Introduction
This delicious chicken dish features tender, pounded chicken breasts cooked to perfection and served in a creamy sun-dried tomato sauce. It’s a delightful combination of flavors and textures that makes for an impressive meal any day of the week.
Detailed Ingredients with measures
For the Chicken:
4 boneless, skinless chicken breasts, lightly pounded to even thickness
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
4 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
2 tablespoons European-style butter
For the Sauce:
¼ cup European-style butter
4 cloves garlic, minced
8.5 ounces sun-dried tomatoes, drained and rinsed (1 jar)
1 tablespoon all-purpose flour
½ cup heavy cream
1 cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 cup baby spinach, chopped
Chopped fresh parsley (optional, for garnish)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Detailed Directions and Instructions
Season the Chicken
Season each side of the pounded chicken breasts with Italian seasoning, kosher salt, and freshly ground black pepper.
Dredge the Chicken
In a shallow bowl, combine the all-purpose flour and freshly grated Parmesan cheese. Dredge each chicken breast in the flour mixture, ensuring both sides are well-coated.
Cook the Chicken
Heat a large skillet over medium-high heat and add 2 tablespoons of European-style butter. Once melted, add the coated chicken breasts and cook for 4-5 minutes per side, or until they are fully cooked (internal temperature of 165°F) and browned. Remove the chicken from the skillet and set aside, covering with foil to keep warm.
Prepare the Sauce Base
In the same skillet, add the remaining ¼ cup of European-style butter. As it melts, use a wooden spoon to scrape up any browned bits from the bottom of the pan for added flavor.
Add Garlic and Sun-Dried Tomatoes
Add the minced garlic and rinsed sun-dried tomatoes to the skillet, cooking for 1-2 minutes until fragrant.
Thicken the Sauce
Whisk in 1 tablespoon of all-purpose flour and cook for about 1 minute to allow the flour to thicken.
Incorporate Cream and Broth
Gradually whisk in the heavy cream, low-sodium chicken broth, grated Parmesan cheese, Italian seasoning, and ground black pepper. Stir until the sauce is well combined and smooth.
Add Spinach
Add the chopped baby spinach to the sauce and reduce the heat to a simmer. Cook until the sauce slightly thickens and the spinach wilts.
Return the Chicken
Return the cooked chicken breasts to the skillet, turning them to coat in the sauce. Allow them to simmer for an additional 2-3 minutes until they are heated through.
Garnish and Serve
Garnish with chopped fresh parsley, if desired, and serve immediately.
Notes
Choosing Chicken Breasts
Opt for organic or free-range chicken breasts for better flavor and quality.
Substituting Ingredients
If you don’t have European-style butter, regular unsalted butter can be used, but it may change the richness of the dish slightly.
Storing Leftovers
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or microwave.
Serving Suggestions
This dish pairs well with pasta, rice, or a fresh salad for a complete meal.
Cook techniques
Seasoning
Season the chicken breasts with Italian seasoning, kosher salt, and freshly ground black pepper for enhanced flavor before cooking.
Dredging
Coat the seasoned chicken breasts in a mixture of all-purpose flour and grated Parmesan cheese to create a crispy exterior when cooked.
Searing
Cook the chicken breasts over medium-high heat in melted butter for a golden-brown crust while ensuring the internal temperature reaches 165°F for safe consumption.
Deglazing
After cooking the chicken, add butter to the skillet to melt and scrape up any browned bits from the bottom, adding flavor to the sauce.
Sautéing
Sauté minced garlic and sun-dried tomatoes in the skillet for 1-2 minutes to release their aromas and enhance the sauce.
Thickening
Add flour to the sautéed mixture to thicken the sauce, cooking for about a minute before incorporating liquids.
Simmering
Simmer the sauce after adding heavy cream, chicken broth, Parmesan, and spinach, allowing flavors to meld and the sauce to thicken slightly.
Coating
Return the cooked chicken to the skillet and turn it in the sauce to ensure every piece is fully coated and flavored.
Garnishing
Finish the dish by garnishing with fresh parsley for a pop of color and added freshness before serving.
FAQ
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken if you prefer, but adjust the cooking time as the skin may require more time to become crispy.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk, but the sauce may be less rich.
Is it necessary to use sun-dried tomatoes?
While sun-dried tomatoes add a unique flavor, you can substitute them with fresh tomatoes or omit them if you prefer a different sauce.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F, which you can check using a meat thermometer.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time, but it’s best to store them separately and reheat together before serving.
Conclusion
This creamy garlic chicken with sun-dried tomatoes is a delightful dish that showcases tender chicken breasts coated in a rich and flavorful sauce. The combination of sun-dried tomatoes, Parmesan cheese, and baby spinach adds a fantastic depth of flavor, making it perfect for a family dinner or a special occasion. Serve it over pasta, rice, or with crusty bread to soak up every last bit of the delicious sauce.
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