This chicken with sun-dried tomato cream sauce recipe is actually pretty healthy, as it is low in calories, carbs, and sodium. It’s also gluten and soy-free.
Quick, easy, and delicious.
This chicken with sun-dried tomato cream sauce is a great way to bust out of a chicken breast rut. Yes, it says “cream sauce”, but that doesn’t mean it’s “bad for you”. Compare this to other “healthy” dinners that tend to be loaded with pasta and cheese.
What makes this dish extra delicious, is using the oil from the sun-dried tomatoes to pack extra flavor into the chicken, which enhances the simple-to-make sauce.
Have everything ready to go before you start cooking. This dish comes together quickly, making it an ideal option for weeknights.
Pro tips
When prepping, slice the chicken breasts in half cross-wise to create two thin half-breasts, and pound them to an even thickness between two pieces of plastic wrap. This provides even cooking.
We love to pair this with something green.
You’ll probably also want to serve this with some crusty bread to sop up that delicious sauce.
Chicken Breast with Sun-dried Tomato Cream Sauce
Equipment
- Large skillet (preferrably cast iron)
- Plastic wrap
Mise en place
- 2 ea boneless, skinless chicken breasts cut in half crosswise and pounded thin between sheets of plastic wrap
- 1 tbsp olive oil
- 4 oz sun-dried tomatoes packed in oil slivered
- 1 tbsp oil from sun-dried tomatoes
- 1/2 c shallots diced
- 1/2 c dry white wine or chicken stock if you don't want to use wine
- 1/2 c heavy cream or whole milk
- salt and pepper to taste
- 2 tbsp Italian parsley leaves no stems, chopped
Method
- Heat olive oil and oil from sun-dried tomatoes in large cast iron skillet over medium-high heat. Season the chicken cutlets generously with salt and pepper and cook until golden brown, about 2-3 minutes per side, or until an instant read thermometer reads 165 degrees internal. Remove the cutlets to a plate and tent with aluminum foil to keep warm.
- Reduce the heat to medium and add the sun-dried tomatoes and shallots to the skillet. Sauté 2-3 minutes until the shallots begin to soften.
- Turn the heat up to high and add the wine to deglaze the pan, scraping up the brown bits on the bottom, about 2-3 minutes more.
- When the wine has reduced significantly, reduce the heat to low and add the cream or milk. Stir to combine and simmer 2-3 minutes more. CAREFULLY taste the sauce and adjust seasoning as needed.
- Plate one cutlet per person and spoon the sun-dried tomato cream sauce over the top. Garnish with some chopped Italian parsley.
helpful resources
Chicken with Sun-dried Tomato Cream Sauce – Chez Grenier – Delizioso!