Creamy Sun Dried Tomato Chicken
This Creamy Sun Dried Tomato Chicken is a quick and indulgent dish that combines rich flavors in just 30 minutes!
Servings: 4 servings
Ingredients
- 2 lbs boneless, skinless chicken breasts (about 3-4 chicken breasts)
- 8 oz cream cheese (softened)
- 4 oz jarred julienned sun-dried tomatoes (drained)
- 1 tsp garlic powder
- 1 cup mozzarella cheese (shredded)
- Fresh parsley (chopped for garnish)
Instructions
- Start by seasoning the chicken breasts with salt and pepper. This simple step enhances the flavor of the chicken as it cooks.
- In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the seasoned chicken breasts. Sear for about 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the softened cream cheese. Stir until it begins to melt. Then, add the sun-dried tomatoes and garlic powder, mixing until well combined.
- Sprinkle in the shredded mozzarella cheese, stirring until it melts and creates a creamy sauce. If the sauce is too thick, you can add a splash of chicken broth or milk to reach your desired consistency.
- Return the cooked chicken breasts to the skillet, coating them in the creamy sun-dried tomato sauce. Allow it to simmer for a couple of minutes, letting the flavors meld together.
- Once everything is well combined, remove from heat and garnish with freshly chopped parsley. Serve hot over your choice of pasta, rice, or alongside steamed vegetables. Enjoy your delicious, creamy creation!
Equipment
- Large Skillet
- Spatula or Wooden Spoon
- Meat Thermometer
- Measuring cups and spoons
- Chopping board and knife
Notes
- Allow the chicken to cool completely before storing.
- Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Gently reheat in a skillet over low heat or in the microwave until warmed through.