Skillet Chicken in Creamy Sun-Dried Tomato Sauce recipe

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Ingredients

3 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 large yellow onion, diced
3 cloves garlic, or more to taste, diced
1 teaspoon chopped fresh thyme leaves
1 tablespoon all-purpose flour
1 cup chicken broth
⅓ cup oil-packed sun-dried tomatoes, chopped

Nutrition Info

254 calories
carbohydrate: 8.2 g
cholesterol: 60 mg
fat: 13.9 g
fiber: 1.3 g
protein: 23.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 404.1 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.

  2. Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour, mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.

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