Chicken Cutlets with Sun-Dried Tomato Cream Sauce

It’s funny how some of the best recipes are the ones that come together seemingly effortlessly, yet taste like they’ve been slaved over for hours. This Chicken Cutlets with Sun-Dried Tomato Cream Sauce is exactly that kind of dish. I stumbled upon a similar recipe a while back, and after a few tweaks and family taste tests (my toughest critics, trust me!), this version has become a weeknight staple in our house. The chicken is tender and juicy, the sun-dried tomato cream sauce is rich, tangy, and utterly addictive, and the whole thing is surprisingly quick to make. Even my picky eaters, who usually eye anything “saucy” with suspicion, devour this. It’s the kind of meal that makes everyone happy, from the cook (that’s me!) to the last person at the table. If you’re looking for a recipe that’s both impressive enough for company and easy enough for a Tuesday night, look no further. This chicken cutlets with sun-dried tomato cream sauce is a guaranteed winner.

Ingredients for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

• Boneless, Skinless Chicken Breasts: 4 medium-sized breasts, about 1.5-2 pounds total. Choose breasts that are relatively even in thickness for uniform cooking.
• All-Purpose Flour: ½ cup. Used for dredging the chicken cutlets to create a light crust and help thicken the sauce.
• Italian Seasoning: 1 tablespoon. A blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram, adding classic Italian flavor.
• Garlic Powder: 1 teaspoon. Enhances the savory flavor of the chicken and complements the sauce.
• Salt: 1 teaspoon, plus more to taste. Essential for seasoning both the chicken and the sauce.
• Black Pepper: ½ teaspoon, plus more to taste. Adds a touch of spice and depth of flavor.
• Olive Oil: 2 tablespoons. Used for searing the chicken cutlets, providing a healthy fat and flavor.
• Butter: 2 tablespoons. Adds richness and flavor to the sauce, and helps create a velvety texture.
• Shallot: 1 medium, finely minced. Milder and sweeter than onion, shallots contribute a delicate oniony flavor to the sauce.
• Garlic: 2 cloves, minced. Fresh garlic provides a pungent and aromatic base for the sauce.
• Sun-Dried Tomatoes in Oil: ½ cup, drained and chopped. Adds intense, tangy-sweet tomato flavor and chewy texture. Make sure to drain them well to avoid excess oil in the sauce.
• Chicken Broth: ½ cup. Adds moisture to the sauce and helps to deglaze the pan, capturing flavorful browned bits.
• Heavy Cream: 1 cup. The key ingredient for creating a rich, creamy, and luxurious sauce.
• Fresh Parsley: ¼ cup, chopped. Used for garnishing, adding a fresh, herbaceous note and visual appeal.
• Grated Parmesan Cheese: ¼ cup, plus more for serving (optional). Adds salty, savory, and umami notes to the sauce.

Instructions for Making Chicken Cutlets with Sun-Dried Tomato Cream Sauce

1. Prepare the Chicken: Place the chicken breasts on a cutting board. Cover them with plastic wrap and using a meat mallet or the bottom of a heavy pan, pound each chicken breast to an even thickness of about ½ inch. This ensures even cooking and tenderizes the chicken.
2. Season the Chicken: In a shallow dish, combine the flour, Italian seasoning, garlic powder, salt, and pepper. Mix well to combine.
3. Dredge the Chicken: Dredge each chicken cutlet in the flour mixture, ensuring it’s evenly coated on both sides. Shake off any excess flour. The flour coating will help create a light crust when searing and will also slightly thicken the sauce later.
4. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the dredged chicken cutlets to the skillet in a single layer, being careful not to overcrowd the pan. You might need to cook in batches.
5. Cook the Chicken: Sear the chicken cutlets for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate, tented with foil to keep warm.
6. Make the Sauce Base: In the same skillet (no need to wipe it clean, those browned bits are flavor!), melt the butter over medium heat. Add the minced shallot and cook for 2-3 minutes, until softened and fragrant.
7. Add Garlic and Sun-Dried Tomatoes: Add the minced garlic to the skillet and cook for another minute, until fragrant but not browned. Be careful not to burn the garlic, as it can become bitter. Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring, to release their flavor.
8. Deglaze the Pan: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will enhance the sauce.
9. Simmer the Sauce: Bring the broth to a simmer and let it reduce slightly for 2-3 minutes. This will concentrate the flavors and slightly thicken the sauce.
10. Add Cream and Parmesan: Pour in the heavy cream and bring the sauce back to a gentle simmer. Stir in the grated Parmesan cheese and cook for another 2-3 minutes, stirring constantly, until the cheese is melted and the sauce has thickened to your desired consistency. If the sauce is too thick, you can add a splash of chicken broth or milk to thin it out. If it’s too thin, simmer for a bit longer to reduce it.
11. Return Chicken to Sauce: Gently return the cooked chicken cutlets to the skillet with the sun-dried tomato cream sauce. Spoon the sauce over the chicken to coat them evenly.
12. Simmer Briefly: Let the chicken simmer in the sauce for 1-2 minutes to heat through and allow the flavors to meld together. Do not overcook the chicken at this stage, as it can become dry.
13. Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken and sauce. Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy!

