Creamy Sun Dried Tomato Chicken Rich and Flavorful Meal
Are you ready to elevate your dinner game? This Creamy Sun Dried Tomato Chicken is rich, flavorful, and easy to make. With tender chicken smothered in a luscious cream sauce, this dish will impress your family and friends. In this post, I’ll share the simple ingredients, step-by-step instructions, and helpful tips to make this meal a breeze. Let’s dive into making a dinner that’s both satisfying and delicious!
Why I Love This Recipe
- Deliciously Creamy: This dish features a rich and creamy sauce that perfectly complements the tender chicken, making every bite an indulgent experience.
- Quick and Easy: With a total cooking time of just 30 minutes, this recipe is perfect for busy weeknights while still delivering on flavor.
- Fresh Ingredients: Incorporating fresh spinach and sun-dried tomatoes creates a burst of color and nutrients, elevating the dish both visually and health-wise.
- Versatile Serving Options: This creamy sun-dried tomato chicken can be served over pasta, rice, or alongside crusty bread, making it adaptable to various meal preferences.
Ingredients
List of Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, well-drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper to taste
- Fresh basil leaves for garnish (optional)
Ingredient Substitutions
Heavy cream alternatives
If you want a lighter option, use half-and-half or coconut cream. Both add creaminess, but the flavor will change slightly.
Chicken breast substitutes
You can swap chicken breast for thighs or even turkey. They are both juicy and will work well with the sauce.
Spinach and herb variations
You can replace spinach with kale or arugula. If you like, try using fresh herbs like parsley or thyme for added flavor.
These swaps keep the dish tasty and flexible for your needs. Enjoy experimenting!
Step-by-Step Instructions
Preparation Steps
1. Start by patting the chicken breasts dry with a paper towel. This helps the seasoning stick well.
2. Season both sides of the chicken with salt, black pepper, and Italian seasoning. Make sure to cover every bit.
3. Heat two tablespoons of olive oil in a large skillet over medium-high heat. You want it hot enough to sizzle.
Cooking the Chicken
1. Carefully add the seasoned chicken to the skillet. Sear each side for about 5-6 minutes. Look for a golden-brown crust.
2. Check the internal temperature. It should reach 165°F (74°C) for safety. Once cooked, transfer the chicken to a plate and set aside.
Building the Sauce
1. In the same skillet, lower the heat slightly. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes. Stir often, so nothing burns.
2. Add the chopped sun-dried tomatoes next. Cook for another minute, letting them mix with the onion and garlic.
3. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Finalizing the Dish
1. Now, reduce the heat to medium-low. Slowly stir in one cup of heavy cream. Mix until fully combined. Let it simmer for about 5 minutes. This thickens the sauce.
2. Once thick, toss in the chopped spinach. Stir until it wilts, which only takes about 2 minutes.
3. Finally, return the seared chicken to the skillet. Let it soak in the creamy sun-dried tomato sauce for another 2 minutes. This melds the flavors nicely.
Tips & Tricks
Cooking Tips
To get a perfect sear on chicken, start with a dry surface. Pat the chicken breasts with a paper towel. This helps create that nice golden crust. Heat olive oil in a hot skillet. Place the chicken in the pan gently. Cook without moving it for 5-6 minutes. Flip it and cook for the same time. Check if the internal temperature reaches 165°F. This ensures the chicken is safe to eat.
For thickening the sauce, let it simmer gently. Stir in the heavy cream slowly. This helps it combine well with the other ingredients. If the sauce is too thin, let it cook longer. Keep an eye on it, so it doesn’t burn.
Serving Suggestions
Creamy sun-dried tomato chicken pairs well with several sides. I love serving it on a bed of pasta. You can also serve it with crusty bread. This lets you soak up all the rich sauce. For an added touch, garnish with fresh basil leaves. They add color and a fresh flavor to the plate.
To plate for aesthetic appeal, use a large white plate. Place the chicken in the center. Carefully pour the sauce over the chicken. Add a sprinkle of basil on top. This makes your dish look inviting and delicious.
Time-Saving Tips
For meal prep, you can season the chicken ahead of time. This allows the flavors to soak in. You can chop the sun-dried tomatoes and spinach earlier too. Store them in the fridge until you are ready to cook.
If you’re short on time, swap heavy cream with half-and-half. This will still give you a creamy texture but saves time. You can also use precooked chicken if you have it. Just add it to the sauce at the end to heat through.
