Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chicken in a Creamy Parmesan and Sundried Tomato Sauce

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Chicken in a Creamy Parmesan and Sundried Tomato Sauce

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A quick, easy and tasty chicken dish 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

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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: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
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
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Reader Interactions

Comments

    • Kevin the “u” in flavour is also the ONLY WAY an Aussie would spell it. Just glad we have auto-spell check to change the amount of times we have to change the spelling of words from American. Having to change the amounts in ingredients can be a pest also. Love your site though as I make so many of your beautiful recipes. Keep up the good work “cooking” from an Aussie fan.

      Reply

  9. 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!

    Reply

  12. 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

    Reply

  13. 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.

    Reply

  14. 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.

    Reply

  15. 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!

    Reply

  17. 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.

    Reply

  19. 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.

    Reply

  25. 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.

    Reply

  27. 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! 🙂

    Reply

  28. 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.

    Reply

  32. 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!

    Reply

  34. 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.

    Reply

  35. 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.

    Reply

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

    Reply

  38. 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!

    Reply

  39. 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.

    Reply

  40. 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! :)).

    Reply

  45. 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.

    Reply

  47. This is delicious ! Stumbled across it looking for low carb chicken recipes . The sauce is fabulous . I used chicken strips and will definitely be doing this again – thank you !!!!

    Reply

  48. This is delicious ! Stumbled across it looking for low carb chicken recipes . The sauce is fabulous . I used chicken strips and will definitely be doing this again – thank you !!!!

    Reply

  50. 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.

    Reply

  54. I've been looking at this recipe for 2 years and keep telling myself come on Judy, it's not complicated . Move yourself and get into the kitchen . I will I will . Soon. It looks so good but I haven't yet made chicken with milk products. I think that's what's holding me back . After all I'm not kosher but somethings get instilled from childhood, I'm now an old lady, but I'll make it, with mashed potatoes, I promise .

    Reply

  55. Judy Goldin: It wouldn't be exactly the same but you could use a non dairy milk like almond or coconut. I think that cashew milk might be nice! Bring the heat down to medium if you are not using cream before adding it.

    Reply

  58. Made this last night for supper and we loved it, so flavorful it was a hit! I didn't have fresh basil on hand so I used fresh spinach and added some heart a choke hearts cut up was so delicious. Will make again.

    Reply

  61. OMGeee! I'm in lust with your food blog and everything I've made so far over the past several years was da bombdiggity awesome! Then I went back to work full time and hubby started bringing home food from wherever. I'm finally really tired of all the take out and dining out and back to cooking and your blog was the first that made me drool, Kevin! If I weren't older than your mother and already married, I would beg you to marry me! LOL! I'm making this again tonight and so excited and can't wait to take the extras to work tomorrow and gloat! Never stop, Kevin! You have a gift and I'm loving eating all your "gifts!"

    Reply

  62. made this tonight. it was ok. i added broccoli and mushrooms to it, i'm glad i did. Next time i want to add a bit more broth and a spoon of cream cheese, i think it'll give the sauce that little something it's missing.

    Reply

  63. I made this yesterday and it was fantastic! I added a handful of rocket salad (inspired by your suggestion of spinach) and both my husband and I loved it 🙂

    Reply

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