This chicken in creamy sun dried tomatoes sauce with mushrooms has become our latest dinner obsession! It’s fast to make, tastes great over pasta, rice, mashed potatoes or even steamed vegetables. Above all my kids love it for dinner after a busy afternoon of sports.
Who doesn’t like chicken in creamy sauce? I have many recipes with cream, parmesan and different flavors. They are all family friendly and cook in less than half an hour!!
You know how we bloggers rave about how much our kids and family love our recipes? Well, that’s partially true here. My kids love this recipe but for some weird reason, they don’t eat the sun dried tomatoes. They’ll clean the plate, finish the chicken, the sauce, wipe the plate down with their last piece of pasta…however, I see all the chopped pieces of sun dried tomatoes on one side of the plate.
They’re normally not picky, but for some reason they don’t like to chew on sun dried tomatoes. So I am warning you in case you have young kids that maybe they won’t like the sun dried tomatoes:).
How to make this Creamy Chicken with Sun Dried Tomatoes and Mushrooms?
Ok so let’s go over the ingredients and process of making this chicken recipe.
Ingredients
The ingredients I used for this recipe are as follows. You can also make substitutions to fit what you have available or to fit a specific dietary lifestyle. For example, instead of feta cheese use parmesan cheese. Or if you don’t have mushrooms, you can add a lot of spinach to this dish and so on.
Chicken Breasts – chicken breasts vary a lot on size, so overall I plan about 8-10 ozs of chicken per person. So that’s about 3-4 chicken breasts depending how big they’re for a family of 4.
Sun Dried Tomatoes – I buy sun dried tomatoes in a jar, they’re marinating in olive oil and usually they come sliced. You can chop them finer if you like. This is the brand of (affiliate) sun dried tomatoes that I use, usually I find mine at Costco.
Mushrooms – white mushrooms are great in this recipe. I slice roughly about 2 cups in volume of white mushrooms (that’s roughly 10 ozs).
Heavy cream – heavy cream is what makes the sauce creamy. It’s thick enough on its own. However, if you only have half and half instead of heavy cream, you can use some flour to thicken the sauce up.
White wine – plenty of Mediterranean recipes use white wine to deglaze the pan. The alcohol evaporates but if that concerns you, you can use chicken stock or broth instead of white wine.
Other ingredients – garlic, salt, pepper, oregano and paprika. All these ingredients add flavor to the dish. Feel free to add more seasonings or replace the current one for other seasonings you like. Fresh parsley is used both as flavor and as garnish.
Process
Ok, now that we are done with ingredients, we can go over the process. Obvioously the recipe card below has the step by step on how to make this recipe, but if you’re a seasoned cook that swaps lots of ingredients and just skimming over the recipe here’s a summary of the process I follow to make this recipe.
- Season the chicken
- Cook chicken few minutes on both sides, remove from pan and set aside.
- Cook mushrooms with garlic, flip mushrooms and then remove from pan too.
- Add sun dried tomatoes to pan, add some of their own oil too. Let cook for a minute or so. Add white wine to deglaze.
- Finally add heavy cream, lower heat to simmer. Once sauce is to your liking, add the chicken and mushrooms back to the skillet. Add some parsley and check for taste.
- After few minutes, add feta cheese to your taste and more fresh parsley to garnish. Enjoy the chicken over pasta, rice or with a salad as a side dish:).
Pro-Tip: if chicken breasts are too thick, you can halve them by cutting horizontally to make them thinner. You can use store bought cutlets or cut the chicken breasts yourself.
Chicken in Creamy Sun Dried Tomatoes Sauce with Mushrooms
Ingredients
- 4 chicken breasts if they're too big, maybe use 3 chicken breasts for 4 people
- 1.5 tsp sea salt
- 1 tsp black pepper
- 1.5 tsp oregano
- 1 tsp paprika
- 3 tbsps olive oil extra virgin
- 4 garlic cloves add more if you love garlic
- 2 cups sliced white mushrooms about 10 ozs
- ⅔ cup sun dried tomatoes
- 0.5 cup white wine
- 1 cup heavy cream
- 3 tbsps crumbled feta cheese adjust this ingredient to your taste
- 3 tbsps chopped fresh parsley I love Italian parsley or flat leaf parsley for this recipe
Instructions
- Mix salt, pepper, oregano and paprika into a blend. Season chicken breasts on both sides really well.
- Heat the skillet in medium heat and add olive oil. Add chicken when oil is hot and cook on both sides about 5-6 minutes per side (if using chicken cutlets I'd do 4 minutes per side). Remove chicken from skillet and place it on a plate and cover it.
- Add minced garlic and mushrooms to skillet. Saute really well for about a minute or so, flip the mushrooms and after another minute remove them from pan and place them over the chicken in the plate.
- Add sun dried tomatoes to pan, use their oil too. Let the sun dried tomatoes start to sizzle. Then add the white wine to deglaze the skillet, leave it for few seconds so the alcohol evaporates. Stir well and then add heavy cream.
- Lower the heat and let the sauce simmer. Then add the chicken and mushrooms back in, try to nestle everything into the sauce, don't pile them up. Add couple of tablespoons of fresh parsley. Let cook together for few minutes in low heat. Check for salt and pepper and adjust to taste.
- Towards the end top off with feta cheese (adjust amount to taste) and the remaining fresh parsley.
- Serve over rice, pasta or even steamed veggies. I love to have a small side salad with this dish. Enjoy:)
Notes
Nutrition Label
Nutrition
The oil where the sun dried tomatoes are marinating it’s great to use in cooking. It’s usually olive oil and it is infused with sun dried tomatoes, so it’ll look reddish more so than usual green. It adds great flavor to any dish. I don’t separate the sun dried tomatoes from the oil, I usually scoop as much sun dried tomatoes as I am going to use on my recipe and also use the oil they come with, no draining.
The sun dried tomatoes I use come in a jar with olive oil. They don’t need to be soaked before using. However, if buy dry sun dried tomatoes that come in a bag then you’ll need to soak them before adding them to any meal.
If would like to save this recipe for later, please pin the below image to your boards in Pinterest. Let me know in comments if you have any questions or observations about the recipe:). I welcome all recipe tweaking and new versions of the recipe from my readers. Feel free to tag me in social media with your version of my recipe:). Thank you for reading!
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Additional Recipes
If you liked this recipe, I think you might be interested in these other ones.
- Creamy Chicken with Spinach and Mushrooms
- Creamy Rosemary Chicken
- Tarragon Chicken in Dijon Mustard Sauce
- Salmon with Dijon Mustard Sauce
- Chicken Risotto
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