Pro Tips
- Choose High-Quality Sun-Dried Tomatoes: The flavor of your dish will greatly depend on the quality of the sun-dried tomatoes. Opt for those packed in oil for a richer taste.
- Deglaze the Pan: After removing the chicken, consider adding a splash of white wine to the skillet to deglaze it. This will help lift the flavorful bits stuck to the bottom and enhance your sauce.
- Use Fresh Spinach: Fresh spinach wilts beautifully and adds vibrant color. If using frozen spinach, make sure to thaw and drain it well to avoid excess water in your sauce.
- Serve with a Side: This dish pairs perfectly with a side of pasta, rice, or crusty bread to soak up the delicious creamy sauce. Consider adding a sprinkle of parmesan for extra flavor.
Variations
Different Proteins
You can switch the chicken for shrimp or tofu if you want. Shrimp cooks fast and adds a nice flavor. Tofu is a great option for a plant-based diet. Just make sure to press it well to remove extra water. This helps the tofu absorb the sauce better.
Flavor Enhancements
To brighten up the dish, add some lemon zest. It gives a fresh taste that pairs well with the creamy sauce. You can also mix in different herbs like thyme or oregano. These herbs add layers of flavor and make the dish even more delicious.
Pasta Variations
Feel free to mix the sauce with any pasta type you like. Spaghetti or penne work well. You can also turn this dish into a creamy casserole. Just pour the chicken and sauce over cooked pasta in a baking dish. Top it with cheese and bake until bubbly for a cozy meal.
Storage Info
Refrigeration Guidelines
To store leftovers, let the creamy sun-dried tomato chicken cool first. Place it in an airtight container. Glass or plastic containers work well. Make sure to cover it tightly. It helps keep the flavors fresh and prevents spills. You can store it in the fridge for up to 3 days.
Freezing Instructions
If you want to freeze the dish, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top to allow for expansion. Seal it tightly to avoid freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. To reheat, warm it gently on the stove or in the microwave until heated through.
Shelf Life
Creamy sun-dried tomato chicken lasts about 3 days in the fridge. Check for any changes in smell or color. If it smells off or looks strange, it’s best to throw it away. Always trust your senses when it comes to food safety.
FAQs
How do I know when the chicken is cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer. Insert it into the thickest part of the chicken breast. If it reads 165°F, your chicken is safe to eat. If not, cook it a bit longer and check again. Perfectly cooked chicken is juicy and tender, not dry.
Can I make this recipe gluten-free?
Yes, you can make this creamy sun-dried tomato chicken gluten-free. Use gluten-free chicken broth and check the labels on sun-dried tomatoes. Most brands are gluten-free, but it’s good to confirm. If you want a gluten-free side, serve this dish with rice, quinoa, or gluten-free pasta.
Is it possible to make this dish in advance?
You can prepare this dish ahead of time. Cook the chicken and make the sauce. Store them separately in airtight containers. Keep them in the fridge for up to three days. When ready to eat, reheat the chicken and sauce in a skillet over low heat. Add a splash of broth or cream if the sauce thickens too much.
What can I substitute for sun-dried tomatoes?
If you can’t find sun-dried tomatoes, you can use fresh tomatoes. Chop them and add them to the sauce. You might need to cook them a bit longer to soften. Another option is roasted red peppers. They add a sweet flavor. Just chop them and stir them in when you add the sun-dried tomatoes.
This recipe for creamy sun-dried tomato chicken is easy and rewarding. You learned about key ingredients, useful tips, and ingredient swaps. Cooking is fun, and this dish proves that!
Remember, you can personalize this meal with your favorite flavors. Enjoy making it your own, and share it with family. With these steps, you’ll impress everyone at the table. Happy cookin
Creamy Sun-Dried Tomato Chicken
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in oil, well-drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- to taste salt and freshly cracked black pepper
- optional fresh basil leaves for garnish
Instructions
- Start by patting the chicken breasts dry with a paper towel. Season both sides generously with salt, freshly cracked black pepper, and Italian seasoning, ensuring full flavor coverage.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the seasoned chicken breasts to the skillet. Cook for approximately 5-6 minutes on each side until they develop a golden-brown crust and are cooked through (internal temperature should reach 165°F/74°C). Once cooked, transfer the chicken to a plate and set aside.
- In the same skillet, lower the heat slightly and add the chopped onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onion becomes soft and translucent, ensuring the garlic doesn't burn.
