Best Skillet Chicken With Sun Dried Tomato Sauce Recipes

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

Skillet Chicken in Creamy Sun Dried Tomato Sauce image

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Provided by Tiffany

Time 30m

Number Of Ingredients 10

Ingredients

4-6 chicken thighs ((I used boneless skinless), or 4 chicken breasts pounded to even thickness)
2 tablespoons butter
3 teaspoons minced garlic
2 teaspoons Italian seasoning (OR ½ teaspoon each dried basil, dried oregano, dried thyme)
½ cup juliened sun dried tomatoes ((they come in a jar packed with oil, be sure to drain excess oil))
1 cup chicken broth
½ cup half and half (or heavy cream, (use heavy cream for a thicker, creamier sauce!))
⅔ cup shaved or shredded parmesan cheese + ¼ cup grated parmesan cheese for topping ((or more to taste) )
fresh basil or thyme, for topping
salt and pepper to taste ((I use about 1 teaspoon salt and ¼ teaspoon pepper))

Steps:

In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

Nutrition Facts : Calories 288 kcal, Carbohydrate 12 g, Protein 31 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 131 mg, Sodium 637 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Skillet Chicken in Creamy Sun-Dried Tomato Sauce image

Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.

Provided by rayne drops

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 large yellow onion, diced
3 cloves garlic, or more to taste, diced
1 teaspoon chopped fresh thyme leaves
1 tablespoon all-purpose flour
1 cup chicken broth
⅓ cup oil-packed sun-dried tomatoes, chopped

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).

Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 g

SKILLET CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Skillet Chicken with Creamy Sun Dried Tomato Sauce image

Such an easy delicious chicken recipe! Chicken breasts are pan seared then covered in a rich, creamy, incredibly flavorful sun dried tomato sauce and then finished with fresh basil.

Provided by Jaclyn

Categories Main Course

Time 25m

Number Of Ingredients 11

Ingredients

4 (6 oz) boneless skinless chicken breasts*
2 1/2 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp finely chopped shallot or yellow onion
2 cloves garlic, (minced)
1 1/3 cups + 1 Tbsp low-sodium chicken broth
2 1/2 tsp cornstarch
1/2 cup sun dried tomato halves packed in olive oil, (drained and finely chopped**)
1/4 cup heavy cream
1/3 cup finely shredded parmesan cheese
3 Tbsp chopped fresh basil

Steps:

Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.
Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover with a splatter screen if you have one) and cook about 4 - 5 minutes per side until center registers 165 degrees on an instant read thermometer.
Transfer to a sheet of foil and wrap to keep warm, set aside.
Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.
Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.
In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste.
Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add in cream and parmesan, stirring until parmesan has melted.
Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.

Nutrition Facts : Calories 556 kcal, Carbohydrate 7 g, Protein 38 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 134 mg, Sodium 687 mg, Fiber 1 g, ServingSize 1 serving