Chicken With Sun Dried Tomato Cream Sauce Recipes

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CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY



Chicken With Sun-Dried Tomato Cream Sauce Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, sliced
1 cup chicken broth
½ cup heavy cream
⅓ cup sun-dried tomato
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ cup fresh basil, sliced

Steps:

  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
  • Bake at 400˚F (200˚C) for 25 minutes.
  • Serve immediately and drizzle remaining broth mix over chicken.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams

SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE



Skillet Chicken in Creamy Sun-Dried Tomato Sauce image

Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.

Provided by rayne drops

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 large yellow onion, diced
3 cloves garlic, or more to taste, diced
1 teaspoon chopped fresh thyme leaves
1 tablespoon all-purpose flour
1 cup chicken broth
⅓ cup oil-packed sun-dried tomatoes, chopped

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
  • Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 g

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE



Chicken in Creamy Sun-Dried Tomato Sauce image

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 7h15m

Yield 8

Number Of Ingredients 10

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine *
¼ cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 (4 ounce) skinless, boneless chicken breast halves
½ cup chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes

Steps:

  • Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  • Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken With Sun-Dried Tomato Cream Sauce image

Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.

Provided by Shannon Cooks

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
1/8 teaspoon hot red pepper flakes
1/4 cup dry white wine
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil leaf

Steps:

  • Pat dry chicken and season with salt and pepper.
  • Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
  • Transfer chicken to a plate.
  • Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
  • Add broth, cover, and bring to a boil.
  • Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
  • Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
  • Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
  • Transfer sauce to a heatproof bowl and puree with a hand blender.
  • Add water if necessary to reach desired consistency.
  • Season sauce with salt and pepper.
  • Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken with Sun-Dried Tomato Cream Sauce image

Categories     Chicken     Dairy     Tomato     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch strips
All purpose flour
2 shallots, minced (about 1/4 cup)
2/3 cup whipping cream
1/2 cup dry white wine
1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried

Steps:

  • Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  • Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.

CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE



Chicken Breasts with Sun-Dried Tomato-Cream Sauce image

Provided by Kim Bartel

Categories     Milk/Cream     Chicken     Dairy     Poultry     Tomato     Sauté     Low Carb     Dinner     Winter     Bon Appétit     Ohio     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 Servings

Number Of Ingredients 6

4 tablespoons olive oil
4 skinless boneless chicken breast halves
1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes
2 large shallots, thinly sliced (about 1/2 cup)
4 garlic cloves, minced
1 cup whipping cream

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.

CHICKEN AND SUN-DRIED TOMATOES IN 'CREAM' SAUCE



Chicken and Sun-Dried Tomatoes in 'Cream' Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 cup sun-dried tomato halves
4 skinless, boneless chicken breasts, about 1 1/2 pounds
1 large clove garlic, minced
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon fresh marjoram leaves
1 1/4 cups low-fat ricotta cheese, at room temperature
1 1/4 cups nonfat yogurt, at room temperature

Steps:

  • Pour boiling water on tomatoes and soak for 2 minutes.
  • Grill or saute chicken breasts until done. Set aside and keep warm.
  • Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about 1/3 cup.
  • In food processor or blender, beat ricotta and yogurt until smooth.
  • Remove tomato mixture from heat. Stir in ricotta mixture.
  • Cut chicken into strips and stir into sauce.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN WITH CREAMY SUN-DRIED TOMATO SAUCE



Chicken With Creamy Sun-Dried Tomato Sauce image

Sun dried tomatoes create a flavorful depth to the creamy sauce on this easy chicken dish. You can add or subtract to the red pepper flakes making it perfect for your own tastes. This takes only minutes to make.

Provided by Geema

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves (1 1/2 lb total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomato packed in oil, patted dry and coarsely chopped (1/2 oz)
3/4 teaspoon hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil

Steps:

  • Pat chicken dry and season with salt and black pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total.
  • (Chicken will not be cooked through.) Transfer with tongs to a plate.
  • Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
  • Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
  • Add chicken broth and bring to a boil, covered.
  • Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
  • Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
  • Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
  • Season with salt and pepper.
  • Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

Nutrition Facts : Calories 255.2, Fat 13.2, SaturatedFat 4.8, Cholesterol 95.9, Sodium 302.4, Carbohydrate 3.7, Fiber 0.6, Sugar 0.4, Protein 26.9

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Top Asked Questions

How do you cook chicken with sun-dried tomatoes?
Warm a large skillet over medium heat. Add the butter and a tablespoon of the oil from the jar of sun-dried tomatoes. Brown the chicken on both sides, then remove to a plate to keep warm. 3.
What is the best way to cook chicken and tomato sauce?
Stir in sun dried tomatoes, season sauce with salt and pepper to taste. Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add in cream and parmesan, stirring until parmesan has melted. Remove from heat, add chicken to skillet, spoon sauce over chicken.
How do you cook chicken thighs in sun dried tomato oil?
Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate. Add sun-dried tomatoes and shallots to the pan.
How to cook sun dried tomatoes for chicken fried rice?
Instructions Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce. Heat the oil in a skillet over medium-high heat. Flip the chicken and fry for an additional 5 minutes. To the same skillet, add the sun-dried tomato mixture.

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