- Introduce the chopped sun-dried tomatoes to the skillet, stirring and cooking for an additional minute. Gradually pour in the chicken broth, bringing the mixture to a gentle simmer.
- Reduce the heat to medium-low. Slowly stir in the heavy cream, mixing until combined. Let the sauce simmer, stirring occasionally for about 5 minutes, or until it thickens slightly and is creamy in texture.
- Add the chopped fresh spinach to the sauce, stirring until it wilts, which should take about 2 minutes. Finally, return the seared chicken to the skillet, allowing it to soak in the creamy sun-dried tomato sauce. Let everything simmer together for another 2 minutes to meld the flavors beautifully.
- Before serving, taste the sauce and adjust the seasoning with additional salt and black pepper if needed.
![- 1 cup quinoa - 2 cups water or vegetable broth - 1 large cucumber, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1 cup fresh parsley, roughly chopped - 1/4 cup tahini - 2 tablespoons fresh lemon juice - 1 tablespoon extra virgin olive oil - 1 clove garlic, minced - Salt and freshly cracked pepper - 1/4 cup sunflower seeds - Chopped nuts (walnuts or almonds) The ingredients for your Lemon Tahini Quinoa Salad are fresh and colorful. Each one adds flavor and nutrition. Start with quinoa, which is the base of this dish. It is high in protein and gluten-free. For the salad, you need diced cucumber, red bell pepper, cherry tomatoes, red onion, and parsley. The cucumber gives crunch. The red bell pepper adds sweetness. Cherry tomatoes bring juiciness. The red onion gives a mild bite, while parsley adds a fresh taste. Next, let’s talk about the dressing. Tahini is a creamy paste made from sesame seeds. It gives richness to the salad. Lemon juice adds zing and brightness. Olive oil makes it smooth. Garlic adds depth of flavor. A pinch of salt and cracked pepper finishes it off. If you want more texture, try adding sunflower seeds or chopped nuts. They add crunch and healthy fats. This Lemon Tahini Quinoa Salad is easy to make and packed with good ingredients. You can find the Full Recipe to guide you through the steps. First, you need to cook the quinoa. Combine one cup of rinsed quinoa and two cups of water or vegetable broth in a medium saucepan. Bring the mixture to a rapid boil over medium-high heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa will soak up all the liquid and become fluffy. After cooking, remove it from heat and let it cool for a bit. While the quinoa cooks, you can prepare the dressing. In a small bowl, whisk together a quarter cup of tahini, two tablespoons of fresh lemon juice, one tablespoon of olive oil, and one clove of minced garlic. Mix until it becomes smooth and creamy. You can add salt and pepper to taste. Now it's time to make the salad. In a large mixing bowl, add one large diced cucumber, one diced red bell pepper, one cup of halved cherry tomatoes, one-fourth of a finely chopped red onion, and one cup of roughly chopped fresh parsley. Stir these ingredients together until they are well mixed. Next, add the cooled quinoa to the bowl with the veggies. Toss everything together gently so the ingredients blend well. Drizzle the tahini dressing over the salad and mix again. For a nice crunch, you can sprinkle a quarter cup of sunflower seeds or chopped nuts on top before serving. For the full recipe, refer to the earlier sections. Enjoy your fresh and flavorful Lemon Tahini Quinoa Salad! To make the best quinoa, start with rinsing it well. This removes any bitter coating. Use cold water and a fine mesh strainer. After rinsing, cook the quinoa in water or broth. Cooking this way adds a nice flavor. Once cooked, let it cool a bit. This helps it mix better with other ingredients. For a creamy dressing, whisk all ingredients together. Use a bowl that allows for easy mixing. If you find clumps, keep whisking until smooth. Adjust the lemon juice and tahini to match your taste. You may like it tangy or mild. Experiment to find your favorite balance. Presentation is key! Serve the salad in colorful bowls. This makes it more inviting and fun. Add lemon slices and fresh parsley on top for a pop of color. These garnishes not only look great but also add extra flavor. For a unique touch, use clear glasses to showcase the vibrant layers of the salad. Check the Full Recipe for more tips on serving! {{image_4}} You can easily boost the protein in your Lemon Tahini Quinoa Salad. Incorporate chickpeas for a hearty touch. These legumes add fiber and flavor. Diced grilled chicken also works well if you want meat. For those following a vegan diet, try tempeh or tofu. Both options soak up flavors and make the salad filling. Feel free to mix in various vegetables. Substitute or add bell peppers, carrots, or creamy avocado. These veggies add crunch and color. You can also use seasonal vegetables for extra freshness. Think of bright summer tomatoes or hearty winter