Creamy Sun Dried Tomato Chicken

the creamiest, thickest, and most flavorful sauce

What is it about sun dried tomatoes that causes bursts of flavor in food? It pairs so well with chicken and in a sauce it definitely does not disappoint.

how do you take your chicken?

My husband and I are so different when it comes to how we like our meats cooked. He likes them dry to the point where its like you are eating beef jerky. Its like he thinks I am going to poison him by not cooking the meat all the way, but we are still alive and no food poisoning has happened in this household! I want my chicken to be tender, fall off the bone kinda tender. Making chicken with a sauce is the perfect compromise because you will not get that dry texture leaving you wanting to drink a glass of water to rinse it down.

sun dried tomato sauce recipe

I would say the best part of this recipe is that it requires only one pan. It also will take you 30 minutes or less which is perfect for a quick week night meal when you are unsure of what to make.

To make the sauce thick and creamy I used two ingredients: cream of celery and heavy whipping cream. When I was at the grocery store I was going to get cream of chicken, but I wanted to switch it up and try out something different. I am glad I did!

You want to cook your chicken first all the way through which is about 6 minutes on each side depending on the thickness of your chicken breast. After your chicken is cooked, you set it aside and start the real fun. Inside the sauce I used: sun dried tomatoes, chopped red onion, garlic (always garlic), and salt/pepper for seasoning.

Servings: 3 Cook Time: 30 min or less

Ingredients:

  • 3 Chicken breasts (we used thin-sliced boneless chicken breasts)
  • 4oz Sun dried tomatoes in oil drained and thinly sliced
  • 1 Cup heavy whipping cream
  • 1 10oz Can cream of celery
  • 1/2 Small red onion finely chopped
  • 2 Garlic cloves finely chopped
  • 1 TBS olive oil
  • 2 TBS butter
  • Salt & pepper to taste
  • Parsley for garnish

Recipe:

  1. Heat olive oil in large cast iron skillet and cook chicken all the way through, about 5-6 minutes on each side depending on thickness. Set aside.
  2. On low heat melt butter and saute garlic, onions until translucent. You can increase the heat once the butter is mixed in with the onion.
  3. Add in sun dried tomatoes and cook for about 1 minute until warmed through.
  4. On medium heat, stir in cream of celery and heavy whipping cream until fully combined. Add chicken and let simmer on medium low for 5 minutes. Flip the chicken half way through to get them smothered in the sauce.
  5. Garnish with parsley & serve immediately with your favorite vegetables.
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