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This Creamy Sun Dried Tomato Sauce Chicken is a delicious and easy-to-make dish that’s perfect for any occasion. In just 30 minutes, you can create a meal that combines the juicy flavors of pan-seared chicken breasts with a rich and tangy sun-dried tomato sauce.
Sometimes called Tuscan chicken, this easy meal promises a burst of flavor in every bite and the convenience of using just one pan, making cooking and cleanup a breeze. Whether you’re looking for a quick weeknight dinner or a satisfying meal to impress guests, this creamy, sun dried tomato chicken is going to be a winner.
Why You Should Make This Chicken Recipe
- Quick and Easy: This easy recipe for chicken breasts is a hassle-free meal that comes together in just 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of sun-dried tomatoes, garlic, and fresh thyme creates a robust and tangy sauce that’s absolutely mouthwatering.
- One-Pan Wonder: With everything cooked in a single skillet, this recipe not only saves time but also makes cleanup a breeze.
Ingredients You’ll Need
- Olive Oil: Used for cooking the chicken, and you can substitute it with any cooking oil.
- Chicken Breasts: You’ll need a pound of chicken breasts, but chicken thighs can be used as a juicier alternative.
- Salt, Black Pepper, & Fresh Thyme: For seasoning the chicken to enhance its flavor. You can also skip the thyme and use your favorite herbs or Italian seasoning.
- Yellow Onion: Adds a sweet, caramelized flavor. White onions are a good alternative.
- Garlic Cloves: Used to flavor the sauce. Substitute it with 3/4 teaspoon of garlic powder.
- Flour: Thickens the sauce.
- Chicken Broth: This forms the base of the sauce. Chicken stock also works, and vegetable broth is a great option.
- Sun-Dried Tomatoes in Oil: These come in a jar and can be found at any local grocery store.
How To Make Sun Dried Tomato Chicken
Each chicken breast is seasoned and pan-seared in a skillet, then simmered in a savory sauce made with garlic, onions, and thyme, all thickened with a touch of flour. The sun-dried tomatoes bring a deep, concentrated tomato flavor that’s both sweet and tangy, perfectly complementing the chicken.
- Sear: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook it in the skillet for 4 minutes on each side until browned. Remove and set aside.
- Make the Sauce: In the same skillet, cook the onions, garlic, and thyme for 3 minutes. Stir in the flour, then add broth and sun-dried tomatoes.
- Finish Cooking: Return the chicken to the skillet, bring to a boil, then simmer covered for 15 to 18 minutes, or until the chicken is cooked through.
Recipe Tips And Variations
- Juiciness Tip: To keep the chicken moist, avoid overcooking. Use a meat thermometer to check for doneness – the chicken is ready when the internal temperature reaches 165°F.
- Creamier Sauce: Make a creamy sauce by stirring in a splash of heavy cream during the last few minutes of cooking.
- Spice Level: If you enjoy a bit of heat, add red pepper flakes to the sauce to taste.
- Herb Varieties: While the recipe calls for thyme, feel free to experiment with other herbs like basil for a more Italian flair, or oregano for a classic Mediterranean taste. Fresh herbs are preferable, but dried versions will also work.
- Cheese Addition: Sprinkle some grated Parmesan cheese over the finished dish.
- Veggie Boost: To incorporate more vegetables, consider adding spinach, mushrooms, or bell peppers to the sauce. They should be added after the onions and garlic, and cooked until just tender.
- Wine: For an enhanced flavor, deglaze the pan with a splash of white wine after cooking the onions and garlic. Let it reduce slightly before adding the flour and broth.
Serving Suggestions
To complete the meal, consider adding a side of lemon parmesan risotto or Mediterranean rice to this flavorful chicken. Pair it with your favorite pasta recipe, like spaghetti or this 15 minute fettuccine. A side of roasted radishes or a crisp Jennifer Aniston bulgur salad can balance the dish’s richness. Enjoy it with crusty bread, like a slice of focaccia, to soak up the delicious sauce.
Proper Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Gently reheat in a skillet over medium heat or in the microwave, adding a splash of broth if the sauce has thickened.
Must Try Chicken Recipes
- Pineapple Barbecue Chicken
- Hunan Chicken
- Italian Dressing Chicken
- Mongolian Chicken
- Peruvian Chicken
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Sun Dried Tomato Chicken
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- salt and freshly ground black pepper,, to taste
- 1 yellow onion,, diced
- 3 to 4 cloves garlic,, minced
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup chicken broth, , or vegetable broth
- ⅓ cup sun dried tomatoes in oil
Instructions
- Heat the olive oil over medium-high heat in a large nonstick skillet.
- Season the chicken breasts with salt and pepper, add them to the heated oil and cook for 4 minutes; flip and continue to cook for 4 minutes or until browned on both sides. Remove the chicken from the skillet and set aside.
- Add onions, garlic, and thyme leaves to the skillet and cook for 3 minutes, stirring frequently.
- Stir in the flour and mix until combined. Add the broth and sun-dried tomatoes.
- Return the chicken to the skillet and bring the mixture to a boil. Turn heat down to a simmer; cover the skillet and continue to cook for 15 to 18 minutes, or until chicken is cooked through.
- Remove from heat and let rest for 5 minutes before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Are these skinless, boneless breasts or bone-in?
Yes, boneless and skinless chicken breasts. I’ve updated the recipe card – thanks for letting me know. 😊
I made it and the sauce never turned red or stayed white. What did I do wrong. I followed the video step but step
I just made this tonight and it was excellent! The chicken was tender and the flavor was incredible! I only had dried thyme on hand and was reluctant to make it without fresh thyme so as not to ruin the meal but it was still delicious. My husband loved it, as well, and so did my daughter. For our picky-eater sons, I fooled them and just served it without any of the onions or tomatoes over the top and they, too, said it was so good.
I just cooked this dish for dinner and I was a great hit with the family.
Sounded fabulous, but it was very bitter and much too rustic tasting. Thank you for posting, and I’m sure that some who have a more hardy palate will enjoy, just no one in my family.