Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are juicy and flavorful. Just cook for a little longer as they tend to be thicker.

Do I have to use sun dried tomato oil for frying?

If you can, use the oil from the jar for extra flavor. Regular olive oil works in a pinch, but the sun dried tomato oil really infuses the chicken with that signature savory tang.

Is there a substitute for double/heavy cream?

Yes, you can use single cream or even evaporated milk, though the sauce will be a bit less rich. Greek yogurt with a splash of stock is another lighter alternative, but add it off heat to prevent curdling.

What can I use if I don’t have sun dried tomato pesto?

A spoonful of regular pesto (basil or red pepper) can work, or make your own with a quick blend of sun dried tomatoes, garlic, olive oil, Parmesan, and pine nuts or walnuts.

Creamy Sun Dried Tomato Chicken Recipe

Description

Creamy Sun Dried Tomato Chicken features pan-seared, flour-dusted chicken breasts simmered in a luscious sauce of sun dried tomato pesto, cream, parmesan, basil, and sliced sun dried tomatoes. This quick one-pan dinner is bursting with flavor and ready in just over 30 minutes, making it perfect for a satisfying weeknight meal.

Ingredients

Scale

For the Chicken

2 x 250g / 9oz Chicken Breasts (take out of fridge 15–30 mins before use)
1/4 cup / 35g Plain Flour
1 1/2 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Sun Dried Tomato Oil (from the jar; or substitute regular olive oil)

For the Sauce

1 Echalion/Banana Shallot, finely diced (or sub 2 small regular shallots)
60g / 1/4 cup Sun Dried Tomato Pesto
180ml / 3/4 cup Chicken Stock
180ml / 3/4 cup Double/Heavy Cream
125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry
30g / 1/3 cup Freshly Grated Parmesan
1/2 small bunch Fresh Basil, finely chopped

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Instructions

Prepare the Chicken: Horizontally slice both chicken breasts right through the centre to create 4 even-sized cutlets. This helps the chicken cook evenly and quickly.
Dredge the Chicken: In a large shallow dish, combine the flour, Italian seasoning, garlic powder, salt, and black pepper. Dredge each chicken cutlet through the seasoned flour until fully coated, shaking off any excess. Set aside.
Sear the Chicken: Add 2 tablespoons of sun dried tomato oil to a large pan over medium-high heat. Once hot, add the chicken cutlets and fry on each side for around 3-4 minutes, or until golden brown and just about cooked through. Transfer chicken to a plate and set aside. Lower the heat to medium.
Build the Sauce: To the same pan, add the diced shallot and fry until soft and golden. Stir in the sun dried tomato pesto, then pour in the chicken stock and cream. Add the chopped fresh basil, grated parmesan, and sliced sun dried tomatoes. Mix well, ensuring the oils amalgamate into the sauce.
Simmer & Finish: Allow the sauce to simmer for a couple of minutes until slightly thickened. Stir in any resting juices from the chicken, and check for seasoning. Return the chicken to the pan, coating it with the sauce, and gently warm it through for 1-2 minutes. Serve hot and enjoy!

Notes

Chicken: Slicing the breasts ensures they cook faster and more evenly. Depending on thickness, 3–4 minutes per side should be sufficient.
Oil: Use oil from the sun dried tomato jar for extra flavor, but regular olive oil works too. Be cautious of splattering.
Pesto: Store-bought or homemade sun dried tomato pesto will work equally well in this recipe.
Serving Suggestions: Great with crispy potatoes, rice, or a fresh salad. Sautéed greens or pasta also make nice accompaniments.
Calories: Nutrition is calculated for the chicken and sauce only, without sides, and based on 4 servings.

Nutrition

Serving Size: 1/4 of recipe
Calories: 435
Sugar: 6g
Sodium: 970mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 34g
Cholesterol: 120mg