Chicken in a Creamy Parmesan and Sundried Tomato Sauce

Chicken in a Creamy Parmesan and Sundried Tomato Sauce
Everyone loves a quick, easy and tasty chicken dish and this chicken in a creamy parmesan and sundried tomato sauce fits the bill perfectly coming together in less than 30 minutes. This recipe could not be easier, you simply cook the chicken in the pan and then make the sauce in the same pan! The sauce is pretty simple and yet packed with flavour from the sun-dried tomatoes and parmesan and it is made in a base of chicken broth and cream. This chicken in a creamy parmesan and sundried tomato sauce is great by itself or served over rice, quinoa, etc. or you could even slice the chicken up and toss it and the sauce into a pasta like fettuccine.

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

Chicken in a Creamy Parmesan and Sundried Tomato Sauce
Chicken in a Creamy Parmesan and Sundried Tomato Sauce

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

A quick, easy and tasty chicken dish in a creamy parmesan and sundried tomato sauce.

ingredients
  • 1 tablespoon oil
  • 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup dry white wine (or chicken broth)
  • 3/4 cup chicken broth
  • 1/2 cup heavy/whipping cream
  • 1/4 cup oil packed sundried tomatoes, chopped
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
directions
  1. Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
  2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
  3. Add the wine and deglaze the pan.
  4. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
  5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

Option: Add chopped spinach to the sauce.
Nutrition Facts: Calories 326, Fat 12.8g (Saturated 5g, Trans 0), Cholesterol 155mg, Sodium 330mg, Carbs 2g (Fiber 0.5g, Sugars 0.5g), Protein 55.5g
Nutrition by: Nutritional facts powered by Edamam

51 comments:

Rosa's Yummy Yums said...

That dish looks and sounds really fantastic! I'm bookmarking that recipe.

Cheers,

Rosa

We Are Not Martha said...

This is my idea of the perfect fall/winter warm-up meal. Also, the leftovers I could bring for my work lunch the next day would make my day soo much happier!

Sues

Catherine said...

Great looking meal. Catherine

Allie BakingAMoment said...

Omg Kevin this looks ridiculously good! I am swooning; love that creamy sauce!

Deeli said...

This would also be wonderful served over pasta!!

Karishma said...

That looks like the perfect meal when you're craving something creamy. Love that there are sun dried tomatoes in the sauce!

Liz's Lemon Bowl said...

This looks divine Kevin. Love when you add u to words like flavour. :)

Kevin Lynch said...

Liz's Lemon Bowl: The 'u' is a Canadian (well I guess British) thing. :)

Kalyn Denny said...

Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2015. Hope a lot of my readers will come over here and try it!

Anonymous said...

OMG this looks amazing tottaly trying this tonight!

http://www.rugcleaninglondon.co.uk/

Jenna said...

Going to try something similar tonight. Thanks for the inspiration! looks super delicious :)

Anonymous said...

mmm looks so nice! Personally I prefer making any kind of sauce in a multi cooker - mine is Redmond m90, the temperature rang is just perfect here

Segan said...

This was amazingly delicious! Thank you for the recipe. It was also pretty easy to make but packed a ton of flavor. In case it helps anyone else, I subbed 1 tablespoon of white vinegar, as I did not have any wine, and that seemed to work OK.

Anonymous said...

The recipe was quite tasty but the sauce never really thickened.I wanted it to be creamy! I added more cheese and some pasta. I would make again with less liquid.

Crystal Keagy said...

Hi, this looks really good. I have everything except the sun dries tomatoes on hand. Do you think this would turn out any good using regular Roma tomatoes? Thank you!

Mila Furman said...

This looks really terrific!!! I have been a loyal follower of yours since 2007!!!! Your pictures never stop impressing me!

Anonymous said...

I cant explain how awesome this is. Made it with angle hair pasta and broccoli on the side. This is now my #1 chicken dish.

Anonymous said...

Kevin, It is delicious! Thank you

Sylvia

Twin Tables said...

Kevin, after getting burned out on food blogging for awhile, I am so happy to see that you are still hard at work coming up with fabulous recipes. You were one of my first loves in the food blogging world and I am so happy I can rekindle my love. You still have fabulous stuff! Thanks for the inspiration.

Kevin Lynch said...

Twin Tables: Thanks! It's great to be back in the kitchen! I look forward to seeing some tasty new dishes from you!

Anonymous said...

Could this be made in a slow cooker?

Anonymous said...

I've got this simmering, just waiting for the kids to get home.. It smells amazing, I cant wait to taste it!!

Anonymous said...

Instead of the dry white wine, do you think extra chicken broth would be just as good?

Amanda said...

I made this tonight (using all chicken broth instead of white wine) and it was DELICIOUS! Thanks for the recipe!

Jenni said...

This lick your plate, drink the sauce delicious! A hit with my entire family, which is rare. I've made this 3-4 times already in the last month.

Kevin Lynch said...

Jenni: I'm glad you enjoy it!

