Flavorful white wine and tender sun-dried tomatoes make for a luxuriously creamy sauce in this white wine sun-dried tomato chicken that comes together in minutes and is fantastic served over angel hair.
Valentine’s Day is just around the corner and if this chicken doesn’t scream romance I don’t know what does!
Extra points for pulling it off in only 30 minutes and heck, even MORE points because it gives you an excuse to crack open a bottle of white wine.
Seriously though, let’s talk about that creamy sun-dried tomato sauce. It’s the actual definition of liquid gold and feels fancy, but it’s our little secret that it only calls for a few simple ingredients and comes together all in one pan.
Valentine’s Day from the comfort of your own kitchen doesn’t get any better than that.
This Chicken features…
- A perfect golden sear on the chicken breasts
- A rich and flavorful white wine sun-dried tomato cream sauce
- Tender wilted spinach, lots of fresh grated Parmesan, and basil
- An easy recipe that comes together in 30 minutes and pairs great with angel hair
Making the Chicken
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Boneless skinless chicken breasts
- Unsalted butter
- Shallot
- Garlic
- White wine
- Sun-dried tomatoes
- Chicken stock
- Heavy whipping cream
- Baby spinach
- Parmesan cheese
- Basil
- Angel hair
Choosing Your Chicken
I recommend using boneless skinless chicken breasts for this recipe. You will need about 1-1/2 lbs total which should equal 3-4 medium breasts. To prepare the chicken for cooking, use a meat mallet to pound the chicken out to 1-inch thickness.
If you don’t have breasts on hand, boneless skinless chicken thighs will also work in this recipe.
Tips for Perfect Sun-Dried Tomato Chicken
- Pound chicken out to 1-inch thickness – this ensures that all the chicken is the same thickness and will cook quickly and evenly.
- Sear chicken breasts – this adds a flavorful golden crust to the exterior of chicken and will cook the chicken nearly all the way through – don’t worry, it will finish cooking in the sauce later.
- Use sun-dried tomato oil for searing – this is a great use for the oil that the sun-dried tomatoes are packed in and adds extra flavor to the chicken.
- Blend a portion of sauce – blending 1/2 cup the sun-dried tomatoes + liquid and then adding it back to the pan will add an extra velvety texture to the cream sauce.
- Add spinach at the end of cooking – nestle the spinach into the pan during the last 3-5 minutes of simmering the chicken so it doesn’t overcook.
Recipe Variations
Try these ideas for a different twist on this chicken.
- Make it alcohol-free – replace the white wine with 3/4 cup additional chicken stock and 1 tablespoon white wine vinegar.
- Replace the sun-dried tomatoes – try roasted red peppers in place of the tomatoes.
- Try another cheese – try grated asiago or mozzarella.
- Add more vegetables – fold sauteed mushrooms, sweet peppers, or peas into sauce after simmering.
Serving Suggestions
Serve chicken warm with angel hair pasta for soaking up all that wonderful sauce and top with a sprinkle of extra grated Parmesan and fresh basil for serving.
You’ll be scraping the pan clean just to get more of that incredible sun-dried tomato sauce! Angel hair pasta soaks it up wonderfully and you’d better be pairing the rest of that bottle of wine alongside your personal bowl.
Fancy chicken made absolutely easy. That’s a V-Day win if I ever saw one.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More easy skillet chicken dinners to make next.
White Wine Sun-Dried Tomato Chicken
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1-1/2 lbs boneless skinless chicken breasts (3-4 medium breasts)
- Salt and pepper to taste
- 2 tablespoons unsalted butter, divided
- 1 tablespoon sun-dried tomato oil
- 1 small shallot, finely minced
- 2 medium cloves garlic, minced
- 3/4 cup dry white wine
- 3/4 cup oil-packed sliced sun-dried tomatoes
- 3/4 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 cup firmly-packed baby spinach
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
- Cooked angel hair pasta for serving
Instructions
- Pound chicken breasts out to 1-inch thickness using a meat mallet. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and sun-dried tomato oil in a large skillet over medium-high heat and swirl to evenly coat. Place chicken breasts in pan and sear 3-5 minutes on both sides until golden brown. Transfer chicken to a plate.
- Heat remaining 1 tablespoon butter in same pan over medium heat. Add shallot and cook 2-3 minutes until shallot is translucent. Add garlic and cook 1 additional minute until fragrant. Pour white wine into pan and use a spoon to scrape up any browned bits. Bring to a simmer, then reduce heat to medium-low and allow wine to reduce for 3-4 minutes until reduced in half.
- Increase heat to medium and add sun-dried tomatoes, chicken stock, and heavy cream to pan and bring to a low simmer. Allow to cook over medium heat 2-3 minutes to soften the tomatoes a bit.
- Transfer 1/2 cup sun-dried tomatoes and liquid to a blender or food processor and blend on high speed until smooth.
- Pour blended sauce back into pan over medium-low heat and bring to a low simmer. Fold in spinach and and arrange seared chicken breasts in a single layer. Cover pan and allow to cook 4-6 minutes until spinach is wilted and chicken registers 165F.
- Season sauce with salt and pepper to taste if needed and top chicken with Parmesan and basil. Serve warm over pasta and enjoy!
Leave a Reply