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!
Made this for dinner last night, it was a hit! Will be adding this to the regulars like so many of your recipes Nagi ❤️
That’s great Mel – N x
Tried your chicken with creamy sun dried tomato sauce, it was delicious.
That’s awesome Dianne, I’m so glad you loved it!
Delicious and easy. Served it over pasta for a girls’ dinner. They raved, especially about how juicy the chicken was (ah, the wonder of thighs!).! Only adjustments were as follows: chicken took a bit longer to cook through than recipe stated, plus I added some crushed red pepper flakes for heat. Thanks for an awesome recipe! It’s something I’ll make often for company, and I will remind any calorie-concerned guests of my long-standing house rule: “Diet on your own time!”
“Diet on your own time”…. that is the best quote I’ve heard in a long time!! :’D
I’m so glad it worked out for you Amy!!
Sooooo Yummy!! Even my husband said best lunch ever =)
Thank you, Tin! Love from Finland.
That’s awesome Lidya!
I made your recipe tonight with some pasta and pesto for some friends of mine. This recipe to to die for! Love it and everyone else did so too! Thank you for such great recipes that you post. I’m a big fan!
I’m so glad it was a hit Donna!!
Hi Nagi! I have no cream at home at the moment, do u think coconut milk will make a good substitute?
This looks delicious, but my husband refuses to eat chicken. Would this work with fish or shrimp?
I think Pork medallions pounded thin would be good too.
Sure would Rebecca! Enjoy!
Yum!
Testing
Testing
Testing
TEST
I’ve just been diagnosed that I have a gluten intolerance (at 50 years old never had any problems before) so it was great to see a simple and tasty recipie without any gluten. Thanks Nagi
You’re so welcome Andy!
An utter classic I have never ceased to make ! But have to admit it took me some time way back to keep all the liquids jarred or tinned goodies were bought in. And sundried tomatoes have been in my pantry ever since they appeared in the Australian marketplace . . . Dozer: c’mon Mom – How was he to know all the heavenly softness was not meant for him . . . I mean he does admit he has the best one in the whole big wide world !!!!!
Hi Nagi
Love your recipes.
Do I cut the boneless chicken
thighs in half horizontally????
Thought I’d ask. Something
new for me.
Stupid question hot line
Sorry for yesterday’s comment. How could I have
missed the word “breast”
as in chicken breast.
Dozer: “Mmmmmm, like sleeping on a cloud!”
Recipe looks sensational and what a neat idea to use the oil from various tasty condiments to saute.
What else do you expect from Dozer? He is a dog and like cats is very entitled to luxury.
Nagi, this looks really good! We’re going to try it tonight. One question, and please forgive me if it’s been answered somewhere (I don’t see it), but did you cut the thighs horizontally the way you suggest with the breasts? I watched the video and it looks like the thighs were somehow cut and sort of flattened. I suppose I could pound them into submission. 😀
We just finished eating this…well, I did…hubby is licking the plate. LOL REALLY delicious! I think I’ll lightly pound the thighs next time because it took longer for them to cook than what the recipe suggests. Still, it’s a wonderful dish that we can’t wait to make again. Thanks so much, Nagi! xo
Love all your recipes. My husband is lactose intolerant but can tolerate a little parm with pills. What can I substitute for the cream? Would an almond milk roux work? He would need a whole bottle of pills for the cream.
Coconut milk works well!
Hi Nagi, Can I sub Manchego for the parmesan. Only I bought a kilo home from Spain when I went on holiday and now need to find what I can do with it. All the family are asking for this chicken dish and guess what someone gave me a kilo of sundried tomatoes. It’s fate
Thanx Jan
I have so many fresh tomatoes right now- was wondering if this would work with them if I peeled and seeded them and just added chunks of fresh tomato?
Here in Tucson, Arizona the markets only carry the tiny jars of dried tomatoes in oil. So, I make my own. It’s a bit of work but, buy a large quantity of cherry tomatoes, cut each in half along the long axis, put on a sheet tray with parchment, flip each over with the cut side up, dry in the oven at 280 F till maybe half size. Put in a storage container and cover with olive oil (half gallon?), store in the fridge, and use by the handful. Repeat as needed.
Nagi this looks delish and reminds me of your stuffed chicken breast recipe. I agree with you on sundried tomatoes…..never went out of fashion with me. One of my favorite flavors. I always throw the oil in jar out (not sure why). Good tips.
Yum! This was very tasty. Will be adding this to the regular rotation! Thanks Nagi
Wahoo, that’s great Stefi!