Sun-Dried Tomato Chicken Skillet

Introduction

The Sun-Dried Tomato Chicken Skillet is a hearty, flavorful dish that brings together the rich, umami-packed taste of sun-dried tomatoes with tender chicken in a savory, aromatic skillet meal. Perfect for busy weeknights or cozy weekend dinners, this one-pan wonder is not only easy to make but also incredibly versatile. Whether you’re cooking for your family or hosting friends, this dish promises to impress with its deep flavors and comforting warmth.

The History

Chicken skillets have long been a staple in American home cooking, especially during the mid-20th century when convenience and efficiency were key in the kitchen. The use of sun-dried tomatoes adds a Mediterranean twist to the traditional skillet format, reflecting the growing popularity of global ingredients in American cuisine over the past few decades. This fusion of rustic comfort food with vibrant Mediterranean flavors makes the Sun-Dried Tomato Chicken Skillet a modern classic that bridges culinary traditions seamlessly.

Ingredients Breakdown

This recipe features a carefully selected array of ingredients that work together to create layers of flavor:

• Chicken breasts or thighs – provide a lean, protein-rich base.
• Sun-dried tomatoes – add a concentrated tangy-sweet flavor and chewy texture.
• Garlic and onion – form the aromatic foundation of the dish.
• Olive oil – enhances richness and helps develop flavor while sautéing.
• White wine or broth – deglazes the pan and adds depth.
• Cream of mushroom soup or heavy cream – gives the sauce a velvety consistency.
• Parmesan cheese – contributes a salty, nutty finish.
• Herbs like basil or thyme – elevate the overall aroma and complexity.

Step-by-Step Recipe

1. Prepare the chicken: Season chicken breasts or thighs with salt and pepper. Sear in olive oil until golden brown on both sides. Remove from the skillet and set aside.
2. Sauté aromatics: In the same skillet, cook chopped onions and minced garlic until fragrant and softened.
3. Add sun-dried tomatoes: Stir in rehydrated or oil-packed sun-dried tomatoes and cook briefly.
4. Deglaze: Pour in white wine or broth, scraping up any browned bits from the bottom of the skillet.
5. Create the sauce: Add cream of mushroom soup or heavy cream, stirring until smooth and simmering gently.
6. Return the chicken: Place the chicken back into the skillet and simmer everything together until the chicken is fully cooked and tender.
7. Finish with Parmesan: Sprinkle freshly grated Parmesan cheese on top before serving.

Tips

• Use bone-in chicken thighs for extra flavor and moisture.
• If using dried (not oil-packed) sun-dried tomatoes, soak them in warm water or broth for 15–20 minutes before use.
• To keep the sauce from curdling, avoid boiling once dairy is added.
• Letting the dish rest for a few minutes after cooking allows the flavors to meld beautifully.

Variations and Customizations

This recipe can be easily adapted to suit different tastes or dietary needs:

• Vegetarian option: Replace chicken with tofu or eggplant slices for a meat-free version.
• Add greens: Stir in fresh spinach or kale at the end for a nutrient boost.
• Spicy kick: Add red pepper flakes or a dash of hot sauce for heat lovers.
• Dairy-free: Substitute Parmesan with nutritional yeast or vegan cheese and use coconut milk instead of cream.
• Grain pairing: Serve over rice, quinoa, or pasta for a more filling meal.

Health Considerations and Nutritional Value

The Sun-Dried Tomato Chicken Skillet is naturally high in protein and packed with essential nutrients:

• Chicken provides lean protein, aiding muscle repair and satiety.
• Sun-dried tomatoes are rich in antioxidants, vitamin C, and potassium.
• Olive oil contributes heart-healthy monounsaturated fats.
• Onion and garlic offer anti-inflammatory and immune-boosting properties.

For a lighter version, opt for low-fat dairy, less oil, or substitute cream with Greek yogurt or unsweetened coconut milk.

Ingredients

• 4 boneless, skinless chicken breasts or 6 chicken thighs
• 1/4 cup olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed or rehydrated)
• 1/2 cup dry white wine or chicken broth
• 1/2 cup heavy cream or cream of mushroom soup
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme or 1 tbsp fresh basil
• Salt and black pepper to taste

Directions

1. Season chicken with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Brown chicken on both sides, about 4–5 minutes per side. Remove and set aside.
3. In the same skillet, add chopped onion and sauté until translucent, about 3–4 minutes.
4. Add minced garlic and cook for another minute until fragrant.
5. Stir in sun-dried tomatoes and cook for 2 minutes.
6. Pour in white wine or broth to deglaze the pan, scraping up any browned bits.
7. Add heavy cream or soup, stirring to combine. Reduce heat to low and let it simmer.
8. Return chicken to the skillet and simmer for 10–15 minutes until chicken is cooked through.
9. Stir in Parmesan cheese and herbs. Cook for another 2–3 minutes until sauce thickens slightly.
10. Taste and adjust seasoning as needed. Serve immediately.

FAQ

Can I use frozen chicken?
No problem! Just allow extra time for thawing or adjust cooking times accordingly if cooking from frozen.

How long does it last in the fridge?
This dish keeps well in an airtight container for up to 4 days in the refrigerator.

Can I freeze this dish?
Yes, though the texture of the sauce may change slightly. Freeze without dairy and add fresh Parmesan when reheating.

Is there a quick substitute for sun-dried tomatoes?
You can use roasted red peppers or regular canned tomatoes for a different flavor profile.

What sides go well with this?
Rice, mashed potatoes, crusty bread, or a simple green salad all pair nicely.

Summary

The Sun-Dried Tomato Chicken Skillet combines juicy chicken, tangy tomatoes, and a creamy sauce into one deliciously satisfying meal. Quick enough for weeknights yet elegant enough for guests, this dish is a flavorful crowd-pleaser everyone will love.