Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 PEOPLE
Enjoy the bold and rich garlic, Parmesan, and herb flavours of this skillet chicken in creamy sun-dried tomato sauce any time with this easy recipe that you can make in just thirty minutes. Serve this over rice alongside your favourite steamed/roasted veggies or your preferred side dishes for a complete meal that your entire family will surely love!
Ingredients
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2 tbsp butter
3 tsp minced garlic
4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
½ c. julienned sun-dried tomatoes (comes in a jar packed with oil, make sure to drain the excess oil)
1 c. chicken broth
2 tsp Italian seasoning OR ½ tsp each dried basil, dried oregano, dried thyme
⅔ c. shaved or shredded parmesan cheese + ¼ c. grated Parmesan cheese for topping (or more to taste)
½ c. half and a half – or heavy cream, (use heavy cream for a thicker, creamier sauce!)
salt and pepper to taste (I use about 1 tsp salt and ¼ tsp pepper)
fresh basil or thyme, for topping
How to make Skillet Chicken in Creamy Sun-Dried Tomato Sauce
Step 1: Melt the butter in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and cook for about 5 to 7 minutes per side until brown and completely cooked. Then, set the chicken aside and tent to keep warm.
Step 2: To the pan, add the garlic, Italian seasoning, sun-dried tomatoes, chicken broth, half and a half or heavy cream, and 2/3 cup Parmesan cheese. Mix until well combined. Bring to a boil and cook for about 5 to 7 minutes, stirring, until thickened and creamy.
Step 3: Place the chicken back in the pan and spoon the sauce over. Season with cracked black pepper and top with Parmesan cheese, fresh thyme, or basil.
Step 4: Serve and enjoy!
Notes:
Make sure to drain the oil to prevent your sauce from being clumpy.
If using sun-dried tomatoes, not in oil, keep in mind to hydrate them first. This will keep them from being too tough and chewy. To hydrate the sun-dried tomatoes, place a half cup of it in a heatproof bowl or large glass measuring cup and add about a cup of water. Cover the bowl and microwave for 2 minutes. Then, allow them to stand until the skins are easily pierced or cut. Drain the water off and make sure to let the tomatoes dry first before slicing and adding them to the sauce.
Feel free to add something to the sauce to make it more delicious such as 1/4 c. pine nuts, 1/4 c. walnuts or cashew pieces, a squeeze of lemon, a cup of kale or spinach (allow it to wilt in the pan, then serving), or some red pepper flakes or other hot sauce.
Nutrition Facts:
Calories: 288 kcal, Carbohydrates: 12 g, Protein: 31 g, Fat: 13 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 131 mg, Sodium: 637 mg, Potassium: 881 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 415 IU, Vitamin C: 11 mg, Calcium: 287 mg, Iron: 3 mg
Ingredients
- 2 tbsp butter
- 3 tsp minced garlic
- 4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
- ½ c. julienned sun-dried tomatoes (comes in a jar packed with oil, make sure to drain the excess oil)
- 1 c. chicken broth
- 2 tsp Italian seasoning OR ½ tsp each dried basil, dried oregano, dried thyme
- ⅔ c. shaved or shredded parmesan cheese + ¼ c. grated Parmesan cheese for topping (or more to taste)
- ½ c. half and a half - or heavy cream, (use heavy cream for a thicker, creamier sauce!)
- salt and pepper to taste (I use about 1 tsp salt and ¼ tsp pepper)
- fresh basil or thyme, for topping
Instructions
Step 1: Melt the butter in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and cook for about 5 to 7 minutes per side until brown and completely cooked. Then, set the chicken aside and tent to keep warm.
Step 2: To the pan, add the garlic, Italian seasoning, sun-dried tomatoes, chicken broth, half and a half or heavy cream, and 2/3 cup Parmesan cheese. Mix until well combined. Bring to a boil and cook for about 5 to 7 minutes, stirring, until thickened and creamy.
Step 3: Place the chicken back in the pan and spoon the sauce over. Season with cracked black pepper and top with Parmesan cheese, fresh thyme, or basil.
Step 4: Serve and enjoy!
Notes
Make sure to drain the oil to prevent your sauce from being clumpy. If using sun-dried tomatoes, not in oil, keep in mind to hydrate them first. This will keep them from being too tough and chewy. To hydrate the sun-dried tomatoes, place a half cup of it in a heatproof bowl or large glass measuring cup and add about a cup of water. Cover the bowl and microwave for 2 minutes. Then, allow them to stand until the skins are easily pierced or cut. Drain the water off and make sure to let the tomatoes dry first before slicing and adding them to the sauce. Feel free to add something to the sauce to make it more delicious such as 1/4 c. pine nuts, 1/4 c. walnuts or cashew pieces, a squeeze of lemon, a cup of kale or spinach (allow it to wilt in the pan, then serving), or some red pepper flakes or other hot sauce.