Chicken with Sun Dried Tomatoes and Capers
Elevate your weeknight dinner routine with this irresistible Chicken with Sun-Dried Tomatoes and Capers recipe, a restaurant-worthy dish that combines bold Mediterranean flavors with comforting creaminess. Tender, golden-brown chicken breasts are simmered in a luscious sauce made with white wine, chicken broth, and heavy cream, infused with the tangy richness of sun-dried tomatoes and the briny burst of capers. Ready in just 35 minutes, this easy yet elegant recipe is perfect for impressing dinner guests or savoring a cozy family meal. Serve it over pasta, rice, or pair with crusty bread to soak up every last drop of the savory sauce. This recipe is a must-try for fans of Mediterranean-inspired dishes—simple, flavorful, and utterly satisfying!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves, minced
- 0.33 cup Sun-dried tomatoes packed in oil, chopped
- 2 tablespoons Capers, rinsed and drained
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 0.33 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Lightly dredge the chicken breasts in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds, or until fragrant.
Stir in the chopped sun-dried tomatoes and capers, cooking for 1-2 minutes to release their flavors.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning the sauce over each piece. Cover the skillet with a lid and simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley, if desired, and serve warm over pasta, rice, or with crusty bread.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.7 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 205 mg | 16% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2825 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