Paige said...

Hi Kevin,
I am a new reader(and fan!) of your blog and am having so much fun drooling over all your yummy creations. Is there a healthier substation you would recommend for the heavy whipping cream? Or does it really just need to be saved for a day I am ready to splurge? I want to make this chicken so badly! :)

Kevin Lynch said...

Paige: As written the recipe really needs the cream as lower fat substitutes will curdle at the high temperature when it is reducing. You could change things up a bit and add the wine and broth, simmer to reduce by half, remove from heat, let it cool for a few minutes and then mix in the lower fat cream substitute (like 0% Greek yogurt or milk, etc.). You may want to add some cornstarch mixed into a bit of water to the wine and broth as they simmer to thicken the sauce up a bit.

Paige said...

Thank you so much; I appreciate it. I can't wait to try it!

Diane Tomlinson said...

I made this Monday night and it was delicious. Thanks for your wonderful recipes.

Kevin Lynch said...

Diane Tomlinson: I'm glad that you liked it!

Kristyn said...

I've made this recipe a few times now, and it has quickly become one of my husband's favorites. He asks me to make it at least once a week. It's delicious!

Kar said...

Fantastic! A meal that can be classy yet is quick and easy to make! Definitely a keeper!

Jolene Carrera said...

Tasted amazing. Don't know what I did wrong though, made it twice and both time sauce never thickened. Made as per directions. No changes or substitutes.

Jolene Carrera said...

Tasted amazing. Don't know what I did wrong though, made it twice and both time sauce never thickened. Made as per directions. No changes or substitutes.

Anonymous said...

Tasted oh so very good. Like Jolene, my sauce didn't thicken but fortunately the taste was amazing served or crisp steamed broccoli.

Anonymous said...

The flavor is amazing but the sauce never thickened for me either. :( I didn't make any changes.

Kilyena said...

Kevin, Kevin, Kevin!! Omg this is absolutely delicious! I've had my eye on this one for several weeks and I decided to make for dinner tonight. I made a delicious rice pilaf and served the chicken and sauce over the rice. Geesh! This is great comfort food! Hubby had seconds and then he snuck back into the kitchen for a little more, he never does that lol. We LOVE this! Fresh basil is a must! I doubled the sauce and it was about right for the amount of rice we had. Served it with asparagus. I wish you could have heard all the yum comments from everyone in between bites. I do have a question though. How do you keep the Parmesan cheese from globbing up? I kept trying to stir it apart but it would just clump back up. There were little clumps here and there. Did I have the temp to high or too low you think? Even so this recipe will be one of our favorites from now on! Thank you so much for a delicious but simple recipe!

Kevin Lynch said...

Kilyena: I'm glad you enjoyed it! This is definitely one of my favourites!

When I add the parmesan it is over medium-high heat and then I turn the heat down down to simmer after it comes to a boil. Did you use heavy/whipping cream? With lighter dairy products like milk, half and half, etc., you can get clumping. It could also be a difference in the parmesan. I use imported parmigiano reggiano (Italian parmesan) that I grate from a wedge rather than canned pre-shredded parmesan. When I was testing another recipe recently I noticed that when I made a sauce with fresh mozzarella it melted beautifully into a creamy sauce but when I tested the same recipe with a brick of mozzarella, that I grated, it formed clumps so it could be the cheese that caused it to clump for you.

Kilyena said...

Yes I did use heavy whipping cream and no I used the regular grated parmesan cheese. I know I know but the imported Parmigiano Reggiano is so expensive that I rarely use it so that's probably the reason. Doesn't matter this will still be a favorite of ours from now on. (And it's wonderful with the regular grated parmesan cheese. Makes me wonder how much of a difference using the imported Parmigiano would be - it might make our heads explode! :)).

Joanne V said...

This will be a fantastic dinner! Thanks Kevin!

Linnie said...

I added mushrooms and baby spinach. Yum!!!

Kevin Lynch said...

Linnie: I'm glad you enjoyed it and I like the addition of the mushrooms and spinach!

Anonymous said...

dope boy loved it

Viva Le Tutu said...

Are the nutrition facts per serving or for the entire meal?

I've made this twice already, it's my new favorite meal! But now I'm trying to "watch" what I eat and would love to know about the nutrition facts.

Kevin Lynch said...

Viva Le Tutu: I'm glad you like it! The nutrition facts per serving.

Marina said...

This dish is so mouth watering! Need to try it out some time cause it looks bomb!

Samantha said...

Kevin, this chicken dish is terrific! I finally made it the other night and we absolutely loved it. The sauce is so delicious. I doubled it because I served the chicken over linguini fini and it was nice to have some extra sauce. I can't wait to make this dish again. Thanks for the great recipe.

Kevin Lynch said...

Samantha: I'm glad you liked it!

tracy said...

I,m just wondering should I Double the sauce recipe...Just asking .....

Kevin Lynch said...

tracy: Extra sauce is always good!! :)

Post a Comment