This high-flavor chicken dish features a rich, creamy sauce infused with garlic and tangy sun-dried tomatoes. It is a streamlined 30-minute meal that delivers restaurant-quality results with minimal effort.
List of ingredients
- 2 large chicken breasts – cut into thinner cutlets for even cooking.
- 1/2 teaspoon garlic powder – for base seasoning.
- Salt & pepper to taste – used for primary seasoning.
- 1 tablespoon butter – for rich flavor and searing.
- 1 tablespoon olive oil – prevents butter from burning at high heat.
- 1 tablespoon flour – acts as the thickening agent for the sauce.
- 4 cloves garlic (minced) – provides pungent, aromatic flavor.
- 1/2 cup chicken broth – used to deglaze the pan and build the sauce base.
- 1 cup heavy/whipping cream – creates the luxurious creamy texture.
- 1 tablespoon tomato paste – adds depth and concentrated tomato flavor.
- 1/3 cup sun-dried tomatoes – chopped into small pieces.
- 1/2 teaspoon dried oregano – for an earthy, herbal note.
- 1/4 teaspoon crushed red pepper flakes – adds a subtle hint of warmth.
- 1/3 cup freshly grated parmesan cheese – provides a salty, cheesy finish.
- 1 small handful fresh basil (chopped/torn) – for a fresh, aromatic garnish.
step-by-step instructions
- Prepare the meat: Cut the chicken breasts in half lengthwise to create four thinner pieces. Season both sides evenly with garlic powder, salt, and pepper.
- Sear the chicken: Heat butter and olive oil in a skillet over medium-high heat until shimmering. Cook chicken for 5-6 minutes per side until golden brown and reaching an internal temperature of 165°F.
- Rest the meat: Transfer the cooked chicken to a plate and cover loosely with foil. Turn off the heat temporarily to keep the chicken juicy.
- Aromatics and base: Set heat back to medium. Add flour and minced garlic to the remaining pan fats, stirring frequently for about one minute to cook out the raw flour taste.
- Deglaze the pan: Pour in the chicken broth and whisk continuously until the flour is fully dissolved. Simmer the liquid until it has reduced by half.
- Simmer the sauce: Stir in the heavy cream, tomato paste, sun-dried tomatoes, oregano, and red pepper flakes. Let the mixture simmer on low-medium heat until it reaches your desired thickness.
- Final touches: Remove the skillet from the heat. Stir in the grated parmesan cheese and fresh basil until the cheese is melted and incorporated.
- Combine and serve: Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and add final salt and pepper if needed.
Technical Searing Tips
Preheat the Pan Thoroughly
Ensure the skillet is hot before adding the oil and butter. A hot pan creates an immediate sear, which prevents the chicken from sticking and locks in juices.
Avoid Overcrowding the Skillet
If the chicken pieces are too close together, they will steam instead of brown. Cook in batches if necessary to maintain a high surface temperature for a golden crust.
Pat the Chicken Dry
Use a paper towel to remove excess moisture from the surface of the chicken before seasoning. Dry meat browns more efficiently through the Maillard reaction.
Use a Meat Thermometer
Check the internal temperature of the thickest part of the cutlet. Pulling the chicken at exactly 165°F ensures the meat remains tender and doesn’t dry out.
Ingredient Substitutions
Using Chicken Broth Instead of Wine
Chicken broth is a perfect substitute for white wine, providing a savory depth without the acidity of alcohol. It maintains the structure of the sauce while keeping the flavor profile balanced.
Substituting Fresh Tomatoes
If sun-dried tomatoes are unavailable, use finely diced fresh Roma tomatoes. Be aware that fresh tomatoes add more moisture, so you may need to simmer the sauce longer.
Alternative Cheese Options
Pecorino Romano can replace parmesan for a saltier, sharper taste. Ensure you grate the cheese from a block to avoid anti-clumping agents that hinder melting.
Heavy Cream Alternatives
Full-fat coconut milk can be used for a dairy-free version, though the flavor will shift slightly. Avoid low-fat milk as it may curdle when combined with the acidity of the tomato paste.
Adjusting the Heat Level
Omit the crushed red pepper flakes entirely if you prefer a mild sauce. For more heat, add a pinch of cayenne pepper during the simmering stage.
Using Dried Basil
If fresh basil is unavailable, use 1/2 teaspoon of dried basil. Add it earlier in the simmering process rather than at the end to allow the flavors to activate.
Creative Dish Variations
Adding Fresh Spinach
Stir in two handfuls of fresh baby spinach during the final minute of simmering. The heat from the sauce will wilt the leaves quickly, adding color and nutrition.
Incorporating Sautéed Mushrooms
Sauté sliced cremini or button mushrooms before adding the garlic to the pan. This adds an earthy, umami depth that complements the sun-dried tomatoes.
Using Chicken Thighs
Boneless, skinless chicken thighs can be used instead of breasts for a juicier result. Increase the searing time slightly as thighs generally require more heat to cook through.
