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Homemade Creamy Sun Dried Tomato Chicken photo

Creamy Sun Dried Tomato Chicken

This Creamy Sun Dried Tomato Chicken is a flavor-packed, easy dish that's perfect for impressing guests or a quick weeknight dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts)
  • 8 oz cream cheese (softened)
  • 4 oz jarred julienned sun dried tomatoes (drained)
  • 1 tsp garlic powder
  • 1 cup mozzarella cheese (shredded)
  • Fresh parsley (chopped for garnish)

Equipment

  • Large skillet
  • Spatula
  • Meat thermometer
  • Mixing bowl
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Start by patting the chicken breasts dry with paper towels. Season both sides with salt and pepper to taste.
  2. In a large skillet over medium-high heat, add a touch of olive oil. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
  3. In the same skillet, lower the heat to medium and add the softened cream cheese. Stir until creamy and melted. Add the drained sun-dried tomatoes and garlic powder, mixing well until combined.
  4. Return the cooked chicken to the skillet, spooning the creamy sauce over each breast. Sprinkle the shredded mozzarella cheese on top, cover, and let it cook for another 2-3 minutes until the cheese is melted and bubbly.
  5. Once the cheese is melted, remove from heat and garnish with freshly chopped parsley. Serve your Creamy Sun Dried Tomato Chicken hot with your favorite side.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stove, adding a splash of cream or broth if necessary.
  • This dish can be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.