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4.22 from 19 votes

Herb Chicken with Sun-Dried Tomatoes

Bet you wouldn't guess that a beautiful skillet chicken recipe is just 30 minutes away, but this Quick and Easy Creamy Herb Chicken with Sun-Dried Tomatoes is!
Prep Time5 minutes
Cook Time20 minutes
Additional Time5 minutes
Total Time30 minutes
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, main dish, mushrooms, one pan, one skillet, sun dried tomatoes
Servings: 4 servings
Author: Carrian Cheney

Ingredients

For The Chicken:

For The Sauce:

  • 1 Tablespoon Butter
  • 1/2 Cup Tomatoes oil packed, sun-dried
  • 1 Cup Mushrooms sliced Baby Bella *optional
  • 4  Cloves Garlic minced 
  • 1 teaspoon Italian Seasoning
  • 1  Cup Heavy Cream *see note
  • 1/4 Cup Parmesan Cheese freshly grated
  • Salt and Pepper to taste
  • 1  teaspoon Cornstarch
  • 1 Tablespoon Water

Instructions

  • Coat chicken breasts with the salt, garlic powder and Italian herbs.
    3-4  Chicken Breasts, 2 teaspoons Kosher Salt, 2 teaspoons Garlic Powder, 2 teaspoons Italian Seasoning
  • Heat a Cast Iron Skillet over medium high heat with a drizzle of olive oil.
  • Place chicken, breast side down in the pan.
  • Cook chicken breasts until opaque and no longer pink inside (about 5-7 minutes each side).
  • Transfer to a plate.
  • To the same skillet, heat the butter and pour off some of the oil from the sun-dried tomatoes, about 2 teaspoons, adding extra olive oil if you don't have enough.
    1 Tablespoon Butter, 1/2 Cup Tomatoes
  • Add the mushrooms and sauté for 3 minutes.
    1 Cup Mushrooms
  • Add the garlic, with seasonings and a dash of salt, for about 1 minute, or until fragrant.
    4  Cloves Garlic, 1 teaspoon Italian Seasoning
  • Add the sun-dried tomatoes and stir quickly.
    1/2 Cup Tomatoes
  • Stir in cream and cheese; season with salt and pepper, to taste.
    1  Cup Heavy Cream, 1/4 Cup Parmesan Cheese, Salt and Pepper
  • Bring to a boil and while whisking, add the cornstarch mixture to the centre of the pan until sauce has thickened slightly.
    1  teaspoon Cornstarch, 1 Tablespoon Water
  • Reduce heat, add the chicken and simmer gently while the sauce thickens.
  • Sprinkle the chicken with parsley or dried parsley if desired, spooning the sauce over the breasts.
    1 teaspoon Parsley

Video

Notes

You can use half and half or even milk, but cream is obviously the most creamy
Cooked chicken can be kept for 4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 7g | Protein: 41g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 202mg | Sodium: 1511mg | Potassium: 823mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1234IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 1mg