Sun Dried Tomato Chicken
There’s just something about the combination of sun-dried tomatoes and creamy sauce that makes my taste buds sing! This Sun Dried Tomato Chicken is a delightful entry into any weeknight meal rotation. Juicy chicken breasts are transformed into tender fillets, smothered in a velvety sauce that bursts with flavor. With the richness of parmesan and the aromatic touch of garlic and herbs, it’s comfort food at its finest. Perfect served over pasta, rice, or with a side of veggies, this dish is sure to impress family and friends alike.
Why This Recipe Works
This Sun Dried Tomato Chicken recipe is a winner for several reasons. First, the use of sun-dried tomatoes infuses each bite with a concentrated, tangy flavor that elevates the dish to a gourmet level. Second, the creamy sauce made with evaporated milk and parmesan strikes the perfect balance between richness and lightness, making it wholesome yet indulgent. Lastly, the simplicity of the ingredients and the straightforward cooking method means you can whip this up even on the busiest of nights without sacrificing taste!
What You’ll Need
- 2 boneless skinless chicken breasts, halved horizontally to make 4 fillets
- 2 tablespoons tapioca flour or all-purpose flour
- 2 tablespoons parmesan cheese, finely grated (omit for dairy-free option)
- 1 teaspoon salt
- 1 pinch cracked pepper
- 2 tablespoons sun-dried tomato oil or olive oil
- 2 tablespoons garlic, minced
- 7 ounces sun-dried tomato strips in oil (jarred), drained, reserve 2 tablespoons of oil for cooking
- 1 cup mushrooms, sliced
- 1 ½ cups evaporated milk (reduced fat or full fat)
- 1 tablespoon cornstarch (corn flour) mixed with 2 tablespoons of milk
- ½ cup parmesan cheese (omit for dairy-free option)
- 2 teaspoons Italian herbs (optional for added flavor)
- 2 tablespoons fresh basil, shredded, to serve
Toolbox for This Recipe
- Large skillet: For sautéing the chicken and creating the sauce.
- Mixing bowls: To combine the flour, cheese, and seasonings.
- Measuring cups and spoons: For precise ingredient measurements.
- Wooden spoon or spatula: For stirring and ensuring even cooking.
- Knife and cutting board: For chopping the mushrooms and mincing the garlic.
Sun Dried Tomato Chicken: How It’s Done
Step 1: Prepare the Chicken
Start by cutting the chicken breasts horizontally to create four fillets. This not only helps with cooking time but also ensures that each piece is tender and juicy. Once cut, pat them dry and season with salt, cracked pepper, and toss them in a bowl with the tapioca flour and parmesan cheese until well coated.
Step 2: Sauté the Chicken
In a large skillet, heat the sun-dried tomato oil (or olive oil) over medium heat. Once hot, add the chicken fillets. Cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 3: Create the Flavor Base
In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 3-4 minutes, or until the mushrooms are tender and golden. The garlic should be fragrant but not burnt.
Step 4: Build the Creamy Sauce
Add the sun-dried tomato strips to the skillet, followed by the evaporated milk. Stir to combine everything, ensuring the garlic and mushrooms are well incorporated. Bring to a gentle simmer.
Step 5: Thicken the Sauce
In a small bowl, mix the cornstarch with 2 tablespoons of milk to make a slurry. Slowly add this mixture to the skillet, stirring constantly. The sauce will begin to thicken and become creamy. If using, add the Italian herbs now for extra flavor.
Step 6: Combine and Serve
Return the chicken fillets to the skillet, nestling them into the creamy sauce. Let everything simmer together for another 2-3 minutes to allow the flavors to meld. Before serving, stir in the remaining parmesan cheese, if using, for a rich, cheesy finish. Garnish with fresh basil and serve warm.
Fresh Takes Through the Year
- Add seasonal vegetables like spinach or zucchini for a colorful twist.
- Substitute the chicken with turkey or even tofu for a vegetarian option.
- Incorporate different herbs like rosemary or thyme for a unique flavor profile.
- Serve with different grains, such as quinoa or farro, for a heartier meal.
Slip-Ups to Skip
- Overcooking the chicken can lead to dryness; aim for a golden brown exterior with just cooked through interior.
- Don’t skip the cornstarch slurry as it’s essential for achieving that creamy sauce consistency.
- Make sure to reserve the sun-dried tomato oil; it adds a depth of flavor that enhances the dish.
- Be cautious with salt; the parmesan and sun-dried tomatoes can be salty, so taste before adding more.
Meal Prep & Storage Notes
This Sun Dried Tomato Chicken is perfect for meal prep! You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed. This dish also freezes well; just ensure it’s in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Popular Questions
Can I use fresh tomatoes instead of sun-dried tomatoes?
While fresh tomatoes can be used, they won’t provide the same concentrated flavor as sun-dried tomatoes. If you opt for fresh, consider roasting them first to enhance their flavor.
Is there a dairy-free option for this recipe?
Yes! Omit the parmesan cheese and replace the evaporated milk with a plant-based milk such as almond or coconut cream for a dairy-free version.
What can I serve with Sun Dried Tomato Chicken?
This dish pairs beautifully with pasta, rice, or a side of steamed vegetables. You can also serve it over a bed of greens for a lighter meal.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just store them separately and combine them when you’re ready to serve!
The Last Word
This Sun Dried Tomato Chicken is not just a meal; it’s an experience. The blend of flavors and textures creates a dish that feels special, yet it’s simple enough for a weeknight dinner. With a few key ingredients and straightforward steps, you can create a restaurant-quality dish right in your kitchen. So, gather your ingredients and get ready to enjoy a delightful meal that will leave everyone asking for seconds!
Sun Dried Tomato Chicken
Ingredients
Equipment
Method
- Start by cutting the chicken breasts horizontally to create four fillets. Pat them dry and season with salt, cracked pepper, and toss them in a bowl with the tapioca flour and parmesan cheese until well coated.
- In a large skillet, heat the sun-dried tomato oil (or olive oil) over medium heat. Once hot, add the chicken fillets. Cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 3-4 minutes, or until the mushrooms are tender and golden.
- Add the sun-dried tomato strips to the skillet, followed by the evaporated milk. Stir to combine and bring to a gentle simmer.
- In a small bowl, mix the cornstarch with 2 tablespoons of milk to make a slurry. Slowly add this mixture to the skillet, stirring constantly until the sauce thickens. Add the Italian herbs if using.
- Return the chicken fillets to the skillet, nestling them into the creamy sauce. Let everything simmer together for another 2-3 minutes. Stir in the remaining parmesan cheese before serving, and garnish with fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well; store in a freezer-safe container for up to 2 months.
- Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed.
