Yay for recipe number two in the new house!
Don’t worry I’ll stop counting when I get a couple months in.
Haha! Kidding, kidding. Kind of.
Actually, this is the first recipe that I’ve shot in the new house and I have to say it wasn’t as difficult as I thought it would be to find the right light here. I also have more than one option for shooting here as opposed to my old house.
Table of Contents
What is this Sun-Dried Tomato Chicken Skillet?
Anyway, I know you’re not here for my ramblings about the light in my new house… you’re here for this sun-dried tomato chicken skillet. I have made this dish so many times and I feel like it gets better and better each time.
It’s a dish that’s become a staple in my kitchen, a go-to when I need a burst of flavor and a touch of comfort. This recipe combines tender chicken, earthy mushrooms, and rich sun-dried tomatoes in a creamy, savory sauce that’s nothing short of addictive.
It’s the kind of dish that makes you want to lick your plate clean, and trust me, you’ll be tempted to do just that.
Why You’ll Love this Recipe
So, what makes this sun-dried tomato chicken skillet so irresistible?
Well, for starters, it’s incredibly easy to make. With just a handful of ingredients and one skillet, you can have a gourmet meal on the table in no time.
But it’s not just about convenience—it’s about flavor. Each bite is bursting with savory goodness, making it the perfect dish for any night of the week.
Other Sun-Dried Recipes
Ingredients
- Unsalted butter: Provides richness and depth of flavor to the dish.
- Boneless, skinless chicken tenderloins: Serve as the protein base, offering a tender and juicy texture.
- Garlic: Infuses the dish with aromatic flavor and depth.
- Italian seasoning: Adds a blend of herbs and spices, enhancing the overall Italian-inspired flavor profile.
- Crushed red pepper flakes: Provides a subtle heat and complexity to balance the richness of the dish.
- Mushrooms: Contribute earthy flavors and a satisfying texture.
- White wine: Deglazes the pan, adding acidity and depth of flavor to the sauce.
- Chicken broth: Provides a savory base and helps to thin out the sauce while adding depth of flavor.
- Heavy cream: Creates a luscious and creamy texture, adding richness to the sauce.
- Sun-dried tomatoes: Offer a sweet and tangy flavor, along with a chewy texture that contrasts with the tender chicken.
- Fresh basil leaves: Add a burst of freshness and herbaceous aroma to the finished dish.
Substitutions & Additions
- If you prefer chicken breasts, feel free to use them instead of tenderloins. Just be sure to adjust the cooking time accordingly.
- Not a fan of mushrooms? No problem! You can omit them altogether or substitute with your favorite vegetable, such as spinach or bell peppers.
- For a dairy-free option, coconut cream can be used in place of heavy cream, adding a slightly sweet note to the dish.
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How to Make this Recipe
- Prepare Ingredients: Gather all the ingredients listed. Slice any necessary vegetables and measure out the liquids.
- Melt Butter: In a large skillet, melt the unsalted butter over medium heat.
- Cook Chicken: Add the boneless, skinless chicken tenderloins and minced garlic to the skillet. Cook until the chicken is golden brown on all sides, stirring occasionally.
- Season Chicken: Sprinkle Italian seasoning and crushed red pepper flakes over the chicken, evenly distributing the spices.
- Add Mushrooms: Add the sliced mushrooms to the skillet, stirring to combine with the chicken and spices.
- Deglaze with Wine: Pour in the white wine, using a spatula to scrape up any browned bits from the bottom of the skillet. Let it simmer for a minute to reduce slightly.
- Simmer with Broth: Pour in the chicken broth, stirring to combine. Allow the mixture to simmer, uncovered, until the sauce thickens slightly, about 5-7 minutes.
- Stir in Cream: Pour in the heavy cream, stirring gently to incorporate it into the sauce.
- Add Sun-Dried Tomatoes: Add the oil-packed sun-dried tomatoes to the skillet, stirring to distribute them throughout the sauce.
- Finish with Basil: Tear or thinly slice fresh basil leaves and sprinkle them over the dish, allowing the heat of the skillet to gently wilt the basil.
- Serve Hot: Once everything is heated through and the flavors have melded together, remove the skillet from the heat. Serve the sun-dried tomato chicken skillet hot, either on its own or with your favorite side dish. Enjoy!
Cooking Tips & Tricks
- Avoid overcrowding the skillet when cooking the chicken to ensure even browning.
- Pre-sliced mushrooms can save time during prep.
- Homemade chicken broth adds depth to the dish, but store-bought works just fine too.
Serving Suggestions
This sun-dried tomato chicken skillet is delicious on its own, but it’s also fantastic served over pasta or rice.
Garnish with grated Parmesan cheese and a sprinkle of fresh basil for an extra burst of flavor.
Storage Suggestions
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of chicken broth if needed to prevent the sauce from drying out.
Recipe FAQ
Can I use dried basil instead of fresh? While fresh basil is preferred for its vibrant flavor, dried basil can be used in a pinch. Just use half the amount called for in the recipe.
Can I freeze this dish? While you can freeze this sun-dried tomato chicken skillet, the sauce may separate slightly upon thawing. Stir well before reheating to help reincorporate the ingredients.
Can I use sun-dried tomatoes packed in oil? Yes, oil-packed sun-dried tomatoes work well in this recipe. Just be sure to drain them thoroughly before adding them to the skillet.
More Chicken Skillet Recipes
In conclusion, this sun-dried tomato chicken skillet is a must-try for any home cook looking for a delicious and satisfying meal. With its simple ingredients, easy preparation, and incredible flavor, it’s sure to become a staple in your recipe rotation. So grab your skillet and get cooking—your taste buds will thank you!
Sun-Dried Tomato Chicken Skillet
Ingredients
- 5 Tbsp unsalted butter divided
- 2 lbs boneless, skinless chicken tenderloins
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 8 oz mushrooms sliced
- 1/2 cup white wine
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup oil-packed sun-dried tomatoes drained, sliced thin
- 1/2 cup fresh basil leaves sliced thin
Instructions
- In a large non-stick skillet, melt 2 Tbsp butter over medium heat. Add half of the chicken and cook, 4-6 minutes per side or until done.
- Remove to clean plate and repeat with 2 more Tbsp butter and remaining chicken.
- Using same skillet, melt remaining 1 Tbsp butter. Add minced garlic, Italian seasoning, crushed red pepper flakes, and mushrooms. Cook, stirring frequently, for 1 minute.
- Deglaze skillet with white wine and chicken broth; bring to simmer; cook for 4 minutes, stirring occasionally.
- Stir in heavy cream and sun-dried tomatoes; bring to simmer, cook for 5 minutes.
- Add chicken back to skillet and top with fresh basil leaves. Stir gently to combine and cook for 5 minutes, until chicken is heated through, and sauce is thickened.
