This Creamy Sun-dried Tomato Chicken is quick to prepare, yet packed with flavor. Tender chicken breasts are baked in a silky cream sauce studded with sundried tomatoes, garlic, Italian herbs and smothered with oozy cheesy. Quick, easy and impossibly cheesy, this chicken is sure to become a family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
½CupSundried Tomatoes in Oil – drained and thinly sliced (about 6 large tomatoes) (SEE NOTES)
1CupParmesan – freshly grated, plus more for topping
1 ½CupsMozzarella – freshly shredded
3/4tsp EACH: Dried Oregano & Dried Basil
Kosher Salt and Ground Black Pepper
Optional Garnish: Fresh Basil, Crushed Red Pepper Flakes, Cherry Tomatoes
Optional for Serving: Cooked Pasta, Crusty Bread
Preheat oven to 400 degrees F. Spray the inside of an 8x11-inch baking dish with cooking spray.
Season chicken: Pat the chicken dry and season generously with salt and pepper. Transfer the chicken to the prepared baking dish.
Whisk together cream sauce: In a large measuring cup,whisk together the cream, sour cream, garlic, sun-dried tomatoes, oregano, basil and thyme. Pour the mixture evenly over the chicken breasts. Sprinkle the cheese evenly over top.
Transfer to the oven and bake for 22-30 minutes, or until a thermometer inserted in the middle of one of the chicken breasts reads 165 degrees fahrenheit. OPTIONAL- for more golden brown top: Switch the oven to broil during the last few minutes of baking, and broil for 2-4 minutes, or until the cheese is golden. Make sure you watch closely as the dish can go from golden to burned very quickly!!
Rest: Remove the chicken from the oven and tent loosely with foil. Allow the chicken to rest for 5-10.
Serve: Remove the foil and discard. Garnish the top of the chicken with fresh basil, grated parmesan and crushed flakes if using. Enjoy!
For best results, lightly pound out chicken: For even cooking, I highly suggest you very lightly pound your chicken breasts out to an even ¾-1’’ thickness. It takes about 2 minutes to do, but it makes a world of difference and your chicken will be much juicier! You can use the flat side of a meat mallet, a rolling pin, the backside of a small flat skillet, or even an empty wine bottle to pound the chicken out!! Just make sure you cover the chicken with plastic wrap, or put it in a zip-closure bag, and work from the center, out towards the edges of the breast, pounding gently in a downward and outward motion.
Sun-dried tomatoes: I recommend using sun-dried tomatoes packed in oil, because they have so much more flavor! You can purchase either whole sun-dried tomatoes or save yourself a little prep time and purchase julienned sun-dried tomatoes. Just make sure you drain the tomatoes and pat them thoroughly dry to remove excess oil before proceeding with the recipe.
Bake time: The amount of time needed to bake the chicken will depend on how thin you pounded your chicken and the strength of your oven. I pounded mine to about ¾’’ thick and they took approximately 23 minutes to cook (my oven is brand new and properly calibrated).
For golden color: If you want your cheesy baked chicken to have a more golden top, switch the oven to broil during the last 2-4 minutes. Just make sure you keep a close eye on the oven as the dish can go from golden brown and delicious to burnt pretty quickly.
The sauce: If you are looking for a super thick sauce alfredo-like sauce, this Chicken isn’t it. Since this is a quick and easy dish make entirely in the oven, there is no roux or thickener in the sauce. The sauce is silky and smooth, but it is on the thinner side.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.