Creamy Sun-Dried Tomato Chicken

Why Make This Recipe

Creamy Sun-Dried Tomato Chicken is a delightful dish that brings a taste of Italy right to your kitchen. This recipe is easy to follow and combines juicy chicken with a rich, creamy sauce made from sun-dried tomatoes. It’s perfect for a weeknight dinner or a special occasion. The combination of flavors will surely impress your family and friends.

How to Make Creamy Sun-Dried Tomato Chicken

Ingredients:

• 3 Tbsp. extra-virgin olive oil, divided
• 4 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 Tbsp. fresh thyme leaves
• 1 tsp. crushed red pepper flakes
• 3/4 cup low-sodium chicken broth
• 1/2 cup finely chopped sun-dried tomatoes
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan
• Torn fresh basil, for serving

Directions:

1. Arrange a rack in the center of the oven and preheat to 375 degrees.
2. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper. Cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
3. In the same skillet over medium heat, heat the remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes, cooking until fragrant, about 1 minute.
4. Stir in broth, tomatoes, cream, and Parmesan; season with salt and bring to a simmer.
5. Return chicken and any accumulated juices to the skillet.
6. Transfer skillet to the oven and bake chicken until cooked through, about 10 to 12 minutes, or until an instant-read thermometer registers 165 degrees.
7. Arrange chicken on a platter, spoon sauce over, and top with basil.

How to Serve Creamy Sun-Dried Tomato Chicken

Serve this dish hot, drizzled with the creamy sauce and topped with fresh basil. It pairs well with pasta or a side of steamed vegetables for a complete meal. A light salad can also make a nice side dish.

How to Store Creamy Sun-Dried Tomato Chicken

To store leftovers, place the chicken in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze the chicken and sauce for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm on the stove over low heat.

Tips to Make Creamy Sun-Dried Tomato Chicken

• Ensure the chicken is cooked properly by using an instant-read thermometer.
• If you want more texture, feel free to add vegetables like spinach or mushrooms to the sauce.
• For a lighter version, you can use half-and-half instead of heavy cream.

Variation

You can adapt this recipe by substituting chicken with turkey breasts or even shrimp for a different flavor profile. Also, adding other spices or Italian herbs can enhance the taste according to your preference.

FAQs

1. 
   

   Can I use fresh tomatoes instead of sun-dried?
   Yes, you can use fresh tomatoes, but you’ll need to cook them down to concentrate their flavor.

   
   
2. 
   

   Can I make this recipe ahead of time?
   Yes, you can prepare the creamy sauce in advance and then cook the chicken when you’re ready to serve.

   
   
3. 
   

   What can I serve with this dish?
   This dish pairs wonderfully with pasta, rice, or a side of garlic bread for a hearty meal.

   
   

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