Sun Dried Tomato Chicken Recipe

Juicy chicken breasts baked with sun-dried tomatoes, garlic, and herbs, finished with a creamy sauce, offering a rich, flavorful dish perfect for dinner.

Ingredients

• 1 1/2 pounds chicken breasts
• 1 tablespoon Italian Seasoning
• 1 1/4 teaspoons kosher salt
• 2 tablespoons extra virgin olive oil
• 3 ounces sun dried tomatoes, sliced
• 1 small yellow onion, thinly sliced
• 4 large garlic cloves, minced
• 1/3 cup white wine
• 1 3/4 cup whole milk
• 1 1/2 tablespoons cornstarch
• 2 cups baby spinach
• 1/4 cup sliced Kalamata olives

Instructions

1. Step 1: Create Chicken Cutlets
   Begin by laying the chicken breasts flat on your cutting board. With your non-dominant hand gently pressing down on the top, use a sharp knife to slice horizontally through the meat, creating evenly thick cutlets. This ensures they cook evenly. Season these cutlets generously with Italian seasoning and three-quarters of a teaspoon of kosher salt to infuse flavor right from the start.

2. Step 2: Sauté the Chicken
   Heat a large skillet over medium-high heat and add in your olive oil. You know it's ready when it starts to shimmer. Place your seasoned chicken cutlets in the pan, cooking them for about 4 to 6 minutes on each side. You're aiming for a beautiful golden color and an internal temperature of 165°F. Once done, transfer them to a cutting board to rest.

3. Step 3: Sauté Aromatics and Deglaze
   With the chicken set aside, it’s time to add some magic to the same skillet. Toss in the sliced sun-dried tomatoes, onions, minced garlic, and white wine, along with a half teaspoon of kosher salt. Use a wooden spoon to scrape up any delicious brown bits stuck to the skillet, as these add incredible depth to your sauce. Cook until the onions soften, which should only take a couple of minutes.

4. Step 4: Make the Sauce
   Pour the milk into your skillet, stirring gently. In a small bowl, mix the cornstarch with a bit of cold water until smooth, then stir this mixture into the simmering milk. It will thicken into a lovely creamy sauce. If it gets too thick, just add more milk, a quarter cup at a time, until you’re happy with the texture.

5. Step 5: Combine Ingredients
   Lower the heat to let the sauce gently simmer. Stir in the fresh baby spinach and Kalamata olives, cooking until the spinach has wilted beautifully. Thinly slice your rested chicken and return it to the skillet, letting it soak up some of the sauce flavors. Take a moment to taste and adjust the seasoning to your preference.

6. Step 6: Serve and Enjoy
   Gently transfer your sun-dried tomato chicken and its creamy sauce onto a serving platter. The final dish is ready to impress, with its vibrant colors and enticing aroma. Enjoy the fruits of your culinary adventure!

Notes

Crafting this delightful Sun Dried Tomato Chicken dish can be a breeze, but a few common slip-ups might pop up. One frequent mishap is overcooking the chicken, which can lead to a dry, less enjoyable meal. To avoid this, invest in a meat thermometer; it ensures the chicken reaches just the right 165°F.

Overlooking the fond at the bottom of the pan is another pitfall. These brown bits? They're flavor gold! Always scrape them up when adding liquids—they'll elevate your sauce immensely.

Finally, don't rush the cornstarch slurry step. To dodge pesky clumps, make sure to thoroughly stir it into cold water before adding it to the skillet. A smooth sauce is worth the patience!