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Homemade Chicken with Sun-Dried Tomato Sauce photo

Chicken with Sun-Dried Tomato Sauce

This Chicken with Sun-Dried Tomato Sauce is absolutely delicious! Juicy chicken in a creamy, flavorful sauce with sun-dried tomatoes and a hint of spice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon butter for sautéing
  • 1 clove garlic pressed
  • 1 tablespoon all-purpose flour to thicken the sauce
  • 3/4 cup chicken broth use low-sodium
  • 1/2 cup heavy cream for creaminess
  • 3 tablespoons sun-dried tomato slivers in oil
  • 1 tablespoon oil from sun-dried tomatoes jar
  • 1/4 teaspoon dried thyme for flavor
  • 1/2 teaspoon salt for seasoning
  • 1/4 to 1/2 teaspoon crushed red pepper to taste
  • 4 pieces boneless skinless chicken breasts flattened
  • 1 (8-ounce) box farfalle or pasta cooked to al dente
  • 1 cup peas cooked

Equipment

  • Large skillet
  • Cooking spoon
  • Meat Mallet
  • Garlic press
  • Pot
  • Colander

Method
 

  1. Begin by flattening the chicken breasts to an even thickness. Season both sides with salt and crushed red pepper.
  2. In a large skillet, melt the butter over medium heat. Add the chicken and cook for about 6-7 minutes on each side.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add the oil from sun-dried tomatoes and sauté the garlic for about 30 seconds.
  4. Sprinkle the flour over the garlic and stir to create a roux. Gradually whisk in chicken broth, then add heavy cream, sun-dried tomatoes, thyme, and salt.
  5. Return the chicken to the skillet and simmer in the sauce for about 5 minutes.
  6. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
  7. In the last minutes of cooking, stir in the cooked peas.
  8. To serve, plate the pasta and top with chicken and sun-dried tomato sauce. Enjoy!

Notes

  • For a dairy-free version, use coconut cream instead of heavy cream.
  • Substitute gluten-free pasta for a gluten-free option.
  • Leftovers can be stored in the fridge for up to 3 days.