🍗 Chicken in a Rich, Creamy Sun-Dried Tomato Sauce
This dish features tender chicken breasts simmered in a creamy, flavorful sun-dried tomato sauce—perfect for pasta, rice, or crusty bread. 🍅✨
🧾 Ingredients
- 4 Chicken Breasts (boneless, skinless)
- 2 tablespoons Olive Oil
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- ½ cup Sun-Dried Tomatoes, chopped (oil-packed preferred)
- 1 cup Heavy Cream
- ½ cup Chicken Broth
- ½ teaspoon Paprika
- Salt and pepper to taste
- Optional: ¼ cup Parmesan Cheese
- Fresh Basil or parsley for garnish
👩🍳 Instructions
1. Cook the chicken
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat.
- Sear chicken 3–4 minutes per side until golden (it will finish cooking in the sauce). Remove and set aside.
2. Make the sauce
- In the same skillet, sauté onions until translucent.
- Add garlic and sun-dried tomatoes; cook 1–2 minutes.
- Pour in chicken broth and bring to a simmer.
- Reduce heat and stir in heavy cream (and Parmesan if using). Simmer 2–3 minutes until slightly thickened.
3. Combine and simmer
- Return chicken to the skillet.
- Spoon sauce over chicken and simmer 5–7 minutes until chicken is fully cooked (internal temp 75°C / 165°F).
4. Serve
- Garnish with fresh basil or parsley.
- Serve over Pasta, rice, or with crusty bread to soak up the sauce.
✅ Tips
- Using oil-packed sun-dried tomatoes adds richer flavor than dry ones.
- For a lighter version, substitute half the cream with milk or Greek yogurt (stir in at the end to prevent curdling).
- Leftovers reheat well and taste even richer the next day.
If you want, I can also give you a one-pan version with spinach and mushrooms that’s even creamier and packed with veggies.
