So, you’re looking for a weeknight, one pan meal that will please your whole family? These One Pan Creamy Sun Dried Tomato Chicken Breasts delivers a juicy, flavorful bite without the messy cleanup of a multi-pot meal.
Chicken breasts are a good way to separate the disciplined home chefs from lesser experienced. It is far too easy to grill and plate a dried out hunk of rubber. Next thing you know, you’re looking for some type of condiment to infuse flavor. But, the payoff when you plate a juicy, flavorful piece of poultry is hard to beat. After the jump – One Pan Creamy Sun Dried Tomato Chicken Breasts Recipe and Video
One Pan Creamy Sun Dried Tomato Chicken Breasts – Prep
One of the most important steps when to plating a tender piece of chicken breasts comes as soon as you take it out of the bag. With your chicken breast laying flat on the board, hold a pairing knife vertical to the board and cut through the breast, leaving in in two pieces of even thickness. Next, plate your butterflied chicken breasts between two sheets of plastic saran wrap (a ziplock back can work in a pinch as well). Grab your favorite meat mallet and pound the chicken breasts until they’re about 1/4 inch thick. This will help your chicken cook evenly and deliver a juicy bite. Sprinkle the chicken with salt and pepper. Then, set your chicken aside. Preheat your large, ovenproof saute pan with 1 tbsp oil over medium heat.
While your pan is preheating, grab a small mixing bowl. Add your chicken broth, sundried tomato pesto and minced garlic. Whisk together until smooth and set aside.
One Pan Creamy Sun Dried Tomato Chicken Breasts – Cook
Check to see if your pan is preheated. Pro tip: get your hand wet under our facet and drip just a couple small drops of water in the pan. Your pan is preheated when the water immediately boils away. Once the pan is ready, add your chicken and brown for about 3 minutes on each side. You don’t have to cook it all the way through here, we’re going to finish it in the oven in just a minute. Set the chicken aside on a plate when this step is finished.
Next, in the same pan, add 1 large diced onion (check out our video on the best way to dice an onion) and cook until soft. Then add a 14 oz can of diced tomatoes and cook for another couple of minutes. Once the tomatoes have softened a little, add in your chicken broth mixture and bring to a simmer. Allow the mixture to simmer for ten minutes. Then, remove your pan from the heat and mix in one tablespoon of butter and two tablespoons of cream. Return your pan to the heat for about a minute to allow the mixture to thicken. Lastly, you will remove the mix from the heat one final time and add your browned chicken breasts to the pan.
Bake your pan in the oven in the oven, uncovered for 10 minutes. Allow your chicken to rest for about 3 minutes, then plate the chicken and ladle some of your remaining sauce over the pan. I like serving this with a nice green vegetable and a dinner roll for a well rounded meal.
One Pan Creamy Sun Dried Tomato Chicken Breasts – Recipe
One Pan Creamy Sun Dried Tomato Chicken Breasts
- 4 chicken breasts butterflied and pounded
- salt and pepper
- 1 cup chicken broth
- 2 tbsp sundried tomato pesto
- 2 tbsp minced garlic
- 1 large diced onion
- 14 oz can diced tomatoes
- olive oil
- 1 tbsp butter
- 2 tbsp heavy cream
Butterfly the chicken breasts and pound with a meat mallet until 1/4 inch thick
Sprinkle chicken with salt and pepper
Preheat olive large, oven proof saute pan over medium high heat.
While pan is preheating, in a small mixing bowl whisk together chicken broth, garlic and pesto until smooth.
With pan preheated, brown chicken on each side for about 3 minutes. Don't worry about cooking it the whole way through, we'll finish it in the oven. Set the browned chicken aside.
Add diced onion to same pan and cook until soft, about 5 minutes.
Add diced tomatoes and cook an additional 3 minutes, until tomatoes have begun to soften.
Add the pesto mixture to the pan and bring to a simmer.
Continue to simmer for 10 minutes
While mixture is cooking, preheat your oven to 375.
Remove the pan from heat and add 1 tbsp butter. Mix until butter is melted.
Add heavy cream and mix in
Return the pan to the heat for an additional minute, then remove again.
Add browned chicken to pan.
Transfer pan to oven for 10 minutes.
Remove pan from oven and allow to rest for 3 minutes.
Plate chicken first, then ladle sauce from pan over the chicken.
Inspired by Little Spice Bar.