Are you looking for a flavor explosion that will elevate your chicken dishes to new heights? Look no further! Sun-dried tomatoes and herbs are the perfect combination to add a burst of taste and aroma to any meal. In this article, we’ll be sharing 20 creamy chicken recipes that feature sun-dried tomatoes and herbs as the stars of the show.
From pasta bakes to skillet dinners, these mouth-watering dishes will become your new go-to’s for a quick and delicious meal. Whether you’re in the mood for something classic and comforting or a bit more adventurous, we’ve got you covered with our roundup of creamy chicken recipes featuring sun-dried tomatoes and herbs.
Stay tuned for some serious kitchen inspiration and get ready to indulge in the rich flavors of these 20 delectable dishes!
Sun-Dried Tomato and Basil Stuffed Chicken Breast
Elevate your chicken game with this flavorful recipe that combines the sweetness of sun-dried tomatoes with the brightness of fresh basil. This stuffed chicken breast is perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together sun-dried tomatoes, basil, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the tomato-basil mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the chicken and season with salt and pepper.
6. If using mozzarella cheese, sprinkle it on top of the chicken.
7. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Creamy Garlic Sun-Dried Tomato Chicken Pasta
Elevate your pasta game with this rich and flavorful recipe, featuring tender chicken, succulent sun-dried tomatoes, and a creamy garlic sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 8 oz. pasta of your choice (e.g., penne, fusilli, or bowtie)
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add minced garlic and cook for 1 minute or until fragrant.
4. Stir in chopped sun-dried tomatoes and heavy cream. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Add cooked chicken back into the skillet and toss with pasta and sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato Chicken Alfredo Bake
Sun-Dried Tomato Chicken Alfredo Bake: A creamy, flavorful twist on a classic dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 8 oz fettuccine pasta
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook fettuccine pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat.
4. In a separate bowl, whisk together heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir in chopped sun-dried tomatoes.
5. In a large mixing bowl, combine cooked pasta, chicken, and creamy sauce. Toss until well coated.
6. Transfer the mixture to a baking dish and top with additional Parmesan cheese (if desired).
7. Bake for 15-20 minutes or until the top is golden brown.
Cooking Time: 20-25 minutes
Balsamic Glazed Chicken with Sun-Dried Tomatoes
Elevate your dinner game with this easy-to-make recipe that combines the rich flavors of balsamic glaze, tender chicken, and chewy sun-dried tomatoes.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup balsamic vinegar
– 1/4 cup honey
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar and honey.
3. Season chicken breasts with salt and pepper.
4. Brush the balsamic glaze mixture evenly over both sides of the chicken.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes on each side, or until browned.
6. Transfer skillet to the preheated oven and bake for 15-20 minutes, or until cooked through.
7. Top with chopped parsley and sun-dried tomatoes. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Spinach Chicken Roll-Ups
Sun-Dried Tomato and Spinach Chicken Roll-Ups Recipe
Get ready to impress with these flavorful and visually appealing chicken roll-ups! Made with tender chicken, crispy sun-dried tomatoes, and fresh spinach, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup sun-dried tomatoes, chopped
– 1 cup fresh spinach leaves
– 1 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper, to taste
– 6-8 sheets of phyllo dough (thawed)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together chicken breasts, sun-dried tomatoes, spinach leaves, olive oil, garlic powder, salt, and pepper until well combined.
3. Lay a sheet of phyllo dough flat on a work surface. Place about 1/4 cup of the chicken mixture in the center of the phyllo, leaving a 1-inch border around the edges.
4. Roll the phyllo into a neat log shape, starting from the long side. Repeat with remaining ingredients and phyllo sheets.
5. Place the roll-ups seam-side down on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
One-Pan Sun-Dried Tomato Chicken and Orzo
This recipe combines the flavors of sun-dried tomatoes, garlic, and herbs with chicken breast and orzo pasta for a quick and delicious one-pan meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup orzo pasta
– 2 cups chicken broth
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet or Dutch oven, heat olive oil over medium-high.
