Why Make This Recipe
Creamy Sun-Dried Tomato Chicken is a delightful dish that brings a burst of flavor to your table. The combination of juicy chicken breasts, rich heavy cream, and tangy sun-dried tomatoes creates a creamy sauce that’s perfect for any occasion. This recipe is not only delicious but also easy to make, making it ideal for both busy weeknights and special gatherings.
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:
- Preheat the oven to 375 degrees and arrange a rack in the center.
- In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of olive oil. Season the chicken breasts generously with salt and black pepper, then cook for about 5 minutes per side until they are golden brown. Transfer the cooked chicken to a plate.
- In the same skillet, heat the remaining 2 Tbsp. of olive oil over medium heat. Add the chopped garlic, thyme, and red pepper flakes, cooking for about 1 minute until fragrant.
- Stir in the chicken broth, sun-dried tomatoes, heavy cream, and Parmesan cheese. Season with salt and bring to a simmer.
- Return the chicken along with any accumulated juices back to the skillet.
- Transfer the skillet to the oven and bake the chicken for 10 to 12 minutes, or until the internal temperature reaches 165 degrees.
- Arrange the baked chicken on a platter, spoon the sauce over the top, and garnish with torn fresh basil.
How to Serve Creamy Sun-Dried Tomato Chicken
Serve the creamy chicken hot, garnished with fresh basil. It pairs wonderfully with pasta, rice, or a side salad. The sauce is perfect for drizzling over your favorite sides, making the meal even more satisfying.
How to Store Creamy Sun-Dried Tomato Chicken
If you have leftovers, let the chicken cool, then place it in an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just ensure to thaw it in the fridge before reheating.
Tips to Make Creamy Sun-Dried Tomato Chicken
- Make sure to pat the chicken dry before seasoning to ensure a good sear.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- You can use homemade or store-bought sun-dried tomatoes based on what you have on hand.
Variations
For a lighter version, replace heavy cream with Greek yogurt or a cashew cream. You can also add vegetables like spinach or mushrooms to the sauce for extra nutrition and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great too! Just adjust the cooking time as needed.Is there a substitute for sun-dried tomatoes?
Yes, you can use fresh tomatoes or roasted red peppers if sun-dried tomatoes are not available.Can I make this recipe ahead of time?
Yes, you can prepare the sauce in advance. Just add the chicken when you are ready to bake it.
Creamy Sun-Dried Tomato Chicken
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pat dry before seasoning
- 3 Tbsp. extra-virgin olive oil, divided Use 1 Tbsp. for cooking chicken and 2 Tbsp. for sauce
- Kosher salt For seasoning
- Freshly ground black pepper For seasoning
For the Sauce
- 2 cloves garlic, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes Adjust based on spice preference
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes Use homemade or store-bought
- 1/2 cup heavy cream Can substitute with Greek yogurt for a lighter version
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving Garnish before serving
Instructions
Preparation
- Preheat the oven to 375 degrees and arrange a rack in the center.
- In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of olive oil. Season the chicken breasts generously with salt and black pepper, then cook for about 5 minutes per side until they are golden brown. Transfer the cooked chicken to a plate.
Cooking
- In the same skillet, heat the remaining 2 Tbsp. of olive oil over medium heat. Add the chopped garlic, thyme, and red pepper flakes, cooking for about 1 minute until fragrant.
- Stir in the chicken broth, sun-dried tomatoes, heavy cream, and Parmesan cheese. Season with salt and bring to a simmer.
- Return the chicken along with any accumulated juices back to the skillet.
- Transfer the skillet to the oven and bake the chicken for 10 to 12 minutes, or until the internal temperature reaches 165 degrees.
- Arrange the baked chicken on a platter, spoon the sauce over the top, and garnish with torn fresh basil.