Description
This creamy sun-dried tomato chicken is a delicious and easy dish that combines tender chicken breasts with a rich and flavorful sauce made from sun-dried tomatoes, garlic, and cream.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup plain nonfat Greek yogurt, room temperature
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh lemon juice
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with the kosher salt, black pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, until golden brown. Transfer the chicken to a plate; it will finish cooking in the sauce.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and chopped sun-dried tomatoes. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
- Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce is smooth and creamy. Turn the heat down to low.
- Whisk in the room-temperature Greek yogurt a spoonful at a time, stirring constantly so it blends in without curdling. Add the crushed red pepper flakes if using.
- Return the seared chicken breasts and any juices on the plate to the skillet, nestling them into the sauce. Spoon some sauce over each piece.
- Cover the skillet partially and simmer on low for 8 to 10 minutes, or until the chicken is cooked through and reaches 165°F (74°C). Add a splash of broth or water if the sauce gets too thick.
- Stir in the chopped basil, parsley, and fresh lemon juice. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes as desired.
- Serve the chicken whole or sliced, with plenty of the creamy sun-dried tomato sauce spooned over the top.
Notes
- This dish pairs well with pasta or rice to soak up the delicious sauce.
- Feel free to add more vegetables such as spinach or mushrooms for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg