Introduction
Oh, hey there! Get ready to fall head over heels for this Creamy Sun-Dried Tomato Chicken. You know those nights when you crave something absolutely delicious but also want to get dinner on the table without a fuss? This recipe is your new best friend. It’s the kind of meal that feels fancy enough for company but is so incredibly simple, you’ll be making it on repeat for weeknight dinners. I still remember the first time I made this – the aroma alone was enough to make my whole house feel like a cozy Italian trattoria. It’s a winner, hands down!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’re looking at around 30 minutes. Perfect for busy evenings!
- Easy: No complicated techniques here. Just simple steps that lead to an amazing dish.
- Giftable: While you’re not really gifting the cooked chicken, the delightful flavors make it a perfect inspiration for a dinner party you’re bringing a dish to!
- Crowd-pleasing: Even the pickiest eaters in your life will be asking for seconds of this creamy, dreamy chicken.
Ingredients
Let’s gather up our goodies. You’ll find these are pretty standard pantry staples, with a few special ingredients that really make this dish sing:
- 1 1/2 pounds chicken cutlets: Thinly sliced chicken breasts are ideal. They cook quickly and evenly. If yours are a bit thick, just give them a gentle pound to about 1/2 inch.
- 1 teaspoon kosher salt: For that essential seasoning.
- 1/2 teaspoon black pepper: Freshly ground is always best!
- 1/2 cup flour: For dredging the chicken. This helps create a lovely golden crust.
- 1/2 cup sun-dried tomatoes: Make sure they’re oil-packed and drained. Cut them into pretty strips – they add such a burst of intense flavor.
- 3 tablespoons sun-dried tomato oil: Don’t discard that flavorful oil from the jar! It’s liquid gold for sautéing.
- 5 cloves garlic: Sliced thin. Garlic is non-negotiable for great flavor.
- 1/2 cup dry white wine: Think Sauvignon Blanc, Pinot Grigio, or even a light Chardonnay. It adds depth and helps deglaze the pan.
- 1/2 cup low-sodium chicken broth: The base of our luscious sauce.
- 3/4 cup heavy cream: This is where the magic happens – hello, creamy goodness!
- 8 ounces baby spinach: It wilts down beautifully and adds a lovely touch of green and nutrition.
- 1/2 cup grated Pecorino Romano cheese: For that salty, nutty, Parmesan-like punch.
- 1/4 cup packed basil leaves: Fresh basil, hand-torn. It’s the perfect aromatic finish.
- Salt and pepper to taste: Always taste and adjust!
How to Make It
Alright, chef, let’s get cooking! This is where the fun really begins.
- Prep Your Chicken: First things first, let’s season those chicken cutlets. Sprinkle them evenly with kosher salt and black pepper. Now, take your flour and give each piece a nice little dredge. Just coat them lightly and then give them a good shake to get rid of any excess. This little step is key for a beautiful golden exterior.
- Sear the Chicken: Grab a large skillet and get it nice and hot over medium-high heat. Add that glorious sun-dried tomato oil. Once it’s shimmering, carefully place your floured chicken cutlets in the skillet. Let them cook for about 3-4 minutes per side. You’re looking for a gorgeous golden brown color and for them to be cooked through. Once they’re perfect, remove them from the skillet and set them aside on a plate. We’ll bring them back later!
- Aromatics Time: See those delicious browned bits left in the skillet? That’s flavor! Add your sliced garlic to the same skillet and let it cook for about 1 minute, just until it smells absolutely divine and fragrant. Be careful not to burn it!
- Deglaze the Pan: Now, pour in that dry white wine. Use your spoon to gently scrape up all those tasty browned bits from the bottom of the skillet. Let the wine simmer for a minute or two, just until it reduces slightly and the alcohol smell mellows out.
- Sauce Building: Pour in the chicken broth and then the heavy cream. Give it a gentle whisk and let it come to a simmer. Cook for another 2-3 minutes, stirring occasionally, until the sauce starts to thicken up. It should be wonderfully creamy!
- Veggies and Cheese: Time to add the flavor boosters! Stir in your sun-dried tomato strips, the baby spinach, and that grated Pecorino Romano cheese. Cook just until the spinach wilts down and the cheese melts into the sauce, creating an even more luxurious texture.
- Bring It All Together: Gently place the cooked chicken back into the skillet. Spoon that incredible creamy sauce all over the top of each piece. Make sure they’re nicely coated.
