Sun Dried Tomato Chicken is a flavorful dish that’s both delicious and easy to make. It’s a perfect meal for anyone who loves rich flavors but prefers to keep things a bit lighter. Unlike many creamy chicken dishes, this recipe skips the heavy cream, relying instead on the natural richness of sun dried tomatoes, garlic, and a few simple ingredients to create a sauce that’s just as satisfying.
This (Sun Dried Tomato Chicken ) quick and easy weeknight dinner of chicken with sun-dried tomatoes is ready in just 30 minutes. The sun-dried tomatoes bring out a natural sweetness and a touch of acidity, which perfectly balances the creamy sauce and the salty Kalamata olives.
Even though the sauce is creamy, there’s no heavy cream needed! Instead, I mix cornstarch with whole milk to thicken the sauce, then stir it into the juices from the chicken to create a rich and flavorful dish.
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Sun Dried Tomato Chicken (No Heavy Cream)
6
servings10
minutes20
minutes312
kcalThis quick and easy weeknight dinner recipe of chicken with sun dried tomatoes comes together in just 30 minutes. Sun-dried tomatoes concentrate the natural sweetness of their namesake and add a bright pop of acidity to balance the creamy sauce and briny Kalamata olives.
Ingredients
1 1/2 pounds chicken breasts
1 tablespoon Italian Seasoning
1 1/4 teaspoons kosher salt
2 tablespoons extra virgin olive oil
3 ounces sun dried tomatoes, sliced
1 small yellow onion, thinly sliced
4 l arge garlic cloves, minced
1/3 cup white wine
1 3/4 cups whole milk
1 1/2 tablespoons cornstarch
2 cups baby spinach
1/4 cup sliced Kalamata olives
Directions
- Make the cutlets and season the chicken: To make chicken cutlets place the chicken breast on a cutting board. Place your non-dominant hand on top of the chicken breast and in your other hand hold a sharp knife parallel to the cutting board. Slice the bread in half horizontally. Repeat with the remaining breast(s). You should have multiple chicken cutlets, all of similar thicknesses. Season the cutlets with the Italian seasoning and 3/4 teaspoon kosher salt
- Heat the skillet: Into a large skillet set over medium-high heat add the olive oil. Once the oil begins to shimmer, add the seasoned chicken cutlets. Cook for 4 to 6 minutes, per side or until the thickest part of the cutlet reaches an internal temperature of 165°F. The bottom of the skillet and the chickens should develop some nice color.
- Remove the chicken: Transfer the chicken to a clean cutting board and let it rest while you finish the recipe. To the skillet add the sun dried tomatoes, onions, garlic, white wine, and 1/2 teaspoon kosher salt. Use a wooden spoon or spatula to scrape the fond (brown bits) off the bottom of the skillet. Cook until the onions soften, about 2 to 3 minutes.
- Add the milk: Add the milk to the skillet. In the small bowl use a fork to combine the cornstarch and 3 tablespoons cold water. Once the milk simmers in the skillet, stir in the cornstarch slurry. You will see it begin to thicken immediately. If it appears too thick just add more milk a 1/4 cup at a time until you’ve reached your desired consistency.
- Add the spinach, olives and chicken: Reduce the heat to low, stir the spinach and olives into the sauce. Stir until the spinach wilts. Thinly slice the chicken and add it back to the pan to warm through. Adjust seasoning to taste
- Serve: Transfer chicken and sauce to a platter and serve.
Notes
- Use Coconut Milk for Creaminess: If you want a creamy texture without using heavy cream, substitute with full-fat coconut milk. It adds a subtle sweetness and richness to the sauce while keeping it dairy-free.
- Sauté Garlic and Onions First: For a more flavorful dish, sauté minced garlic and chopped onions in olive oil before adding the chicken. This base adds a rich, aromatic layer to the sauce.
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