Creamy Sun-Dried Tomato Chicken
This Creamy Sun-Dried Tomato Chicken is SO EASY! Juicy chicken breasts in a luscious, velvety sauce perfect for quick, indulgent weeknight dinners.
Servings: 4 servings
Ingredients
- 1 pound chicken breast boneless and skinless
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons olive oil
- fresh basil leaves for garnish
- Parmesan cheese grated (optional)
Instructions
Mastering Creamy Sun-Dried Tomato Chicken: How-To
- Start by patting the chicken breasts dry with paper towels to ensure a nice sear. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook for about 5-6 minutes on each side until golden and cooked through (internal temperature 165°F). Remove and set aside.
- In the same skillet, reduce heat to medium. Add chopped sun-dried tomatoes and sauté for 1-2 minutes to release flavor. Pour in chicken broth, scraping browned bits. Simmer 3-4 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer. Cook 5-7 minutes, stirring occasionally, until sauce thickens. Taste and adjust seasoning with salt and pepper.
- Return chicken breasts to skillet, spoon sauce over them. Warm together for 2 minutes. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
Equipment
- Large skillet or frying pan
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden spoon or silicone spatula
Notes
- For juicier chicken, avoid overcrowding the skillet; cook in batches if needed.
- Substitute half of the heavy cream with milk or plant-based cream for a lighter sauce.
- Simmer the cream gently to prevent curdling and maintain a smooth texture.