Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Cook's Note:

Use vegetable broth instead of chicken broth, if desired.

Nutrition Facts

254 calories; protein 23.6g; carbohydrates 8.2g; fat 13.9g; cholesterol 60mg; sodium 404.1mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2020
Delicious! Didn’t have fresh thyme on hand so I just used some Italian seasoning and it turned out fantastic! Read More
Rating: 4 stars
06/01/2020
Very quick to make, but I do disagree with adding the thyme into the sauce as thyme is a delicate herb, and shouldn’t be added until right before plating. Read More