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Delicious Sun Dried Tomato Chicken food shot

Sun Dried Tomato Chicken

This Sun Dried Tomato Chicken is a flavor explosion! Juicy chicken in a creamy sauce with sun-dried tomatoes and parmesan—comfort food at its finest!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pieces 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 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 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

Equipment

  • Large skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Add the sun-dried tomato strips to the skillet, followed by the evaporated milk. Stir to combine and bring to a gentle simmer.
  5. 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.
  6. 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.