This recipe for Sun Dried Tomato Chicken is made with chicken cutlets simmered in a creamy and delicious sun dried tomato sauce. This is a quick and easy to make chicken recipe that can be on the table in just 30 minutes.
Sun Dried Tomato Chicken makes a great lower carb dinner recipe that can be enjoyed with this 3 Ingredient Cauliflower Rice or served alongside Garlic Mashed Cauliflower to keep it low carb. If carbs aren't a concern, a side of homemade mashed potatoes is another great side.
Pack A Ton Of Flavor With Sun Dried Tomatoes
I first fell in love with sun dried tomatoes when I made this Creamy Parmesan Pasta Salad. The flavor boost they gave that salad was so incredible. They took a regular summer salad and made it special.
The great thing about using sun dried tomatoes packed in oil is you get a lot of delicious flavor and not a lot of carbs. This Sun Dried Tomato Chicken Recipe has only 3 net carbs per serving.
What You Need To Make Creamy Sun Dried Tomato Chicken
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Chicken cutlets
Baby Spinach
Red Onion
Roasted Red Peppers, you can either make your own roasted red peppers or buy them.
Sun Dried Tomatoes in Oil, I buy this brand.
Dry white wine such as pinot grigio.
Heavy Cream
Tips and Substitutions
- Save money and buy chicken breasts instead of cutlets. Then, cut the chicken into cutlets on your own.
- Substitute Sun Dried Tomatoes that are not packed in oil. This will reduce the amount of fat in the recipe which is not necessary for Keto but if your not keto this is a good way to reduce the fat.
- Use a dry white wine such as a buttery chardonnay. Pinot grigio or Sauvignon Blanc will work also if that is what you have on hand.
- Substitute chicken broth for the white wine.
- Use light cream in place of heavy cream.
- Sour cream can be used in place of heavy cream.
Other Delicious Chicken Recipes
Fireman's Field Day BBQ Chicken
Chicken Thighs with Cilantro Sauce
Creamy Sun Dried Tomato Chicken
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Ingredients
- 1 pound chicken cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped baby spinach
- ½ cup red onion slices
- ⅓ cup roasted red peppers thinly sliced
- ⅓ cup sun dried tomato halves in oil thinly sliced
- ½ cup white wine
- ½ cup heavy cream
- 1 tablespoon fresh basil chiffonade (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
- Add the onion, spinach, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute until spinach starts to wilt.
- Increase heat to high and add wine to deglaze skillet. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce the heat to medium and stir in heavy cream, and simmer, stirring, for 2 minutes or until heavy cream has reduced and thickened some.
- Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce and fresh basil (if using).
Video
Notes
Tips and Substitutions
- Save money by buying chicken breasts instead of cutlets. Then cut the chicken into cutlets on your own.
- Substitute Sun Dried Tomatoes that are not packed in oil. This will reduce thw amount of fat in the recipe.
- Substitute chicken broth for the white wine.
- Use light cream in place of heavy cream.
- Sour cream can be used in place of cream cheese.
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