Sun Dried Tomato Chicken: A Delicious and Easy Recipe

Sun Dried Tomato Chicken, a dish that sings of sun-drenched Mediterranean flavors, is about to become your new weeknight obsession. Imagine tender, juicy chicken breasts bathed in a creamy, vibrant sauce bursting with the intense sweetness of sun-dried tomatoes, fragrant garlic, and a hint of fresh herbs. Are you already drooling? I know I am!

While its exact origins are somewhat debated, the combination of sun-dried tomatoes and chicken has become a modern classic, drawing inspiration from Italian culinary traditions where sun-dried tomatoes are a staple. These intensely flavored tomatoes, preserved through the power of the sun, add a depth and complexity that elevates simple dishes to something truly special. They represent a taste of summer, captured and enjoyed year-round.

People adore Sun Dried Tomato Chicken for its incredible flavor profile. The sweetness of the tomatoes perfectly complements the savory chicken, while the creamy sauce adds a luxurious texture that’s simply irresistible. But beyond the taste, this dish is also incredibly convenient. It’s quick and easy to prepare, making it perfect for busy weeknights when you crave a delicious and satisfying meal without spending hours in the kitchen. Plus, it’s versatile! Serve it over pasta, rice, or alongside roasted vegetables for a complete and balanced dinner. Get ready to experience a flavor explosion that will leave you wanting more!

this Recipe

Ingredients:

• Chicken Breasts: 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• Sun-Dried Tomatoes: 1/2 cup, oil-packed, drained (reserve 2 tablespoons of the oil)
• Garlic: 4 cloves, minced
• Shallot: 1 medium, finely chopped
• Chicken Broth: 1 cup, low sodium
• Heavy Cream: 1/2 cup
• Fresh Basil: 1/4 cup, chopped
• Fresh Spinach: 5 ounces, baby spinach
• Parmesan Cheese: 1/4 cup, grated, plus more for serving
• Olive Oil: 2 tablespoons
• Salt: To taste
• Black Pepper: To taste
• Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat)
• All-Purpose Flour: 2 tablespoons
• Butter: 1 tablespoon

Preparing the Chicken:

1. First, let’s get our chicken ready. Pat the chicken breasts dry with paper towels. This is crucial for getting a good sear. Season them generously with salt and pepper on both sides. Don’t be shy with the seasoning!
2. Now, for a little extra insurance that the chicken cooks evenly, you can pound the chicken breasts to an even thickness. Place each chicken breast between two sheets of plastic wrap or in a large ziplock bag. Use a meat mallet or rolling pin to gently pound them until they are about 1/2 inch thick. This also helps tenderize the chicken.

Searing the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the chicken. A hot skillet is key to getting that beautiful golden-brown sear.
2. Carefully place the chicken breasts in the hot skillet, making sure not to overcrowd the pan. If your skillet isn’t large enough to fit all four breasts comfortably, cook them in batches. Overcrowding the pan will lower the temperature and the chicken will steam instead of sear.
3. Sear the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check for doneness.
4. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Tent it with foil to keep it warm while you prepare the sauce.

Making the Sun-Dried Tomato Sauce:

1. In the same skillet (don’t wash it!), add the reserved sun-dried tomato oil and the butter. Let the butter melt completely.
2. Add the minced garlic and chopped shallot to the skillet. Sauté for about 1-2 minutes, or until fragrant and softened. Be careful not to burn the garlic. Burnt garlic will make the sauce bitter.
3. Sprinkle the flour over the garlic and shallot mixture. Cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.
5. Add the chopped sun-dried tomatoes and red pepper flakes (if using) to the sauce. Stir well to combine.
6. Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly.
7. Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for another 2-3 minutes, or until the cheese is melted and the sauce is smooth and creamy.
8. Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes.
9. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that sun-dried tomatoes can be quite salty, so taste before adding more salt.

Bringing it All Together:

1. Return the cooked chicken breasts to the skillet with the sun-dried tomato sauce.
2. Spoon the sauce over the chicken, making sure to coat each breast evenly.
3. Simmer for another 2-3 minutes, or until the chicken is heated through and the sauce has thickened to your liking.
4. Stir in the fresh basil just before serving.

Serving Suggestions:

This Sun-Dried Tomato Chicken is delicious served over pasta, rice, mashed potatoes, or even zucchini noodles for a low-carb option. Garnish with extra grated Parmesan cheese and a sprinkle of fresh basil. A side of crusty bread is also great for soaking up all that delicious sauce!

