Chicken with Creamy Sun Dried Tomato Sauce

Ingredients

• 170 g (¾ cup)low-fat cottage cheese
• 180 ml (¾ cup)chicken broth
• 3chicken breasts, halved horizontally
• 16 g (2 tablespoons)flour
• 14 g (1 tablespoon)butter
• 15 ml (1 tablespoon)olive oil
• 3 clovesgarlic, finely minced
• 75 g (½ cup)sun-dried tomatoes packed in oil, drained and chopped
• 1.25 ml (¼ teaspoon)red pepper flakes
• 120 ml (½ cup)heavy cream
• 35 g (⅓ cup)Parmesan cheese, grated
• 30 ml (2 tablespoons)capers
• 8 g (2 tablespoons)parsley
• to tastesalt
• to tastepepper

Instructions

1. 1

   Blend the base

   Blend the cottage cheese and chicken broth in a food processor until smooth. Set the mixture aside.

2. 2

   Season the chicken

   Season the chicken with ½ teaspoon of salt and ¼ teaspoon of pepper. Coat each piece in flour, shaking off any excess.

3. 3

   Brown the chicken

   Melt the butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, until browned underneath. If the pan becomes dry, add 1 more tablespoon of butter or oil. Turn the chicken over and cook for another 5 minutes.

4. 4

   Set chicken aside

   Transfer the chicken to a plate.

5. 5

   Add sauce ingredients

   In the same skillet, sauté the garlic, sun-dried tomatoes and red pepper flakes for 30 seconds. Pour in the cottage cheese and broth mixture, then add the cream, Parmesan and capers.

6. 6

   Simmer the sauce

   Season the sauce with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Simmer for about 2–3 minutes, until it thickens slightly.

7. 7

   Finish cooking chicken

   Return the chicken to the skillet and simmer for 2–3 minutes, until cooked through and its internal temperature reaches 74°C (165°F).

8. 8

   Garnish and serve

   Sprinkle with parsley and serve straight away.

What is chicken with creamy sun-dried tomato sauce?

This is a modern American-style skillet dinner rather than a dish tied to one specific regional tradition. It combines browned chicken with a creamy sauce flavoured with sun-dried tomatoes, garlic, Parmesan and capers.

Blending cottage cheese with broth gives the sauce a smooth base, while cream and Parmesan add richness. Cooking everything in one skillet also lets the sauce pick up flavour from the browned chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 471 calories, 48g protein, 14g carbs, 25g fat.

The chicken provides most of the protein, while the flour and sun-dried tomatoes contribute carbohydrates. Butter, olive oil, cream and Parmesan supply much of the fat; serve a portion with vegetables and a modest serving of rice or potatoes to round out the plate.

Why blend cottage cheese with broth?

Smooth base: blending the cottage cheese and broth before they go into the skillet helps the mixture combine evenly with the cream. Set it aside while you prepare the chicken.

Gentle heat: once the sauce ingredients are in the pan, simmer just until the sauce thickens slightly. A short simmer keeps the sauce from reducing too far before the chicken goes back in.

Getting the chicken ready

Even pieces: halving the breasts horizontally gives you thinner portions that cook more quickly. Try to keep the pieces a similar thickness for more even cooking.

Light coating: dredge the seasoned chicken in flour and shake off the excess. This helps the surface brown without leaving a thick coating in the skillet.

Building flavour in the skillet

Brown first: cook the chicken in the butter and oil until the underside is well browned before turning it. If the pan starts to look dry, follow the method and add another tablespoon of butter or oil.

Brief sauté: garlic, tomatoes and red pepper flakes need only 30 seconds in the skillet before the liquids go in. Stir them as they cook so the garlic does not catch.

Checking the sauce and chicken

Sauce texture: after 2–3 minutes of simmering, the sauce should be slightly thicker but still easy to spoon around the chicken. It will continue to cling to the meat as it finishes cooking.

Doneness: return the chicken to the sauce for 2–3 minutes and check that its centre reaches 74°C (165°F). The thermometer reading is a clearer cue than relying on colour alone.

Serving this skillet dinner

The creamy sauce goes well with rice, pasta or mashed potatoes, which can catch any sauce left on the plate. For a lighter-feeling meal, serve it with green vegetables or a crisp salad.

Add the parsley just before serving for a fresh finish. Bring the skillet to the table or portion the chicken with sauce over your chosen side.

Recipe notes & tips

• Drain the sun-dried tomatoes well so excess oil does not thin or weigh down the sauce.
• Use a large skillet so the chicken has room to brown rather than crowding the pan.
• Shake off extra flour before the chicken goes into the skillet.
• Stir the garlic and tomatoes during their brief sauté to prevent the garlic from catching.
• Check the thickest part of a chicken piece with a thermometer before serving.

Variations

• Add spinach: stir it into the sauce near the end and let it wilt.
• Adjust the heat: use fewer red pepper flakes for a milder sauce.
• Use fresh herbs: replace the parsley with chopped basil for a different finish.
• Serve with pasta: spoon the sauce and chicken over cooked pasta.
• Add mushrooms: brown sliced mushrooms in the skillet before the garlic and tomatoes.

Common mistakes to avoid

• Crowding the skillet: the chicken may not brown well; cook in batches if needed.
• Leaving excess flour: too much coating can make the pan's sauce pasty; shake the chicken before cooking.
• Cooking garlic too long: it can turn bitter; add the liquids after about 30 seconds.
• Reducing the sauce too far: it can become overly thick; stop once it thickens slightly.
• Skipping the temperature check: return the chicken to the pan until it reaches 74°C (165°F) at the centre.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered skillet over low heat, stirring the sauce as it warms; add a small splash of broth if it has thickened too much.

Frequently asked questions