This delicious chicken entrée with creamy sun-dried tomato sauce is great for entertaining. The fact that everything is prepared in a single skillet really makes it better!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
Ingredients
- 4 pounds boneless skinless chicken breasts
- salt and pepper to taste
- 10 tablespoons butter, divided
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes
- 1 cup dry white wine (such as Chardonnay)
- 2 cups chicken broth
- 1 ½ cups heavy whipping cream
- 1 cup oil-packed sun-dried tomatoes, thinly sliced
- 1 cup thinly sliced fresh basil
Instructions
- Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
- Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
- Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
- Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 17 g |
| Sodium | 591 mg |
| Sugars | 1 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
The Chicken with Creamy Sun-Dried Tomato Sauce was a quick and easy recipe perfect for a quick weekend dinner. The rich, velvety sauce was very flavorful. The sun-dried tomatoes added a burst of tangy sweetness that elevated the dish. I made a few modifications to the recipe. I added extra garlic, I added zucchini and onions to round out the dish along with putting it over a bed of rice. I think next time I will use some type of pasta. One last thing I thickened the sauce with a little corn starch slurry. I will definitely make it again.
Great recipe as is. Everyone in the house loved it. I didn’t need to use as much butter even when doubling the recipe.
Excellent recipe. I skipped the white wine (didn’t have any) and used more chicken broth instead. I only had dried basil so used a 1/4 cup of that instead of fresh. I put the breast and sauce on a bed of large Italian Paccheri No.123 pasta. It got raves!
This was a great dish. My child that doesn’t like tomatoes loved it and asks for it. Love this one.
I liked the recipe originally, but in the middle of making it my computer went crazy and another recipe showed up. I accidentally added 1 diced onion and a bit more sun-dried tomatoes. Not sure what was going on, but it was excellent. I’m saving this with comments so I can remember what the heck I did.