Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato and Mushroom Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!
I love this Chicken with Sun Dried Tomato and Mushroom Cream Sauce!
- It's so delicious
- It's super quick and easy
- It's low carb
A win-win-win situation going on here!
I love the perfect balance of flavors going on in this Chicken with Sun Dried Tomato and Mushroom Cream Sauce. Tangy sun dried tomatoes add amazing flavor. And of course sundried tomatoes, basil, garlic, and parmesan are a match made in heaven. I can't think of a better combination. Adding savory mushrooms just makes it all kind of magical!
Yum! The sauce has the perfect consistency. Part stock and part cream with parmesan mixed in for incredible flavor and incredible creaminess. Dried Italian herbs and fresh basil round out the flavors.
This Chicken with Sun Dried Tomato and Mushroom Cream Sauce is super quick and easy to make. Keep it in your back pocket for dinner on a busy weeknight. Sauté chicken breasts until golden brown on both sides. Remove the chicken from the pan and sauté onion and mushrooms until golden. Add the sun dried tomatoes, garlic, and Italian herbs.
Add the chicken stock (I use a bouillon cube for the kick of flavor it gives) and cream. When it comes to a simmer, add the cheese and simmer until it melts. Turn off the heat and sprinkle with fresh basil.
This sauce is so delicious and flavorful. It's also great over pasta. Check out my Creamy, Cheesy Sun Dried Tomato and Mushroom Pasta.
Chicken with Sun Dried Tomato and Mushroom Cream Sauce
Ingredients
- 1 lb chicken breasts (454g)
- 2 tablespoons oil from sun-dried tomatoes or olive oil
- 1 small onion, chopped
- ½ lb mushrooms, sliced (227g)
- ½ cup chopped sun dried tomatoes (3oz, 83g)
- 3 cloves of garlic, minced fine
- 1 teaspoon Italian seasoning (or a mix of oregano, basil, and/or marjoram)
- 1 cup chicken broth (or 1 chicken bouillon cube and 1 cup of water)
- ¾ cups heavy cream (6oz, 170g)
- ½ cup grated parmesan cheese (2oz, 57g)
- Handful of chopped fresh basil
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- Sauté chicken breasts in 1 tablespoon oil in a very hot pan until golden brown. Flip over and cook other side until golden brown. Remove chicken from pan.
- Add onion to same pan with 1 more tablespoon oil and sauté for 1 minute over high heat.
- Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.
- Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.
- Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.
- Add the cream and 1 cup of water. Let simmer for 2 minutes.
- Add the parmesan cheese and cook until melted, about 1 minute.
- Turn off heat. Stir in basil.
- Salt and pepper to taste.
- Return chicken breasts to sauce and cook for just a few minutes until the breasts are done inside.
That sauce looks absolutely DIVINE!
Thanks Ben! It's very tasty!
I am a little confused, on the heavy cream do I use 3/4 cup or 12 oz? I am very excited to try this out but don't want to mess it up by using too little or too much cream!
Hi Fran! Thanks for pointing out my mistake! I have edited the ingredients to show that 3/4 cup of cream is 6oz.
Thanks so much! We love mushrooms and sun dried tomatoes so this looks wonderful and so easy, it may be what we have for dinner tonight!
Thank you Fran! I hope you enjoy it!
3/4 of a Cup of Cream is approximately 200ml. Going on Imperial measures. Being 1 cup is 250ml.
are these boneless chicken breasts, or breasts with skin and bone in?
They are boneless, skinless breasts. Thanks for stopping by, Joan!
This was delicious. I used 6 oz portobello, and 2 oz shiitake. It works well with chicken thighs, and I sliced them in thin strips before I added them back in. Could I suggest that you modify Step 7 to clarify: add 1 cup water (if you used a bouillon cube) OR BROTH? Thank you!
So glad you liked it! And thanks for the tip - I'll try to make it a little more clear. Thanks so much for your comment!
Wow made this for supper & it was delicious! Omitted the cream & served it with fettuccini noodles... will now be my go to ...
So happy you liked it, Elizabeth! Good to hear it was still great without the cream - that saves a lot of calories! Thanks so much!
Step 7 - do you only add the cuonof water if you used the cube?
Hi, Tammy! Yes, I only add water if using the bouillon cube.
I will me making it tonight. What do you recommend I service with it?
I love it with pasta or mashed potatoes. Mashed cauliflower for a low carb meal. Thanks so much, Peter!
Great flavors and loved the sauce over pasta! Chicken was moist and tasty. Will make it again! Thanks - Monty
★★★★★
So happy you liked it, Monty! Thanks so much!
How many does this recipe serve.
★★★★★
Hi Lynne, it serves about 4.
So delicious! I made it for my mom for Mother’s Day, and she loved it!
★★★★★
So happy she liked it! Thanks so much and happy Mother's Day!
I make this all the time but I cut the chicken breasts in the middle but not through it and add cream cheese and a slice of mozzarella and close it with tooth picks and brown first. then I place it in my baking pan and add all the liquid when it is ready but I place it in the oven covered with aluminum and bake at 350 for 45 minutes until done. I do use the liquid over my cooked penne. my family loves it
Sounds fantastic!
Are the sun-dried tomatoes in oil?
Hi Leila, yes they are in oil.