Creamy Sun Dried Tomato Chicken Recipe 20 Min

CREAMY SUN-DRIED TOMATO CHICKEN RECIPE (20 MIN!)

Steps:

• Pat the chicken breasts dry with paper towels and season them on both sides with sea salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-8 minutes per side, until golden brown and almost cooked through (internal temperature should reach 160 degrees F). Time will vary depending on the thickness of your chicken and whether it's whole or cut into strips.
• Remove the chicken from the pan, cover with foil to keep warm, and set aside.
• Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth.
• Add the minced garlic to the skillet (add a little more oil if it's dry). Cook for about 1 minute, until fragrant.
• Add the arrowroot/broth mixture, cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 1-2 minutes, until the sauce thickens. Adjust salt and pepper to taste if needed.
• Add the chicken back to the pan and spoon the sauce over it. Cook for 1-2 minutes, until chicken is fully cooked through (internal temperature reaches 165 degrees F).
• Top with the remaining fresh basil before serving.

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

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.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY

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!