Sun-Dried Tomato Basil Chicken - Wine Dine With Jeff


  • 2 Pounds of boneless skinless chicken breast
  • 6 Oz of sun-dried tomatoes in olive oil and herbs (Reserve and squeeze out all the oil) Packed down 1/2 cup
  • 2 Tablespoons of the oil from the sun-dried tomatoes
  • 1/2 Cup of fresh basil
  • 1 Cup of chicken stock
  • 2 Garlic cloves
  • 1/2 Cup of heavy whipping cream
  • 1/2 Cup of Pecorino Romano cheese
  • Salt and Pepper to Taste


  • 1. I am definitely a fan of Sun-Dried tomatoes. Sun-Dried tomatoes come packed in olive oil and herbs and also often you see the tomatoes dry. Due to the evaporated moisture, sun-dried tomatoes become darker and pleasantly chewy, when packed in oil it preserves their bite But the oil serves another purpose: it can be used to add more flavor to dishes that call for olive oil. Simply substitute the amount of olive oil in a recipe with sun-dried tomato oil. The sun-dried tomatoes I am using are packed in olive oil, Italian herbs and garlic. Why throw away all the spectacular FREE flavor right!! Start by squeezing out all the olive oil from the sun-dried tomatoes and reserve that oil. In a food processor add the sun-dried tomatoes, chicken stock, basil and garlic cloves and puree the sauce. If you don't have a food processor this can be done in a blender or just slice up all the ingredients.
  • 2. Below is a picture of what the sauce looks after it is pureed. This is a great tip for adding salt to the sauce, hold off on adding salt at this time. The reason for that is we added chicken stock, sun-dried tomatoes and will be adding pecorino cheese all of these ingredients already have a high sodium content. My suggestion is taste the sauce in the end after adding all the ingredients and if you think it needs for salt add it at that time. Nothing is worse then having a sauce that is way to salty.
  • 3. Using the reserved sun-dried tomato flavored olive oil add 2 to 3 tablespoon to a sauté pan and turn on medium-high heat. Salt and pepper the chicken breasts on both sides. When the oil starts to shimmer add the chicken breast top (pretty) side down first. When the chicken hits the pan do not touch it for 4 to 6 minutes let the chicken brown and caramelize in the flavored sun-dried tomato oil. You know the chicken is done when it does not pull back on you when you try to flip it. Brown both sides of the chicken and remove from the pan. Cook the chicken most of the way through but the chicken will simmer in the sauce for 5 minutes to finish cooking to 165 degrees Fahrenheit.
  • 4. After removing the browned chicken from the pan if their is excess oil left in the pan remove most of the oil. Add the pureed sun-dried tomato sauce to the pan on medium low heat and scrape the bottom of the pan to release all the flavored chicken bits. Stir in the heavy whipping cream and pecorino cheese. Let the sauce come to a simmer and this is a great time to taste for salt level. After a minute the pecorino cheese will melt into the decadent delicious creamy sauce. The sun-dried tomatoes and heavy whipping cream just adds the perfect touch of sweetness to the sauce without adding any sugar. This super simple sauce is one of my families favorite for a fast and quick dinner.
  • 5. Add the browned chicken back to the pan let the chicken simmer on low in the creamy sun-dried tomato sauce until the chicken reaches 165 Degrees Fahrenheit. I like to garnish this one pan dish with more fresh basil for a pop of color. I like to serve this with my favorite vegetable of the day. If you are in the mood for pasta this would go great over pasta, but my tip would be double up on the sauce ingredients if you are going to throw this over a pound of pasta. This sauce is super tasty I just like to spoon it over my chicken and veggies.

Recipe Video:

Sun-Dried Tomato Basil Chicken

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