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Chicken with creamy sun-dried tomato sauce Recipe
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5 from 1 vote

Chicken with creamy sun-dried tomato sauce recipe

A simple roasted chicken breast recipe augmented by a delicious, creamy and simple sun-dried tomato sauce. Perfect as a quick fix in the summer months.
Course Main Course
Cuisine American
Keyword chicken, creamy, sun-dried tomato
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 457kcal
Cost 14

Ingredients

  • 2 whole chicken breasts boneless
  • 1 ½ cups heavy cream use coconut milk as an alternative
  • Good quality steak seasoning optional
  • 4 fresh thyme sprigs
  • ½ cup homemade chicken stock
  • 10-12 sun-dried tomatoes pureed in a blender or food processor
  • ½ teaspoon fresh thyme leaves
  • Sea salt and freshly ground black pepper to taste

Instructions

  • Preheat your oven to 375 F.
  • Season the chicken breasts all over with sea salt and freshly ground black pepper. Optionally, also season them with a good quality steak seasoning. Look in your local health food store for a brand that is gluten-free and doesn’t contain any vegetable seed oil.
    2 whole chicken breasts, Sea salt and freshly ground black pepper to taste, Good quality steak seasoning
  • Place them in a baking dish, place a sprig of fresh thyme on top of each, and place in the preheated oven for about 45 minutes until the juices run clear.
    4 fresh thyme sprigs
  • Meanwhile, in a large skillet over medium-low heat, bring the cream or coconut milk and the two remaining thyme sprigs to a light boil.
    1 ½ cups heavy cream
  • Once boiling, lower the heat and let simmer. Allow the cream or coconut milk to reduce by approximately ⅓ of its volume. This should take close to 10 minutes.
  • Remove the cream or coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Do not remove from skillet.
  • Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.
    ½ cup homemade chicken stock
  • Add the pureed sun-dried tomatoes, season with salt and pepper to taste, and the fresh thyme leaves.
    10-12 sun-dried tomatoes, Sea salt and freshly ground black pepper to taste, ½ teaspoon fresh thyme leaves
  • Pour on top of the cooked chicken breasts and enjoy!

Nutrition

Calories: 457kcal | Carbohydrates: 7g | Protein: 28g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 174mg | Sodium: 204mg | Potassium: 714mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 1mg