squash. The key is to choose what you enjoy most. Spice up your salad with fun flavors. Add spices like cumin or paprika for a tasty twist. These spices bring warmth and depth to the dish. Fresh herbs like mint or cilantro can brighten things up, too. They add a burst of freshness that takes your salad to the next level. Store your Lemon Tahini Quinoa Salad in an airtight container in the fridge. This keeps it fresh and tasty. It’s best to eat it within 3-5 days. After this time, the flavors may fade, and veggies can lose their crunch. You can freeze quinoa salad if needed. Dress it before serving after you thaw it. Be aware that freezing may change the texture of some vegetables. It’s a good idea to use firmer veggies like bell peppers, as softer ones may not hold up well. I don’t recommend reheating salads. They taste best when served chilled. However, if you want to reheat, you can warm individual components like quinoa or cooked veggies. Just make sure to let them cool before mixing back into the salad. Enjoy the fresh, vibrant flavors! Yes, it's great for meal prep; just dress before serving. This salad stays fresh for days. You can cook the quinoa and chop the veggies in advance. When you are ready to eat, mix in the dressing. This way, the salad will taste fresh. Yes, quinoa is naturally gluten-free. It makes this salad a perfect choice for gluten-free diets. Always check that your other ingredients, like broth, are gluten-free too. This salad is friendly for many diets. You can add different vegetables, proteins, or dressings to suit your taste. Try adding chickpeas for protein or avocados for creaminess. You can also change the herbs or use a different dressing. The choices are endless! It can be a side dish or a main dish, served chilled or at room temperature. For a picnic, serve it cold. If you want a warm meal, let it sit for a bit. Dress it just before serving for the best flavor. Yes, other grains like farro or bulgur can be used as substitutes. Each grain brings a different taste and texture. You can experiment to find your favorite. Just cook them according to package directions. Check the [Full Recipe] for more details! This blog post covered how to make a tasty Lemon Tahini Quinoa Salad. You learned the main ingredients, cooking steps, and tips for perfecting the dish. Remember, feel free to add your favorite proteins or veggies. You can also make it ahead of time for meal prep. Enjoy this salad fresh and chilled for the best flavor. Experiment with it, and you'll find your perfect mix!](https://dishtreats.com/wp-content/uploads/2025/07/0131a3b2-a937-48f9-ad75-9f78e7be101a-768x768.webp)
![- 1 lb boneless, skinless chicken breast, thinly sliced - 1 large bell pepper (red or yellow), sliced into strips - 1 cup broccoli florets, cut into bite-sized pieces - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 1/4 cup low-sodium soy sauce - 1 tablespoon honey - 1 tablespoon rice vinegar - 2 tablespoons sesame oil, divided - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely minced - Sesame seeds for garnish - 3 green onions, chopped (white and green parts kept separate) Using these ingredients, you can create a dish that bursts with flavor. Each element adds its own unique taste. The chicken breast serves as a great protein base. Bell peppers and broccoli contribute crunch and color. Snap peas and carrots add sweetness and texture. When you use sesame oil, garlic, and ginger, you create a rich aroma. These cooking essentials infuse the dish with depth. Finally, the sesame seeds and green onions provide a delightful finish. They enhance the dish's look and add a touch of brightness. For the full recipe, check the detailed instructions. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. When the oil shimmers, add the thinly sliced chicken. Season it with salt and pepper. Cook the chicken for 5-7 minutes. Stir it often until golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the second tablespoon of sesame oil. Let it heat up. Then, add the minced ginger and garlic. Sauté these for about 30 seconds. This step helps unlock their amazing flavors. Now, add the sliced bell pepper, broccoli florets, snap peas, and julienned carrot to the skillet. Stir-fry the vegetables for 4-5 minutes. You want them tender but still crisp. This keeps the dish colorful and crunchy. Return the cooked chicken to the skillet with the vegetables. In a separate small bowl, mix the soy sauce, honey, and rice vinegar. Whisk these until they blend well. Pour this sauce evenly over the chicken and veggies in the skillet. Stir everything together gently. Bring the mixture to a simmer over medium heat. This helps combine all the flavors and makes the dish more delicious. Next, slowly add the cornstarch slurry to the stir-fry. Stir constantly as you add it. Cook for 1-2 more minutes until the sauce thickens to your liking. This gives the dish a nice glossy finish. Remove the