Sun-Dried Tomato Chicken

This Creamy Sun-Dried Tomato Chicken is a beloved family favorite, featuring tender chicken breasts enveloped in a rich, garlicky cream sauce infused with the tangy sweetness of sun-dried tomatoes and aromatic herbs. It’s a dish that transforms simple ingredients into an extraordinary meal, perfect for both weeknight dinners and special occasions. The blend of juicy chicken and luscious cream sauce makes it a comfort food staple that never fails to impress.

Ingredients

For the Chicken:

• 3 lbs boneless, skinless chicken breasts

• Salt and freshly cracked black pepper, to taste

• 2 tablespoons olive oil
  
  

For the Sun-Dried Tomato Cream Sauce:

• 2–3 cloves garlic, minced

• ¾ cup chicken broth

• ½ cup heavy cream, at room temperature

• ⅓ cup freshly grated Parmesan cheese, at room temperature

• ½–1 cup sun-dried tomatoes

• 1 teaspoon dried oregano

• ½ teaspoon crushed red pepper flakes

• Fresh basil, chiffonade, for garnish
  
  

Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Position the oven rack in the center so the skillet fits comfortably.

2. Prepare the Chicken
   Trim excess fat from the chicken breasts and pat them dry with paper towels. Season both sides generously with salt and black pepper.

3. Sear the Chicken
   Heat a cast-iron skillet over medium-high heat. Add olive oil and let it shimmer. Place the chicken breasts into the skillet and sear each side for 3 to 4 minutes until golden brown. Once seared, remove them from the skillet and set aside on a plate.

4. Make the Sauce
   Lower the heat to medium-low. Add the minced garlic and sauté for about 1 to 2 minutes until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to deglaze.

5. Incorporate Cream and Cheese
   Move the skillet off the heat to cool slightly. Add the heavy cream and stir until combined. Sprinkle in the grated Parmesan and stir until fully melted and smooth.

6. Add Tomatoes and Seasonings
   Return the skillet to the burner and add the sun-dried tomatoes, dried oregano, and red pepper flakes. Stir well to combine and bring to a simmer.

7. Finish in the Oven
   Place the seared chicken back into the skillet, coating both sides with sauce. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the chicken’s internal temperature reaches 160–162°F (71–72°C).

8. Garnish and Serve
   Remove from the oven and garnish with freshly chopped basil. Serve hot with your favorite sides.
   
   

Serving Suggestions

This dish pairs beautifully with:

• Roasted vegetables

• Steamed rice or quinoa

• Pasta or garlic mashed potatoes

• A fresh green salad or sautéed spinach
  
  

Nutritional Information (Approximate per Serving)

• Calories: 400–500 kcal

• Protein: 35–45 grams

• Fat: 25–35 grams

• Carbohydrates: 5–10 grams
  
  

Note: Nutrition may vary depending on the exact ingredients used and portion sizes.