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To make Creamy Sun-Dried Tomato Chicken, gather these items: - 4 boneless, skinless chicken breasts - 1 cup heavy cream - 1/2 cup sun-dried tomatoes, chopped - 1/2 cup chicken broth - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh spinach, for garnish - Grated parmesan cheese, for serving You can adjust some ingredients for your taste: - Use olive oil or butter. - Heavy cream can be swapped for half-and-half for a lighter sauce. - Chicken broth can be replaced with vegetable broth for a vegetarian option. - Fresh garlic can replace minced garlic. - Any cooked chicken can work, like rotisserie chicken. This dish can fit many diets: - Gluten-Free: All ingredients are gluten-free. - Low-Carb: This recipe is low in carbs, making it great for keto diets. - Dairy-Free: Substitute coconut cream for heavy cream and skip cheese. - Paleo-Friendly: Use full-fat coconut milk and avoid dairy. These options help everyone enjoy this delicious meal! {{ingredient_image_1}} Start with four boneless, skinless chicken breasts. First, season them with salt and pepper on both sides. This step gives the chicken flavor. Next, take a large skillet and add one tablespoon of olive oil. Heat the oil over medium heat. When the oil is hot, place the chicken breasts in the skillet. Cook them for about 6 to 7 minutes on each side. You want them golden and cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add two cloves of minced garlic. Sauté them for about 30 seconds until you smell the garlic. This step adds a nice aroma. Next, add half a cup of chopped sun-dried tomatoes to the skillet. Then, sprinkle in one teaspoon each of dried basil and dried oregano. Stir everything and cook for another minute. This helps to blend the flavors. Now, slowly pour in half a cup of chicken broth. Scrape any bits stuck to the skillet. Let the mixture simmer for 2 to 3 minutes. After simmering, reduce the heat to low. Now, add one cup of heavy cream to the skillet. Stir it continuously until the sauce thickens a bit. This will create a creamy texture. Then, return the chicken breasts to the skillet. Make sure they are well coated with the sauce. Cook for an additional 2 to 3 minutes until the chicken is heated through. Finally, remove the skillet from heat. Garnish with fresh spinach and grated parmesan cheese before serving. Enjoy your meal! To cook chicken breasts just right, follow these tips: - Pound the chicken: Make the chicken even in thickness. This helps it cook evenly. - Don’t overcrowd the pan: Cook chicken in batches if needed. This keeps the heat steady. - Use a meat thermometer: Aim for 165°F (75°C) to ensure safety and juiciness. - Let it rest: Rest the chicken for a few minutes before slicing. This locks in the juices. Getting that perfect creamy sauce is key. Here’s how: - Use heavy cream: It gives the sauce a rich texture. - Add broth slowly: This helps the sauce blend well and prevents curdling. - Stir continuously: When adding cream, keep stirring to mix flavors and avoid separation. - Simmer gently: Let the sauce simmer on low heat. This thickens it without burning. Garnishing adds a nice touch. Try these ideas: - Fresh spinach: Sprinkle fresh spinach on top for color and flavor. - Grated parmesan: Add freshly grated parmesan cheese for a salty kick. - Serve with pasta or rice: Pair the chicken with pasta or rice to soak up the sauce. - Add herbs: Fresh herbs like basil or parsley can enhance the dish’s taste and look. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Enhance the Flavor: For an extra depth of flavor, consider marinating the chicken in olive oil, garlic, and herbs for at least 30 minutes before cooking. Adjust Creaminess: If you prefer a thicker sauce, let it simmer for a few extra minutes after adding the cream, stirring frequently to prevent burning. Garnish Ideas: Experiment with different garnishes like fresh basil, parsley, or even a squeeze of lemon juice for added brightness and flavor. {{image_2}} You can easily add vegetables to make this dish even better. Fresh spinach is a great start. It adds color and nutrients. You can also use bell peppers, mushrooms, or zucchini. Just sauté them before adding the sauce. This way, they blend well with the creamy flavor. If you want to switch up the protein, try shrimp or tofu. Shrimp cooks fast and works well with the sauce. Just sauté it until pink, and then add it to the sauce. For a vegan option, use firm tofu. Cut it into cubes and sauté until golden. Both options taste great with sun-dried tomatoes. You can change the flavor by using different spices and herbs. If you like heat, add red pepper flakes. For a fresh taste, try fresh basil or parsley. You can also mix in some lemon zest for a zesty twist. These small changes can make the dish feel new each time you cook it. After making creamy sun-dried tomato chicken, you may have some leftovers. Store them in an airtight container. Make sure the chicken is completely cool before you put it away. This helps keep the chicken fresh. You can keep it in the fridge for up to three days. If you want to save your creamy sun-dried tomato chicken for later, freezing is a great option. Place the cooled chicken in a freezer-safe container or bag. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating. When reheating, I recommend using a skillet. Heat it on low and add a splash of chicken broth or cream. This keeps the chicken moist and flavorful. Stir gently until heated through. You can also use the microwave, but be careful not to overcook it. Heat in short bursts and check often to keep it from drying out. Enjoy your creamy dish just like the first time! To add heat, try red pepper flakes or cayenne pepper. Just sprinkle a little into the sauce. Start with a pinch, then taste. You can always add more. Another option is to use spicy sun-dried tomatoes. They give a nice kick without changing the dish much. Yes, you can use fresh tomatoes. Chop them into small pieces. Cook them longer to soften. Fresh tomatoes will add a different taste. The sauce won't be as thick, but it will still be good. You might need to adjust the cooking time when using fresh tomatoes. Creamy Sun-Dried Tomato Chicken pairs well with many sides. Here are some ideas: - Rice: White or brown rice soaks up the sauce nicely. - Pasta: Serve it over your favorite pasta for a filling meal. - Vegetables: Steamed broccoli or green beans add color and nutrients. - Salad: A fresh garden salad balances the creaminess of the chicken. These sides will make your meal even better! This blog post covers the essentials for making Creamy Sun-Dried Tomato Chicken. You learned about the key ingredients and alternatives to fit your diet. The step-by-step instructions ensure success in cooking both the chicken and sauce. Plus, practical tips help you achieve perfect results every time. Variations allow you to customize the dish with extra veggies or different proteins. Finally, I provided storage info and answers to common questions. Enjoy this dish your way, knowing that it can be easy, tasty, and satisfying.

Creamy Sun-Dried Tomato Chicken

A delicious and creamy chicken dish featuring sun-dried tomatoes and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.5 cup chicken broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh spinach
  • for serving grated parmesan cheese

Instructions
 

  • Begin by seasoning the chicken breasts with salt and pepper on both sides.
  • In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until they are golden and cooked through. Remove them from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the chopped sun-dried tomatoes, dried basil, and dried oregano to the skillet. Stir and cook for another minute to combine the flavors.
  • Slowly pour in the chicken broth, scraping any bits stuck to the skillet, and let it simmer for 2-3 minutes.
  • Reduce the heat to low and add the heavy cream to the skillet, stirring continuously until the sauce thickens slightly.
  • Return the chicken breasts to the skillet, ensuring they are well coated with the creamy sauce. Cook for an additional 2-3 minutes until heated through.
  • Remove from heat and garnish with fresh spinach and grated parmesan cheese before serving.

Notes

Serve with pasta or rice for a complete meal.
Keyword chicken, creamy, dinner, sun-dried tomatoes