Creamy Sun Dried Tomato Chicken

close up shot of spatula lifting sun dried tomato chicken in pan

Print Recipe

5 from 1 vote

This creamy sun dried tomato chicken is drenched in the most irresistible sauce and couldn't be easier to make!

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Main Course

Cuisine: Italian, Western

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken)
Large Pan & Tongs
Wooden Spoon
Jug (for stock)
Fine Cheese Grater (for parmesan)
Kitchen Roll/Paper Towels (for drying sun dried tomatoes)

Ingredients

Chicken

2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed
1/4 cup / 35g Plain Flour
1 1/2 tsp Italian Seasoning
1 tsp EACH: Garlic Powder, Salt
1/2 tsp Black Pepper
2 tbsp Sun Dried Tomato Oil (from the jar)

Sauce

1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots)
60g / 1/4 cup Sun Dried Tomato Pesto (see notes)
180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream
125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil
30g / 1/3 cup freshly grated Parmesan
1/2 small bunch of Fresh Basil, finely chopped

Instructions

Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt and pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side.
Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium.
Add the shallot to the leftover oil and fry until soft and golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce.
Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy!

Video

Notes

a) Chicken - Slicing the chicken is important to ensure it cooks quicker and more evenly. Depending on how thick the cutlets are, they'll only take around 3 minutes each side (4 maximum) until the chicken is cooked through the centre. It'll carry on cooking slightly as it rests and when added back to the pan.

b) Oil - Just use 2 tbsp oil from the jar of sun dried tomatoes to fry the chicken (or sub regular olive oil - not a huge deal). Just be aware the oil can spit a lot as the chicken fries, so if you have an oil splatter guard then definitely use it here. It's important to remove the excess oil from the sun dried tomatoes because there will already be plenty of oil from the chicken and pesto.

c) Sun Dried Tomato Pesto - I typically pick up a jar from the shops (I use Sacla). I do have a Homemade Sun Dried Tomato Pesto if you want to make a big batch!

d) Serving - Here I've served with small air fried potatoes and a side salad, but do check out my Sides for more inspo!

e) Calories - Whole recipe divided by 4 with no sides.

Nutrition