Chicken with Sun Dried Tomatoes is an easy and 30 minute dinner with an amazing creamy sauce and just a hint of spice. Great for a busy weeknight and it’s low carb.
Natalie was home for a few days before May term started back and wanted some real food, so I made a family favorite, Chicken with Sun Dried Tomatoes. It’s hard to come up with something for a quick weeknight meal after working all day, so keep this recipe in mind when you can’t come up with something to fix for dinner.
I love the way all the ingredients come together to make a simple but awesome dish in a very short time. The creamy sauce is spectacular so try serving it with pasta to get every last drop. If you love sun-dried tomatoes but don’t want the cream try this pasta casserole with sun-dried tomatoes and artichokes.
Tender Sun Dried Tomato Chicken Breast
I have two tips to make sure you have tender chicken breasts regardless of the recipe: marinate it in buttermilk and don’t over cook it.
Buttermilk is only a little acidic so it slowly breaks down the protein unlike stronger marinades with lemon or vinegar that can make the chicken tough. Both the acids and the enzymes in buttermilk will help tenderize the chicken breasts.
As to overcooking, you really need a meat thermometer. I have a Thermapen from Thermoworks. I’ve had mine for years and love how quickly it registers the temperature for meat.
Creamy Sun Dried Tomato Chicken Ingredients
- Buttermilk – to tenderize the chicken. You can skip this step and still have a delicious 30 minute meal, but if you have time let them sit at least 30 minutes in some buttermilk.
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
- Chicken breasts – skinless and boneless.
- Sun Dried Tomatoes – you can find these with the pickles and olives. Use the kind that are packed in oil.
- Chicken broth and a little white wine – you can use all chicken broth if you prefer.
- Cream – just a little to give it that awesome flavor. You can use half-and-half instead of heavy cream.
- Parmesan cheese – it makes everything better.
- Pantry staples – olive oil, garlic and red pepper flakes.
How to make Sun Dried Tomato Chicken
Step 1: Marinate the chicken the night before if possible, if not, then at least 3o minutes at room temperature.
Step 2: Next rinse off the buttermilk and pound the chicken breasts so they are even. I didn’t want them super thin, so I just evened them out so they would cook uniformly. Otherwise, one end gets done while the other end is raw.
Step 3: Sauté for a few minutes on each side until they are golden and cooked through, about 160º. Remove to a plate and cover with aluminum foil.
Step 4: Sauté some garlic with red pepper flakes. This adds such a nice little kick to the creamy sauce. Add white wine and cook down and then add cream, sun dried tomatoes and parmesan and let the sauce slightly thicken then add the chicken back to the pan. (affiliate)
The chicken turns out so juicy and the sauce, while simple, is full of flavor. We all love this dish, so much so that I would make it for company in a heartbeat.
How long should you marinate chicken in BUTTERMILK
Buttermilk is slow acting so it’s best to marinate chicken overnight, but a shorter period still provides some tenderizing. You need a minimum of 30 minutes.
Try serving with some fresh green beans with a little bacon and shallots for a fantastic dinner in no time at all. Or try adding some cooked pasta to the pan. Can’t wait for the girls to be home for the summer, it’s always more fun to cook for a crowd.
How to serve Sun Dried Tomato Cream Sauce Chicken
To serve sun dried tomato chicken, serve on its own or over rice or pasta. The sauce goes great with a side of mashed potatoes or try it with roasted asparagus.
Storing Chicken with Sun Dried Tomato Cream Sauce
As with most chicken breast recipes, you can store it in an airtight container in the refrigerator where it will stay fresh for 3-4 days.
Can you freeze sun dried tomato chicken?
This chicken recipe freezes great. When ready to eat, add a little water or chicken broth to thin the sauce and cover and bake for 10 minutes in a 350º oven.
Chicken Breast Sun Dried Tomato FAQs
To get tender chicken breasts, marinate them in buttermilk for 30 minutes or overnight.
Fill a 1 cup measuring cup with milk and add 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes.
Chicken breasts should be 165º. You can remove at 160º and they will continue to cook when resting.
More QUICK weeknight dinner ideas
- Queso Chicken takes no thought or energy but is always a winner
- Chicken Enchiladas uses rotisserie chicken
- Taco Spaghetti can be made in just one pot
- Tater Tot Casserole because everyone loves tater tots
- Tex-Mex chicken and rice is always a crowd pleaser
- You can’t beat a smash burger
- Add some Ritz crackers for some crispy baked chicken
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Sun Dried Tomato Chicken Breast
- 1 cup buttermilk
- 4 chicken breasts skinless and boneless
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ cup white wine or chicken broth
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup sun dried tomatoes chopped
- ¼ cup parmesan cheese grated
- salt and pepper
- Place chicken breasts in a ziplock bag and add buttermilk and salt and pepper. Let sit on the counter for 30 minutes or refrigerate until needed. Rinse off buttermilk and pat dry. Pound so that they are even throughout. Salt and pepper both sides.
- Heat olive oil in a large skillet over medium high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Temperature should be about 160º. Remove to a separate plate.
- In the same skillet, add garlic and red pepper flakes and saute about 1 minute. Add wine and cook down. Add broth, cream and sun dried tomatoes and parmesan. Bring to a boil and reduce heat, cooking until it thickens, about 3-5 minutes.
- Add chicken and juices back to the pan, season with salt and pepper and cook until heated through.
Barbara’s Tips + Notes
- If using an iron skillet the sauce will be darker than if using a non-stick pan but the flavors will be the same.
- If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk.
- Try adding cooked pasta to the pan before serving to soak up the sauce.
- Use sun dried tomatoes packed in oil for the best flavor.
If you make Chicken with Sun Dried Tomatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.