Easy Steps to Create Creamy Sun-Dried Tomato Chicken

Name: Easy Steps to Create Creamy Sun-Dried Tomato Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Chicken:2x 250g/9oz Chicken Breasts1/4 cup (35g) Plain Flour1 1/2 tsp Italian Seasoning1 tsp EACH: Garlic Powder, Salt1/2 tsp Black Pepper2 tbsp Sun Dried Tomato OilSauce:1 Echalion Shallot, finely diced60g (1/4 cup) Sun Dried Tomato Pesto180ml (3/4 cup) EACH: Chicken Stock, Heavy Cream125g (1 cup) Sun Dried Tomatoes, sliced30g (1/3 cup) Grated Parmesan1/2 small bunch Fresh Basil, chopped

succulent chicken breasts nestled in a velvety, creamy sauce infused with the bold, tangy flavor of sun-dried tomatoes. The aroma of fresh basil and Parmesan wafts through your kitchen as you prepare a meal that’s as comforting as it is gourmet. This Creamy Sun Dried Tomato Chicken recipe is a weeknight hero—simple enough for busy evenings yet impressive enough to serve at a dinner party. When I first made this dish, I couldn’t believe how the sauce came together so effortlessly, and yes, I’ll admit it—I could drink that sauce straight from the pan! I’m thrilled to share this recipe with you, and I hope it becomes a staple in your home too. Let’s dive in!

This dish combines delicate chicken breasts, delicately dug in a prepared flour blend, with a wealthy sauce made from sun-dried tomato pesto, overwhelming cream, and chicken stock. The expansion of daintily cut sun-dried tomatoes, crisply ground Parmesan, and a sprinkle of basil hoists the flavors, making a culminate agreement of savory, tart, and velvety notes. It’s a one-pan ponder that’s prepared in beneath 40 minutes, making it perfect for both amateur cooks and prepared foodies looking for a fast however wanton feast.

Why You’ll Love This Recipe

Irresistible Flavor: Temptingly Delicious: Creamy Sun-Dried Tomato Pesto Sauce You Can’t Resist
Quick and Easy: From prep to plate in just 35 minutes, it’s perfect for busy schedules.
Versatile: Mastering the Art of Creamy Sun Dried Tomato Chicken: An Easy Tutorial.
Crowd-Pleaser: The gourmet taste will impress your family or guests, making it a go-to for any occasion.

Core Ingredients

1 : For the Chicken:

2x 250g/9oz Chicken Breasts (remove from fridge 15-30 minutes before cooking)
1/4 cup (35g) Plain Flour
1 1/2 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Sun Dried Tomato Oil (from the jar)

2 : For the Sauce:

1 Echelon/Banana Shallot, finely diced (or substitute 2 small regular shallots)
60g (1/4 cup) Sun Dried Tomato Pesto* (store-bought, like Sacla, or homemade)
180ml (3/4 cup) Chicken Stock
180ml (3/4 cup) Double/Heavy Cream
125g (1 cup/4oz) Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil
30g (1/3 cup) Freshly Grated Parmesan
1/2 small bunch Fresh Basil, finely chopped

Note : Sun-dried tomato pesto is available at most supermarkets. Prefer homemade? Check out my Homemade Sun Dried Tomato Pesto Recipe ( Fast Food PY ) on the blog

Instructions

Prep the Chicken:
- Slice each chicken breast horizontally through the center to create 4 even pieces.
- In a large shallow dish, combine the flour, Italian seasoning, garlic powder, salt, and black pepper.
- Dredge each chicken piece in the flour mixture, coating evenly. Shake off excess and set aside.

Cook the Chicken:
- Heat the sun-dried tomato oil in a large skillet over medium-high heat.
- Once hot, add the chicken and fry for 3-4 minutes per side until golden brown and nearly cooked through (internal temperature should reach 165°F/74°C).
- Transfer the chicken to a plate and reduce the heat to medium.

Make the Creamy Sauce:
- In the same skillet, add the diced shallot and sauté for 2-3 minutes until soft and golden.
- Stir in the sun-dried tomato pesto, followed by the chicken stock and heavy cream. Mix until smooth.
- Add the sliced sun-dried tomatoes, Parmesan, and chopped basil. Stir well and let the sauce simmer for 2-3 minutes until it begins to thicken.

Finish the Dish:
- Return the chicken to the skillet, spooning the sauce over the top to coat. Simmer for 1-2 minutes to warm the chicken through.
- Stir in any juices from the resting chicken and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with extra basil if desired.

Servings

Serves: 4

Prep Time

How long does it take to prepare this recipe? 10 minutes

Cook Time

How long does it take to cook this recipe? 25 minutes

Total Time

35 to 40 minutes

Nutrition Information

Approximate values per serving:

Calories: 450 kcal
Protein: 30g
Carbohydrates: 15g
Fat: 30g
Fiber: 2g
Sugar: 5g

Note: Nutritional values are estimates and may vary based on specific brands or ingredient substitutions. This dish is high in protein from the chicken and offers vitamins like Vitamin C and antioxidants from the sun-dried tomatoes. The cream and oil make it rich in fat, so pair it with a light side for balance.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
- Absolutely! Boneless chicken thighs work wonderfully. They may need an extra 2-3 minutes per side to cook through.
What if I don’t have sun-dried tomato pesto?
- Substitute with regular basil pesto for a different twist, or blend sun-dried tomatoes with olive oil, garlic, and herbs to make your own.
How do I store and reheat leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or cream if the sauce thickens too much.
Can this be made dairy-free?
- Yes! Use coconut cream instead of heavy cream and a dairy-free Parmesan alternative.
What sides pair well with this dish?
- Try it with spaghetti, roasted vegetables, or a crisp arugula salad.

Other Dinner Options to Try

Creamy Tuscan Garlic Chicken ( Fast Food PY ) – Another creamy chicken favorite with spinach and garlic.
One-Pan Lemon Herb Chicken (Fast Food PY) – A light, zesty alternative.
Chicken Parmesan Skillet (Fast Food PY) – Crispy chicken in a rich tomato sauce.
Garlic Butter Chicken and Potatoes (Fast Food PY) – A hearty, one-pan meal.

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