Description

This delicious Chicken with Creamy Sun Dried Tomato Sauce features tender chicken thighs or breasts cooked to golden perfection and bathed in a rich, flavorful sauce made with sun dried tomatoes, garlic, white wine, chicken broth, cream, Parmesan, Dijon mustard, and fresh basil. Perfectly balanced and creamy, this dish is ideal served over mashed potatoes, pasta, or with crusty bread to soak up the luscious sauce.

Ingredients

Scale

Chicken

750g / 1.5lb chicken thighs OR chicken breast, skinless and boneless
1/2 tsp salt
Black pepper, to taste

Sauce

1/2 cup sun dried tomatoes, strips, drained of oil
2 tbsp oil from sun dried tomatoes jar
2 garlic cloves, minced
1/2 cup (125 ml) white wine (or substitute chicken broth)
3/4 cup (185 ml) chicken broth/stock, low sodium
3/4 cup (185 ml) thickened / heavy cream
1/3 cup (30g) parmesan, very finely shredded
2 tsp Dijon mustard
1 cup basil leaves, packed (optional)

Instructions

Prepare Chicken: If using chicken breasts, cut each breast in half horizontally to form two thin steaks. This allows for even and quick cooking.
Season and Sear: Sprinkle both sides of the chicken with salt and black pepper. Heat the 2 tablespoons of oil from the sun dried tomato jar in a large skillet over high heat.
Cook Chicken: Add the chicken pieces to the hot skillet and cook until golden brown on both sides—approximately 6 minutes total for thighs, or 4 minutes total for breasts. Remove the chicken from the skillet and keep warm on a plate.
Sauté Garlic: In the same skillet, add the minced garlic and cook for about 15 seconds until it becomes light golden and fragrant.
Deglaze Pan: Pour in the white wine and bring it to a simmer. Scrape the bottom of the skillet to loosen and incorporate all the browned bits into the wine for added flavor.
Simmer Wine: Let the wine simmer for about 1 minute, allowing the alcohol to evaporate. The smell of alcohol disappearing signals it’s ready.
Add Sauce Ingredients: Stir in the Dijon mustard, then add the chicken broth, heavy cream, finely shredded Parmesan cheese, and sun dried tomatoes.
Thicken Sauce: Bring the sauce to a simmer, reduce heat to medium, and let it cook for 2 to 3 minutes until thickened. Stir regularly to ensure the Parmesan dissolves fully and the sauce is smooth.
Season Sauce: Taste the sauce and adjust salt and pepper as necessary for balanced flavor.
Finish with Basil and Chicken: Stir in the fresh basil leaves (if using). Return the cooked chicken to the pan, spooning the sauce over it, then simmer for an additional 1 minute to meld the flavors.
Serve: Serve the chicken immediately, ideally over creamy mashed potatoes, mashed cauliflower, or pasta. Alternatively, offer crusty bread to mop up the flavorful sauce.

Notes

Using oil from the sun dried tomatoes jar adds extra richness and flavor to the dish.
If you prefer, substitute white wine with additional chicken broth for a non-alcoholic version.
Fresh basil is optional but adds a bright, aromatic finish to the sauce.
Chicken thighs provide juicier results; breasts should be sliced thinly to ensure tenderness and quick cooking.
This dish pairs beautifully with creamy mashed potatoes, pasta, or crusty bread for soaking up the sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired

Keywords: chicken, creamy sauce, sun dried tomatoes, Italian, easy dinner, one skillet, basil, Parmesan, Dijon mustard