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!
We’re pretty fussy with food but this recipe is really nice. It’s on our “have regularly” list which is a hard list to get on to. There’s some beautiful recipes on this site. It’ll take me forever to try them all.
Thanks so much Julie, I love hearing this!!! N x
Made this one a few times now, it is really delicious. Have added a few spoonfuls of basil pesto when I’ve not had any fresh basil, worked really well!
This chicken is absolutely delicious. M husband is liked it so much that he asked me to cook it twice in one week. He also said that it’s good even cold. He usually eats his food cold since he work out in field all the time. Thanks for sharing this recipe. I’m a fan of your website and also of Dozer.
Made this tonight, added some mushrooms because I had some I had to use up, and used chicken Lovely Legs because that’s what showed up in my online shopping order instead of the thighs I ordered. A big hit, again. Like everything of yours I make. Thankyou Nagi x
Can make this in a crockpot or pressure cooker ??
Not this one as written sorry Cheyenne – N x
I love this Nagi. I’ve made it exactly like this and it was perfect. I made it again today but I didn’t have proper cream it was a long life mixture of buttermilk and oil. I didn’t have parmesan but i added some lemon zest and it was delicious.
Olive.❤️ Hello to Dozer💕
Love it. So tasty
Wow Nagi, you knocked this one out of the park. Amazing Parmesan Flavour.. YUM! I was licking the wooden spoon. 🥄😍❤️
I love this recipe SO much. I cooked it at home, then at work (teaching children to cook), and shared it with my family and friends <3
Made this using half chicken, half turkey….turned out absolutely beautifully. Served it with pasta the first night and the next day with gnocchi, which was even yummier. Will definitely make it again.
Nagi this is one of my VERY favorite recipes! I live in Portugal and make my own sundried tomatoes with our home-growns. It is SO delicious! Thank you!
I love all of your recipes! They’re so easy to follow and always taste incredible. I’m so grateful to have discovered this site! This one was easy but delicious; definitely one to add to the rotation 😊
Delicious xx
Made this recipe tonight and the family loved it. I didn’t have cream but used evaporated milk which I noticed you said was okay in one of the comments.
Really tasty and I made double quantity so another meal to look forward to.
Love your recipes Nagi. My sister uses them as well.
This was delicious! I vegetarianized it again. Followed the recipe but replaced the chicken with baby spinach. Will definitely make this again. Thanks, Nagi!
Sounds perfect Kristine, I’m so glad you loved it!! N x
Hi Nagi, this looks yum. Just wondering if I can substitute evaporated milk for the cream?
Sure can Shyla! N x
5 star from my taste buds! it was very easy to make ..paired it with penne regate which perfectly absorbed the sauce. definitely a repeat recipe
Loved this chicken! There was lots of sauce which married well with basmati and green beans.
Going to try tonite using shrimp!!
Easy and delicious 😋