Creamy Sun-Dried Tomato Chicken
This creamy sun-dried tomato chicken is a quick and easy weeknight meal that feels fancy enough for guests, with a rich and flavorful sauce that's sure to please everyone.
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.
Notes
This dish is fantastic served over pasta, rice, mashed potatoes, or with crusty bread. A simple side salad or roasted vegetables also complement it well.