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

    • Josephine B says

      September 28, 2018 at 11:49 pm

      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. Kalyn Denny says

    November 1, 2014 at 1:40 pm

    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. Megan says

    November 13, 2014 at 1:21 am

    I made this tonight – it was delicious!!!! Pretty easy too, everything came together quickly. Served with quinoa and salad – fabulous!!!!

    Reply

  14. Anonymous says

    November 14, 2014 at 11:32 pm

    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.

    Reply

  22. Anonymous says

    December 29, 2014 at 9:02 am

    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

  23. Segan says

    December 31, 2014 at 2:13 pm

    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

  24. Anonymous says

    January 3, 2015 at 9:01 pm

    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

  25. Crystal Keagy says

    January 7, 2015 at 7:06 pm

    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

  27. Anonymous says

    January 25, 2015 at 12:14 am

    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

  29. Twin Tables says

    January 26, 2015 at 1:11 am

    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

  35. Jenni says

    February 8, 2015 at 9:57 pm

    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

  37. Paige says

    February 19, 2015 at 7:07 pm

    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

  38. kevin says

    February 22, 2015 at 4:47 pm

    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

  42. Kristyn says

    March 3, 2015 at 4:29 pm

    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

  44. Jolene Carrera says

    April 18, 2015 at 3:05 am

    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

  45. Jolene Carrera says

    April 18, 2015 at 3:08 am

    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

  46. Anonymous says

    April 21, 2015 at 4:39 am

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

    Reply

  48. Kilyena says

    April 28, 2015 at 11:27 pm

    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

  49. kevin says

    April 29, 2015 at 12:26 pm

    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

  50. Kilyena says

    April 29, 2015 at 5:46 pm

    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

  55. Viva Le Tutu says

    August 21, 2015 at 2:29 pm

    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

  57. Anonymous says

    August 23, 2015 at 1:13 am

    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.

    Reply

  60. Linda says

    September 11, 2015 at 8:38 pm

    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!

    Reply

  61. Laura Wilson says

    September 15, 2015 at 11:48 pm

    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. 😀

    Reply

  64. NavyChiefWife says

    April 20, 2016 at 10:51 pm

    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.

    Reply

  65. t-ann says

    May 2, 2016 at 3:30 pm

    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!

    Reply

  66. Anonymous says

    June 27, 2016 at 3:12 am

    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!

    Reply

  67. Katalin Bott says

    July 27, 2016 at 1:00 am

    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.

    Reply

  68. Annie says

    August 4, 2016 at 5:18 pm

    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

  69. Annie says

    August 4, 2016 at 5:18 pm

    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

  71. Samantha says

    September 24, 2016 at 10:59 pm

    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

  75. Judy Goldin says

    November 7, 2016 at 4:07 am

    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

  76. kevin says

    November 7, 2016 at 9:08 pm

    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

  79. Anonymous says

    December 13, 2016 at 12:57 am

    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!

    Reply

  80. Unknown says

    March 22, 2017 at 11:47 pm

    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

  83. chanteusevca says

    March 27, 2017 at 11:29 pm

    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

  85. Maryse B. says

    February 26, 2018 at 12:51 am

    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

  86. Maria says

    April 16, 2018 at 7:01 am

    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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