Sun Dried Tomato Chicken in Creamy Basil Sauce Recipe
Sun Dried Tomato Chicken is a quick and flavorful dish featuring tender boneless chicken breasts seared to golden perfection, then simmered in a creamy sauce made with sun-dried tomatoes, fresh basil, and aromatic garlic. Ready in just 20 minutes, this skillet-prepared meal combines savory, tangy, and herbaceous flavors for an easy weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 4 8-oz boneless skinless chicken breasts (whole or cut into strips)
- 1 tsp sea salt (to taste)
- 1/4 tsp black pepper
- 1 tbsp olive oil
Sauce
- 1/4 cup reduced sodium chicken broth
- 2 tsp arrowroot powder (or cornstarch, or 1/4 tsp xanthan gum)
- 2 cloves garlic (minced)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup sun-dried tomatoes (julienned, drained if packed in oil)
- 1/2 cup fresh basil (cut into ribbons)
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels and season them evenly on both sides with sea salt and black pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-8 minutes per side until they develop a golden-brown crust and are almost cooked through. The internal temperature should reach about 160°F. Cooking time depends on chicken thickness and cut.
- Rest the chicken: Remove the chicken from the skillet, cover it loosely with foil to keep warm, and set aside while you prepare the sauce.
- Prepare the thickening mixture: In a small bowl, whisk the arrowroot powder vigorously into the chicken broth until smooth, ensuring no lumps remain.
- Sauté garlic: Add the minced garlic to the skillet. If the pan is dry, add a little more olive oil. Cook for about 1 minute until the garlic is fragrant but not browned.
- Make the sauce: Pour in the arrowroot and broth mixture, then add the heavy cream, sun-dried tomatoes, and half of the fresh basil. Bring the mixture to a gentle boil over medium heat, then reduce heat to simmer for 1-2 minutes until the sauce thickens. Taste and adjust seasoning with salt and pepper if needed.
- Finish cooking the chicken: Return the chicken to the pan, spooning sauce over each piece. Cook for an additional 1-2 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Garnish and serve: Sprinkle the remaining fresh basil over the dish just before serving for a fresh, aromatic finish.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- If using chicken strips instead of whole breasts, reduce searing time accordingly to prevent overcooking.
- Sun-dried tomatoes packed in oil should be drained to avoid excess oiliness in the sauce.
- Arrowroot powder, cornstarch, or xanthan gum can be used interchangeably as a thickener.
- Always check the internal temperature of chicken to ensure food safety: 165°F is the safe minimum.
- Fresh basil added at the end enhances flavor and color; avoid cooking it too long to preserve freshness.