Adding a Lemon Zest Finish
Grate a small amount of fresh lemon zest over the final dish. The citrus brightness cuts through the richness of the heavy cream and parmesan.
Adding Capers for Brininess
Stir in a tablespoon of drained capers along with the sun-dried tomatoes. This creates a flavor profile similar to Chicken Piccata but with a creamier base.
Serving Suggestions
Pasta Pairings
Serve this dish over fettuccine or linguine to soak up the creamy sauce. Pasta provides a neutral base that balances the intensity of the garlic and parmesan.
Grain-Based Sides
Cooked quinoa or a creamy risotto are excellent alternatives to pasta. These grains add a nutty flavor and a hearty texture to the meal.
Low-Carb Vegetable Bases
Place the chicken and sauce over steamed cauliflower mash or zucchini noodles. This keeps the meal light while retaining all the rich flavors of the sauce.
Roasted Green Vegetables
Pair the meal with roasted asparagus or sautéed broccolini. The bitterness of the greens helps balance the richness of the heavy cream.
Bread for Dipping
Serve with toasted garlic bread or a warm baguette. This allows you to utilize every bit of the remaining sauce on the plate.
Storage and Reheating
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken is fully submerged in the sauce to prevent it from drying out.
Best Reheating Method
Reheat the dish in a skillet over low heat. Add a splash of water or chicken broth to loosen the sauce, as the cream tends to thicken during cooling.
Avoid the Microwave
Microwaving creamy sauces can cause the fat to separate, resulting in an oily texture. Slow heating on a stovetop preserves the emulsion of the sauce.
Freezing Limitations
This dish is not recommended for freezing. The heavy cream and parmesan can break or grain when frozen and thawed, ruining the smooth consistency.
Troubleshooting Common Issues
Fixing a Thin Sauce
If the sauce is too thin, simmer it for an additional 2-3 minutes without a lid. The evaporation of water will naturally concentrate and thicken the cream.
Preventing Sauce Curdling
Keep the heat on medium to low once the cream is added. Rapid boiling can cause the dairy to separate from the fats, especially when acidic ingredients are present.
Correcting Over-Salted Sauce
If the parmesan makes the sauce too salty, stir in a small amount of additional heavy cream. This dilutes the salt concentration without altering the texture.
Handling Burnt Garlic
If the garlic browns too quickly, remove the pan from the heat immediately. Burnt garlic becomes bitter and can ruin the flavor of the entire sauce.
Dealing with Clumping Cheese
If the parmesan clumps, ensure you are adding it after the pan is removed from the heat. Stirring vigorously into a slightly cooled sauce helps the cheese melt smoothly.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, but they must be completely thawed before cooking. Cooking frozen chicken leads to uneven searing and may result in a rubbery texture.
Is this dish very spicy?
No, the red pepper flakes provide a very mild warmth rather than intense heat. You can easily adjust the quantity to suit your spice tolerance.
Can I use a different type of cream?
Half-and-half can be used, but the sauce will be thinner. You may need to add an extra teaspoon of flour at the beginning to achieve the same thickness.
What is the best skillet for this recipe?
A stainless steel or cast-iron skillet is ideal for achieving a deep brown sear. Non-stick pans work but may not produce as much fond for the sauce.
How do I store the sauce separately?
You can store the sauce in a separate jar and the chicken in a container. Reheat them together in a pan to ensure the chicken doesn’t overcook.
Can I add more vegetables?
Yes, diced bell peppers or peas can be added during the simmering stage. Just ensure they are cooked through before adding the final cheese and basil.
Print
Creamy Garlic and Sun-Dried Tomato Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Win hearts with this easy marry me chicken recipe! The depth of flavor in the perfectly seasoned creamy tomato sauce is incredible in this 30-minute meal.
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated parmesan cheese
- 1 small handful fresh basil, chopped/torn
Instructions
- Step 1: Cut the chicken breasts in half lengthwise to make four thinner pieces. Sprinkle them with the garlic powder and salt & pepper.
- Step 2: Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Step 3: Cook the chicken for about 5-6 minutes/side or until it’s golden and cooked through (165F). Transfer the chicken to a plate and loosely tent it with foil to keep it warm.
- Step 4: Turn the heat back on to medium, and add the flour and garlic to the skillet. Let it cook for about a minute or so, stirring often.
- Step 5: Pour in the chicken broth and whisk it until the flour has dissolved. Let it bubble until the liquid has reduced by half.
- Step 6: Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes, and then let it simmer for a few minutes until it’s thickened to your desired consistency.
- Step 7: Take the skillet off the heat and stir in the parmesan and basil.
- Step 8: Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper as needed.
Notes
Use parmesan cheese from a block that you’re grating yourself for best results. If your sun-dried tomatoes are packed in oil, drain them first.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 486 kcal
- Sugar: 6 g
- Sodium: 361 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 154 mg