Natalie was home for a few days before May term started back and wanted some real food, she got Chicken with Sun Dried Tomatoes and had leftovers to take home with her. I forget how hard it is to come up with something for a quick weeknight meal after working all day. I’ve been working on a recipe for salmon using sun dried tomatoes, (still not quite right yet), and thought chicken might be easier. I didn’t want the sun dried tomatoes to be too overpowering. I love the way all the ingredients come together to make a simple but awesome dish in a very short time.
How do you make TENDER chicken breasts for this chicken recipe
There are two ways to make sure you have tender chicken breasts: marinate in buttermilk and don’t over cook them. Buttermilk is only slightly acidic so it only slightly breaks down the protein unlike stronger marinades with lemon or vinegar that can make the chicken tough. Both the acids and the enzymes in milk will give you more tender chicken breasts. As to overcooking, you really need a meat thermometer. I have a Thermapen form Thermoworks. I’ve had mine for years and love how quickly it registers the temperature for meat.
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 provide some tenderizing. If you are using a stronger marinade with vinegar or lemon juice then you can only marinate it for a couple of hours, any more an it will become tough.
How do you MAKE quick and easy Chicken with Sun Dried Tomatoes
Step 1: Marinate the chicken. I picked up the chicken breasts on the way home and as soon as I walked in the door, I put them in a ziplock with some buttermilk and left it on the counter for about 30 minutes. Of course, if you plan a little better you should do this step the night before.
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.
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.
The chicken turned out so juicy and the sauce while simple is full of flavor. We all loved this dish, so much so that I would make it for company in a heartbeat. I sautéd some fresh green beans with a little bacon and shallots and we had a fantastic dinner in no time at all. Can’t wait for the girls to be home for the summer, it’s always more fun to cook for a crowd.
More QUICK weeknight dinners
- 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
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.
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Adapted from Closet Kitchen
Chicken with Sun Dried Tomatoes
Ingredients
- 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
Instructions
- 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.
- 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 sundered 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.
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