Tips and Variations:

• Make it Lighter: To reduce the fat content, you can substitute half-and-half for the heavy cream. The sauce won’t be as rich, but it will still be delicious. You can also use chicken thighs instead of chicken breasts, just adjust the cooking time accordingly.
• Add More Vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini. Sauté them along with the garlic and shallot.
• Spice it Up: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
• Use Different Herbs: Instead of basil, you can use other fresh herbs, such as oregano, thyme, or rosemary.
• Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce and add the cooked chicken.
• Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this dish.

Storing Leftovers:

Store any leftover Sun-Dried Tomato Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.

Freezing Instructions:

While this dish is best served fresh, you can freeze it for longer storage. Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 450-550 per serving
• Protein: 40-50 grams
• Fat: 25-35 grams
• Carbohydrates: 10-15 grams

Why This Recipe Works:

This Sun-Dried Tomato Chicken recipe is a winner because it’s packed with flavor, relatively easy to make, and uses simple ingredients that you can easily find at your local grocery store. The combination of sun-dried tomatoes, garlic, shallots, and Parmesan cheese creates a rich and savory sauce that perfectly complements the tender chicken breasts. The addition of fresh spinach adds a touch of freshness and nutrients. Plus, it’s a versatile dish that can be served with a variety of sides, making it a great option for a weeknight dinner or a special occasion.

Troubleshooting:

• Sauce Too Thin: If your sauce is too thin, you can thicken it by simmering it for a longer period of time or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Sauce Too Thick: If your sauce is too thick, you can thin it out by adding a little more chicken broth or heavy cream.
• Chicken Overcooked: To prevent the chicken from overcooking, be sure to use a meat thermometer to check for doneness. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
• Chicken Undercooked: If the chicken is undercooked, return it to the skillet and continue to cook until it reaches an internal temperature of 165°F (74°C).
• Sauce Too Salty: If the sauce is too salty, you can try adding a little bit of sugar or lemon juice to balance out the flavors.

Conclusion:

This Sun Dried Tomato Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The vibrant sun-dried tomatoes, the creamy sauce, and the perfectly cooked chicken combine to create a dish that’s both comforting and sophisticated. I truly believe this will become a staple in your household, just as it has in mine. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests.

But why is this recipe a must-try? Beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your preferences and dietary needs. For a lighter version, use chicken breasts instead of thighs and opt for a low-fat cream cheese. If you’re feeling adventurous, add a pinch of red pepper flakes for a touch of heat. The possibilities are endless!

Serving Suggestions and Variations:

* Pasta Perfection: Serve this creamy chicken over your favorite pasta. Penne, fettuccine, or even a simple spaghetti all work beautifully. Toss the pasta directly into the pan with the sauce for maximum flavor absorption.
* Rice Delight: For a gluten-free option, serve the chicken over a bed of fluffy rice. Basmati or jasmine rice are particularly delicious choices.
* Vegetable Medley: Add some roasted vegetables to the mix for a complete and balanced meal. Asparagus, broccoli, or bell peppers would be fantastic additions. Simply roast them alongside the chicken or separately and then toss them with the sauce.
* Creamy Polenta: For a truly decadent experience, serve the chicken over creamy polenta. The richness of the polenta complements the tangy sun-dried tomatoes perfectly.
* Sandwich Sensation: Shred the chicken and use it as a filling for sandwiches or wraps. Add some fresh spinach and a sprinkle of Parmesan cheese for a truly satisfying lunch.
* Pizza Topping: Get creative and use the sun-dried tomato chicken as a pizza topping! Spread the sauce over the crust, add the chicken, and top with mozzarella cheese. Bake until golden brown and bubbly.
* Make it a Bake: Combine the chicken and sauce with cooked pasta, top with breadcrumbs and cheese, and bake for a comforting casserole.

I’m confident that you’ll love this Sun Dried Tomato Chicken recipe as much as I do. It’s a guaranteed crowd-pleaser that’s sure to impress. The beauty of this recipe lies in its simplicity and the depth of flavor it delivers. It’s a testament to how a few simple ingredients can come together to create something truly extraordinary.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative, so feel free to add your personal touch to the recipe.

Once you’ve tried it, I’d love to hear about your experience. Share your photos and comments on social media using #SunDriedTomatoChickenRecipe. Let me know what variations you tried and how you made it your own. I’m always looking for new and exciting ways to enjoy this delicious dish. Happy cooking! I can’t wait to see what you create!