Best 6 Creamy Sun Dried Tomato Chicken Recipes

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Indulge in a tantalizing culinary journey with our Creamy Sun-Dried Tomato Chicken, a symphony of flavors that will delight your taste buds. This delectable dish features tender chicken breasts smothered in a luscious sauce made from sun-dried tomatoes, cream, and a blend of herbs and spices. Served over a bed of fluffy rice or pasta, it promises a creamy, savory, and utterly satisfying meal.

But that's not all! Our article also includes a collection of equally enticing recipes that will cater to diverse tastes and preferences. From the zesty Lemon Garlic Chicken to the hearty Chicken and Broccoli Stir-Fry, each recipe offers a unique flavor profile that will leave you craving more.

Get ready to embark on a culinary adventure with our comprehensive guide, where you'll discover mouthwatering dishes that will elevate your everyday meals into extraordinary culinary experiences.

Here are our top 6 tried and tested recipes!

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE



Creamy Chicken, Basil, and Sun-Dried Tomato Pasta Bake image

This is from Wild Oats. It can be made up the night before and then just popped in the oven the next day. They recommend it be served with steamed veggies or a crisp green salad.

Provided by RiRi5150

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 ounces fusilli
1 lb boneless skinless chicken breast
sea salt
pepper
3 teaspoons extra virgin olive oil
1 tablespoon butter
4 garlic cloves, minced
1 small onion, thinly sliced
1/2 cup sun-dried tomato, chopped
1 cup chicken broth or 1 cup white wine
1 cup heavy cream or 1 cup half-and-half
3/4 cup parmesan cheese, shredded
2 tablespoons canola oil
6 leaves fresh basil, finely chopped

Steps:

  • Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
  • Rinse and pat chicken dry. Season both sides with salt and pepper.
  • Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
  • In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
  • Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
  • Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
  • Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
  • Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
  • Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
  • Bake uncovered for about 20 minutes, or until bubbling and golden brown.

EASY CREAMY CHICKEN IN A SUN-DRIED TOMATO WINE SAUCE



Easy Creamy Chicken in a Sun-Dried Tomato Wine Sauce image

Tender chicken in a savory and creamy sun-dried tomato sauce comes alive in this Italian-inspired dish. Served on top of Idahoan Signature™ Russets Mashed Potatoes this recipe is something your whole family will enjoy!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 30m

Yield 6

Number Of Ingredients 17

1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
2 tablespoons olive oil
6 each frozen chicken tenders
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon red pepper flakes
½ onion, diced
¼ cup sun-dried tomatoes packed in oil, drained and diced
2 cloves garlic
1 tablespoon butter
1 tablespoon all-purpose flour
¾ cup dry white wine
½ cup milk
½ cup finely grated Parmesan cheese
½ teaspoon white sugar

Steps:

  • Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions.
  • Heat olive oil in a skillet over medium-high heat; add frozen chicken tenders. Season with Italian seasoning, salt, oregano, black pepper, and red pepper flakes.
  • Cook until tenders are browned and no longer pink inside, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken tenders from the skillet.
  • Place diced onion in the same skillet over medium-high heat and cook until translucent, 5 to 8 minutes. Add sun-dried tomatoes and garlic; cook 1 minute longer.
  • Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from bottom of the pan. Stir in milk, sugar and Parmesan cheese. Bring mixture back to a simmer; simmer until mixture begins to thicken, about 5 minutes. Transfer chicken back to skillet and cook until heated through.
  • Serve over Idahoan Signature™ Russets Mashed Potatoes.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 40.1 g, Cholesterol 43.9 mg, Fat 12.8 g, Fiber 2.8 g, Protein 19.3 g, SaturatedFat 3.7 g, Sodium 1333.7 mg, Sugar 2.1 g

CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE



CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE image

Categories     Chicken     Dinner

Number Of Ingredients 16

1 - 16oz box farfalle (bowtie) pasta
1 tblsp olive or canola oil
1/2 cup finely chopped shallots
2 cloves of garlic, minced
1 tblsp dried, salt free Italian seasoning blend
4 roasted boneless chicken breasts, purchased from deli to save time and cut in 1 inch dice
1 can lower sodium, lower fat cream of chicken soup
1 cup lowfat milk
2 cups low sodium chicken broth
1 cup low fat sour cream
1 16oz can artichoke hearts, drained and chopped
1 1/2 cups frozen green peas
1/2 cup finely chopped sun dried tomatoes, not oil packed
1/2 cup grated fontina cheese
1 cup grated parmesan cheese
Salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking. While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly. Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

ZOODLES WITH CHICKEN AND CREAMY PARMESAN AND SUN-DRIED TOMATO SAUCE



Zoodles with Chicken and Creamy Parmesan and Sun-dried Tomato Sauce image

Healthy and filling, this had even meat-eating DH going for seconds. Quick and easy too! Serve sauce over steamed broccoli instead of zoodles if you prefer.

Provided by grampnana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

2 large zucchini
1 ½ pounds skinless, boneless chicken breasts, cubed
1 teaspoon poultry seasoning, or to taste
1 tablespoon butter
1 small onion, finely chopped
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
1 tablespoon sun-dried tomato oil
4 cloves garlic, minced
1 ¼ cups evaporated skim milk
¾ cup grated Parmesan cheese
2 tablespoons vegan cream cheese substitute (such as Tofutti ®)
salt to taste
1 pinch red pepper flakes, or to taste
1 pinch dried basil, or to taste

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels.
  • Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels.
  • Bake zucchini noodles in the preheated oven until dried out, about 30 minutes.
  • Season chicken with poultry seasoning.
  • Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes.
  • Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 32.3 g, Cholesterol 114.8 mg, Fat 24.3 g, Fiber 5.6 g, Protein 49.3 g, SaturatedFat 7.5 g, Sodium 659.5 mg, Sugar 13.6 g

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA



Creamy Sun-Dried Tomato & Chicken Frittata image

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

10 large eggs
1/2 cup heavy whipping cream
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1-1/4 cups shredded cooked chicken
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
4 tablespoons shredded Parmesan cheese, divided

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

Nutrition Facts :

CREAMY SUN-DRIED TOMATO CHICKEN RECIPE RECIPE - (4.2/5)



Creamy Sun-Dried Tomato Chicken Recipe Recipe - (4.2/5) image

Provided by á-1088

Number Of Ingredients 13

1/4 C. Unmodified Tapioca Starch
1 T. Coarse Real Salt
1 t. Freshly Ground Pepper
8 Chicken thighs, bone-in, skin removed
3 T. Olive Oil, divided
1 Yellow Onion, Sliced thinly
3/4 C. Sliced Sun-dried Tomatoes (not packed in oil)
1 T. Garlic, minced
1 t. Italian Seasoning (oregano, thyme, parsley)
Large Pinch Red Pepper Flakes
1 Can (13.5 oz.) Coconut Milk
1 C. Chicken Stock or Broth
Basil, shredded, to top

Steps:

  • Mix together the tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds. Add the coconut milk and chicken broth and bring to a boil. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes. Remove from the oven and top with shredded basil just before serving.

Tips:

  • Use high-quality ingredients for the best flavor. Look for ripe and flavorful sun-dried tomatoes, and use a good-quality olive oil.
  • If you don't have sun-dried tomatoes on hand, you can substitute with 1/2 cup of chopped fresh tomatoes. Just be sure to cook them down for a few minutes until they are softened.
  • This dish is also delicious served over pasta or rice.
  • To make the dish more creamy, add an extra 1/4 cup of heavy cream.
  • If you like a little spice, add a pinch of red pepper flakes.

Conclusion:

This creamy sun-dried tomato chicken is a quick and easy weeknight meal that is sure to please the whole family. It is packed with flavor and is perfect for a busy weeknight. Serve it with your favorite sides, such as pasta, rice, or vegetables.

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