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Creamy Sun-Dried Tomato Chicken Breasts

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!

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 632 kcal
Author Julia

Ingredients

Chicken Breasts:

  • 4 garlic cloves , minced
  • 6 oz sun-dried tomatoes , in oil, from a jar
  • salt
  • 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)

Cream Sauce:

  • 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

Instructions

How to cook chicken breasts on stove top

  1. 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:
  2. 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.
  3. Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.  

  4. Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).

  5. Cook the chicken on medium heat for about 5 minutes on each side. 

  6. 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.

  7. 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.

How to make creamy sun-dried tomato sauce:

  1. To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic. 

  2. Add 1 cup of heavy cream, bring to boil.

  3. Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese. 

  4. Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer. 

  5. Add basil and crushed red pepper - mix to combine. 

  6. Add cooked chicken breasts.  Season with salt. Reheat until warm.

Nutrition Facts
Creamy Sun-Dried Tomato Chicken Breasts
Amount Per Serving
Calories 632 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 20g125%
Cholesterol 182mg61%
Sodium 463mg20%
Potassium 2033mg58%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 19g21%
Protein 39g78%
Vitamin A 1665IU33%
Vitamin C 19.3mg23%
Calcium 307mg31%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.