This chicken and sun-dried tomato is a deliciously simple way to make any dinner feel special.
Juicy, tender chicken meets the rich, tangy flavor of sun-dried tomatoes in a creamy, comforting sauce that is easy to make and sure to impress. With reliable flavors, it quickly becomes a weeknight favorite you can trust.
I am all for delicious food that takes little to no time to prepare and never compromises the flavor; this is why I started this website fifteen years ago. This recipe delivers on that.
Subscribe to Giangi's Kitchen!
Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!
Cutting the chicken into strips allows for a quick cooking process, making each strip super tender and easy to enjoy.
It seems I cannot live without cooking with cream, and here the sun-dried tomato just bathes in the rich velvety texture, and the basil adds the top layer of flavor.
But the best part of this recipe is that dinner will be served in twenty minutes, just enough time to set the table, light your dinner candles, and select your favorite dinner music.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step instructions on how to make this delicious chicken and sun-dried tomato.
- Giangi’s Pro Tips
- What dishes can you enjoy with this chicken with sun-dried tomato?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this chicken and sun-dried tomato recipe, you may want to try my other recipes.
- Chicken and Sun Dried Tomato
Why you will love this recipe
Easy recipe that will be ready within 20 minutes. Who does not like that on a weeknight?
Simple ingredients are staples in every kitchen. There is no need for an extra trip to the grocery store at the last minute.
Make extra as it makes great leftovers for lunch.
Children’s favorite is that they can eat them with minimal cutting, perfect for the little one who has just started using a knife.
Great flavor that will leave your family wanting more.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Unsalted butter: I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Olive oil: combined with the butter used to cook the chicken strips.
Skinless, boneless chicken breasts: are best for this recipe. However, chicken thighs are also acceptable.
All-purpose flour: A little is used to dredge the chicken pieces to give them that crunchy coating. The flour will also fall off and stay in the pan, helping the heavy cream thicken.
Shallots: are milder in flavor once cooked, but do not let this fool you; they still impact this dish.
Heavy Whipping cream: helps create that amazing creamy sauce that is the star of this dish.
Dry White wine: such as Chardonnay or Pinot Noir, is an excellent choice for this dish.
Oil-packed sun-dried tomatoes: Ensure that they are bright red in color. Darker ones are usually old and tougher to bite. Always store your sun-dried tomato jar away from direct light.
Fresh basil: Adds a layer of flavor to this dish.
Salt and black pepper: seasoning needed for your sun-dried tomato chicken dish.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!
Step-by-step instructions on how to make this delicious chicken and sun-dried tomato.
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Melt the butter with olive oil over medium-high heat using a large skillet.
- Meanwhile, season your chicken strips generously with salt and pepper. Dust them with flour and shake off any excess.
- Gently drop them in the large skillet, saute until light brown, and just cook through, about 3 minutes. Remove them from the skillet with a slotted spoon and set aside.
- Add the shallots to the skillet and saute for one minute or until translucent. Pour in the heavy cream, white wine, sun-dried tomatoes, and basil, and stir to dislodge any brown bits that may have accumulated at the bottom of the skillet.
- Bring the sauce to a boil, about four minutes, until the sauce thickens.
- Return the chicken to the skillet, and cook until heated through.
- Season with salt and pepper to taste. Serve immediately and pour over the chicken any pan sauce remaining.
Giangi’s Pro Tips
- Ensure that each chicken strip has the same thickness so it will cook evenly.
- Lower the heat to medium when adding the heavy cream so as not to break it down.
- Do dislodge all brown bits on the bottom of the skillet. There is a lot of flavor there that you want to enjoy.
What dishes can you enjoy with this chicken with sun-dried tomato?
I am a huge fan of butter rice, and it works beautifully here with this recipe.
You can also make egg noodle or orzo pasta by tossing it with olive oil and a generous Parmesan cheese.
Variations and Substitutions
- Chicken thighs, boneless and skinless, cut into strips, can substitute for the breasts.
- Dried basil can substitute for the fresh basil.
- If you have sun-dried tomatoes that are not oil-packed sun-dried tomatoes, you can place them in a small bowl with olive oil and rehydrate them that way. I have done it, but still prefer the oil-packed one for convenience.
Storing and Reheating
Store: Once your leftovers are fully cooled off, store them in an airtight container in the refrigerator for up to three days.
Reheat: Bring them back to room temperature and warm up in a skillet over your stovetop for a few minutes until heated through.
Frequently Asked Questions
Are you supposed to cook sun-dried tomatoes?
No, you do not have to cook them. However, cooking them most often is necessary to soften and rehydrate them. If they are packed in olive oil, they can be used right away. Cooking them is a great way to enhance their flavor.
Do you refrigerate sun-dried tomatoes after opening?
It is highly recommended that they be refrigerated, especially if they are packed in oil, as the oil will spoil. Refrigerating them will also prevent bacteria from growing.
What is the best way to eat sun-dried tomatoes?
Quite a versatile vegetable, tomatoes can be added to a wide variety of dishes, from pizza toppings to salads and pasta. You can only add them to your morning omelette or scrambled eggs.
If you enjoy this chicken and sun-dried tomato recipe, you may want to try my other recipes.
One Pan Creamy Gnocchi, Sun-Dried Tomatoes and Peas
Chicken and Sun Dried Tomato
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 skinless boneless chicken breasts, halved, cut crosswise into ½-inch strips
- all-purpose flour
- 2 shallots, minced, about a ¼ cup
- ⅔ cup whipping cream
- ⅓ cup white wine
- ½ cup drained oil packed sun-dried tomatoes, chopped
- 3 tablespoons fresh basil, chopped or 2 tablespoons dried
- salt and pepper , for seasoning
Instructions
- Melt butter and olive oil in a heavy skillet over medium-high heat. Season the chicken with salt and pepper. Dust the chicken with flour, shaking off any excess.
- Add the chicken to the skillet and sauté until light brown and just cooked through, about 3 minutes. Using a slotted spoon, transfer the chicken to a plate.
- Add minced shallots to the skillet and sauté for 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes, and basil. Bring to a boil and cook until the sauce thickens, stirring occasionally, for about 4 minutes.
- Return chicken to the pan, cook until just heated through, about 2 minutes. Season with salt and pepper and serve.
Notes
- Ensure that each chicken strip has the same thickness so it will cook evenly.
- Lower the heat to medium when adding the heavy cream so as not to break it down.
- Do dislodge all brown bits on the bottom of the skillet. There is a lot of flavor there that you want to enjoy.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry
- Cuisine: American
- Season: Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
