Creamy Sun Dried Tomato Chicken
Indulge in a mouthwatering experience with our Creamy Sun Dried Tomato Chicken! This dish features tender chicken simmered in a luscious sauce infused with tangy sun-dried tomatoes and a hint of garlic. Perfect for a cozy dinner, it’s easy to whip up and will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 small bunch of Fresh Basil, finely chopped
- 1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots)2 small regular shallots
- 2 tbsp Sun Dried Tomato Oil (from the jar) (30 ml)
- 60g / 1/4 cup Sun Dried Tomato Pesto (60 ml)
🥩Meat & Seafood(2)
- 2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed (56.7 g)
- 180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream (180 ml)
🥛Dairy & Eggs(1)
- 30g / 1/3 cup freshly grated Parmesan (79.2 ml)
🫙Pantry Staples(1)
- 1/4 cup / 35g Plain Flour (31.2 g)
🧂Spices & Seasonings(3)
- 1/2 tsp Black Pepper (2.5 ml)
- 1 tsp EACH: Garlic Powder, Salt (5 ml)
- 1 1/2 tsp Italian Seasoning (7.5 ml)
📦Other(1)
- 125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil (113 g)
👨🍳 Instructions
- 1
Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
- 2
In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt & pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side.
- 3
Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium.
- 4
Add the shallot to the leftover oil and fry until soft & golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce.
- 5
Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy!
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Sun Dried Tomato Chicken
Indulge in a mouthwatering experience with our Creamy Sun Dried Tomato Chicken! This dish features tender chicken simmered in a luscious sauce infused with tangy sun-dried tomatoes and a hint of garlic. Perfect for a cozy dinner, it’s easy to whip up and will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 small bunch of Fresh Basil, finely chopped
- 1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots)2 small regular shallots
- 2 tbsp Sun Dried Tomato Oil (from the jar) (30 ml)
- 60g / 1/4 cup Sun Dried Tomato Pesto (60 ml)
🥩Meat & Seafood(2)
- 2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed (56.7 g)
- 180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream (180 ml)
🥛Dairy & Eggs(1)
- 30g / 1/3 cup freshly grated Parmesan (79.2 ml)
🫙Pantry Staples(1)
- 1/4 cup / 35g Plain Flour (31.2 g)
🧂Spices & Seasonings(3)
- 1/2 tsp Black Pepper (2.5 ml)
- 1 tsp EACH: Garlic Powder, Salt (5 ml)
- 1 1/2 tsp Italian Seasoning (7.5 ml)
📦Other(1)
- 125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil (113 g)
👨🍳 Instructions
- 1
Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
- 2
In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt & pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side.
- 3
Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium.
- 4
Add the shallot to the leftover oil and fry until soft & golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce.
- 5
Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy!