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.
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Recipe
Chicken with Sun Dried Tomato and Mushroom Cream Sauce
Ingredients
- 1 lb chicken breasts 454g
- 1 tablespoon 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 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 ½ 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 remaining ½ 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.
Notes
- Make sure and serve with pasta, mashed potatoes, or bread to get every last drop of sauce!
halyna says
I deglazed the pan with white wine when frying the onions. I would definitely make it aigsin.
Kelly says
So happy you liked it!
Linda says
I've made this twice now; it is a delicious, full-of-flavor, no-fail recipe! Sooo glad I tried it!
Kelly says
So happy you liked it, Linda!
Cassidy says
Hi, I was wondering how many calories, carbs, and protein are in 1 serving of this? I am making the 2x portion size and adding 16oz of spaghetti pasta.
Kelly says
Hi Cassidy, one fourth of the recipe as stated would have 358 calories, 9.2 grams of carbs, and 33.4 grams of protein.
Leila Lyons says
Are the sun-dried tomatoes in oil?
Kelly says
Hi Leila, yes they are in oil.
zia rose says
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
Kelly says
Sounds fantastic!
Jenna says
So delicious! I made it for my mom for Mother’s Day, and she loved it!
Kelly says
So happy she liked it! Thanks so much and happy Mother's Day!
Lynne says
How many does this recipe serve.
Kelly says
Hi Lynne, it serves about 4.
Monty Sanner says
Great flavors and loved the sauce over pasta! Chicken was moist and tasty. Will make it again! Thanks - Monty
Kelly says
So happy you liked it, Monty! Thanks so much!
Peter says
I will me making it tonight. What do you recommend I service with it?
Kelly says
I love it with pasta or mashed potatoes. Mashed cauliflower for a low carb meal. Thanks so much, Peter!
Tammy says
Step 7 - do you only add the cuonof water if you used the cube?
Kelly says
Hi, Tammy! Yes, I only add water if using the bouillon cube.
elizabeth says
Wow made this for supper & it was delicious! Omitted the cream & served it with fettuccini noodles... will now be my go to ...
Kelly says
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!
SP says
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!
Kelly says
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!
joan says
are these boneless chicken breasts, or breasts with skin and bone in?
Kelly says
They are boneless, skinless breasts. Thanks for stopping by, Joan!
Fran Lowe says
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!
Kelly says
Hi Fran! Thanks for pointing out my mistake! I have edited the ingredients to show that 3/4 cup of cream is 6oz.
Fran Lowe says
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!
Kelly says
Thank you Fran! I hope you enjoy it!
Martin says
3/4 of a Cup of Cream is approximately 200ml. Going on Imperial measures. Being 1 cup is 250ml.
Ben Myhre says
That sauce looks absolutely DIVINE!
Kelly says
Thanks Ben! It's very tasty!