Chicken in Sun-Dried Tomato Cream Sauce
Casserole
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Cook Time
38 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This chicken in sun-dried tomato cream sauce is a delightful and easy-to-make dish that's perfect for a weeknight dinner. The sun-dried tomatoes add a burst of intense flavor to the creamy sauce, complementing the tender chicken breasts beautifully. I've been making this recipe for years, and it's always a hit with my family. It's a great way to use up sun-dried tomatoes and create a restaurant-quality meal at home in under 40 minutes. Serve it over pasta or rice for a complete and satisfying meal. You can also add a pinch of red pepper flakes for a little extra heat.
Ingredients (10 ingredients)
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3 tablespoons olive oil
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4 piece skinless, boneless chicken breast halves
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salt
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ground black pepper
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1 piece large yellow onion, diced
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3 clove garlic, diced
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1 teaspoon chopped fresh thyme leaves
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1 tablespoon all-purpose flour
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1 cup chicken broth
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0.33333333333333 cup oil-packed sun-dried tomatoes, chopped
Preparation (6 steps)
Prepare the ingredients
Dice the yellow onion and garlic. Chop the sun-dried tomatoes. Set aside.
Sear the chicken
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Season the 4 (4 ounce) skinless, boneless chicken breast halves with salt and ground black pepper to taste. Add the chicken to the hot oil and cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove the chicken to a plate and set aside.
Sauté onion and garlic
Add the diced 1 large yellow onion and 3 cloves of diced garlic to the skillet. Cook, stirring frequently, for 3 minutes.
Add thyme and flour
Stir in 1 teaspoon of chopped fresh thyme leaves and 1 tablespoon of all-purpose flour into the skillet. Mix until combined.
Add broth and sun-dried tomatoes
Add 1 cup of chicken broth and ⅓ cup of oil-packed sun-dried tomatoes, chopped, to the skillet. Return the chicken to the skillet and bring the mixture to a boil.
Simmer the chicken
Reduce heat, cover, and simmer until the chicken is no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Finished cooking? Great! 🎉
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Created by
Charlotte Garcia
2
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Kochbücher
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