Sun Dried Tomato Chicken is a quick, one pan chicken skillet recipe with bold rich flavors like sun dried tomatoes, fresh basil, garlic and artichokes in a parmesan cream sauce.
Enjoy a delicious, Easy Low Carb Meal!
Chicken with sun dried tomato cream sauce is another recipe to help you with those new year, healthy eating goals!
This low carb chicken dish fits with recently published, Unstuffed Egg Roll Bowl, Baked Parmesan Crusted Tilapia and Roasted Cabbage Steaks to help you prepare quick healthy dinner choices.
Everything for this easy and delicious one pan recipe is on the table in less than 30 minutes. Thinner chicken breast cutlets are used to reduce stove top cooking time.
After the chicken cooks for a few minutes on each side, add the remaining ingredients to make a quick creamy sundried tomato sauce with artichokes and parmesan cheese.
Just because this gluten free recipe is good for you, though, doesn’t mean it tastes like it! Enjoy dinner tonight with all the rich, creamy taste and none of the guilt!
Is this recipe Keto?
Yes, creamy sun dried tomato chicken breasts are keto approved! Depending on how strictly keto your diet is, you may want to make some simple adaptations.
Chicken broth is added for the pan sauce, but bone broth may also be used.
Also, a dry white wine deglazes the pan and flavors the cream sauce. The majority of the wine is cooked off before adding additional ingredients.
However, additional chicken broth, stock, or bone broth may be used in its place.
Easy Chicken Skillet Recipe
One pan chicken skillet recipes are fast and easy, but only if you are prepared!
From start to finish this recipe goes quick. It’s best to have all the ingredients prepared and measured before you begin to avoid mishaps or overcooking.
I like to have the garlic, sun dried tomatoes, artichokes, and fresh basil cut up and measured. Also grate the parmesan and pour chicken broth, wine, and heavy cream in liquid measuring cups.
Can I substitute baked chicken?
Yes. If you would rather bake the chicken instead of cooking on the stove, follow these simple steps.
- Preheat oven to 375ºF. Rub both sides of chicken cutlets with olive oil and season with salt and pepper.
- Bake for 10-15 minutes (depending on thickness of chicken), flipping halfway through. Use an instant read thermometer to make sure chicken has reached a temperature of 160ºF.
- While the chicken is baking, prepare creamy sun dried tomato, artichoke sauce. Add cooked chicken to sauce, sprinkle with basil, and serve.
How to Make Chicken Cutlets
Low Carb Sun Dried Tomato Chicken uses chicken cutlets to breasts reduce cooking time. Chicken cutlets are chicken breasts that have been cut in half so the thickness is even.
Some recipes, such as Spinach Artichoke Chicken, leave the deep slit without cutting through to make a stuffed chicken pocket.
Recipes such as this one, Baked Buffalo Chicken or Grilled Parmesan Chicken use butterflied chicken cut through to make thinner cutlets.
- First make a deep slit in the middle of the breast, lengthwise.
- Cut all the way across until you almost reach other side, so it will open like a book.
- If you need thinner cutlets, like for this recipe, cut down the middle of the crease. You end up with two, thinner thickness halves.
- To make sure the chicken breasts cook evenly they should be even thickness throughout. At this point you could use a meat tenderizer to pound the chicken into even thickness.
How to Make Creamy Sun Dried Chicken
Everything comes together quickly for this recipe, so it’s best to have all the ingredients measured, chopped, and ready to go before starting.
Ingredients:
- Chicken – Chicken breast cutlets are used to reduce cooking time.
- Olive Oil / Butter – For searing chicken and flavoring sauce
- Garlic
- White Wine – a dry white wine, such as chardonnay, pinot grigio, or sauvignon blanc
- Chicken Broth
- Heavy cream – Provides the best flavor, but half and half may be substituted
- Parmesan Cheese – freshly grated
- Sun dried tomatoes – Use oil packed tomatoes for best flavor rather than dehydrated tomatoes
- Artichokes – drained and roughly chopped
- Cornstarch – to thicken sauce
- Fresh basil
Directions:
- First season both sides of the chicken with salt and pepper. Heat olive oil in large skillet or cast iron skillet. Sear the chicken on both sides until golden brown and cooked through.
- When searing meat on the stove I love using one of my favorite kitchen gadgets, the FryWall. It prevents grease splatters, but doesn’t cover and steam what I’m trying to cook.
- Remove the chicken to a plate and start making the creamy sun dried tomato sauce.
- Add garlic to saute quickly. Then, deglaze the pan with a little white wine.
- To deglaze a pan, slowly pour in the liquid while scraping up the cooked on bits at the bottom of the pan. Using a silicone spoon works best for this.
- After most of the wine cooks off and evaporates add the chicken broth, heavy cream, parmesan, artichokes, and sun dried tomatoes. Reduce heat and simmer.
- To thicken the sauce ladle some sauce into a small bowl. Add the cornstarch to the hot liquid and whisk to combine. Pour the cornstarch slurry back into pan. Stir while simmering for one more minute.
- Add the chicken back to the sauce to warm through. Before serving, sprinkle with fresh basil.
Suggested Side Dishes
For weeknight dinner ease serve this chicken skillet recipe with a hands-off side dish. Since this chicken recipe requires attention at the stove, prepare something effortless such as…
- white or brown rice
- Roasted Potatoes and Green Beans
- Spaghetti squash (low carb)
- Instant Pot Baked Potatoes
- Cauliflower rice (low carb)
- Roasted Zucchini (low carb)
- Grilled Potatoes
Sun Dried Tomato Chicken Pasta
Put that creamy, flavorful sauce to good use by serving sun dried tomato chicken with pasta. Prepare rotini, linguine, or any preferred gluten free pasta while the chicken cooks.
