Chicken With Sun Dried Tomato Sauce Recipes

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CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE



Chicken with Creamy Sun Dried Tomato Sauce image

Recipe video above. Dinner on the table in 20 minutes! The sauce is ridiculously addictive - I'm tempted to double it!

Provided by Nagi | RecipeTin Eats

Categories     Chicken     Dinner

Time 20m

Number Of Ingredients 12

750g / 1.5lb chicken thighs OR chicken breast (, skinless and boneless)
1/2 tsp salt
Black pepper
1/2 cup sun dried tomatoes (, strips, drained of oil (Note 1))
2 tbsp oil from sun dried tomatoes jar ((Note 1))
2 garlic cloves (, minced)
1/2 cup (125 ml) white wine ((sub chicken broth))
3/4 cup (185 ml) chicken broth/stock (, low sodium)
3/4 cup (185 ml) thickened / heavy cream
1/3 cup (30g) parmesan, very finely shredded ((Note 2))
2 tsp Dijon mustard ((Note 3))
1 cup basil leaves (, packed (optional))

Steps:

  • Breast: Cut chicken in half horiztonally to form 2 thin steaks.
  • Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
  • Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
  • Add the garlic and cook for 15 seconds until light golden.
  • Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
  • Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
  • Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
  • Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
  • Taste sauce and add more salt and pepper if needed.
  • Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
  • Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

Nutrition Facts : ServingSize 212 g, Calories 529 kcal, Carbohydrate 11 g, Protein 42 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 247 mg, Sodium 831 mg, Fiber 2 g, Sugar 6 g

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE



Skillet Chicken with Sun-Dried Tomato Sauce image

This is a wonderful chicken dinner: Chicken breasts are pounded thin, sauteed, and then paired with a creamy white wine sauce with sun-dried tomatoes. Everything is cooked in 1 skillet.

Provided by Cooking44

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 12

Number Of Ingredients 11

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

Steps:

  • 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 calories, Carbohydrate 13.7 g, Cholesterol 153.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 16.7 g, Sodium 591.1 mg, Sugar 0.5 g

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken With Sun-Dried Tomato Cream Sauce image

Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.

Provided by Shannon Cooks

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
1/8 teaspoon hot red pepper flakes
1/4 cup dry white wine
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil leaf

Steps:

  • Pat dry chicken and season with salt and pepper.
  • Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
  • Transfer chicken to a plate.
  • Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
  • Add broth, cover, and bring to a boil.
  • Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
  • Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
  • Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
  • Transfer sauce to a heatproof bowl and puree with a hand blender.
  • Add water if necessary to reach desired consistency.
  • Season sauce with salt and pepper.
  • Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

CHICKEN WITH SUN-DRIED TOMATO SAUCE



Chicken With Sun-Dried Tomato Sauce image

Excellent for a weeknight dinner. This recipe has so much taste you would never guess it had so few ingredients. Trust me, if you love sundried tomatoes, you will LOVE this recipe.

Provided by Valerie in Florida

Categories     Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves, tenders removed
1/2 cup canned fat free chicken broth
1/2 cup bottled sundried tomato sauce (Classico Creations makes this, found near the pasta sauces)
serve with a side dish pasta, of your choice

Steps:

  • Heat oil in a large nonstick skillet over medium high heat.
  • Put flour and 1/4 tsp each salt and pepper in a plastic food bag.
  • Add chicken, close bag and shake to coat.
  • Cook in skillet, turning once, 5-7 minutes until golden and cooked through.
  • Add broth and tomato spread.
  • Cook until hot, spoon over chicken.

Nutrition Facts : Calories 184.8, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 444, Carbohydrate 5.3, Fiber 0.6, Sugar 1.3, Protein 28.1

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY



Chicken With Sun-Dried Tomato Cream Sauce Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, sliced
1 cup chicken broth
½ cup heavy cream
⅓ cup sun-dried tomato
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ cup fresh basil, sliced

Steps:

  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
  • Bake at 400˚F (200˚C) for 25 minutes.
  • Serve immediately and drizzle remaining broth mix over chicken.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams

SUN-DRIED TOMATO CHICKEN



Sun-Dried Tomato Chicken image

Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.

Provided by Stephanie Moyle Barber

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
4 cloves garlic, minced
1 cup heavy cream
1 (9 ounce) jar sun-dried tomato pesto
1 (12 ounce) jar roasted red peppers, drained and chopped
1 cup chopped fresh basil
1 teaspoon cayenne pepper
1 pound dry penne pasta

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
  • While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  • Serve the sauce over the cooked penne.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 63.9 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 4.4 g, Protein 29 g, SaturatedFat 10.7 g, Sodium 649.5 mg, Sugar 6.7 g

CHICKEN BREAST WITH SUN-DRIED TOMATOES



Chicken Breast with Sun-Dried Tomatoes image

Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup plus 3 tablespoons reduced-sodium chicken broth
1/4 cup chopped dry-packed sun-dried tomatoes
1/2 cup sliced fresh mushrooms
1 green onion, thinly sliced
2 teaspoons minced garlic, divided
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
2 teaspoons cornstarch
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free milk
Hot cooked pasta, optional

Steps:

  • Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SUN DRIED TOMATO CHICKEN



Sun Dried Tomato Chicken image

This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.

Provided by JS_UPenn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 11

8 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Italian seasoning
salt and pepper to taste
¾ cup sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic clove, minced
1 (10 ounce) can cream of chicken soup
½ cup milk
1 tablespoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
  • Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
  • Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken with Sun-Dried Tomato Cream Sauce image

Provided by Heather Prudhon

Categories     Milk/Cream     Blender     Chicken     Tomato     Sauté     Quick & Easy     Basil     White Wine     Fall     Simmer     Gourmet     California

Yield Makes 4 servings

Number Of Ingredients 9

4 boneless skinless chicken breast halves (1 1/2 pound total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil

Steps:

  • Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
  • Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
  • Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
  • Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
  • Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

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CHICKEN WITH SUN-DRIED TOMATO SAUCE RECIPE | MYRECIPES
2004-12-20 Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep …
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4/5 (5)
Calories 254 per serving
Servings 4
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  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
  • Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  • Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.


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