Can I make sun dried tomato chicken ahead of time?

Yes, you can! To make ahead, prepare the chicken and sauce separately, store them in airtight containers in the fridge for up to 2 days, and reheat gently on the stovetop. For best texture, add the fresh basil just before serving.

What type of sun dried tomatoes should I use?

Oil-packed sun dried tomatoes are ideal for this recipe. They offer intense flavor and the oil can be used for searing the chicken. If using dry-packed tomatoes, rehydrate them in warm water or broth for about 20 minutes before slicing.

Is there a substitute for heavy cream in this recipe?

You can use half-and-half for a lighter version, though the sauce will be slightly less rich. For a dairy-free alternative, full-fat coconut milk can work, but the flavor profile will shift slightly toward sweet.

Sun Dried Tomato Chicken: A Creamy, Flavor-Packed One-Skillet Wonder

Sun Dried Tomato Chicken

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Creamy Sun Dried Tomato Chicken is a quick and flavorful one-skillet meal made with tender chicken cutlets, spinach, garlic, white wine, and Pecorino Romano in a rich, velvety sauce. Perfect for weeknights or date nights, this Italian-inspired dish is ready in just 35 minutes and delivers gourmet flavor with minimal effort.

Author: Martina

Ingredients

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1 1/2 pounds chicken cutlets: filleted and pounded to 1/2″ thickness
1 teaspoon kosher salt: for seasoning the chicken
1/2 teaspoon black pepper: adds mild heat
1/2 cup flour: for dredging the chicken
1/2 cup sun dried tomatoes: oil-packed, sliced into strips
3 tablespoons sun dried tomato oil: for searing chicken and flavor
5 cloves garlic: sliced for aroma and depth
1/2 cup dry white wine: adds acidity and flavor balance
1/2 cup low sodium chicken broth: deepens the savory base
3/4 cup heavy cream: for a rich, velvety sauce
8 ounces baby spinach: adds nutrition and freshness
1/2 cup Pecorino Romano: grated, for salty sharpness
1/4 cup basil leaves: hand-torn, for a fresh herbal finish
Salt and pepper to taste: for final seasoning

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Instructions

Season chicken cutlets with salt and pepper on both sides. Dredge in flour and shake off excess.
Heat a stainless steel pan to medium. Add sun dried tomato oil and sear the chicken for 3 minutes per side until golden. Work in batches if necessary. Set chicken aside and tent with foil.
Reduce heat to medium-low. Add sliced garlic and sauté until fragrant and lightly golden. Add sun dried tomatoes and cook for 30–60 seconds.
Deglaze the pan with white wine over high heat. Scrape brown bits from the bottom. Reduce by half, about 1–2 minutes.
Add chicken stock and bring to a simmer. Reduce heat to medium and simmer for 3 minutes.
Stir in heavy cream and grated Pecorino Romano. Let the sauce bubble and begin to thicken.
Add spinach and cook for 3–5 minutes until wilted and sauce thickens enough to coat a spoon.
Return chicken to the pan and coat with sauce. Heat for 2–3 minutes until warmed through.
Turn off heat and tear fresh basil over the top. Serve immediately with crusty bread or over pasta.

Notes

Use oil-packed sun dried tomatoes for best flavor and to sear the chicken.
Pound chicken evenly to ensure quick, uniform cooking.
Dry white wine like Sauvignon Blanc or Pinot Grigio is ideal.
For a lighter version, substitute half-and-half for heavy cream.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://whatocook.com/sun-dried-tomato-chicken/