Creamy Sun-Dried Tomato Chicken
Thirty minutes and one skillet turn two chicken breasts into a date-night dinner with very little kitchen traffic. I keep the sauce gentle for young palates, then let garlic, Parmesan, and sweet-tart…
Ingredients
- 2 (6 ounces each) pieces boneless, skinless chicken breasts
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoons olive oil
- 3 cloves, finely minced garlic
- 1/3 cup, drained and thinly sliced oil-packed sun-dried tomatoes
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup finely grated Parmesan cheese
Instructions
- Set a large, straight-sided skillet and a clean plate beside the stove. Pat the chicken breasts completely dry with paper towels; moisture prevents browning. Place each breast between two sheets of plastic wrap and gently pound the thickest part with a rolling pin or meat mallet until each piece is about 3/4 inch thick, which helps both portions finish at the same time.
- Season both sides of the chicken with 1/2 teaspoon of the salt and all of the pepper. Spread the flour on a shallow plate and press each chicken breast into it, turning to coat lightly. Shake off the excess so the coating will brown rather than become pasty; reserve the remaining flour for the sauce.
- Heat the skillet over medium-high heat for 1 minute, then add the olive oil. When the oil looks glossy and a pinch of flour sizzles immediately, lay in the chicken away from you. Cook undisturbed for 3 to 4 minutes, until the underside is deep golden and the chicken releases easily from the pan.
- Turn the chicken with tongs and cook the second side for 2 to 3 minutes. It does not need to be fully cooked yet; the surface should be browned and the center should still feel springy. Transfer the chicken to the clean plate, leaving the browned bits and oil in the skillet.
- Reduce the heat to medium and add the minced garlic and sliced sun-dried tomatoes to the same skillet. Stir constantly for 30 to 45 seconds, just until the garlic smells sweet and the tomato edges begin to soften. Do not let the garlic turn dark brown, because it will taste bitter in the cream sauce.
- Sprinkle the reserved flour over the tomato mixture and stir for 30 seconds to coat the aromatics. Slowly pour in the chicken broth while whisking or stirring firmly, scraping the browned bits from the skillet bottom. Simmer for 1 to 2 minutes, until the liquid looks lightly thickened and no dry flour remains.
- Lower the heat to medium-low and pour in the heavy cream. Stir until the sauce is smooth, then bring it just to a gentle simmer; small bubbles should appear around the edges, not across the entire surface. Boiling can make cream sauces split, so keep the heat modest and cook for 2 minutes until the sauce coats a spoon.
- Stir in the Parmesan and the remaining 1/4 teaspoon salt. Taste a cooled drop from the spoon and adjust the salt only if needed; Parmesan and sun-dried tomatoes vary in saltiness. The finished sauce should be creamy, lightly tangy, and mild enough for children, with no sharp raw-garlic smell.
- Return the chicken and any juices from the plate to the skillet, spooning sauce over the top. Reduce the heat to low, cover, and cook for 3 to 5 minutes, turning once, until the thickest part reaches 165°F on an instant-read thermometer. Without a thermometer, cut into the thickest piece: the center should be opaque and the juices should run clear.
- Turn off the heat and let the chicken rest uncovered in the skillet for 3 minutes so the meat stays tender and the sauce settles. Slice the chicken diagonally or leave the pieces whole, then spoon the cream sauce and tomatoes over two warm plates. Serve immediately with rice, pasta, or crusty bread for catching every bit of sauce; for a child, chop the chicken into bite-size pieces and keep the sauce on the side if preferred.
Watch the Creamy Sun-Dried Tomato Chicken cooking video
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