why make this recipe
Creamy Garlic Chicken with Sun-Dried Tomatoes is a delightful dish that combines rich flavors and comforting textures. This recipe is perfect for busy weeknights when you want something special without spending all day in the kitchen. The creamy sauce, infused with garlic and enhanced with sun-dried tomatoes, creates a mouthwatering experience that everyone will love. Plus, it’s easy to make and looks beautiful when served.
how to make Creamy Garlic Chicken with Sun-Dried Tomatoes
Ingredients:
- 3 Tbsp. extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
Directions:
- Arrange a rack in the center of the oven and preheat to 375 degrees.
- In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of oil. Season the chicken with salt and black pepper generously. Cook the chicken, turning halfway through, until golden brown, about 5 minutes on each side. After cooking, transfer the chicken to a plate.
- In the same skillet, over medium heat, add the remaining 2 Tbsp. of oil. Stir in the garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
- Add the broth, sun-dried tomatoes, cream, and Parmesan to the skillet. Season with salt. Bring the mixture to a simmer, then return the chicken and any juices back to the skillet.
- Transfer the skillet to the oven. Bake the chicken until it is cooked through and an instant-read thermometer inserted into the thickest part reads 165 degrees, about 10 to 12 minutes.
- Once done, arrange the chicken on a platter. Spoon the sauce over the chicken and top with fresh basil.
how to serve Creamy Garlic Chicken with Sun-Dried Tomatoes
Serve Creamy Garlic Chicken with Sun-Dried Tomatoes over a bed of pasta, rice, or with crusty bread to soak up the delicious sauce. Pair it with a fresh salad or roasted vegetables for a complete meal. This dish is sure to impress at any dinner table.
how to store Creamy Garlic Chicken with Sun-Dried Tomatoes
To store leftovers, let the chicken cool completely. Then place it in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stove or in the microwave until warmed through. You can also freeze the dish for up to 2 months. Just make sure to store it in a freezer-safe container.
tips to make Creamy Garlic Chicken with Sun-Dried Tomatoes
- Ensure not to overcrowd the skillet when browning the chicken to achieve a nice golden color.
- You can adjust the seasoning according to your taste. If you like more spice, add extra crushed red pepper flakes.
- Feel free to add other vegetables like spinach or mushrooms to the sauce for added nutrition and flavor.
variation
For a lighter version, you can substitute the heavy cream with Greek yogurt or a cashew cream. You can also use chicken thighs instead of breasts for a juicier option.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes, but you may want to sauté them a little longer to develop the flavor.What can I serve with this dish?
This chicken pairs well with pasta, rice, or a hearty salad. Crusty bread is also great for soaking up the sauce.Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just store them separately in the fridge and combine them before serving.
Creamy Garlic Chicken with Sun-Dried Tomatoes
Ingredients
Method
- Preheat the oven to 375 degrees F.
- In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of oil.
- Season the chicken with salt and black pepper generously. Cook the chicken, turning halfway through, until golden brown, about 5 minutes on each side.
- Transfer the chicken to a plate.
- In the same skillet, over medium heat, add the remaining 2 Tbsp. of oil.
- Stir in the garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
- Add the broth, sun-dried tomatoes, cream, and Parmesan to the skillet and season with salt.
- Bring the mixture to a simmer, then return the chicken and any juices back to the skillet.
- Transfer the skillet to the oven. Bake the chicken until cooked through, about 10 to 12 minutes.
- Once done, arrange the chicken on a platter, spoon the sauce over the chicken, and top with fresh basil.