Creamy Sun Dried Tomato Chicken
This bright chicken dinner has the bold flavors of garlic, Parmesan, oregano, and thyme all packed into a cozy dish. All done in one skillet and 30 minutes, it's delicious for family dinner, elegant enough for guests.
Servings: 4
Calories: 218kcal
Ingredients
- 2 large chicken breasts
- kosher salt and black pepper
- 1 and 1/2 teaspoons dried oregano divided
- 3 Tablespoons all-purpose flour
- olive oil
- 1 Tablespoon unsalted butter
- 2-3 cloves garlic minced
- 3/4 cup low-sodium chicken broth or stock
- 1/2 cup julienned sun-dried tomatoes see note
- 1-2 teaspoons fresh lemon juice
- 1/3 cup heavy cream
- Parmesan
- fresh oregano or thyme optional
Instructions
- Cut the chicken in half lengthwise so you have 4 smaller cutlets. Generously season them with salt, pepper, and about 1 teaspoon of the oregano. Lightly dredge them through the flour.2 large chicken breasts, kosher salt and black pepper, 1 and 1/2 teaspoons dried oregano, 3 Tablespoons all-purpose flour
- Warm a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side, until golden brown. Remove chicken to a plate and set aside.olive oil
- Add another small drizzle of olive oil to the skillet, along with the butter. When butter melts, add the garlic and cook for 30-60 seconds, just until fragrant.1 Tablespoon unsalted butter, 2-3 cloves garlic
- Pour in the chicken broth, sun-dried tomatoes, lemon juice, and remaining 1/2 teaspoon oregano. Scrape the pan to remove any browned bits from the bottom. Bring the liquid to a simmer and let it bubble for 3-4 minutes, until slightly reduced. Season with salt and pepper to taste. (I usually add 1/4 teaspoon salt and 6-8 cranks of black pepper.)3/4 cup low-sodium chicken broth, 1/2 cup julienned sun-dried tomatoes, 1-2 teaspoons fresh lemon juice
- Stir in the cream and return the chicken to the pan. Simmer for another 3-4 minutes, spooning a little sauce over the chicken occasionally, until the sauce is reduced and the chicken is cooked through.1/3 cup heavy cream
- Sprinkle Parmesan on top, and fresh herbs if you like. Serve right away.Parmesan, fresh oregano or thyme
Notes
- Sun-Dried Tomatoes: For this recipe, it's most efficient to use oil-packed sun-dried tomatoes, which are typically sold in a jar and located either near the olives or sometimes near croutons and other salad add-ins. If you're using dehydrated sun-dried tomatoes, you'll want to rehydrate them with a 20- to 30-minute soak in hot water or broth before adding them into the sauce.
- Bonus Flavor: Use the oil from the jar of sun-dried tomatoes for your olive oil in the recipe.
- Gluten-Free: Omit the flour entirely, or use any gluten-free blend. It’s main purpose is to help the chicken develop a slight crust, but it does also help to thicken the sauce a bit.
Nutrition
Calories: 218kcal | Carbohydrates: 10g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 122mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 586IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg