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
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
- 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.
- Add the garlic and red pepper flakes and saute until fragrant, about a minute.
- Add the wine and deglaze the pan.
- 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.
- 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.
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: 
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That dish looks and sounds really fantastic! I'm bookmarking that recipe.
Cheers,
Rosa
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
Great looking meal. Catherine
Omg Kevin this looks ridiculously good! I am swooning; love that creamy sauce!
This would also be wonderful served over pasta!!
That looks like the perfect meal when you're craving something creamy. Love that there are sun dried tomatoes in the sauce!
This looks divine Kevin. Love when you add u to words like flavour. 🙂
Liz's Lemon Bowl: The 'u' is a Canadian (well I guess British) thing. 🙂
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.
Not to act like a smarty pants, but I find food history and language interesting. When the Norman’s (who mostly spoke French) conquered the Saxons in 1066, hundreds of English nobility fled the country and were replaced by Norman rule. As a result, over 10,000 French words were added to the English language, especially those words denoting quality or luxury, because the Normans controlled the wealth. Today, about 40% of the English language is based in French including words such as: restaurant, bistro, cafe, menu, cuisine, a la carte, a la mode, au jus, caramel, champagne, vinaigrette, melon, saute, roux, omelette, petit four and dessert. Others have slightly different spellings, such as salade, sal (salt), crabe, banane, chocolat, vanille, carottes, soupcon (soup), mangue (mango) and oignons.
Meanwhile, I can’t wait to try the Creamy Chicken in Parmesan recipe. Great comfort food suitable for guests.
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!
Lovely! This looks so tasty. 🙂
Cooking now…smells great! Can't wait to try this delicious recipe.
I made this tonight – it was delicious!!!! Pretty easy too, everything came together quickly. Served with quinoa and salad – fabulous!!!!
This is all I want in life.
Just made this recipe. It's fantastic! My only change was that I used milk instead of cream (didn't have any in the fridge). Worked out just fine….yummy.
This looks astonishingly delicious. Must try recipe! Thank you a lot.
I NEED this chicken recipe! I gotta make it next week. No lie. I need it!
I made this for dinner tonight, super delicious! Loved all the flavors:)
This recipe seems perfect for an easy dinner party recipe for date night! Thanks for sharing Kevin!
Yummy! Looks fantastic! Will try it tonight!
OMG this looks amazing tottaly trying this tonight!
http://www.rugcleaninglondon.co.uk/
Going to try something similar tonight. Thanks for the inspiration! looks super delicious 🙂
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
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.
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.
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!
This looks really terrific!!! I have been a loyal follower of yours since 2007!!!! Your pictures never stop impressing me!
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.
Kevin, It is delicious! Thank you
Sylvia
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.
Twin Tables: Thanks! It's great to be back in the kitchen! I look forward to seeing some tasty new dishes from you!
Could this be made in a slow cooker?
I've got this simmering, just waiting for the kids to get home.. It smells amazing, I cant wait to taste it!!
Instead of the dry white wine, do you think extra chicken broth would be just as good?
I made this tonight (using all chicken broth instead of white wine) and it was DELICIOUS! Thanks for the recipe!
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.
Jenni: I'm glad you enjoy it!
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! 🙂
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.
Is half & half okay to use?
You ‘can’ use half and half but you are going to want to reduce the temperature (say to medium-low) before adding it to the pan to prevent it from curdling. Enjoy!
Thank you! So after adding in the wine, reduce the temp and then still put in the broth and half & half?
Thank you so much; I appreciate it. I can't wait to try it!
I made this Monday night and it was delicious. Thanks for your wonderful recipes.
Diane Tomlinson: I'm glad that you liked it!
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!
Fantastic! A meal that can be classy yet is quick and easy to make! Definitely a keeper!
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.
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.
Tasted oh so very good. Like Jolene, my sauce didn't thicken but fortunately the taste was amazing served or crisp steamed broccoli.
The flavor is amazing but the sauce never thickened for me either. 🙁 I didn't make any changes.
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!
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.
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! :)).
This will be a fantastic dinner! Thanks Kevin!
I added mushrooms and baby spinach. Yum!!!
Linnie: I'm glad you enjoyed it and I like the addition of the mushrooms and spinach!
dope boy loved it
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.
Viva Le Tutu: I'm glad you like it! The nutrition facts per serving.
Just found this recipe and it was fantastic! Had no wine and cut the chicken into inch pieces. Had no broth so just used a little water. Had no garlic so used a shallot from the garden. We put the cheese on top in our bowl. It is our new favorite!!!! Will try with spinach next time. Thanks so much.
Just made this and added it to fettuccine, so amazing… will for sure be a future "go to".
Thank you Tiny Kitchen:) This is an awesome dish.
OMG this is fantastic! I made mine in the crock pot, added extra wine and broth to make sure I had a lot of sauce to pour over spaghetti! Fantastic flavor!
This is amazing! I'm a busy teacher/mom, so quick, easy, spectacular dishes are always what on my agenda. My entire family LOVED this! I added some goat cheese (sprinkled it over the chicken when I served it), a few capers and served it over angel hair pasta. This will appear frequently at our table. 😀
I'm excited to try I can tell already this is going to be a amazing dish I'm gonna use as sides with Quinoa and Steamed Flavored Broccoli .
A very nice recipe. Quick and easy. As you N. Americans don't seem to eat any meat except the eternal chicken, mince meat and pork, I used it on rabbit.
Unfortunately, my family did not care too much for this. The chicken needs to be seasoned and not cooked plain. The liquid was way too watery and never thickened, meaning it didn't want to coat the chicken when eating it. One of my daughters felt sick from the smell and couldn't eat it after just two bites. I think it was the wine in the sauce that she was turned off by.
I, personally, didn't think it was aweful. If I was starving and this was all that was available I would eat it, or if I was exhausted and this was given to me as an option instead of having to cook, then I would eat it again. But, I wouldn't purposely choose to make this again unless I made some drastic changes to it. I cook for my family all the time and over the last two decades I've learned a thing or two about cooking. This sauce could have used some sour cream and lose the wine. A little flour would have helped to thicken the sauce up as well. Add in some mushrooms and spinach and that would have made it healthier as well as tastier. The chicken also needs to be cooked with more than just oil. Maybe use the seasonings to marinade the chicken prior to cooking it? It needs something. Also, try cutting the chicken into strips. This helps the flavor to soak into the meat and saturate it better. If not, you risk having bland tasting chicken with all of your flavors held in the sauce only.
Like I said, it's not a horrible recipe, but it's also not as good as some of the commenters are claiming it is. I'm just a mother of 4 who has over two decades of cooking experience under her belt. So, if you don't want to take my advice on how to improve it, then try it how the recipe days then see if you like it "as is". I wish I would have had someone to advise me in making some changes before I cooked this. I should have known better when I read how the directions stated to cook the chicken, but I thought I would give it a try anyways. Oh, well. At least I can say I tried it. I'm glad for those who genuinely enjoyed it. We didn't, so we are moving on to the next recipe to try.
I was looking for a creamy sauce and i stumbled on this. I made shrimp and cheese stuffed pasta shell but wanted a nice sauce. This sauce was a good base. I did tweak it because i love spices and flavours (I'm jamaican). i added onions, cayenne, Italian seasoning. sriracha, and a 1 cup heavy cream instead of 1/2 cup. I poured this over the pasta and baked/broil for some minutes and it was delicious!
I've made this dish 4 times in the last 6 weeks (it's freakin' awesome)! The flavors all work together to create the most delicious dinner I've ever made at home. The best part is that I've fooled people into thinking that this is some kind of fancy-shmancy, complicated meal, but it only took a half hour to make!
The chicken is great on its own and fantastic over noodles. I don't keep wine around, but subbing chicken broth works well. Definitely use sun-dried tomatoes and fresh basil.
Thank you so much, Kevin, for sharing this delicious recipe!
Made this dish tonight for my family and our friends. (husband and 4 yr old boy) as it complies with my Atkins diet.
Our awesome friends who would rather eat hotdogs and mac& cheese over scallops and wild rice were saying, " This is AWESOME, taste like chicken parm but better". My husband and son also agreed. We love to fine dine and this was great. full of flavor!!! and inexpensive to make.
will be my go to recipe for the nights I'm craving a pasta dish.
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 !!!!
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 !!!!
This dish is so mouth watering! Need to try it out some time cause it looks bomb!
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.
Samantha: I'm glad you liked it!
I,m just wondering should I Double the sauce recipe…Just asking …..
tracy: Extra sauce is always good!! 🙂
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 .
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.
This was fantastic – thanks for sharing!
Unknown: I'm glad you like it!
Just made this now. Definitely a keeper! I also added mushrooms. Plus some flour to help the sauce thicken up. Everyone loved it! Thank you, Kevin!
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.
Unknown: I'm glad you enjoyed it!!
Are the nutritional facts per portion or per 100g?
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!"
I made this with mushrooms. It was very good, thank you!
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.
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 🙂
Can this be made with sun dried tomatoes that are dry and not packed in oil?
Yes it can! Enjoy!
What about the picky teens that I mentioned to you in the Banana Bread note I sent?
I’m a bit curious regarding the flavour of the oil based Sun Dried tomatoes. Perhaps, one way would be
to purchase a bit of it to taste ahead of making it..
This was excellent! Whole family loved it!! Thanks so much!!
We made this several times and each time do something a little different than the time before, and it comes out SO GOOD every time!! Love this recipe!
This recipe is wonderful. A comfort food dish.
Kevin … I just don’t know HOW to express to what degree of “Delectableness” this dish is.
The “taste” is delightful. EVERYONE loves it.
It’s just “Orgasmatic” !!!!!! You’re a Genius.
Thanx-o-x Kevin.
Cheeringly yours