Skillet Chicken in Creamy Sun-Dried Tomato Sauce
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Ingredients45 m servings 254
Original recipe yields 4 servings
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
- Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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- Cook's Note:
- Use vegetable broth instead of chicken broth, if desired.
Per Serving: 254 calories; 13.9 8.2 23.6 60 404 Full nutrition
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