- The Finishing Touch: Finally, scatter those fresh, hand-torn basil leaves over the top. Give it a final taste and add a little more salt and pepper if you think it needs it. And there you have it – pure deliciousness!
Substitutions & Additions
Feeling adventurous? Or maybe you’re missing an ingredient? No worries, this recipe is super adaptable!
- Chicken: If you don’t have cutlets, you can use boneless, skinless chicken thighs, just adjust the cooking time.
- Wine: If you prefer not to cook with wine, you can substitute with an equal amount of chicken broth.
- Cheese: Parmesan cheese is a perfect substitute for Pecorino Romano if that’s what you have on hand.
- Spinach: Kale or Swiss chard would also work beautifully here, though they might need a little longer to wilt.
- Add-ins: For extra flair, consider adding some sautéed mushrooms, artichoke hearts, or even a pinch of red pepper flakes for a little heat! A squeeze of lemon juice at the end can also brighten the flavors.
Tips for Success
A few little tricks up my sleeve to ensure your chicken is absolutely perfect:
- Don’t Overcrowd the Pan: When searing the chicken, cook it in batches if necessary. Overcrowding will steam the chicken instead of searing it, and you won’t get that beautiful golden crust.
- Pound Evenly: Pounding the chicken cutlets to an even thickness ensures they cook at the same rate.
- Watch the Garlic: Garlic can go from fragrant to burnt in a flash. Keep an eye on it and stir frequently.
- Prep Ahead: You can slice the garlic and cut the sun-dried tomatoes a day in advance to save time on cooking day.
How to Store It
Got leftovers? Lucky you! This creamy chicken stores wonderfully.
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce might thicken up a bit upon chilling. To reheat, gently warm it in a skillet over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. You can also reheat it in the microwave.
FAQs
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce and cook the chicken a day in advance. Store them separately, then combine and gently reheat on the stovetop when ready to serve.
What should I serve with this Creamy Sun-Dried Tomato Chicken?
This dish is fantastic served over pasta (like fettuccine or penne), rice, mashed potatoes, or even with some crusty bread for soaking up all that delicious sauce. A simple side salad or some roasted vegetables would also be a perfect accompaniment.
Why is my sauce not thickening?
Make sure you let the wine reduce slightly, and then allow the cream and broth mixture to simmer and reduce for a few minutes. If it’s still too thin, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then whisk it into the simmering sauce and cook for another minute until thickened.
Can I use dried basil instead of fresh?
Yes, you can! If using dried basil, start with about 1 tablespoon added to the sauce when you add the spinach, and then add a bit more fresh basil for garnish if you have it. The flavor won’t be quite as bright as fresh, but it will still be delicious!
Creamy Sun-Dried Tomato Chicken
Equipment
- Large skillet
- Plate
- Spoon
- Whisk
Ingredients
Chicken
- 1.5 pounds chicken cutlets Thinly sliced chicken breasts are ideal. If thick, pound to about 1/2 inch.
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper Freshly ground is always best!
- 0.5 cup flour For dredging the chicken.
Sauce Ingredients
- 0.5 cup sun-dried tomatoes Oil-packed and drained. Cut into strips.
- 3 tablespoons sun-dried tomato oil From the jar.
- 5 cloves garlic Sliced thin.
- 0.5 cup dry white wine e.g. Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- 0.5 cup low-sodium chicken broth
- 0.75 cup heavy cream
- 8 ounces baby spinach
- 0.5 cup Pecorino Romano cheese Grated.
- 0.25 cup basil leaves Fresh, hand-torn.
- Salt and pepper to taste
Instructions
- Season chicken cutlets with kosher salt and black pepper. Dredge lightly in flour, shaking off excess.
- Heat sun-dried tomato oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Add sliced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn.
- Pour in white wine, scraping up browned bits from the bottom of the skillet. Let simmer for 1-2 minutes until slightly reduced.
- Add chicken broth and heavy cream. Whisk and simmer for 2-3 minutes until the sauce thickens.
- Stir in sun-dried tomato strips, baby spinach, and grated Pecorino Romano cheese. Cook until spinach wilts and cheese melts.
- Return the cooked chicken to the skillet and spoon the sauce over it.
- Scatter fresh basil leaves over the top. Taste and adjust seasoning with salt and pepper as needed.