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!
Jean says
Hi Nagi! I have no cream at home at the moment, do u think coconut milk will make a good substitute?
Rebecca Ayers says
This looks delicious, but my husband refuses to eat chicken. Would this work with fish or shrimp?
pamela j sharkey says
I think Pork medallions pounded thin would be good too.
Nagi says
Sure would Rebecca! Enjoy!
Goh says
Yum!
Goh Maehashi says
Testing
Goh Maehashi says
Testing
Goh Maehashi says
Testing
Nagi says
TEST
Andy says
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
Nagi says
You’re so welcome Andy!
Eha says
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 !!!!!
HDR says
Hi Nagi
Love your recipes.
Do I cut the boneless chicken
thighs in half horizontally????
Thought I’d ask. Something
new for me.
HDR says
Stupid question hot line
Sorry for yesterday’s comment. How could I have
missed the word “breast”
as in chicken breast.
Vivian says
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.
Wendy says
What else do you expect from Dozer? He is a dog and like cats is very entitled to luxury.
Kin says
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. 😀
Kin says
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
elinor white says
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.
May says
Coconut milk works well!
Jan Lodemore says
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
julie davidson says
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?
Fred Rickson says
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.
Steven says
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.
Stefi says
Yum! This was very tasty. Will be adding this to the regular rotation! Thanks Nagi
Nagi says
Wahoo, that’s great Stefi!
Rochelle Kay says
Hi Nagi, I want to make this recipe but am a bit stumped when it comes to side dishes. What do you suggest will go well with the taste of this chicken dish?
Nagi says
Hi Rochelle! Because the sauce is pretty rich I would use a simple fresh green salad OR steam vegetables and toss with a dressing while warm so they soak up the flavours 🙂 Try one of these classic dressings – make a big batch because you can keep these for weeks! 🙂 N x https://www.recipetineats.com/salad-dressing-recipes/
Rochelle Kay says
Thank you so much! Made this last night and it was DELICIOUS!!! Decided to make it with steamed veg and a side of your Crushed Potatoes, it was so good!
Nagi says
So glad you enjoyed this Rochelle! Thanks for letting me know! N x
Jen says
Tried cooking this recipe. When I added my the evaporated milk the sauce became lumpy. Don’t know what went wrong, followed your step by step instructions. On the good side it still taste good. My husband still liked. Planning of cooking it again.
Nagi says
HI Jen! Did you use freshly grated parmensen, not store bought?? Store bought doesn’t always melt properly 🙂
Mary Tognazzini says
I see she used evaporated milk instead of heavy cream, I always have to make a special store trip for heavy cream but keep evaporated on my shelf. wouldn’t that change the dish?
Jen says
Good to know. Thanks a lot.
Krisztina says
Again 5 star food
Thanks Nagi !!!
Nagi says
Thank you Krisztina! N x
Andy says
First time user – I came across the site by accident, love cooking and finding simple, absolutely delicious recipes I is a godsend.
Have friends over next weekend and am going to do the pork loin masala – if it’s as good as this one, it’ll be a winner
Nagi says
Oooh! I do hope you enjoy it Andy! N x
Dorothy Dunton says
Hi Nagi! Had this with bucatini – SO GOOD! Had some sauce and pasta left, so sautéed some shrimp – OMG!
Nagi | RecipeTin says
Oh Dorothy! Now I’ve decided I have to share a pasta with a similar sauce!! 🙂 You inspire me!!