Chicken with sun-dried tomato sauce is super flavorful with a rich, creamy sauce. An easy to make dinner recipe that is ready in under 30 minutes.
The amazing sauce in this recipe is a combination of sun-dried tomatoes, shallots, basil, and white wine. I like to serve Chicken with Sun-dried Tomato Sauce with pasta. This dish would also taste terrific served over rice or even spaghetti squash. Add a great salad like my Avocado Citrus Salad to complete the meal. This is a one-pan recipe your family will love!
How to make Chicken with Sun-dried Tomato Sauce.
Can you use regular onions instead of shallots? Yes, although shallots have a bit milder and sweeter flavor.
What can you substitute for the white wine? I love the flavor of white wine in this sauce, but chicken broth will make a great substitution.
Chop chicken into bite-sized pieces, season with salt and pepper, then dust with flour.
Over medium-high heat melt butter with olive oil in heavy skillet. Add chicken and sauté until browned and cooked.
Remove chicken from skillet and set aside. Add shallots and cook 2-3 minutes. Deglaze pan with white wine. Be sure to scrape all those flavorful browned bits from skillet.
Stir in cream, chopped sun-dried tomatoes, and basil.
Add the cooked chicken into the sauce. Bring to a slow boil and cook until sauce thickens; about 5 minutes. Stir occasionally.
Chicken with Sun-Dried Tomato Sauce
Chicken with sun-dried tomato sauce is one of my family's favourite chicken dishes. Amazing tasting, rich and creamy sauce that is ready is under 30 minutes.
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Servings: 4
Calories: 432kcal
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 skinless boneless chicken breasts cut into bite sized pieces
- 1 tbsp All purpose flour
- 2 shallots about 1/4 cup, finely sliced
- 2/3 cup heavy cream
- 1/2 cup dry white wine
- 1/3 cup sun-dried tomatoes in oil drained and chopped
- 3 tbsp chopped fresh basil or 1 teaspoon dried
Instructions
- Season chicken with salt and pepper.
- Dust chicken with flour, shake off excess flour.
- Melt butter with olive oil in heavy large skillet over medium-high heat.
- Add chicken to skillet and sauté until light brown and just cooked through, about 7-8 minutes.
- Transfer chicken to plate.(keep warm).
- Add shallots to skillet and sauté 2-3 minutes.
- Deglaze skillet with white wine.
- Stir in heavy cream, chopped sun-dried tomatoes and basil.
- Return chicken to skillet.
- Bring to a slow boil and simmer until sauce thickens, about 5-10 minutes. Stir occassionally.
- Season to taste with salt and pepper and serve with pasta or rice.
Nutrition
Calories: 432kcal | Carbohydrates: 8g | Protein: 26g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 149mg | Sodium: 175mg | Potassium: 654mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1076IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg
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Saw this on G+. Sounds really good. Bookmarking this one to make soon.
Thanks Lea Ann, drop me a note if you make it, love the feedback 🙂
Hi, what would you suggest as an alternative to white wine in this recipe?
Hi Lubnaamir, chicken broth would replace the white wine nicely.
Just lovely! I can’t wait to make it.
thanks Bev, drop me a note to let me know how you like the recipe when you make it.
This dish was easy to make and absolutely delicious, I loved the flavors!
Aija, so glad you enjoyed the recipe. Thanks for letting me know, I love when people who try a recipe let me know how they liked it.
This was so delicious! I love how quick and easy it comes together!
Brittany, I’m so glad you let me know how you liked the recipe!
I made this tonight and it was absolutely fantastic. Will make again!
awesome Aimee, glad you enjoyed it 🙂
Laureen, this looks great and simple! Pinning! ~ Melissa
It is really simple, yet very tasty. Thanks for pinning Melissa!
We made this last night and it was delicious! We did lighten it up a bit this time by cutting back on the butter, and replacing about 75% of the cream with chicken stock, but we will definitely make the full cream version sometime in the future! Thanks for the inspiration 🙂
That’s great Jordanrae, much appreciate you dropping me a note, it is such a simple quick recipe to make. Glad your family enjoyed it.
Can this be made ahead of time and reheated
I have had it as leftovers, and it tastes Ok, but not as good as fresh made.
Do you think I could use whole milk?
You could, but you would probably have to use some type of sauce thickener like cornstarch as milk won’t thicken up like cream does.
Oh, so yummy.thank you.
thanks a bunch!
So so good!! Made this last week and making it again this week, thank you for a great recipe. I didn’t use wine I substituted with chicken broth. Also added 3 cloves minced garlic and definitely used fresh basil.
Some great adaptations Jenn!
Thanks for dropping me a comment, it is a great fast recipe. I like the idea of cooking the chicken in the sun dried tomato oil
Just made this recipe, SO DELICIOUS!!! My son suggested me to add bacon, and so I did. I rate this recipe 5 stars.
Thank you Luz, doesn’t bacon make everything better.
Thanks for the great recipe! The dish was absolutely delicious and super simple to make!
Terrific, so glad you enjoyed the recipe.
OMG, this is amazing. Substituted chicken broth for white wine and it worked well. Will definitely be adding this to my favorites.
Fantastic Linda, I love this recipe as well and make it often!
Heavenly!!! I’ve been making this dish for a couple of years now. I discovered this originally on Facebook. Since I am no longer using that site. I searched and found other recipes similar but not this one. This is the BEST hands down!
My daughter requests this dish for her birthday dinner with the family. Great recipe! Thank you!
Thank you Cheryl.
This is the best. Have made this for a long time and it never fails to get rave reviews. Don’t rate recipes very much but you can’t go wrong with this one
Thanks Grace, my family loves this recipe as well. Thanks for taking the time to comment.