Top pasta with sliced chicken breasts and spoon the creamy tomato, artichoke sauce over. To keep the meal low carb / keto substitute zoodles or spaghetti sauce for the pasta.
If you love the taste of sun dried tomatoes and artichokes, also check out Sun Dried Tomato Pasta Salad recipe!
Cooks Tips and Modifications
- Add additional cheese, such as feta or mozzarella to the top. Cover skillet with a lid for a couple minutes to melt the cheese before serving.
- Cooking times for chicken depends on thickness. For guaranteed results use an instant read thermometer to make sure chicken has reached 160ºF.
- Instead of white wine, use additional chicken broth.
- If preferred, leave out artichoke hearts.
- To make this recipe dairy free or lighten calories, leave out the heavy cream.
- For a thicker, creamier sauce use 2 ounces softened cream cheese in place of cream.
- Make the creamy sundried tomato sauce and serve over crispy baked almond flour chicken.
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Sun Dried Tomato Chicken
Ingredients
- 2 pounds chicken breasts cutlets*
- 2 tablespoons olive oil, divided
- 1/2 tablespoon butter
- 4 cloves garlic, minced
- 1/2 cup white wine*
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/3 cup fresh parmesan, finely shredded
- 14 ounce canned artichokes, drained and chopped
- 1/3 cup sun dried tomatoes (packed in oil), chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon cornstarch
- 1/4 cup fresh basil, chopped
Instructions
- Season chicken cutlets on each side with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium high heat. Once oil is hot, place half of chicken cutlets in pan. Cook for 3-4 minutes, or until golden brown. Flip and finish cooking chicken on other side for another 3-4 minutes. Use an instant read thermometer to make sure chicken has reached a temperature of 160ºF.
- Set aside cooked chicken on a plate. Add additional 1 tablespoon olive oil to the pan and repeat with second half of chicken. Set rest of chicken aside on plate.
- Lower heat to medium. Add butter and garlic to sauté for 30 seconds. Slowly pour in the wine while scraping up the cooked on bits at the bottom of the pan. Using a silicone spoon works best for this.
- After most of the wine has cooked off, pour in chicken broth, heavy cream, parmesan, artichokes, sun dried tomatoes, salt, and pepper to the pan. Stir to combine and reduce heat to a simmer.
- To thicken the sauce ladle about 1/4 cup sauce into a small bowl. Add the cornstarch to the hot liquid and whisk to combine. Pour the cornstarch slurry back into pan. Stir while simmering for one more minute.
- Add the chicken back to the sauce to warm through. Before serving sprinkle on fresh basil.
Did you make this recipe? Rate and leave a comment below!
Recipe Notes
Cooks Tips and Modifications
- Add additional cheese, such as feta or mozzarella to the top. Cover skillet with a lid for a couple minutes to melt the cheese before serving.
- Cooking times for chicken depends on thickness. For guaranteed results use an instant read thermometer to make sure chicken has reached 160ºF.
- Instead of white wine, use additional chicken broth.
- If preferred, leave out artichoke hearts.
- To make this recipe dairy free or lighten calories, leave out the heavy cream.
- For a thicker, creamier sauce use 2 ounces softened cream cheese in place of cream.
How to Make Chicken Cutlets
- First make a deep slit in the middle of the breast, lengthwise.
- Cut all the way across until you almost reach other side, so it will open like a book.
- If you need thinner cutlets, like for this recipe, cut down the middle of the crease. You end up with two, thinner thickness halves.
- To make sure the chicken breasts cook evenly they should be even thickness throughout. At this point you could use a meat tenderizer to pound the chicken into even thickness.
Can I substitute baked chicken?
Yes. If you would rather bake the chicken instead of cooking on the stove, follow these simple steps.- Preheat oven to 375ºF. Rub both sides of chicken cutlets with olive oil and season with salt and pepper.
- Bake for 10-15 minutes (depending on thickness of chicken), flipping halfway through. Use an instant read thermometer to make sure chicken has reached a temperature of 160ºF.
- While the chicken is baking, prepare creamy sun dried tomato, artichoke sauce. Add cooked chicken to sauce, sprinkle with basil, and serve.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
Meat Tenderizer Silicone Spoon FryWall
*affiliate links
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Fitoru keto says
Can’t deny it! This recipe really made me hungry when I saw this. I’ll definitely try this one! Thanks for sharing!
Melissa says
The hubby gave it thumbs up which is a hard thing to do! We added asparagus to it and doubled the sauce, threw it over some pasta for those who prefer more carbs (all the boys!)
Melissa says
Hey Melissa,
Thank you so much for taking the time to write and I’m so glad we won over the hubs! Great idea adding the asparagus, and yes, the kiddos definitely need the carbs!
Best,
Melissa
Thea says
I made this awhile back and it’s amazing! Would be great for company/dinner party etc. I was able lighten it up a bit by using fat free 1/2&1/2 and rinsing off the tomatoes. I will be making this again and again!
Melissa says
Hi Thea, I’m so glad you liked it! They also sell dehydrated sun-dried tomatoes in a bag and not in oil. This would be a good way to lighten up the recipe as well. I’m working on an adaption of this recipe now for a Lemon, Caper, Artichoke version. I’ll publish it as soon as I get it perfect…🤗
Dana says
I was looking for something quick and easy to make for dinner last night so I thought I’d try this recipe. Not only was it super easy to make, it was delicious. I wanted to recreate the whole experience, so I also bought the Alexia Cauliflower Risotto for the side dish. It was the perfect compliment to the chicken and easy to throw in the microwave while the chicken was simmering. It was a pretty impressive dinner and my husband loved it.
Melissa says
That’s great! Always love to hear feedback on how recipes turned out. That cauliflower risotto was pretty awesome, and you really can’t beat how easy it was. 😉