Chicken with creamy sun-dried tomato sauce

Chicken with creamy sun-dried tomato sauce

Based on 7 ratings

Irina Panarina


“The recipe was inspired by the "Damn Delicious" food blog. Want to share your own recipe? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken breasts
100 g sun-dried tomatoes
100 ml heavy cream
2 cloves garlic
1 tbsp butter (divided)
¼ tsp chili flakes
50 g Parmesan cheese
250 ml chicken stock
¼ tsp dried thyme
¼ tsp dried oregano
¼ tsp dried basil
salt
pepper
basil for garnish
rice for serving
Metric
Imperial

Utensils

  • oven
  • ovenproof pan
  • cooking spoon
  • cutting board
  • knife
  • grater
  • spatula

Nutrition per serving

Cal
344
Protein
34g
Fat
18g
Carb
11g

Step 1/5

Halve sun-dried tomatoes and set aside. Peel and mince garlic and set aside. Cut the chicken breasts into big chunks. Season with salt and pepper.
  • 100 sun-dried tomatoes
  • 2 cloves garlic
  • 2 chicken breasts
  • salt
  • pepper
  • cutting board
  • knife

Halve sun-dried tomatoes and set aside. Peel and mince garlic and set aside. Cut the chicken breasts into big chunks. Season with salt and pepper.

Step 2/5

Melt half of the butter in an ovenproof pan over medium-high heat. Add the chicken and sear for approx. 2 – 3 min. or until golden brown on both sides.
  • ½ tbsp butter
  • ovenproof pan
  • spatula

Melt half of the butter in an ovenproof pan over medium-high heat. Add the chicken and sear for approx. 2 – 3 min. or until golden brown on both sides.

Step 3/5

Preheat oven to 180°C/350°F. Melt remaining butter in the frying pan with the chicken. Add the minced garlic and chili flakes, and cook for approx. 1 – 2 min., stirring frequently, until fragrant.
  • ½ tbsp butter
  • ¼ tsp chili flakes
  • oven
  • cooking spoon

Preheat oven to 180°C/350°F. Melt remaining butter in the frying pan with the chicken. Add the minced garlic and chili flakes, and cook for approx. 1 – 2 min., stirring frequently, until fragrant.

Step 4/5

Grate Parmesan cheese. Add chicken broth, sun-dried tomatoes, grated Parmesan, thyme, oregano, basil, and heavy cream to the pan and stir to combine. Bring to a boil, then reduce heat and simmer for approx. 3 – 5 min. or until slightly thickened.
  • 50 Parmesan cheese
  • 250 ml chicken stock
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • 100 ml heavy cream
  • grater

Grate Parmesan cheese. Add chicken broth, sun-dried tomatoes, grated Parmesan, thyme, oregano, basil, and heavy cream to the pan and stir to combine. Bring to a boil, then reduce heat and simmer for approx. 3 – 5 min. or until slightly thickened.

Step 5/5

Transfer the frying pan into the oven and bake chicken at 180°C/350°F for approx. 25 – 30 min. or until cooked through. Garnish with fresh basil and enjoy with rice, if desired!
  • basil for garnish
  • rice for serving

Transfer the frying pan into the oven and bake chicken at 180°C/350°F for approx. 25 – 30 min. or until cooked through. Garnish with fresh basil and enjoy with rice, if desired!