Indulge in a culinary journey with our tantalizing Chicken Breast with Sun-Dried Tomatoes. This delectable dish boasts a symphony of flavors, textures, and aromas that will delight your taste buds. Succulent chicken breasts are perfectly seasoned and seared until golden brown, creating a savory exterior that gives way to tender and juicy meat. Sun-dried tomatoes, with their concentrated sweetness and tangy notes, add a vibrant pop of flavor to every bite. A medley of herbs, including basil, oregano, and thyme, infuses the dish with a fragrant and aromatic essence. You'll also find recipes for Roasted Mediterranean Vegetables, a colorful and healthy side dish that pairs perfectly with the chicken, and a light and refreshing Sun-Dried Tomato Pesto, which can be used as a flavorful marinade or a delightful sauce. Get ready to embark on a culinary adventure with our Chicken Breast with Sun-Dried Tomatoes and its accompanying recipes, leaving you satisfied and craving more.
Here are our top 8 tried and tested recipes!
CREAMY SUN-DRIED TOMATO CHICKEN BREASTS
Skinless, boneless Chicken Breasts with Creamy Sun-Dried Tomato Sauce cooked in a skillet. Easy, one-pan recipe. Chicken breasts are tender, moist and never dry thanks to a rich, silky creamy sauce. Make the sauce by roasting garlic and sun-dried tomatoes in the skillet, adding the cream, shredded Mozzarella cheese, and just the right amount of spices (basil and crushed red pepper)! One of the best ways to cook chicken breasts!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
- Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
- Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
- Cook the chicken on medium heat for about 5 minutes on each side.
- Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
- Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
- To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
- Add 1 cup of heavy cream, bring to boil.
- Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
- Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
- Add basil and crushed red pepper - mix to combine.
- Add cooked chicken breasts. Season with salt. Reheat until warm.
Nutrition Facts : Calories 632 kcal, Carbohydrate 30 g, Protein 39 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 182 mg, Sodium 463 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
SUN DRIED TOMATO CHICKEN
This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.
Provided by JS_UPenn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g
CHICKEN BREAST WITH SUN-DRIED TOMATOES
Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
CHICKEN BREASTS WITH SUN-DRIED TOMATO AND GARLIC CRUST
Categories Chicken Garlic Poultry Tomato Bake Dinner Fall Spring Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
- Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
- Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.
- Place chicken on plates and serve.
CHICKEN BREASTS W/SUN-DRIED TOMATO AND GARLIC
Make and share this Chicken Breasts w/Sun-Dried Tomato and Garlic recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and cut all visible fat off of chicken breasts.
- Coat a skillet with nonstick cooking spray (nonfat), and preheat over medium heat.
- Mince 2 of the garlic cloves, and place them in the skillet with the chicken breast in the skillet.
- Surround the chicken with the remaining garlic cloves.
- Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned.
- Remove the chicken from the skillet.
- Lay the onions, green peppers, and tomatoes over garlic cloves in baking pan (9"x13").
- Arrange the chicken over the tomatoes, onions, green peppers, and garlic.
- Pour wine and broth over chicken, and sprinkle with oregano and pepper.
- Cover and bake at 350°F for 25-30 minutes.
- Serve chicken breasts with the vegetables and pan juices.
Nutrition Facts : Calories 199.6, Fat 2, SaturatedFat 0.5, Cholesterol 68.4, Sodium 318, Carbohydrate 12.4, Fiber 2.1, Sugar 4.8, Protein 30.1
CHICKEN BREASTS IN FOIL WITH SUN-DRIED TOMATOES AND OLIVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rack in center of oven, and preheat to 450 degrees. Combine olives, sun-dried tomatoes, their oil and fresh herbs in bowl.
- Fold 12 squares of aluminum foil in half to make creases at center, unfold, and lightly coat shiny sides with teaspoon of vegetable oil on each. Lightly salt and pepper chicken breasts on both sides. Place each breast on shiny side of a piece of foil, just to one side of crease. Spoon tomato mixture over each breast, leaving 1/4-inch border around edges.
- Loosely fold foil over chicken, then crimp edges of packet to seal it tightly. Place packets on baking sheet, and bake on center rack for 20 minutes. Remove from oven, and let stand for 5 minutes. To avoid possibility of burning by steam, cut slit in packets before opening them.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN BREASTS WITH SUN-DRIED TOMATOES
Make and share this Chicken Breasts With Sun-Dried Tomatoes recipe from Food.com.
Provided by HeatherN
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes.
- Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes. Set aside.
- Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper. Add the tomato mixture and simmer over low heat for 10 minutes. Remove chicken from the skillet, slice into thin strips and keep warm.
- Add pasta to boiling water so it will cook while the chicken is simmering.
- Combine the milk, cornstarch and basil. Add to the tomato mixture. Boil and stir for one minute. Stir in the chicken and mushroom mixture.
- Sauce can be served over the pasta, or stir the pasta right in with the sauce.
Tips:
- Choose the best chicken breasts: Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
- Use high-quality sun-dried tomatoes: Not all sun-dried tomatoes are created equal. Look for tomatoes that are packed in oil and have a deep, rich flavor.
- Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to steam rather than sear.
- Cook the chicken until it is cooked through: Use a meat thermometer to make sure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
This chicken breast with sun-dried tomatoes recipe is a quick and easy weeknight meal that is packed with flavor. The sun-dried tomatoes add a sweet and tangy flavor to the chicken, while the creamy sauce is rich and satisfying. Serve this dish over rice or pasta for a complete meal.
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