Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe

If you’re on the hunt for a dinner that’s both impressive and downright delicious, you’re going to want to try this Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe. Trust me when I say this dish hits all the right notes with juicy chicken cutlets bathed in a luscious, silky sauce flavored with sun dried tomatoes, garlic, and a splash of white wine—you’ll be hooked from the very first bite. It’s a fantastic recipe to make any night feel special without needing a ton of fuss or fancy ingredients.

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Ingredients You’ll Need

These ingredients come together to create a harmony of flavors and textures. I always recommend using quality sun dried tomatoes packed in oil for that deep, fruity tang. And don’t worry—you’ll find exact measurements at the end, so you can prep everything just right.

• Chicken cutlets: Thinly pounded chicken breasts that cook quickly and soak up the sauce beautifully.
• Kosher salt & black pepper: Simple seasoning essentials to bring out the chicken’s natural flavor.
• Flour: Helps create a delicate crust on the chicken when dredged, which holds up well in the sauce.
• Sun dried tomatoes: Use oil-packed for extra richness, and slice them thinly for even flavor distribution.
• Sun dried tomato oil: Don’t toss it—use it to sauté the chicken for a double dose of tomato goodness.
• Garlic: Fresh sliced garlic adds a fragrant base to the sauce—nothing beats that aroma when cooking.
• Dry white wine: Sauvignon Blanc or Pinot Grigio work great here to add acidity and brightness.
• Chicken broth: Low sodium is best to control the saltiness of the sauce.
• Heavy cream: The key to a rich, luscious sauce that coats every bite of chicken perfectly.
• Baby spinach: Adds a fresh, vibrant green and subtle earthiness to balance the cream.
• Pecorino Romano: Sharp and salty, it enhances the sauce’s depth and flavor.
• Basil leaves: Hand-torn fresh basil adds a bright herbal finish that I always look forward to.

Variations

I love how flexible this Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe is. You can easily tweak it to suit your tastes or whatever ingredients you have on hand. Here’s what I like to do:

• Low Carb Version: Skip the flour dredging and serve over zucchini noodles or cauliflower rice—I’ve done this when cutting carbs, and you won’t miss the starch at all.
• Mushroom Addition: Adding sautéed mushrooms right before the cream makes for an earthier, heartier sauce—my husband’s favorite twist.
• Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream, and nutritional yeast for a cheesy flavor.
• Herb Substitution: Try fresh thyme or oregano if basil isn’t your thing; it changes the profile but still keeps things fresh and tasty.

How to Make Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe

Step 1: Season and Dredge the Chicken

Start by seasoning your chicken cutlets generously with kosher salt and black pepper on both sides. Then, dredge each piece lightly in flour and shake off the excess. This step is essential because it creates a slightly crispy layer that helps the sauce cling to the chicken later on. I like to do this on a large plate—makes it easy to flip the chicken over without mess.

Step 2: Sear the Chicken

Heat a stainless steel pan over medium heat, then add the reserved sun dried tomato oil (don’t throw away that flavorful oil!). Cook the chicken cutlets for about 3 minutes on each side, or until they develop a beautiful golden brown color and are cooked through. If you crowd the pan, the chicken will steam instead of sear, so cook in batches if necessary. As soon as they’re done, transfer chicken to a plate and tent lightly with foil to keep warm.

Step 3: Build the Sauce

Lower the heat to medium-low and toss the sliced garlic into the pan. Cook it just until fragrant and golden, about a minute—watch carefully, garlic burns fast! Next, add your sun dried tomato strips, cooking them for 30 to 60 seconds to bring out their flavor. Pour in your favorite dry white wine and crank the heat to high. Use a wooden spoon to scrape up any yummy browned bits from the pan’s bottom—this adds incredible depth to your sauce.

Step 4: Simmer and Reduce

Let the wine reduce for 1-2 minutes until it’s slightly thickened and aromatic. Then add the chicken broth and bring it to a simmer. Lower the heat to medium and let it cook for about three minutes, which helps concentrate those flavors perfectly before the cream goes in.

Step 5: Creamy Finish and Spinach

Pour in the heavy cream followed by the baby spinach and grated Pecorino Romano. Cook until the sauce starts to bubble and thicken nicely, usually 3-5 minutes. The spinach wilts down and adds a fresh, vibrant pop to balance the rich sauce. At this point, the kitchen smells incredible—I always sneak a spoonful!

Step 6: Warm the Chicken in the Sauce

Return the chicken to the pan, nestling each piece into the sauce. Let it cook another 2-3 minutes so the chicken can soak up some of that flavor and the sauce completely coats each piece. This is prime time to taste and adjust the seasoning with salt and pepper. Don’t be shy here; balancing saltiness is the key to a perfect sauce.

Step 7: Finish with Fresh Basil

Once you’re happy with the taste, turn off the heat and sprinkle hand-torn fresh basil leaves over the top. The herbaceous freshness is the perfect final flourish. Serve immediately with crusty bread—you’ll want something to soak up all that sauce. Enjoy every comforting bite!

How to Serve Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe

Garnishes

I always finish this dish with a few more fresh basil leaves right on top—they add that pop of color and fresh flavor that makes this recipe sing. If you want a little extra, a sprinkle of freshly cracked black pepper and a tiny drizzle of olive oil seals the deal beautifully.

Side Dishes

My favorite pairing is crusty artisan bread or garlic bread to soak up every bit of sauce. You can also serve it with a light arugula salad dressed in lemon vinaigrette or some roasted vegetables—both bring brightness to this rich dish.

Creative Ways to Present

For dinner parties, I like plating the chicken over a bed of creamy polenta or buttered pasta ribbons and swirling extra sauce around the plate. A small basil sprig nestling next to the chicken takes the presentation up a notch and makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last beautifully for up to 3 days. The sauce thickens overnight, so just add a splash of broth or cream when reheating to loosen it back up.

Freezing

I’ve frozen this recipe successfully—just make sure the chicken is fully cooled before freezing in freezer-safe containers. It keeps well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

For the best texture, reheat leftovers slowly in a skillet over medium-low heat. Add a little chicken broth or cream to loosen the sauce as it warms, stirring often until the chicken is heated through.

FAQs

Final Thoughts

I absolutely love how this Sun Dried Tomato Chicken in Creamy White Wine Sauce Recipe turns out every single time. It’s one of those dishes that feels indulgent but is surprisingly simple to pull off. When I first tried this, I was amazed at how the sauce came together so seamlessly and elevated the humble chicken cutlet to something special. Whether you’re cooking for family or impressing guests, I genuinely think you’ll enjoy making and sharing this recipe as much as I do. Give it a try next time you want a fuss-free, flavorful dinner that everyone will rave about!

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