This Chicken with Creamy Sun-Dried Tomato Sauce is a weeknight hero. It’s rich, flavorful, and all comes together in one skillet - no extra fuss needed. You'll also appreciate that it's ready in under 30 minutes!
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Why This Recipe Stands Out
We love a good chicken recipe, especially one that's quick and easy to make. Here's why you'll love this recipe:
- Seriously Creamy, Not Heavy: The cottage cheese and broth combo makes the sauce rich and velvety, without weighing me down. It’s lightened up but still feels indulgent.
- Bold, Tangy Flavor: The sun-dried tomatoes and capers add the kind of zippy, briny kick that cuts through the cream in the best way possible. Every bite is full of contrast.
- Perfectly Juicy Chicken: Pan-searing the chicken locks in all the juices, and finishing it in the sauce keeps it tender and flavorful. No dry chicken here.
- Dinner Party Worthy: It’s fast enough for a Tuesday but elegant enough for guests. I love recipes that feel a little fancy without the stress.
Key Ingredients
- Sun-Dried Tomatoes – These add a rich, tangy flavor to the sauce. Make sure to use the kind that’s packed in oil for the best results.
- Heavy Cream – We use this to add richness to the sauce. Make sure to use heavy cream for the best results.
- Parmesan Cheese – Freshly grated parmesan cheese adds a salty, umami kick to the sauce. Make sure to use freshly grated, not pre-grated, Parmesan for the best results.
Substitutions and Variations
This Chicken with Creamy Sun Dried Tomato Sauce recipe is a winner, but if you’re looking to change it up, here are some ideas:
- Protein: This creamy sun-dried tomato sauce is so versatile, you can pair it with any protein. Try it with salmon, shrimp, or even tofu.
- Vegetarian: If you want to make this dish vegetarian, substitute the chicken broth with vegetable broth and replace the chicken with your favorite veggies. Eggplant, zucchini, and bell peppers work particularly well.
- Cheese: If you're not a fan of parmesan, feel free to substitute it with gruyere, cheddar, or nutritional yeast for a vegan option.
How to Make Chicken with Creamy Sun-Dried Tomato Sauce
Step 1: Blend cottage cheese and chicken broth in a food processor until smooth. Set aside.
Step 2: Season chicken and dredge in flour. Cook in a large saucepan until it browns.
Step 3: In the same skillet, sauté garlic, sun-dried tomatoes, and red chili flakes. Add cottage cheese broth mixture, heavy cream, and Parmesan cheese.
Step 4: Simmer the sauce and return the chicken to the pan. Sprinkle with parsley and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Sun-Dried Tomato Chicken
Vegetables
- A fresh, crunchy salad is the perfect complement to this creamy chicken dish. Try a microgreens salad or this dandelion salad.
- Steamed or roasted asparagus or green beans also go well with Chicken with Creamy Sun-Dried Tomato Sauce.
Potatoes and Rice
- This chicken dish is delicious with a side of roasted garlic mashed potatoes. The creamy, flavorful sauce is great for drizzling over the potatoes.
- Rice or pasta are great for soaking up the extra sauce. We recommend trying it with a side of fluffy white rice or your favorite pasta.
Crusty Bread
- Don’t forget the bread! A crusty baguette or a loaf of Italian bread is perfect for mopping up the delicious sauce.
Frequently Asked Questions
Yes, you can use regular cottage cheese in this recipe. However, low-fat cottage cheese will result in a lighter sauce.
You can use either oil-packed or dry-packed sun-dried tomatoes for this recipe. If you use dry-packed tomatoes, rehydrate them by soaking in hot water for about 10 minutes before chopping.
This dish is best enjoyed fresh, but if you have leftovers, it can be kept in the refrigerator for up to 3 days.
Recipe
Chicken with Creamy Sun Dried Tomato Sauce
Ingredients
- ¾ cup low-fat cottage cheese
- ¾ cup chicken broth
- 3 chicken breasts halved horizontally
- 2 tablespoons flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic finely minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- ¼ teaspoon red pepper flakes
- ½ cup heavy cream
- ⅓ cup parmesan cheese grated
- 2 tablespoon capers
- 2 tablespoons parsley
- salt to taste
- pepper to taste
Instructions
- In a bowl of food processor, blend cottage cheese, and chicken broth until smooth. Set aside.
- Season chicken with ½ teaspoon of salt and ¼ teaspoon of pepper and dredge in flour shaking off the excess.
- Melt butter and oil in a large saucepan and over medium-high heat. Add chicken and cook for 5-6 minutes until it browns on the bottom. (If the pan is getting dry, add 1 more tablespoon of butter or oil). Flip the chicken and cook for another 5 minutes.
- Remove chicken on a plate.
- In the same skillet, add garlic, sun-dried tomatoes and red chili flakes and saute for 30 seconds. Pour in cottage cheese broth mixture along with the heavy cream and Parmesan cheese.
- Season the sauce with ¼ teaspoon salt and ¼ teaspoon black pepper and simmer until the sauce thickens slightly, about 2 to 3 minutes.
- Return the chicken to the pan and simmer for 2-3 minutes until the chicken is cooked through and the internal temperature reads 165 F (74 C).
- Sprinkle with parsley and serve immediately.
Notes
- Make sure to use sun-dried tomatoes packed in oil for this recipe, as they have a richer flavor compared to the ones that are not packed in oil.
- When dredging the chicken in flour, make sure to shake off the excess. This will help the flour to form a light, even coating on the chicken.
- If the pan is getting dry while cooking the chicken, don't hesitate to add a little more butter or oil. This will help the chicken to cook evenly and also prevent it from sticking to the pan.
- After adding the garlic, sun-dried tomatoes, and red chili flakes, sauté them for just 30 seconds. This short amount of time is enough to release their flavors without burning them.
- When simmering the sauce, keep an eye on it and stir occasionally. This will help the sauce to thicken evenly and prevent it from sticking to the pan.
- Make sure to return the chicken to the pan and simmer for 2-3 minutes. This will allow the chicken to soak up the flavors of the sauce and become tender and juicy.
- Serve your chicken with creamy sun-dried tomato sauce immediately, sprinkled with fresh parsley. It's best enjoyed hot and fresh!
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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