1. Can I make Sun Dried Tomato Chicken ahead of time?

Yes, Sun Dried Tomato Chicken can be made ahead of time. Simply follow the recipe instructions, allow the chicken to cool, and then store it in an airtight container in the fridge for up to 2-3 days. When ready to serve, reheat the chicken on the stove over low heat with a splash of chicken broth to keep the sauce creamy.

2. Can I substitute sun-dried tomatoes with fresh tomatoes?

While fresh tomatoes can work as a substitute, they won’t offer the same rich, tangy flavor that sun-dried tomatoes provide. If you choose to use fresh tomatoes, try to sauté them with a bit of olive oil until they break down and concentrate the flavors to mimic the depth of sun-dried tomatoes.

3. How do I know when the chicken is cooked through?

To ensure your chicken is cooked perfectly, check the internal temperature using a meat thermometer. The chicken should reach 165°F (75°C) for safe consumption. Alternatively, you can cut into the thickest part of the chicken, ensuring it’s no longer pink and the juices run clear.

4. Can I make Sun Dried Tomato Chicken without cream?

Yes, you can make a lighter version by replacing heavy cream with alternatives like coconut cream, almond milk, or a non-dairy cream substitute. These will still provide creaminess without the richness of traditional heavy cream

Sun Dried Tomato Chicken: Easy Creamy Recipe

Name: Sun Dried Tomato Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 Chicken Breasts (boneless, skinless); 1/2 cup Sun-Dried Tomatoes (drained and chopped); 1 cup Heavy Cream; 1 cup Chicken Broth; 1/2 cup Parmesan Cheese (grated); 2 cups Fresh Spinach; 3 cloves Garlic (minced); 1/4 cup White Wine; 1 tablespoon Olive Oil; Salt and Pepper to taste

Description

Sun Dried Tomato Chicken is a creamy, savory dish made with tender chicken breasts simmered in a rich white wine sauce with sun-dried tomatoes, spinach, and Parmesan cheese. This dish is perfect for weeknight dinners or special occasions, offering a satisfying blend of flavors that are both comforting and elegant.

Ingredients

Scale

4 Chicken Breasts (boneless, skinless)
1/2 cup Sun-Dried Tomatoes (drained and chopped)
1 cup Heavy Cream
1 cup Chicken Broth
1/2 cup Parmesan Cheese (grated)
2 cups Fresh Spinach
3 cloves Garlic (minced)
1/4 cup White Wine
1 tablespoon Olive Oil
Salt and Pepper to taste

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Instructions

Season the chicken breasts with salt and pepper.
Heat olive oil in a large pan over medium-high heat. Sear the chicken on both sides until golden and cooked through (about 4-5 minutes per side). Remove the chicken from the pan and set aside.
In the same pan, sauté the garlic until fragrant (about 30 seconds). Add the white wine to deglaze the pan, scraping up any bits stuck to the bottom.
Stir in chicken broth, heavy cream, and Parmesan cheese. Simmer for 5-7 minutes, allowing the sauce to thicken.
Add the chopped sun-dried tomatoes and spinach. Stir until the spinach wilts and the sauce thickens further.
Return the chicken breasts to the pan, spooning the sauce over the chicken. Simmer for an additional 2-3 minutes to heat through.
Serve the chicken with extra sauce and garnish with Parmesan cheese, if desired.

Notes

Check the chicken’s internal temperature to ensure it reaches 165°F (75°C) for safe consumption.
If the sauce becomes too thick, add more chicken broth or a splash of milk to adjust the consistency.
Leftover Sun Dried Tomato Chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-seared and simmered
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 38g
Cholesterol: 100mg