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. This LOW CARB / KETO recipe is fast to prepare in 30 minutes!
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.
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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.