise, transfer everything to a baking dish before placing it in the oven.
Nutrition
Serving: 1 serving | Calories: 459kcal | Carbohydrates: 27g | Protein: 11g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1055mg | Potassium: 1106mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1252IU | Vitamin C: 16mg | Calcium: 185mg | Iron: 4mg