3. Add chicken breast and cook until browned on both sides, about 5-6 minutes per side.
4. Remove chicken from the pan and set aside.
5. Add garlic, sun-dried tomatoes, and oregano to the pan. Cook for 1 minute.
6. Add orzo pasta and chicken broth to the pan. Bring to a boil.
7. Return chicken to the pan, cover with a lid, and bake for 20-25 minutes or until cooked through.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Sun-Dried Tomato Chicken with Parmesan Cream Sauce
Sun-Dried Tomato Chicken with Parmesan Cream Sauce: A flavorful and creamy dish that combines the brightness of sun-dried tomatoes with the richness of parmesan cheese.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1 tsp dried basil
– Salt and pepper to taste
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes per side. Transfer to a baking dish.
3. In the same skillet, add garlic and cook for 1 minute. Stir in sun-dried tomatoes, basil, salt, and pepper. Pour mixture over chicken.
4. Bake for 20-25 minutes or until cooked through.
5. In a small saucepan, combine heavy cream and parmesan cheese. Heat over medium heat until smooth and creamy. Serve over chicken.
Cooking Time: 40-45 minutes
Chicken and Sun-Dried Tomato Risotto
A creamy and flavorful Italian-inspired dish that combines the richness of Arborio rice with the savory taste of chicken, sun-dried tomatoes, and Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In a separate pot, bring the broth to a simmer.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
5. Add the sun-dried tomatoes and chicken mixture to the rice. Stir to combine.
6. Gradually add the warmed broth, stirring continuously, until the rice is creamy and cooked, about 20-25 minutes.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sun-Dried Tomato Pesto Chicken Flatbreads
Elevate your snack game with these flavorful flatbreads packed with sun-dried tomatoes, creamy pesto, and juicy chicken. Perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp pesto
– 1 tsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– 4 flatbread crusts (homemade or store-bought)
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together chicken, sun-dried tomatoes, pesto, olive oil, garlic powder, salt, and pepper.
3. Roll out flatbread crusts to desired thickness. Spoon about 1/4 cup of the chicken mixture onto each crust, leaving a small border around edges.
4. Bake for 15-20 minutes or until chicken is cooked through and crust is golden brown.
5. Garnish with fresh basil leaves and serve warm.
Cooking Time: 15-20 minutes
Slow Cooker Sun-Dried Tomato Chicken with Mushrooms
Elevate your weeknight dinner game with this flavorful and aromatic slow cooker recipe, perfect for a cozy evening in. This dish combines tender chicken, earthy mushrooms, and the sweetness of sun-dried tomatoes, all infused with Italian herbs.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) sun-dried tomatoes, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp dried Italian seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In the slow cooker, combine chicken, sun-dried tomatoes, mushrooms, onion, garlic, and chicken broth.
2. Sprinkle Italian seasoning over the top.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Sun-Dried Tomato and Goat Cheese Stuffed Chicken
Elevate your dinner game with this flavorful and moist chicken dish, packed with the tanginess of goat cheese and the sweetness of sun-dried tomatoes.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped sun-dried tomatoes (packed in oil)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together goat cheese, parsley, sun-dried tomatoes, and garlic.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the cheese mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Bake for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Sun-Dried Tomato Chicken Salad with Avocado
A refreshing summer salad that combines the flavors of sun-dried tomatoes and avocado with cooked chicken, perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped sun-dried tomatoes (packed in oil)
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chicken, cilantro, sun-dried tomatoes, avocado, and red onion.
2. Squeeze lemon juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (plus chilling time)
Sun-Dried Tomato Chicken and Artichoke Skillet
A flavorful one-pot meal that’s perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. Add diced onion and minced garlic; cook until softened, about 3-4 minutes.
4. Stir in chopped sun-dried tomatoes, artichoke hearts, and thyme. Cook for an additional 2-3 minutes.
5. Return chicken to the skillet and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato Chicken Quesadillas with Mozzarella
Elevate your quesadilla game with this flavorful and easy-to-make recipe, featuring sun-dried tomatoes, chicken, and melted mozzarella cheese.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1/2 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 4 large tortillas
– 1 cup shredded mozzarella cheese
– Optional toppings: diced avocado, sour cream, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, sun-dried tomatoes, olive oil, onion, garlic, cumin, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with about 1/4 cup of the chicken mixture.