skillet from the heat. Add the chopped green tops of the green onions. Toss everything gently to combine. Serve the stir-fry on plates. Sprinkle sesame seeds on top for extra crunch. Enjoy this delightful meal! For the full recipe, you can refer to the earlier sections. For the best chicken stir-fry, use boneless, skinless chicken breast. Thinly slice it for quick cooking. This cut stays tender and soaks up flavors well. Heat your skillet over medium-high heat. This helps sear the chicken quickly, locking in moisture. Want to spice things up? Try adding a dash of red pepper flakes for heat. You can also mix in a splash of hoisin sauce for extra sweetness. Serve this stir-fry with jasmine rice or noodles. Both options soak up the sauce nicely. To plate your dish, start with a mound of rice in the center. Arrange the chicken and veggies around it. This creates a beautiful, colorful display. For garnish, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and fresh flavor. For the full recipe, click here: [Full Recipe]. {{image_4}} You can easily change the protein in this dish. If you don’t like chicken, try these options: - Pork: Thinly sliced pork loin works well. - Beef: Flank steak adds great flavor. - Tofu: Firm tofu is perfect for a vegetarian option. - Shrimp: Quick-cooking shrimp gives a seafood twist. For vegetarian or vegan options, stick with tofu or tempeh. These protein sources soak up flavors well and add a nice texture. If you use tofu, press it to remove excess water for better frying. You can swap vegetables based on what’s in season or what you like best. Here are some great choices: - Zucchini: Adds a nice crunch and color. - Mushrooms: They bring an earthy flavor. - Asparagus: Great for spring dishes. - Cauliflower: A fun way to add some fiber. Mixing different veggies can also create a more colorful dish. Try to use at least three different kinds for variety. Adjust the sauce to match your taste. If you like it sweeter, add more honey. For a spicier kick, toss in some red pepper flakes. You can also switch vinegars. Here are some options: - Apple cider vinegar: It gives a fruity flavor. - Balsamic vinegar: Adds depth and sweetness. - White vinegar: For a sharper taste. Experimenting with these changes makes the dish your own. Don’t be afraid to try new flavors! For the full recipe, check the original instructions. To store leftovers, let the stir-fry cool down first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. When you're ready to eat, just take out the portion you want. If you want to freeze the stir-fry, use a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. Remember, some veggies may lose crunch when thawed, so choose your mix carefully. To reheat, the best method is on the stovetop. Add a splash of water or broth to keep it moist. Heat it over medium until hot. If you prefer the microwave, use a microwave-safe dish. Cover it with a damp paper towel to keep steam in. This helps maintain the texture and flavor. You can make this dish your own by adding personal touches. Try using different vegetables like zucchini or bok choy. You can also swap chicken for shrimp or tofu. Add your favorite nuts for a crunchy texture. Experiment with spicy sauces to kick up the heat. Each change can give you a new dish! Yes, frozen vegetables work well in this stir-fry. They save time and are easy to use. However, keep in mind that they may cook faster than fresh ones. You might need to adjust your cooking time. Aim for 3-4 minutes instead of 4-5 minutes for the veggies to stay crisp. Stir-fry goes great with several side dishes. Serve it with steamed jasmine rice for a classic touch. You can also pair it with brown rice for a healthier option. Noodles, like soba or rice noodles, also work well. Add a simple side salad for freshness and extra crunch. Absolutely! This sesame ginger chicken stir-fry is perfect for meal prep. Cook a big batch and divide it into containers. It stores well in the fridge for up to three days. To reheat, use a microwave or skillet. Just be sure to add a splash of water to keep it moist. To make this dish healthier, try a few simple swaps. Use less oil, or replace it with cooking spray. Choose low-sodium soy sauce to cut down on salt. Add more vegetables to increase fiber and nutrients. You can also cut back on honey for fewer calories. This blog post covered how to make a tasty Sesame Ginger Chicken Stir-Fry. We discussed key ingredients like chicken, fresh veggies, and flavorful sauces. I shared step-by-step cooking instructions, along with tips to enhance flavor and presentation. We also explored variations for dietary needs and the best ways to store leftovers. In summary, stir-fry is easy, fun, and flexible. You can customize it to suit your tastes. Enjoy making this dish your own, and share it with friends and family!](https://dishtreats.com/wp-content/uploads/2025/06/887f9040-7330-4bb7-a0e7-766c5efe9124-768x768.webp)