Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, friends!
Feeling like adding some flavor to your dinner? I’ve got a fantastic recipe for you!
Today, we’re diving into a mouthwatering dish: chicken breast with sundried tomatoes.
It’s juicy, savory, and packed with yummy goodness. Plus, it’s easy to whip up on a busy weeknight!
Trust me, your taste buds are going to thank you! Let’s get cooking!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Medium |
Ingredients
- 4 boneless, skinless chicken breasts (8 oz each, whole or sliced)
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup reduced-sodium chicken broth
- 2 teaspoons arrowroot powder (or 1/4 teaspoon xanthan gum)
- 2 cloves minced garlic
- 1/2 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup sun-dried tomatoes (julienned, drained if in oil)
- 1/2 cup fresh basil (sliced into ribbons)
Step 1: Prepare and Season the Chicken
Pat the chicken breasts dry with paper towels to remove excess moisture.
Season both sides of the chicken breasts with sea salt and black pepper.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken breasts to the skillet and sear for 3-8 minutes per side until they turn golden brown and are almost cooked through.
The internal temperature should reach around 160 degrees F.
The cooking time will vary depending on the thickness of the chicken breasts and whether they are whole or cut into strips.
Remove the chicken from the pan, cover with foil to keep warm, and set aside.
Step 3: Prepare the Sauce
In a small bowl, vigorously whisk the arrowroot powder into the chicken broth until well combined.
In the same skillet used to cook the chicken, add minced garlic (add a bit more oil if the skillet is dry).
Cook for about 1 minute until the garlic becomes fragrant.
Step 4: Thicken the Sauce
Pour the arrowroot and chicken broth mixture into the skillet.
Add cream, sun-dried tomatoes, and half of the fresh basil.
Increase the heat to bring the mixture to a gentle boil.
Then reduce the heat and simmer for 1-2 minutes until the sauce thickens.
Adjust salt and pepper to taste if needed.
Step 5: Combine Chicken with Sauce
Add the seared chicken back to the skillet, spooning the sauce over the chicken to coat it well.
Cook for an additional 1-2 minutes until the chicken is fully cooked through and the internal temperature reaches 165 degrees F.
Step 6: Garnish and Serve
Top the chicken and sauce with the remaining fresh basil before serving.
Enjoy your delicious and flavorful chicken dish!
