Chicken with creamy sun-dried tomato sauce

Based on 19 ratings
Irina Panarina

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

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

Nutrition per serving

Cal
344
Protein
34g
Fat
18g
Carb
11g

Step 1/6

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 2/6

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 3/6

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 4/6

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 5/6

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!

Want to share your recipe with our awesome community?

Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.