Why Make This Recipe
Creamy Sun-Dried Tomato Chicken is a delightful dish that combines tender chicken with a rich and flavorful creamy sauce. This recipe is perfect for anyone looking to impress family or guests without spending hours in the kitchen. The sun-dried tomatoes add a unique taste that pairs wonderfully with the freshness of basil and the creamy texture. It’s a great option for a weeknight meal or special occasions.
How to Make Creamy Sun-Dried Tomato Chicken
Ingredients
- 3 lbs Chicken breasts, boneless skinless
- 1 1/2 cups fresh Basil
- 2 cloves Garlic, minced
- 1 tsp Oregano, dried
- 1/2 cup Sun-dried tomatoes
- 3/4 cup Chicken broth
- 1 Black pepper, freshly cracked to taste
- 1/2 tsp Red pepper flakes
- 1 Salt to taste
- 2 tbsp Olive oil
- 1/2 cup Heavy cream
- 1/3 cup Parmesan cheese, grated fresh
Directions
- Season the chicken breasts with salt, black pepper, and red pepper flakes.
- Heat the olive oil in a skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 6–7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes and oregano, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Lower the heat and stir in heavy cream and Parmesan cheese, mixing well until smooth.
- Return the chicken to the skillet, coating it with the creamy sauce.
- Cook for an additional 2–3 minutes, then garnish with fresh basil before serving.
How to Serve Creamy Sun-Dried Tomato Chicken
Serve this delicious dish over a bed of rice or with pasta to soak up the creamy sauce. You can also pair it with a fresh green salad or steamed veggies for a well-rounded meal. The garnish of fresh basil adds a lovely touch and enhances the flavor of the chicken.
How to Store Creamy Sun-Dried Tomato Chicken
If you have leftovers, store the Creamy Sun-Dried Tomato Chicken in an airtight container in the refrigerator. It will stay fresh for up to three days. When ready to eat, reheat gently on the stove or in the microwave until warmed through.
Tips to Make Creamy Sun-Dried Tomato Chicken
- Make sure not to overcook the chicken to keep it juicy.
- Use fresh basil for the best flavor, but dried basil can work in a pinch.
- If you like it spicy, feel free to add more red pepper flakes according to your taste.
Variation
You could easily switch up this recipe by adding vegetables like spinach or mushrooms into the creamy sauce for added texture and flavor. Another variation is to use shrimp instead of chicken for a seafood twist.
FAQs
Can I use grilled chicken instead of cooking it in a skillet?
Yes, grilled chicken can be used. Just add it to the creamy sauce to heat through.
Can I substitute heavy cream with a lighter option?
Yes, you can use half-and-half or a dairy-free cream alternative, but the sauce may be less rich.
How spicy is this dish?
The level of spiciness can be adjusted by the amount of red pepper flakes you use. Start with less if you prefer milder dishes.
Creamy Sun-Dried Tomato Chicken
Ingredients
Main Ingredients
- 3 lbs Chicken breasts, boneless skinless
- 1 1/2 cups fresh Basil Use fresh for best flavor
- 2 cloves Garlic, minced
- 1 tsp Oregano, dried
- 1/2 cup Sun-dried tomatoes
- 3/4 cup Chicken broth
- 1 to taste Black pepper, freshly cracked
- 1/2 tsp Red pepper flakes Adjust based on spice preference
- 1 to taste Salt
- 2 tbsp Olive oil
- 1/2 cup Heavy cream Can substitute with half-and-half or dairy-free alternative
- 1/3 cup Parmesan cheese, grated fresh
Instructions
Cooking Instructions
- Season the chicken breasts with salt, black pepper, and red pepper flakes.
- Heat the olive oil in a skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 6–7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes and oregano, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Lower the heat and stir in heavy cream and Parmesan cheese, mixing well until smooth.
- Return the chicken to the skillet, coating it with the creamy sauce.
- Cook for an additional 2–3 minutes, then garnish with fresh basil before serving.
