Here it is! The first recipe from my book that I’m posting on my website – Creamy Sundried Tomato Chicken. This is one of my favorites and while I hoped it had a picture in the new book, I was okay with it, because that means I got to make it again and post forever.
This is one of family’s (aka: my husband) favorite meals. My kids really do love this one. My youngest gives me his sundried tomatoes, but secretly I’m not mad because I love them so much — I’m happy to get more on my plate.
This is one of the fastest meals you’ll put together. How does it cook so fast? You have to pound the chicken, or you could just cut a chicken breast in half. I’ve done both and both methods work really well. After the chicken cooks, it comes together in another 5 minutes and then you are so close getting this on your plate. The ingredients are simple and minimal. You’ll be so happy you made this!
A few of my testers offered suggestions on additions to this – adding a little green, either in the form of chopped fresh herbs or fresh spinach stirred in. I always serve this with a veggie and a salad — these Roasted Carrots with Dill and Pistachios would be perfect. It’s just a delicious addition to any dinner. I think it’s going to become a staple in the dinner rotation.
If you want more Mediterranean style recipes like this Creamy Sundried Tomato Chicken, check out my new cookbook, Live to Eat Well, available now here!
Creamy Sundried Tomato Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1 pound boneless, skinless chicken breasts, either pounded gently or cut into 1/2” thick cutlets
1/3 cup chopped sun-dried tomatoes in oil
1/4 cup heavy cream
1/4 cup 2% milk
Instructions
In a medium skillet, heat the oil over medium high heat until it shimmers. Sprinkle the salt and Italian seasoning over the chicken and place it in the skillet. cook for 4-5 minutes on each side, until the chicken’s internal temperature reads 165°F on a digital thermometer.
Turn the heat down to medium and add the sun-dried tomatoes, cream, and milk. Simmer the cream mixture of 2-3 minutes, until thickened, then remove from the heat.
Let the chicken rest for 3 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 297
- Sugar: 3 grams
- Sodium: 226 mg
- Fat: 20 grams
- Saturated Fat: 6 grams
- Carbohydrates: 3 grams
- Fiber: 1 gram
- Protein: 26 grams
- Cholesterol: 98 mg