Nutrition Facts for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Servings: 4

Calories Per Serving (estimated): Approximately 550-650 calories

• Protein: 45-55g
• Fat: 35-45g
• Saturated Fat: 20-25g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Prep Time: 20 minutes (including pounding chicken and chopping vegetables)

Cook Time: 25 minutes

Total Time: 45 minutes

This Chicken Cutlets with Sun-Dried Tomato Cream Sauce is a relatively quick and easy meal to prepare, perfect for a weeknight dinner when you want something flavorful and satisfying without spending hours in the kitchen. The majority of the time is spent in active cooking, but the results are well worth the effort!

How to Serve Chicken Cutlets with Sun-Dried Tomato Cream Sauce

This versatile dish pairs beautifully with a variety of sides. Here are some delicious serving suggestions:

• Pasta:
  • Linguine or Fettuccine: Tossed with a little olive oil and Parmesan cheese, these long pasta shapes are perfect for soaking up the creamy sauce.
  • Penne or Rotini: These shorter pasta shapes are also great for catching the sauce and creating a hearty meal.
  • Creamy Polenta: For a gluten-free option, serve the chicken and sauce over creamy polenta. The creamy texture complements the sauce perfectly.
• Vegetables:
  • Roasted Asparagus: A classic pairing, roasted asparagus provides a fresh and slightly bitter counterpoint to the richness of the sauce.
  • Sautéed Spinach: Quick and easy, sautéed spinach with garlic and a squeeze of lemon juice is a healthy and flavorful side.
  • Steamed Broccoli: Another simple and healthy option, steamed broccoli florets are great for soaking up extra sauce.
  • Roasted Brussels Sprouts: For a more robust vegetable side, roasted Brussels sprouts with balsamic glaze offer a sweet and savory element.
  • Green Beans Almondine: Green beans with toasted almonds add a touch of elegance and crunch.
• Salads:
  • Simple Green Salad: A fresh green salad with a light vinaigrette is a refreshing contrast to the creamy sauce.
  • Caprese Salad: The classic combination of tomatoes, mozzarella, and basil provides a bright and flavorful side.
  • Arugula Salad with Lemon Vinaigrette: The peppery arugula and zesty lemon vinaigrette cut through the richness of the sauce.
• Bread:
  • Crusty Bread: Serve with crusty bread, like baguette or ciabatta, for soaking up every last bit of the delicious sun-dried tomato cream sauce.
  • Garlic Bread: Garlic bread is always a welcome addition to any Italian-inspired meal.

