Chicken with Creamy Sun-Dried Tomato Sauce – everything is cooked in one skillet! All flavors blend perfectly: roasted garlic, sun-dried tomatoes and spices (basil and crushed red pepper)!
Sun-Dried Tomato Chicken Breasts
- This skillet chicken is inspired by Italian flavors: sun-dried tomatoes and basil. The creamy sun-dried tomato sauce is perfect for skinless, boneless chicken breasts: it keeps chicken moist and juicy. Say good-bye to dry chicken!
- It’s a one-pan recipe. The beautiful thing about cooking everything in one pan is that you have only one pan to clean. It’s as simple as that!
- The homemade sun-dried tomato cream sauce is so good: roasted garlic and sun-dried tomatoes are combined with cream, shredded Mozzarella cheese, and just the right amount of spices!
What to serve with Sun-Dried Tomato Chicken
- Pasta. There is enough sauce in this recipe to serve over pasta. I recommend thin pasta such as angel hair or short pasta, such as penne.
- Roasted vegetables, such as asparagus, broccoli, or green beans.
- Jasmine rice.
- Cauliflower rice.
How to Make Sun-Dried Tomato Chicken
1) In a large skillet, roast minced garlic with sun-dried tomatoes in the olive oil on medium heat. You can use the oil from the jar with sun-dried tomatoes:
2) Remove sun-dried tomatoes and garlic from the skillet, leaving some olive oil in the skillet.
3) Cook the chicken breasts until they are done and no longer pink in the center.
4) Remove the chicken from the pan, return sun-dried tomatoes and garlic and make the creamy sun-dried tomato sauce.
5) Return completely cooked chicken breasts to the skillet (with the creamy sauce) and warm everything up!
Voila, the most flavorful and moist sun-dried tomato chicken is ready!
More Sun-Dried Tomato Chicken Recipes
- Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes
- Sun-Dried Tomato, Spinach, and Bacon Chicken
- Chicken and Bacon with Sun-Dried Tomato Cream Sauce
Skinless, boneless Chicken Breasts with Creamy Sun-Dried Tomato Sauce cooked in a skillet. Easy, one-pan recipe. Chicken breasts are tender, moist and never dry thanks to a rich, silky creamy sauce. Make the sauce by roasting garlic and sun-dried tomatoes in the skillet, adding the cream, shredded Mozzarella cheese, and just the right amount of spices (basil and crushed red pepper)! One of the best ways to cook chicken breasts!
- 4 garlic cloves , minced
- 6 oz sun-dried tomatoes , in oil, from a jar
- 2 tablespoons olive oil , either from the jar of sun-dried tomatoes, or just use olive oil
- 1/4 teaspoon paprika
- 2 chicken breasts , halved horizontally (about 2 lb)
- 1 cup heavy cream
- 1 cup milk
- 1 cup mozzarella cheese shredded
- salt and pepper to taste
- 1 teaspoon basil if using dry basil, if using fresh basil you can add more
- 1/4 teaspoon crushed red pepper flakes at least, add more to taste
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
Cook the chicken on medium heat for about 5 minutes on each side.
Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
Add 1 cup of heavy cream, bring to boil.
Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
Add basil and crushed red pepper - mix to combine.
Add cooked chicken breasts. Season with salt. Reheat until warm.