My daughter introduced me to one of her fave recipes. It’s Creamy Chicken with Sun-Dried Tomatoes. If you search, there are many variations on this dish (and of the name, although sometimes it’s called Tuscan Chicken  – I think that’s an American affectation). More recently, the name Marry Me Chicken has crept in.

Creamy Chicken with Sun Dried Tomatoes

Best of all, not only do the adults love it, but almost all of the 6 grandbabies will eat this dish, or at least part of it. A couple of them request to have the sauce scraped off (more for us), and the three year old doesn’t get to give any opinion. He is going through a stage (I hope it’s just a stage) and doesn’t like anything.

About Creamy Chicken with Sun Dried Tomatoes:

This is a dish that comes together very quickly and easily with a minimum of effort. I love that this Creamy Chicken with Sun Dried Tomatoes is one of those dishes that’s simple enough for a family dinner yet fancy enough for company or a special occasion.

The creamy sauce is fabulous spooned over the chicken, but we like to double the sauce amount and serve this with mashed potatoes. If you are watching your carbs, cauliflower rice or mashed cauliflower would make a wonderful pairing. Check out my menu for hearty sides for recipes and/or inspiration.

Add a salad before and maybe a simple side like Simple Steamed Broccoli or a medley of frozen veggies like we did, below, and you just can’t go wrong. And of course, serve the remainder of the wine with dinner. (There is an option for a no-alcohol version if you don’t go there.)

Creamy Chicken with Sun Dried Tomatoes

Making Creamy Chicken with Sun Dried Tomatoes:

The dish starts with chicken cutlets, which can be bought as is or easily cut from chicken breasts. Either way, gently pound to an even thickness.

To cut, slice horizontally through the breast, starting at the thick side, while pressing down on the top side.

The object is to have cutlets of about the same thickness rather than the same size, so use  judgment when you reach the thinner side of the breast. You may need to angle the knife and keep the thinner part of the chicken with one half.

The thin cutlets take minutes to cook, about three minutes on one side, maybe another two on the other. When finished, just remove them and lightly cover to keep warm. When adding back to the pan, don’t forget to add any juices that have accumulated back in the sauce.

While sauteeing, if the oil seems to be drying up, add a touch of water to keep things moving.

The Best Wine to Use:

I suggest using a common Sauvignon Blanc for the wine; it’s often very affordable and plays well with the other flavors.

If you don’t use wine or need to make changes, check the list of substitutions in the box below. This recipe is so forgiving that it would be difficult to go wrong with a change here or there.

Other Company-Worthy Chicken Recipes You Might Like:

• Chicken with Lemon and Artichokes – Another creamy chicken dish.
• Lemony Chicken with Potatoes and Green Beans – bright and a long fave!
• Basque Chicken – Another family fave, passed on from Mom.

Serve on a big platter of rice! Pass any of the peppers and juices that don’t fit!

Saving Money on Groceries:

What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
• Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

Sun-Dried Tomatoes:

• Can be a bit pricey, but they have concentrated flavor; a little goes a long way. Jarred, they keep past any date on the jar; if the color is fading, it’s time to use or discard. They’ll keep in the fridge for months after opening.
• Pouches are less costly and have specific applications. If kept too long, they’ll dry out and become unpalatable.

Boneless Skinless Chicken Breast or Thighs:

Cutlets can be bought already processed, but they’re usually costlier than boneless breasts and often cut unevenly. You’ll usually save money by slicing your own.

• There are options when it comes to purchasing boneless, skinless chicken breasts (and thighs, too). Generally, buying in larger amounts means you’ll pay less per pound.
• Chicken drops to a low once a quarter. Know the pricing in your area, what’s a good deal, and a great one, and never pay full price. Stock the freezer at rock bottom. Divide family packs into amounts for meals.
• Take it one step further and reduce today’s huge breasts into actual serving sizes. Large ones can be cut in half, and smaller ones trimmed to size. Package trimmings for stir-fries, casseroles, chicken strips, and so on.
• Compare sale pricing at all the available stores, and fresh to frozen. Frozen is often priced in ounces; learn how to compare to fresh, priced by the pound. Unless it’s a great sale, frozen is often more per pound than fresh on sale.

Wine:

• Sign up for emails, watch flyers, and shop the sales, including the bargain bins. There are two major sales in the industry, fall and spring. Stock up. Additional discounts usually apply when buying in bulk; if not offered, ask.
• Talk to the wine person, consultant, guide or sommelier. A good one will ask your price range, what you’re making, and direct you to options you may not have thought of or known about.
• Cooking is an ideal way to use a partial bottle; store in a small, airtight jar until needed.

Cream:

• Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
• Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.

Creamy Chicken with Sun Dried Tomatoes is so much easier than it looks. Guaranteed to make you look like a genius; it’s easy enough for a weeknight and fabulous enough for a special occasion! Hope you enjoy!

Mollie

Creamy Chicken with Sun Dried Tomatoes

Creamy Chicken with Sun Dried Tomatoes

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• Author: Jessica
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 pound chicken cutlets
• salt & pepper to taste
• 7-ounce jar oil-packed sun-dried tomatoes, drained; reserve 1 tablespoon oil
• 3 large shallots, finely diced
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley as garnish

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Instructions

Sprinkle chicken with salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until golden brown and just cooked through. Work in batches if necessary. Remove chicken, lightly covered to keep warm and leave drippings behind in the pan.

Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for a minute or two, until shallots are just beginning to become tender. Increase heat to high and add wine. Cook, scraping up any browned bits until the liquid has mostly evaporated, about two minutes.

Reduce heat to medium and stir in cream along with any juices that have accumulated with the chicken, as well as salt and pepper to taste. Cook for about two minutes, stirring often to slightly reduce the cream. Return the chicken to the pan and turn to coat with the sauce.

Serve the chicken topped with the sauce and parsley.