Chicken with Creamy Sun Dried Tomato Sauce – an 80’s throwback! I like to pack in a lot of sun dried tomato flavour here by using the oil from the jar to cook the chicken. Why throw away free flavour??
Creamy Sun Dried Tomato Sauce for Chicken
Sun dried tomatoes don’t feature as much anymore as they should. Back in the 80’s they were ALL THE RAGE!
But they never went out of fashion in my world. Throw a small amount into almost any meal and you get a wonderful burst of extra flavour. I use them to make a super quick 12 Minutes Sun Dried Tomato Couscous Salad, in creamy chicken pasta, I stuff ’em inside chicken breast and Chicken Meatloaf and I use then for pasta salads.
The added bonus is the oil that the sun dried tomatoes are marinated in. Free flavour! Using the oil from the jar to cook the chicken really drives home the sun dried tomato flavour in the overall dish.
I never toss out the oil that olives and other antipasto things come in. I recycle them – either cook with it, or I use it to marinate cubes of feta or char grilled vegetables. Have to you ever tried that? Super thrifty – and extra flavour!
Creamy Sun Dried Tomato Sauce ingredients
Here’s what you need for the creamy sun dried tomato sauce. I’ve used chicken thighs here, but it’s just as great made with chicken breast.
Quick dinner – 15 Minutes!
If you have a skillet large enough to cook all the chicken in one batch, then you’ll get this on the table in around 15 minutes. Chicken thighs should take around 6 -7 minutes to cook, and the creamy sun dried tomato sauce takes about 5 minutes.
I usually prep the sauce ingredients which the chicken is browning, so there’s really not much extra prep time.
Serve this with mashed potato OR, to make this a sensational low carb meal, with Creamy Mashed Cauliflower. It’s also great with pasta, or even just some crusty bread, dinner rolls or even focaccia to mop up the sauce! – Nagi x
Watch how to make it
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Chicken with Creamy Sun Dried Tomato Sauce
Ingredients
- 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)
Instructions
- 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!
Recipe Notes:
Nutrition Information:
Originally published July 2015, updated July 2019 with new photos, new video, new process photos, new writing. And the recipe has been spruced up a wee bit too!
Life of Dozer
I went to the loo, came back and he’d made himself at home on MY cashmere blanket!
I have made this a couple of times,it’s so Delish…a keeper for sure.
Delicious and so easy. Unfortunately our basil has gone yo seed and I couldn’t find it in the shops but it was great anyway. I’m looking forward to having it with basil next time.
Delicious and so easy! Your recipes are so delicious. Dozer is a darling! Thanks for sharing 🙂
Delicious as always!! I didn’t have heavy cream, so I substituted with milk and some flour. Dish was creamy, so tasteful; everyone enjoyed it😊
All hail Queen Nagi. Since lockdown. I have been cooking, rather than my other half that use to cook all meals. Everyweek I try at least 5 of your recipes. They are all amazing. I try other site but there is no comparison what so ever. Nagi I love you but I think you have ruined restaurants for me. I can get better food at home 🙂 thank you so much xx
Just made this and served it over angel hair pasta. My husband and I loved it.
That’s awesome Lana, thanks so much for the great feedback!! N x
This was such a great recipe! I’m allergic to dairy so made a cashew cream to replace the cream and used vegan Parmesan(follow your heart)and it turned out perfect!
That’s great to hear Amy!! N x
Made this a few months ago and making again tonight. My family loved it! I use chicken breast sliced into bite size pieces. First time I added sliced mushrooms and hearts of palm I had on hand. Tonight I’m adding mushroom and marinated artichokes I want to use up, and will serve over linguine and my husband’s homemade olive bread. I I make a bit more sauce.
Tastes like a complicated dish but it’s so easy!
thank you!
I made this tonight and it was delicious. My husband said it was a keeper, and better than any restaurant meal. I didn’t change a thing. Next week I’m going to make your shawarma chicken! I always have great luck with your recipes. Thanks Nagi.
Loved it!
Fan favorite in my house. I like the idea of adding spinach or asparagus
Don’t like Basil, what should I substitute with.
Spinach?
Made this tonight together with your crispy smashed potatoes and it was a hit! Thank you!
Was super easy and very tasty. I used dried basil from my pantry and tossed in sautéed asparagus. Delicious!
Yum!! An absolute hit at our dinner table. I’ll be adding this one to my recipe book. Thanks Nagi! Easy midweek meal with lots of flavour.
I’m making’r now, Nagi. Looks marvelous. Got a bottle of wine chilled. Serving my chicken with Penne pasta to put the sauce over. This looks very good.
Love this recipe! One of my husbands fav! Love the simplicity of it but with all the flavours!
sorry I don’t think I rated comment 5 star
Amazing sooo tasty and easy to do
Thanks so much Margo!! N X
Really lovely recipe Nagi. I have made it twice now, once with mustard and another time without. But I must say adding mustard does make a good difference.
I was wondering if this dish can be made ahead in advance like a day before and reheated?