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Creamy Sun-dried Tomato Sauce Chicken

By July 28, 2018No Comments


3 tablespoons olive oil

4 (16 ounces) chicken breasts

salt and fresh ground pepper , to taste

1 large yellow onion , diced

3 to 4 garlic cloves , minced

1 teaspoon fresh thyme leaves

1 tablespoon flour

1 cup chicken broth or vegetable broth

1/3 cup sun dried tomatoes in oil


In a large nonstick skillet heat olive oil over medium-high heat.

Season chicken breasts with salt and pepper.

Add chicken breasts to hot oil and cook 4 minutes; flip and continue to cook for 4 minutes or until browned on both sides.

Remove chicken from skillet; set aside.

Add onions, garlic and thyme leaves to skillet; cook for 3 minutes, stirring frequently.

Stir in flour; mix until combined.

Add broth and sun dried tomatoes.

Return chicken to skillet; bring mixture to a boil.

Turn heat down to a simmer; cover the skillet and continue to cook for 15 to 18 minutes, or until chicken is cooked through.

Remove from heat.


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