4. Top with about 1/4 cup shredded mozzarella cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
7. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
Cooking Time: About 10-12 minutes
Sun-Dried Tomato Chicken and White Bean Stew
This hearty stew combines the rich flavors of sun-dried tomatoes, tender chicken, and creamy white beans for a comforting and satisfying meal. Perfect for a chilly evening or a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/4 cup sun-dried tomatoes, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the chicken broth, cannellini beans, sun-dried tomatoes, thyme, salt, and pepper to the pot. Stir well.
5. Return the chicken to the pot and bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 20-25 minutes
Sun-Dried Tomato Chicken with Lemon Butter Sauce
Elevate your chicken dish with this flavorful combination of sun-dried tomatoes and lemon butter sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together sun-dried tomatoes, garlic, and thyme.
3. Season chicken breasts with salt and pepper.
4. Place chicken on a baking sheet lined with parchment paper and top each breast with the tomato-garlic mixture.
5. Dot the top of each breast with butter.
6. Bake for 20-25 minutes or until cooked through.
7. Meanwhile, whisk together lemon juice and melted butter in a small saucepan over medium heat.
8. Simmer sauce for 2-3 minutes or until slightly thickened.
9. Serve chicken breasts with the warm lemon butter sauce spooned over the top.
Cooking Time: 20-25 minutes
Sun-Dried Tomato Chicken and Kale Stuffed Shells
A flavorful twist on traditional stuffed shells, this recipe combines the richness of chicken with the brightness of sun-dried tomatoes and the earthiness of kale.
Ingredients:
– 12 jumbo pasta shells
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh kale leaves, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for baking
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, sauté onion and garlic until softened. Add chicken, sun-dried tomatoes, and kale. Season with salt and pepper to taste.
4. Stuff each cooked shell with the chicken-kale mixture, followed by a sprinkle of Parmesan cheese.
5. Place stuffed shells in a baking dish, drizzle with olive oil, and cover with aluminum foil.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Sun-Dried Tomato Chicken Pizza with Feta
This flavorful pizza combines the richness of chicken, the tanginess of feta, and the burst of sun-dried tomatoes for a truly satisfying meal. Perfect for a weeknight dinner or a weekend gathering!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 cup feta cheese, crumbled
– 1 pre-baked pizza crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chicken, sun-dried tomatoes, olive oil, garlic, and oregano.
3. Spread the mixture on the pre-baked pizza crust.
4. Top with feta cheese and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until chicken is cooked through and crust is golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato Chicken and Quinoa Bowls
Experience the flavors of the Mediterranean with this quick and easy recipe, perfect for a healthy lunch or dinner. Tender chicken, nutty quinoa, and tangy sun-dried tomatoes come together in a delicious bowl that’s ready in under 30 minutes.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1 cup cooked quinoa
– 1/2 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together chicken breast, garlic, salt, and pepper.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
4. Cook quinoa according to package instructions.
5. In a small skillet, heat olive oil over medium heat. Add chopped sun-dried tomatoes and cook for 2-3 minutes or until fragrant.
6. Assemble the bowls by placing cooked chicken on top of quinoa, followed by sun-dried tomato mixture. Drizzle with lemon juice and garnish with fresh herbs if desired.
Cooking Time: 25-30 minutes
Sun-Dried Tomato Chicken Wraps with Tzatziki
Elevate your lunch game with these flavorful and refreshing wraps, packed with tender chicken, sun-dried tomatoes, and a dollop of creamy tzatziki sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 tsp dried oregano
– Salt and pepper, to taste
– 4 large flour tortillas
– Tzatziki sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, garlic, sun-dried tomatoes, oregano, salt, and pepper.
3. Place chicken breast in the mixture and coat evenly.
4. Bake for 20-25 minutes or until cooked through.
5. Warm tortillas according to package instructions.
6. Slice cooked chicken into thin strips.
7. Assemble wraps by placing chicken, sun-dried tomatoes, and tzatziki sauce onto each tortilla.
Cooking Time: 25 minutes
Summary
Get ready to elevate your chicken dishes with these 20 creamy recipes featuring sun-dried tomatoes and herbs! From classic comfort foods like pasta bakes and risottos, to international twists like quesadillas and flatbreads, there’s something for every taste. Whether you’re in the mood for something light and refreshing or rich and indulgent, these recipes are sure to impress. With a focus on fresh flavors and ease of preparation, these sun-dried tomato and herb-infused dishes are perfect for any occasion.
