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cast iron skillet with cream sauce, chicken, sun dried tomatoes, spinach, topped with fresh rosemary
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Creamy Chicken with Sun-Dried Tomatoes

This Creamy Sun-Dried Tomato Chicken has a delicious cream sauce with garlic. Chicken tenderloins browned and simmered in a cream sauce with Havarti cheese, spinach, sun-dried tomatoes, garlic, and fresh rosemary.
Course Main Course
Cuisine American
Keyword chicken with creamy sun dried tomato sauce, creamy chicken with sun dried tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 580kcal

Ingredients

Chicken with Creamy Sun Dried Tomato Sauce

  • 2 pounds boneless skinless chicken breasts or tenderloins
  • 2 Tablespoons canola oil or Olive oil
  • 3 Tablespoons butter (divided)
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 1 cup heavy whipping cream
  • 2-3 garlic cloves minced
  • 1/4 cup parmesan cheese grated
  • 1 cup shredded Castello Creamy Havarti
  • 1/4 cup cold water
  • 1 Tablespoon cornstarch
  • 1 (5-ounce package) fresh baby spinach
  • 1 (8.5-ounce jar) sun-dried tomatoes in oil (drained)
  • 2 Tablespoons fresh rosemary chopped finely
  • Salt and black pepper to taste

Instructions

Chicken with Creamy Sun-Dried Tomato Sauce

  • Place the chicken breasts in a large zip-style bag and use a rolling pin to flatten the chicken for even thickness.
  • In a large cast iron skillet over medium heat, melt 1 Tablespoon of butter and oil. Working in batches, add the chicken and brown on all sides. Cook the chicken on each side for 3-4 minutes, or until cooked thoroughly. Use tongs to turn the chicken as it cooks.
  • Use tongs to remove the chicken from the pan. Place the chicken on a half sheet pan lined with parchment paper and set aside.
  • Reduce the heat and add remaining 2 Tablespoons butter. Add the garlic and stir with a wooden spoon so the garlic does not burn. Cook for about 30 seconds.
  • Add the white wine and stir with a wooden spoon to deglaze the pan.
  • Add the chicken stock, heavy cream and combine. Dissolve the cornstarch in cold water and pour into the pan. Cook over low to medium heat until it thickens slightly. Turn off the heat.
  • Add the shredded Castello Havarti Cheese and parmesan, stir to combine. Season with salt and black pepper to taste. Add the baby spinach, fresh rosemary and sun-dried tomatoes.
  • Return the chicken to the pan and simmer for 5-10 minutes. Serve immediately with mashed potatoes, pasta, seasonal vegetables or salad.

Notes

Chicken with Creamy-Sun Dried Tomatoes:
To make a lighter version of substitute use half and half for the heavy cream.
Add 1 small can of mushrooms (drained) if desired.

Nutrition

Calories: 580kcal | Carbohydrates: 4g | Protein: 44g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 204mg | Sodium: 680mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1184IU | Vitamin C: 5mg | Calcium: 329mg | Iron: 1mg