Time 20m Number Of Ingredients 12 Steps:
Breast: Cut chicken in half horiztonally to form 2 thin steaks. Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat. Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm. Add the garlic and cook for 15 seconds until light golden. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine. Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated. Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese. Taste sauce and add more salt and pepper if needed. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!
Time 45m Number Of Ingredients 6 Steps:
Preheat the oven to 375˚F. Chop the sun dried tomatoes roughly until they are in easy, bite sized pieces. Mix cream cheese and garlic with the sundried tomatoes until they are well combined. Lay the chicken breast flat in a baking dish and spread the cream cheese mixture evenly over the chicken. Top with the mozzarella cheese. Bake for 20 minutes, then loosely cover with foil and bake another 15-20 minutes or until the chicken is done (165˚F internal temperature.) Garnish with fresh parsley and serve with your choice of sides. Enjoy!
Time 17m Number Of Ingredients 10 Steps:
Pat the chicken breasts dry with paper towels and season them on both sides with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-8 minutes per side, until golden brown and almost cooked through (internal temperature should reach 160 degrees F). Time will vary depending on the thickness of your chicken and whether it’s whole or cut into strips. Remove the chicken from the pan, cover with foil to keep warm, and set aside. Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth. Add the minced garlic to the skillet (add a little more oil if it’s dry). Cook for about 1 minute, until fragrant. Add the arrowroot/broth mixture, cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 1-2 minutes, until the sauce thickens. Adjust salt and pepper to taste if needed. Add the chicken back to the pan and spoon the sauce over it. Cook for 1-2 minutes, until chicken is fully cooked through (internal temperature reaches 165 degrees F). Top with the remaining fresh basil before serving.
Time 7h15m Yield 8 Number Of Ingredients 10 Steps:
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Yield 6 servings Number Of Ingredients 11 Steps:
Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside. Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well. Bake at 400˚F (200˚C) for 25 minutes. Serve immediately and drizzle remaining broth mix over chicken. Enjoy!
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.
More about “creamy sun dried tomato chicken recipe recipe 425”
Number Of Ingredients 13 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.
