Published: · Modified: by Kelly · This post may contain affiliate links · 31 Comments
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Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato and Mushroom Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!
this recipe!
I love this Chicken with Sun Dried Tomato and Mushroom Cream Sauce!
- It's so delicious
- It's super quick and easy
- It's low carb
A win-win-win situation going on here!
I love the perfect balance of flavors going on in this Chicken with Sun Dried Tomato and Mushroom Cream Sauce. Tangy sun dried tomatoes add amazing flavor. And of course sundried tomatoes, basil, garlic, and parmesan are a match made in heaven. I can't think of a better combination. Adding savory mushrooms just makes it all kind of magical!
Yum! The sauce has the perfect consistency. Part stock and part cream with parmesan mixed in for incredible flavor and incredible creaminess. Dried Italian herbs and fresh basil round out the flavors.
This Chicken with Sun Dried Tomato and Mushroom Cream Sauce is super quick and easy to make. Keep it in your back pocket for dinner on a busy weeknight. Sauté chicken breasts until golden brown on both sides. Remove the chicken from the pan and sauté onion and mushrooms until golden.Add the sun dried tomatoes, garlic, and Italian herbs.
Add the chicken stock (I use a bouillon cube for the kick of flavor it gives) and cream. When it comes to a simmer, add the cheese and simmer until it melts. Turn off the heat and sprinkle with fresh basil.
This sauce is so delicious and flavorful. It's also great over pasta. Check out my Creamy, Cheesy Sun Dried Tomato and Mushroom Pasta.
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Recipe
Chicken with Sun Dried Tomato and Mushroom Cream Sauce
Kelly
Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato and Mushroom Cream Sauce is full of flavor and ready in under 30 minutes.
5 from 4 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course 30 Minute Meals
Cuisine American
Servings 4 servings
Calories 428 kcal
Ingredients
- 1 lb chicken breasts 454g
- 1 tablespoon oil from sun-dried tomatoes or olive oil
- 1 small onion chopped
- ½ lb mushrooms sliced (227g)
- ½ cup chopped sun dried tomatoes 3oz, 83g
- 3 cloves garlic minced fine
- 1 teaspoon Italian seasoning or a mix of oregano, basil, and/or marjoram
- 1 cup chicken broth or 1 chicken bouillon cube and 1 cup of water
- ¾ cups heavy cream 6oz, 170g
- ½ cup grated parmesan cheese 2oz, 57g
- Handful of chopped fresh basil
- Salt and pepper to taste
Instructions
Season chicken breasts with salt and pepper.
Sauté chicken breasts in ½ tablespoon oil in a very hot pan until golden brown. Flip over and cook other side until golden brown. Remove chicken from pan.
Add onion to same pan with remaining ½ tablespoon oil and sauté for 1 minute over high heat.
Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.
Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.
Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.
Add the cream and 1 cup of water. Let simmer for 2 minutes.
Add the parmesan cheese and cook until melted, about 1 minute.
Turn off heat. Stir in basil.
Salt and pepper to taste.
Return chicken breasts to sauce and cook for just a few minutes until the breasts are done inside.
Notes
- Make sure and serve with pasta, mashed potatoes, or bread to get every last drop of sauce!
Nutrition
Calories: 428kcalCarbohydrates: 15gProtein: 33gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 135mgSodium: 599mgPotassium: 1188mgFiber: 3gSugar: 9gVitamin A: 929IUVitamin C: 10mgCalcium: 181mgIron: 2mg
Keyword mushroom cream sauce, sun dried tomato chicken
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Linda
I've made this twice now; it is a delicious, full-of-flavor, no-fail recipe! Sooo glad I tried it!Reply
Kelly
So happy you liked it, Linda!
Reply
Cassidy
Hi, I was wondering how many calories, carbs, and protein are in 1 serving of this? I am making the 2x portion size and adding 16oz of spaghetti pasta.
Reply
Kelly
Hi Cassidy, one fourth of the recipe as stated would have 358 calories, 9.2 grams of carbs, and 33.4 grams of protein.
Reply
Leila Lyons
Are the sun-dried tomatoes in oil?
Reply
Kelly
Hi Leila, yes they are in oil.
Reply
zia rose
I make this all the time but I cut the chicken breasts in the middle but not through it and add cream cheese and a slice of mozzarella and close it with tooth picks and brown first. then I place it in my baking pan and add all the liquid when it is ready but I place it in the oven covered with aluminum and bake at 350 for 45 minutes until done. I do use the liquid over my cooked penne. my family loves it
Reply
Kelly
Sounds fantastic!
Reply
Jenna
So delicious! I made it for my mom for Mother’s Day, and she loved it!Reply
Kelly
So happy she liked it! Thanks so much and happy Mother's Day!
Reply
Lynne
How many does this recipe serve.Reply
Kelly
Hi Lynne, it serves about 4.
Reply
Monty Sanner
Great flavors and loved the sauce over pasta! Chicken was moist and tasty. Will make it again! Thanks - MontyReply
Kelly
So happy you liked it, Monty! Thanks so much!
Reply
Peter
I will me making it tonight. What do you recommend I service with it?
Reply
Kelly
I love it with pasta or mashed potatoes. Mashed cauliflower for a low carb meal. Thanks so much, Peter!
Reply
Tammy
Step 7 - do you only add the cuonof water if you used the cube?
Reply
Kelly
Hi, Tammy! Yes, I only add water if using the bouillon cube.
Reply
elizabeth
Wow made this for supper & it was delicious! Omitted the cream & served it with fettuccini noodles... will now be my go to ...
Reply
Kelly
So happy you liked it, Elizabeth! Good to hear it was still great without the cream - that saves a lot of calories! Thanks so much!
Reply
SP
This was delicious. I used 6 oz portobello, and 2 oz shiitake. It works well with chicken thighs, and I sliced them in thin strips before I added them back in. Could I suggest that you modify Step 7 to clarify: add 1 cup water (if you used a bouillon cube) OR BROTH? Thank you!
Reply
Kelly
So glad you liked it! And thanks for the tip - I'll try to make it a little more clear. Thanks so much for your comment!
Reply
joan
are these boneless chicken breasts, or breasts with skin and bone in?
Reply
Kelly
They are boneless, skinless breasts. Thanks for stopping by, Joan!
Reply
Fran Lowe
I am a little confused, on the heavy cream do I use 3/4 cup or 12 oz? I am very excited to try this out but don't want to mess it up by using too little or too much cream!
Reply
Kelly
Hi Fran! Thanks for pointing out my mistake! I have edited the ingredients to show that 3/4 cup of cream is 6oz.
Reply
Fran Lowe
Thanks so much! We love mushrooms and sun dried tomatoes so this looks wonderful and so easy, it may be what we have for dinner tonight!
Kelly
Thank you Fran! I hope you enjoy it!
Martin
3/4 of a Cup of Cream is approximately 200ml. Going on Imperial measures. Being 1 cup is 250ml.
Reply
Ben Myhre
That sauce looks absolutely DIVINE!
Reply
Kelly
Thanks Ben! It's very tasty!
Reply
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