This creamy garlic sun-dried tomato chicken is an easy skillet dinner with tender chicken strips simmered in a creamy mozzarella sauce. Sun-dried tomatoes, fresh garlic, basil, and red pepper flakes add plenty of flavor, and the sauce comes together right in the same skillet. Serve the chicken over pasta, zucchini noodles, spaghetti squash, or vegetables.
Photo credit: © Eatwell101.com
Ingredients list for the Skillet Creamy Chicken Tenders
- 3 large garlic cloves, minced
- 1 small jar (3–4 oz) sun-dried tomatoes packed in oil, drained and chopped, with 2 tablespoons oil reserved
- 1 lb (450g) chicken tenders (or chicken breasts cut in strips)
- 1 cup (250ml) half and half
- 1 cup (250ml) chicken broth
- 1/2 cup shredded mozzarella
- Fresh basil leaves, chopped
- Crushed red chili pepper flakes (optional)
- Salt and freshly cracked black pepper, to taste
Photo credit: © Eatwell101.com
Directions
1. Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the garlic and sun-dried tomatoes and cook for about 1 minute, until fragrant. Transfer them to a plate, leaving the flavored oil in the skillet.
2. Season the chicken with salt, pepper, and red pepper flakes. Add it to the skillet and cook until golden and cooked through, turning as needed.
3. Return the garlic and sun-dried tomatoes to the skillet. Add the half-and-half and mozzarella and bring to a gentle simmer, stirring until the cheese melts and the sauce is smooth.
4. Add chicken broth a little at a time until the sauce reaches your desired consistency. Stir in the fresh basil and additional red pepper flakes, if desired. Simmer briefly, adjust the seasoning, and serve over pasta, zucchini noodles, spaghetti squash, or vegetables.
Photo credit: © Eatwell101.com
Tips for making the Creamy Garlic Sun-Dried Tomato Chicken
- For a lower-carb meal, serve the chicken with zucchini noodles, spaghetti squash, cauliflower rice, or vegetables.
- Cut the chicken into evenly sized strips so it cooks quickly and evenly.
- Use a little of the oil from the sun-dried tomato jar to cook the garlic and tomatoes; it adds extra flavor to the sauce.
- Add the chicken broth gradually until the cream sauce reaches the consistency you like.
- Keep the sauce at a gentle simmer after adding the half-and-half to help it stay smooth and creamy.
Photo credit: © Eatwell101.com
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Creamy Garlic Sun-Dried Tomato Chicken
This creamy garlic sun-dried tomato chicken combines tender chicken, garlic, mozzarella, and sun-dried tomatoes in an easy skillet dinner.
Ingredients
- 3 large garlic cloves, minced
- 1 small jar (3–4 oz) sun-dried tomatoes packed in oil, drained and chopped, with 2 tablespoons oil reserved
- 1 lb (450g) chicken tenders (or chicken breasts cut in strips)
- 1 cup (250ml) half and half
- 1 cup (250ml) chicken broth
- 1/2 cup shredded mozzarella
- Fresh basil leaves, chopped
- Crushed red chili pepper flakes (optional)
- Salt and freshly cracked black pepper, to taste
Instructions
- Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the garlic and sun-dried tomatoes and cook for about 1 minute, until fragrant. Transfer them to a plate, leaving the flavored oil in the skillet.
- Season the chicken with salt, pepper, and red pepper flakes. Add it to the skillet and cook until golden and cooked through, turning as needed.
- Return the garlic and sun-dried tomatoes to the skillet. Add the half-and-half and mozzarella and bring to a gentle simmer, stirring until the cheese melts and the sauce is smooth.
- Add chicken broth a little at a time until the sauce reaches your desired consistency. Stir in the fresh basil and additional red pepper flakes, if desired. Simmer briefly, adjust the seasoning, and serve over pasta, zucchini noodles, spaghetti squash, or vegetables.
Nutrition
Nutrition information for this recipe.
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