Friday, October 12, 2012

Sun Dried Tomato Chicken

This is a very simple and fast weeknight dinner for the chicken that you probably already have in the fridge!  Chicken tenders cook up so quickly that dinner is a snap.  You could have this with a side salad, or even over some pasta.  Start the water for the pasta when you start the chicken, because this cooks fast!  The sauce is super silky with a pop of flavor from the tangy sun dried tomatoes and the fresh basil.

                                         Watch me make them on Video Recipe for Sun Dried Tomato Chicken
  • A large pack of chicken tenders (1.5 - 2.0 pounds)
  • 2 Tbsp EVOO (extra virgin olive oil)
  • Salt and pepper to taste
  • 1/2 cup onion, diced
  • 2 tsp garlic, minced
  • 1/3 cup sun dried tomatoes, chopped small 
  • 2 Tbsp all purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup white wine
  • 1 Tbsp butter
  • 1/4 - 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped

Since this recipe comes together so quickly, have your mise en place ready.  (Have everything prepped and ready to go.)
Trim chicken and season with salt and pepper.
Have your EVOO very hot when you add the chicken. 
It should immediately start sizzling.  If not, it is NOT hot enough.  I used a black iron skillet because it gives me the best sear.  Once you put the chicken down, do NOT move them until cooked on that side. They will release easily from the pan when ready, but if you try to pick them up and move them around while still uncooked, they will stick.  Just put them in and let them cook!!
Turn them over when the first side is done.  You should have some really pretty color on them.

Once cooked through, remove them to a plate and cover to keep warm.
Throw in the onions and garlic.  Do NOT let the garlic burn.  Stir them around and cook on medium or so for a couple of minutes until softened.
Add in the chopped sun dried tomatoes. 

I should have chopped these quite a bit smaller, but I forgot about them until the very last minute.  (gulp!)  I used the ones from the jar, packed in oil with added Italian seasonings.  **see Food Nerd Notes at the bottom of the post.

Add in a couple tablespoons of all purpose flour.  Stir until smooth.
Add in the chicken broth and white wine.  If you prefer not to use wine, just use more broth.  Stir until smooth and allow to reduce slightly.
Add in the cold butter.
Add in the cream. 
Allow to thicken and reduce.  Adjust seasonings.
Add back the chicken.
Add in the chopped basil then turn off the heat.
Here ya go!
And for the pasta lovers!

Food Nerd Notes:
What ARE sun dried tomatoes?
Sun-dried tomatoes are ripe tomatoes that are placed in the sun to remove most of the water content from the tomatoes. Cherry types of tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilos of fresh tomatoes to make a single kilo of sun-dried tomatoes. After the procedure, the tomato fruits retain their nutritional values, being very high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and tomatoes. Traditionally, they were made from dried red plum (roma) tomatoes, but they can also be purchased in yellow varieties of tomatoes as well.  Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.

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Looking for more delicious uses for your sun dried tomatoes?  Check these out:
Dill and Sun Dried Tomato Cucumber Rolls
Sun Dried Tomato Pesto
Creamy Chicken Piccata with Sun Dried Tomatoes
Cranberry Cherry Chicken Wrap
Cajun Chicken Salad
Toasted Chicken Pesto Flatbread Sandwiches
Eggplant and Herbed Goat Cheese Stacks
Spinach Artichoke Dip

Written Directions
Trim away any extra fat and tendons from chicken tenders and season simply with salt and pepper.  Cook the tenders in hot EVOO until cooked through (maybe 6-7 minutes).  Remove the cooked tenders to a plate and cover to keep warm.  To the same hot oil, add the chopped onions and garlic and cook a couple of minutes until softened. Add in the chopped tomatoes next and stir to incorporate.  Add in the flour and stir until smooth, cooking a couple of minutes.  Add in the chicken broth and wine and stir until smooth.  Allow to reduce a bit.  Add in the cold butter and cream and cook until sauce is thickened.  Adjust seasonings of sauce, then add the cooked chicken and chopped basil to the sauce.  Turn off the heat.  Serve alone or over pasta.


  1. What a great, family friendly meal and what a beautiful family! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!

  2. I made this tonight and it was awesome!! Just a note, there is no flour listed under ingredients, so if you're going by printed recipe, it's a bit of a surprise when you get to that part of the directions. I just figured it was a couple tablespoons though, so it was no biggie! Great recipe, served over some linguini.. DELISH!

    1. Whoops!! I'll go back and have a look at it. Thanks for alerting me to this. Despite my goofs, I hope you will be back to try out more recipes!

    2. I am making this again tonight for guests! It is one of my favorite recipes now. Seems like such a fancy dinner, but it's actually so easy!

  3. Wow! What a fantastic recipe! Kid approved, bonus!!!! Will definitely be making this one again. Thank you!

    1. That's awesome!! So glad to hear it, as the "kid approved" seal is the HARDEST to earn!! Hope you will try more of my recipes and share the blog. Thanks, Julie

  4. This sounds great!! What kind of white wine do you use for cooking?

    1. I keep a bunch of the little "individual" bottles on hand just for cooking. Sometimes a chardonney, sometimes sauvignon blanc (which I think I used in this recipe). We drink mostly red wine, so I like these little bottles because I don't have to worry about storing the opened bottle in the fridge. One little bottle is usually the perfect amount for a recipe.

  5. Haa haa! Yes, Anonymous, I was very surprised when cooking the dish and got to the part about adding the flour!!! Luckily it turned out ok, more than ok as have friends coming to dinner tomorrow and have changed my planned meal to this as it was so yummy. Moral of the story - read it all BEFORE you start to cook!!!!

    1. Liz - Oh my! It is SO embarrassing to have made a mistake like that! So glad it came out good for you.. Hope your friends enjoy. :)

  6. this is quite possibly one of the best things that i've made in a husband loves it. we've had it alone, paired it with pasta and broccoli and all three times....DELICIOUS!

  7. I made this last week & it was awesome! I'll be blogging it this week - probably tomorrow =)

  8. Could you make this without the cream? I am lactose intolerant and this looks so good!

    1. I had a couple of other readers with the same problem. One used coconut milk, and the other used almond milk. They reported that it worked great! (you may just want to add a little slurry of cornstarch + cold water to thicken it a bit, as these will not be as rich as the cream.


  9. I made this dish last night. I saw it on my Niece's Facebook page. Wow, it turned out really well over some thin spaghetti. I made it with full size chicken breasts (cut after browning into finger length sizes). Didn't have any basil and all our stores around here are sold out of fresh basil at the moment, but it still turned out nice. I had to add a little more EVOO after browning the chicken, but that's probably due to the size of breasts I used. I will make it again as soon as basil is available to give it that nice contrast of color. All in all, it's a keeper recipe, even the kids liked it.


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