Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe

If you’re looking for a recipe that’s as impressive as it is comforting, you’ve got to try this Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe. It’s one of those dishes that feels fancy enough for a special dinner but simple enough to pull together on a weeknight—you’ll love how the rich, creamy sauce perfectly complements the tender chicken and those wonderful bursts of sun dried tomato flavor. Trust me, once you make this, it’s going to become a staple in your meal rotation.

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Ingredients You’ll Need

Getting the ingredient combinations right is what makes the Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe so delectable. Each component plays a key role, from the tangy sun dried tomatoes to the creamy Pecorino Romano cheese. I recommend picking quality chicken cutlets and a good dry white wine when shopping.

• Chicken Cutlets: Choosing thinly sliced cuts ensures quick and even cooking, which keeps the chicken juicy.
• Kosher Salt and Black Pepper: Simple seasoning that enhances the natural flavors without overpowering them.
• Flour: For dredging—it helps create a lovely crust and thickens the sauce just a bit.
• Sun Dried Tomatoes: Adds a sweet and tart punch; make sure to drain them well if packed in oil.
• Sun Dried Tomato Oil: Don’t toss this! It’s packed with flavor and perfect for searing the chicken.
• Garlic: We want it sliced thin to quickly release flavor without burning.
• Dry White Wine: Sauvignon Blanc or Pinot Grigio work beautifully here; it adds brightness and depth.
• Low Sodium Chicken Broth: Keeps the sauce savory without too much saltiness.
• Heavy Cream: The star that turns this sauce silky and indulgent.
• Baby Spinach: Adds color and a fresh balance to the richness.
• Pecorino Romano Cheese: Grated fresh for a sharp, nutty kick.
• Basil Leaves: Fresh and hand-torn for the finishing touch and herbal brightness.
• Salt and Pepper: For final adjustments to taste.

Variations

I love that this Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe is versatile enough for you to make it your own. You might want to tweak the veggies or swap the cheese depending on what’s in your fridge. There’s really no wrong way to customize it—as long as you keep that creamy, tangy sauce!

• Vegetarian Twist: I once replaced the chicken with hearty portobello mushrooms for a delightful meat-free alternative that soaked up the sauce perfectly.
• Dairy-Free Version: Using coconut cream instead of heavy cream works great if you want to keep the sauce creamy without dairy.
• Herb Variations: Swap basil for thyme or oregano if you want a different herbaceous note; it changes things up beautifully.
• Spicy Kick: Add a pinch of red pepper flakes when cooking the garlic for a subtle heat that wakes up the flavors.

How to Make Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe

Step 1: Prep and Sear the Chicken Cutlets

First things first—season your chicken cutlets with kosher salt and black pepper on both sides. Then, dredge them lightly in flour and shake off any excess; this step is key to getting that golden crust. I like using a stainless steel pan because it browns the chicken beautifully and lets you scrape up those delicious bits later. Heat the sun dried tomato oil over medium heat and sear each piece for about 3 minutes per side until they’re nice and browned. Remember not to crowd the pan—work in batches if you have to. Once cooked, transfer the chicken to a plate and tent with foil to keep warm.

Step 2: Build the Flavor Base

Turn your heat down to medium-low then add the sliced garlic to the pan. Cook it just until fragrant and golden, about a minute—don’t walk away or it might burn! Next, toss in your sun dried tomatoes and cook them for another 30 to 60 seconds. Pour in your white wine and crank the heat up to high. Use a wooden spoon to scrape the browned bits off the pan’s bottom; that’s where the flavor magic lives. Let the wine reduce for 1-2 minutes—it will intensify beautifully.

Step 3: Create the Creamy Sauce

After your wine has reduced, add the chicken broth and bring to a gentle simmer. Turn the heat to medium, letting it cook for about 3 minutes so everything melds together. Now stir in the heavy cream, fresh baby spinach, and grated Pecorino Romano. Cook the sauce uncovered until it bubbles and thickens around 3-5 minutes—you’ll know it’s ready when it coats the back of your spoon nicely.

Step 4: Reheat Chicken and Finish

Pop your chicken cutlets back into the pan, nestling them into the creamy sauce. Let them heat through for 2-3 minutes and ensure each piece is thoroughly coated. Here’s where you want to taste and adjust seasoning with salt and pepper. Once you’re happy, turn off the heat and gently scatter torn fresh basil leaves on top. I find this adds an irresistible fresh burst that brightens everything. Serve it up with crusty bread—you’ll want to soak up every last bit of that sauce!

How to Serve Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe

Garnishes

I always finish this dish with fresh torn basil. It adds that final layer of herbaceous brightness that keeps it feeling fresh and balanced. Sometimes I like to sprinkle a little extra grated Pecorino Romano on top for good measure—because, why not? A dash of cracked black pepper just before serving seals the deal.

Side Dishes

Your options are pretty flexible here. I often serve this with crusty artisan bread which, honestly, is the best for mopping up the luscious sauce. Roasted vegetables or a simple garlic mashed potato also pair wonderfully if you’re serving something a bit heartier. For lighter sides, steamed asparagus or a crisp arugula salad with lemon vinaigrette are excellent companions.

Creative Ways to Present

For special dinners, I nestle the chicken cutlets on a bed of creamy polenta or buttered pasta. Garnishing with a few whole basil leaves and a drizzle of olive oil creates a restaurant-worthy look. Plus, serving it in shallow bowls highlights the sauce beautifully. It’s simple to elevate this dish with just a few thoughtful touches.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge for up to 3 days. The creamy sauce thickens a bit as it chills, but reheating it on the stovetop with a splash of broth or cream brings it right back to life. This recipe holds up beautifully without losing any flavor or texture.

Freezing

This dish freezes well but I recommend freezing it without the fresh basil, adding that fresh after reheating. Portion out the chicken and sauce into freezer-safe containers and it’ll keep for up to 2 months. When ready, thaw overnight in the fridge for best results.

Reheating

When reheating, I warm it gently in a skillet over medium-low heat and add a splash of chicken broth or cream to loosen the sauce. Stir frequently to keep the sauce smooth and creamy. Avoid using the microwave if you want to maintain the best texture.

FAQs

Final Thoughts

I absolutely love how this Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe turns out every single time. It’s that perfect balance of comfy and elegant, and it’s earned a permanent spot in my kitchen’s repertoire. Whether you’re cooking for your family or impressing guests, this recipe delivers flavor and satisfaction. Give it a try—you’ll be so happy you did, and I bet it becomes one of your go-to dishes too!

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