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Chicken with Creamy Sun-Dried Tomato Sauce
Chicken with Creamy Sun-Dried Tomato Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy sun-dried tomato chicken with garlic, white wine, and basil - a delicious one-pan dish for entertaining.
Ingredients:
  • 4 pounds boneless skinless chicken breasts
  • 10 tablespoons butter, divided
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 0.5 teaspoon red pepper flakes
  • 1 cup dry white wine (such as Chardonnay)
  • 2 cups chicken broth
  • 1.5 cups heavy whipping cream
  • 1 cup oil-packed sun-dried tomatoes, thinly sliced
  • 1 cup thinly sliced fresh basil
Instructions:
  • Place the chicken breasts in a resealable plastic bag and gently pound them to an even thickness. If the breasts are oversized, consider cutting them in half. Lightly season with salt and pepper.
  • In a large nonstick skillet over medium heat, melt 4 tablespoons of butter. Cook half of the chicken breasts until no longer pink in the center and the juices run clear, about 5 to 10 minutes. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C) using an instant-read thermometer. Remove from skillet and set aside. Melt another 4 tablespoons of butter and repeat with the remaining chicken breasts. Set aside.
  • In the same skillet, melt the remaining 2 tablespoons of butter. Add garlic, Italian seasoning, and red pepper flakes, and cook while stirring constantly for 1 minute. Pour in the wine and let it come to a boil. Reduce the heat and simmer for 2 minutes. Then add the chicken broth, bring to a boil again, and simmer for 5 minutes. Finally, stir in the cream and sun-dried tomatoes, and simmer for an additional 5 minutes.
  • Add fresh, aromatic basil to the skillet before placing the chicken back in. Simmer until the chicken is heated through and the sauce has thickened, approximately 5 minutes.

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