If you’re not in the mood to head to the restaurant, but you’re craving that plate of “fancy restaurant Chicken”, then you’re going to love this easy Creamy Sun Dried Tomato Chicken. All you need is one skillet, a few fresh ingredients and soon enough you’ll have restaurant style Creamy Sun Dried Tomato Chicken for dinner.

Creamy Sun Dried Tomato Chicken

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 large boneless and skinless chicken breasts , halved
  • 2 Tablespoons oil from oil-packed sun-dried tomatoes, or olive oil, divided
  • Salt and black pepper to taste
  • 3 garlic cloves, minced
  • ¼ cup dry white wine or chicken broth
  • ¼ cup chicken broth
  • ⅓ cup whipping cream
  • 1 cup mushrooms, sliced
  • ¼ cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 3 Tablesppons fresh basil, thinly sliced or 1 teaspoon dried basil
  • * ⅓ cup fresh Parmigiano Reggiano
  1. Instructions
  2. Sprinkle chicken with salt and pepper.
  3. Heat 1 Tablespoon of oil in a heavy medium skillet over medium-high heat.
  4. Add chicken to skillet and saute until golden, about 5 minutes per side.
  5. Remove from pan and cover with aluminum foil to keep warm.
  6. Add remaining 1 Tablespoon of oil, garlic and stir 30 seconds.
  7. Then add mushrooms and sun-dried tomatoes, cook for 2-3 minutes, until the mushrooms are just soft, stirring frequently. Add wine, chicken broth, and cream.
  8. Reduce heat to medium-low, cover skillet, and simmer until sauce thickens enough to coat spoon, about 4-5 minutes.
  9. Season sauce to taste with salt and pepper. Spoon over chicken and sprinkle with the fresh basil.
  10. Serve with steamed Broccoli and/or freshly shaved Parmigiano Reggiano.

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