Creamy Sun-Dried Tomato Chicken Recipe

Creamy Sun-Dried Tomato Chicken Recipe

Creamy sun-dried tomato chicken is creamy, delicious, contains garlic and has a super yummy tart taste from the dehydrated tomatoes. The sun-dried tomatoes is what makes this dish packed with ton of flavor but without a ton of ingredients. 

Using the oil from the jarred tomatoes can really enhance the flavors and color to the dish as some sun-dried tomatoes are seasoned and packed in oil, so I highly recommend to use up some of that oil. This dish is so good it can probably still be good without the addition of chicken (the sun-dried tomatoes are really the flavor booster here.) A must make recipe!

Creamy Sun-Dried Tomato Chicken RecipeIngredients:

  • 4 oz sun-dried tomatoes including their oil
  • 3 cloves garlic, chopped
  • 1 1/2 lbs chicken breast thinly sliced or pounded to 1/4″thickness
  •  1 1/2 cups monterey jack cheese, shredded
  • 1/3 cup mozzarella cheese, shredded
  • 1 3/4 cup half & half
  • 1 1/4 cups water (or reserved pasta water)
  • 1 tbsp butter
  • 2 tbsp flour
  • ground paprika, salt & pepper to taste

1. Drain tomatoes; coarsely chop and reserve all the oil. Set aside.

2. Sauté the garlic and sun-dried tomatoes in 2 tbsp of the reserved oil until fragrant (1-2 min.) Remove.

3. Season both sides of the chicken with paprika, salt and pepper to taste. Add 1 tbsp of the reserved sun-dried tomato oil to the frying pan and fry chicken on both sides until done. Remove; chop and set aside.

4. In the same skillet add 1 tbsp of butter, and 2 tbsp of sun-dried oil. Whisk in the flour and gradually add in the half & half and water. Once bubbly and slightly thickened add in the cheeses. Thin out sauce with more water for desired consistency, if needed.

5. Add in the chicken pieces, garlic & tomato saute back to the pan and heat through. Top over pasta.

Creamy Sun-Dried Tomato Chicken RecipeCreamy Sun-Dried Tomato Chicken Recipe

Creamy Sun-Dried Tomato Chicken Recipe
 
Alyona's Cooking:
Ingredients
  • 4 oz sun-dried tomatoes including their oil
  • 3 cloves garlic, chopped
  • 1½ lbs chicken breast thinly sliced or pounded to ¼"thickness
  • 1½ cups monterey jack cheese, shredded
  • ⅓ cup mozzarella cheese, shredded
  • 1¾ cup half & half
  • 1¼ cups water (or reserved pasta water)
  • 1 tbsp butter
  • 2 tbsp flour
  • ground paprika, salt & pepper to taste
Instructions
  1. Drain tomatoes; coarsely chop and reserve all the oil. Set aside.
  2. Sauté the garlic and sun-dried tomatoes in 2 tbsp of the reserved oil until fragrant (1-2 min.) Remove.
  3. Season both sides of the chicken with paprika, salt and pepper to taste. Add 1 tbsp of the reserved sun-dried tomato oil to the frying pan and fry chicken on both sides until done. Remove; chop and set aside.
  4. In the same skillet add 1 tbsp of butter, and 2 tbsp of sun-dried oil. Whisk in the flour and gradually add in the half & half and water. Once bubbly and slightly thickened add in the cheeses. Thin out sauce with more water for desired consistency, if needed.
  5. Add in the chicken pieces, garlic & tomato saute back to the pan and heat through. Top over pasta.

 

 

 

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