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Chicken Cutlets in Sun-Dried Tomato Cream Sauce

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Chicken Cutlets in Sun-Dried Tomato Cream Sauce is a mouthwatering dish that features tender, golden-brown chicken cutlets enveloped in a rich and creamy sauce brimming with sun-dried tomatoes and garlic. This easy-to-make recipe is perfect for weeknight dinners or impressing guests at special occasions. Serve it over pasta or alongside fresh vegetables to create a visually stunning meal that’s bursting with flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup oil-packed sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 3 cloves fresh garlic, minced
  • ½ cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Season chicken cutlets with salt and pepper. Heat olive oil in a skillet over medium-high heat and add the cutlets once hot. Sear for 5-7 minutes on each side until golden brown and cooked through (165°F internal temperature). Remove from skillet.
  2. In the same skillet, reduce heat to medium; sauté minced garlic and chopped sun-dried tomatoes until fragrant (about 1 minute).
  3. Pour in heavy cream while stirring; let it simmer until slightly thickened (about 3 minutes). Stir in grated Parmesan, basil, and oregano.
  4. Return seared chicken to the skillet, spooning sauce over them to soak up flavor.
  5. Serve immediately over pasta or with steamed vegetables.

Nutrition

Keywords: - For a lighter version, substitute half-and-half for heavy cream. - Add spinach or mushrooms for extra nutrition and flavor. - Let the chicken rest for a few minutes after cooking to retain its juiciness.

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