Description
This delicious chicken recipe features tender chicken thighs or breasts simmered in a rich, creamy sun dried tomato sauce with garlic, Parmesan, and a hint of Dijon mustard. Perfectly cooked in a skillet, the sauce is thickened to creamy perfection and accented with fresh basil, making it an ideal comforting meal served over mashed potatoes, pasta, or with crusty bread.
Ingredients
Scale
Chicken
- 750g / 1.5lb chicken thighs OR chicken breast, skinless and boneless
- 1/2 tsp salt
- Black pepper, to taste
Sauce
- 1/2 cup sun dried tomatoes, strips, drained of oil
- 2 tbsp oil from sun dried tomatoes jar
- 2 garlic cloves, minced
- 1/2 cup (125 ml) white wine (substitute: chicken broth)
- 3/4 cup (185 ml) chicken broth/stock, low sodium
- 3/4 cup (185 ml) thickened / heavy cream
- 1/3 cup (30g) Parmesan, very finely shredded
- 2 tsp Dijon mustard
- 1 cup basil leaves, packed (optional)
Instructions
- Prepare the chicken: If using chicken breasts, cut them in half horizontally to form two thin steaks each.
- Season and heat skillet: Sprinkle the chicken pieces with salt and black pepper. Heat 2 tablespoons of oil from the sun dried tomatoes jar in a large skillet over high heat.
- Cook chicken: Add the seasoned chicken to the hot skillet and cook until golden brown on both sides – about 6 minutes total for thighs, or 4 minutes for breast. Remove the chicken onto a plate and keep warm.
- Sauté garlic: Add minced garlic to the skillet and cook for about 15 seconds until lightly golden and fragrant.
- Deglaze with wine: Pour in the white wine and bring to a simmer, scraping the bottom of the skillet to loosen all the flavorful browned bits.
- Simmer off alcohol: Let the wine simmer for about 1 minute until the alcohol smell evaporates.
- Add mustard and liquids: Stir in the Dijon mustard, then add the low sodium chicken broth, heavy cream, Parmesan cheese, and sun dried tomatoes to the skillet.
- Thicken sauce: Bring the mixture to a simmer, reduce heat to medium, and cook for 2 to 3 minutes until the sauce thickens, stirring regularly to help dissolve the Parmesan cheese.
- Season sauce: Taste the sauce and add additional salt and pepper if needed.
- Add basil and return chicken: Stir through the fresh basil leaves, then return the chicken to the skillet, spooning the sauce over the pieces. Simmer for 1 more minute to heat through.
- Serve: Serve immediately. This dish pairs wonderfully over mashed potatoes, creamy mashed cauliflower, pasta, or with bread to mop up the decadent sauce.
Notes
- Note 1: Use oil from the sun dried tomato jar to add extra flavor to the dish.
- Note 2: Finely shredding the Parmesan cheese helps it melt smoothly into the sauce.
- Note 3: Dijon mustard adds a subtle tangy depth to the creamy tomato sauce.
- For a lighter option, use chicken breast and low-fat cream.
- Ensure to simmer off the alcohol in wine to avoid strong alcoholic taste.
- The basil is optional but adds fresh herbal aroma and flavor.
