Description
This Creamy Sun Dried Tomato Chicken recipe delivers tender chicken cutlets simmered in a rich, flavorful sauce made with garlic, sun-dried tomatoes, chicken broth, lemon juice, and heavy cream. Finished with Parmesan and fresh herbs, this easy stovetop dish is perfect for a quick yet elegant weeknight dinner.
Ingredients
Chicken
- 2 large chicken breasts
- Kosher salt and black pepper
- 1 and 1/2 teaspoons dried oregano (divided)
- 3 Tablespoons all-purpose flour
- Olive oil (for cooking)
- 1 Tablespoon unsalted butter
Sauce
- 2-3 cloves garlic, minced
- 3/4 cup low-sodium chicken broth (or stock)
- 1/2 cup julienned sun-dried tomatoes
- 1-2 teaspoons fresh lemon juice
- 1/3 cup heavy cream
- Parmesan cheese (for sprinkling)
- Fresh oregano or thyme (optional, for garnish)
Instructions
- Prepare Chicken: Cut each chicken breast in half lengthwise to create 4 smaller cutlets. Generously season both sides with kosher salt, black pepper, and about 1 teaspoon of dried oregano. Lightly dredge each cutlet through the all-purpose flour until coated.
- Cook Chicken: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the floured chicken cutlets and cook for 3-4 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside on a plate.
- Sauté Garlic: Add a small extra drizzle of olive oil and unsalted butter to the same skillet. Once the butter melts, sauté the minced garlic for 30 to 60 seconds until fragrant, being careful not to burn it.
- Make Sauce Base: Pour in the low-sodium chicken broth, then add the julienned sun-dried tomatoes, fresh lemon juice, and the remaining 1/2 teaspoon of dried oregano. Scrape the skillet bottom to loosen any browned bits. Bring the mixture to a simmer and let cook for 3-4 minutes until slightly reduced. Season with salt and black pepper to taste (about 1/4 teaspoon salt and several cranks of black pepper).
- Finish Sauce and Simmer Chicken: Stir in the heavy cream, then return the chicken cutlets to the skillet. Spoon sauce over the chicken occasionally and simmer for another 3-4 minutes, allowing the sauce to thicken slightly and ensuring the chicken is cooked through.
- Serve: Sprinkle freshly grated Parmesan cheese on top and add fresh oregano or thyme if desired. Serve immediately and enjoy the creamy, savory flavors.
Notes
- Julienned sun-dried tomatoes can be packed in oil or dry; if dry, rehydrate by soaking briefly in warm water before slicing.
- For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
- Cook chicken cutlets thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Fresh herbs such as basil or parsley can also be used as garnish for added freshness and color.
- Serve this dish with pasta, rice, or crusty bread to soak up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