Additional Tips for Perfect Chicken Cutlets with Sun-Dried Tomato Cream Sauce

1. Pound Chicken Evenly: Pounding the chicken breasts to an even thickness is crucial for ensuring they cook evenly and quickly. Uneven thickness can lead to some parts being overcooked and dry while others are undercooked. Take your time with this step for the best results.
2. Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the skillet. Overcrowding lowers the pan temperature and can cause the chicken to steam instead of sear, resulting in less browning and a less flavorful crust. Cook in batches if necessary to ensure each cutlet sears properly.
3. Use Quality Sun-Dried Tomatoes: The flavor of sun-dried tomatoes is key to this sauce. Opt for sun-dried tomatoes packed in oil, as they tend to be more flavorful and moist than the dry-packed variety. If using dry-packed, you may want to rehydrate them in hot water for a few minutes before chopping.
4. Don’t Burn the Garlic: Garlic is a delicate ingredient that can quickly become bitter if burned. Cook the garlic over medium heat and watch it closely. It should become fragrant and lightly golden, but not brown or dark.
5. Adjust Sauce Consistency: The cream sauce can thicken as it simmers. If it becomes too thick, you can easily thin it out by adding a splash of chicken broth, milk, or even a little pasta water if you are serving it with pasta. If you prefer a thicker sauce, simmer it for a bit longer to reduce it further.
6. Add a Touch of Heat (Optional): If you like a little spice, you can add a pinch of red pepper flakes to the sauce along with the garlic and sun-dried tomatoes. This will add a subtle kick without overpowering the other flavors.
7. Fresh Herbs Make a Difference: Fresh parsley is a classic garnish for this dish, but you can also experiment with other fresh herbs like basil, oregano, or thyme. Adding fresh herbs at the end brightens the flavor and adds a fresh aroma.
8. Make it Ahead (Partially): You can prepare the sun-dried tomato cream sauce ahead of time. Make the sauce up to a day in advance and store it in the refrigerator. When ready to serve, sear the chicken cutlets and then reheat the sauce in the skillet before adding the chicken. This can save you time on busy weeknights.

Frequently Asked Questions About Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Q1: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can substitute boneless, skinless chicken thighs for chicken breasts. Chicken thighs are more forgiving and tend to stay moist, but they will take slightly longer to cook than chicken breasts. Make sure they are cooked through to an internal temperature of 175°F (79°C) for optimal tenderness and safety.

Q2: I don’t have shallots, can I use onions instead?

A: Yes, if you don’t have shallots, you can use a small yellow onion instead. Yellow onions are a bit stronger in flavor than shallots, so you may want to use slightly less (about half of a small onion) and cook it a little longer to mellow out its flavor before adding the garlic.

Q3: Can I make this recipe dairy-free?

A: To make this recipe dairy-free, you can substitute the heavy cream with full-fat coconut milk or cashew cream. For the Parmesan cheese, you can use nutritional yeast to add a cheesy, umami flavor, or omit it altogether. The sauce will still be delicious, but the texture and flavor profile will be slightly different.

Q4: Can I add vegetables to the sauce?

A: Absolutely! You can easily add vegetables to the sun-dried tomato cream sauce. Some great options include spinach, mushrooms, bell peppers, or artichoke hearts. Add them to the skillet after the sun-dried tomatoes and cook until tender before adding the cream.

Q5: How do I store leftover chicken cutlets with sun-dried tomato cream sauce?

A: Store leftover chicken cutlets with sun-dried tomato cream sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat or in the microwave until heated through. Be careful not to overheat, as the sauce may separate slightly.

Q6: Can I freeze this dish?

A: Freezing cream-based sauces can sometimes alter their texture and consistency. While you can technically freeze this dish, the sauce may become slightly grainy or separate upon thawing. For best results, it’s recommended to enjoy this dish fresh. If you do freeze it, thaw it slowly in the refrigerator overnight and reheat gently, stirring frequently.

Q7: What if I don’t have Italian seasoning?

A: If you don’t have Italian seasoning, you can create your own blend by combining dried oregano, basil, rosemary, and thyme. Use equal parts of each herb (about ¼ teaspoon each) to replace 1 teaspoon of Italian seasoning.

Q8: Can I use fresh tomatoes instead of sun-dried tomatoes?

A: While you can use fresh tomatoes, the flavor profile will be significantly different. Sun-dried tomatoes have a concentrated, intense flavor that is key to this sauce. If you want to use fresh tomatoes, consider roasting them first to intensify their flavor before adding them to the sauce. However, for the best results, stick with sun-dried tomatoes for this recipe.

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