Best Creamy Sun Dried Tomato Chicken Recipes

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
• Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.

SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA

Steps:

• For the chicken with sun-dried tomato pesto crust:
• For the creamy polenta:
• Preheat oven to 375 degrees F.
• For the pesto crust:
• Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
• For the polenta:
• Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

EASY CREAMY CHICKEN IN A SUN-DRIED TOMATO WINE SAUCE

Steps:

• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions.
• Heat olive oil in a skillet over medium-high heat; add frozen chicken tenders. Season with Italian seasoning, salt, oregano, black pepper, and red pepper flakes.
• Cook until tenders are browned and no longer pink inside, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken tenders from the skillet.
• Place diced onion in the same skillet over medium-high heat and cook until translucent, 5 to 8 minutes. Add sun-dried tomatoes and garlic; cook 1 minute longer.
• Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from bottom of the pan. Stir in milk, sugar and Parmesan cheese. Bring mixture back to a simmer; simmer until mixture begins to thicken, about 5 minutes. Transfer chicken back to skillet and cook until heated through.
• Serve over Idahoan Signature™ Russets Mashed Potatoes.

CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking. While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly. Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

ZOODLES WITH CHICKEN AND CREAMY PARMESAN AND SUN-DRIED TOMATO SAUCE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels.
• Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels.
• Bake zucchini noodles in the preheated oven until dried out, about 30 minutes.
• Season chicken with poultry seasoning.
• Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes.
• Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.

CHICKEN WITH CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Pat chicken dry and season with salt and black pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total.
• (Chicken will not be cooked through.) Transfer with tongs to a plate.
• Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
• Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
• Add chicken broth and bring to a boil, covered.
• Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
• Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
• Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
• Season with salt and pepper.
• Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• 1. In a large bowl, whisk eggs, cream, 3 Tbsp. basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 Tbsp. Parmesan cheese.
• 2. Heat a 10-inch ovenproof skillet coated with cooking spray over medium-low heat. Pour in the egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
• 3. Bake, uncovered, in a preheated 350-degree oven for 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

CREAMY SUN-DRIED TOMATO CHICKEN RECIPE RECIPE - (4.2/5)

Steps:

• Mix together the tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds. Add the coconut milk and chicken broth and bring to a boil. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes. Remove from the oven and top with shredded basil just before serving.