Perfect for entertaining or just a casual night in, these chicken breasts are simmered in an impossibly creamy sauce flavored with sun-dried tomatoes and fresh basil. This chicken with creamy sun-dried tomato sauce is easy on the eyes and the tastebuds.
- 2 lbs boneless, skinless chicken breasts (thin cut, 8 pieces)
- 1/4 cup flour (I like Wondra, but AP will work)
- kosher salt and pepper
- 2 tsp Italian seasoning, dried
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken stock
- 1/2 cup parmesan cheese, grated
- 2 Tbsp fresh basil, chopped
- kosher salt and pepper
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Combine flour, Italian seasoning, salt, and pepper in a shallow dish. Dredge the chicken in the mixture and set aside.
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Heat the olive oil in a large skillet set over med-high heat and add the chicken in a single layer (you will need to do this in two steps).
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Brown on one side, flip, and brown on the other, about 4 mins total. Remove the chicken to a pan and cover to keep warm. Add the garlic to the pan and sauté for 1-2 mins, being careful not to burn.
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Carefully add the wine and bring to a boil. Once the wine is reduced by half, add the sun-dried tomatoes, heavy cream, and chicken stock. Bring to a simmer.
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Continue to simmer for 2-3 mins, until slightly reduced. Add the parmesan cheese and season with salt and pepper. Stir in half the basil.
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Add the chicken and any accumulated juices to the pan and turn to coat. Reduce the heat to low and let the chicken cook through and the sauce to thicken, about 5 mins. Sprinkle with remaining basil and serve.
- Prep everything before you start cooking. This recipe cooks up fast, so it makes sense to have everything ready to go before your turn on the heat.
- I recommend thin cut chicken breasts or halved chicken breasts pounded thin for this recipe. These cook evenly and quickly and I love the sauce to chicken ratio.
- Dredging the chicken in seasoned flour promotes browning and will give your chicken an appetizing color in a short amount of time.
- The chicken won't be fully cooked when you sear it initially and that's what you want. It will finish cooking when you add it back to the sauce and ensure a tender bite.