Sun Dried Tomato Breaded Chicken with Cream Sauce
Indulge in the irresistible flavors of Sun-Dried Tomato Breaded Chicken with Cream Sauce, a hearty and elegant meal that’s perfect for weeknight dinners or special occasions. Juicy chicken breasts are coated in a crispy layer of panko breadcrumbs infused with finely chopped sun-dried tomatoes, Parmesan cheese, and aromatic seasonings, then pan-seared to golden perfection and finished in the oven. The rich and velvety cream sauce, made with a splash of chicken broth and infused with Parmesan, elevates the dish to gourmet status. Serve this savory delight with a sprinkle of fresh parsley for a vibrant touch. With its crispy crust, tangy tomato undertones, and luxurious sauce, this dish is a surefire crowd-pleaser. Perfectly balanced and easy to prepare, it’s a must-try recipe that combines comfort with sophistication.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Sun-dried tomatoes (packed in oil)
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.25 cup Grated Parmesan cheese (for sauce)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the sun-dried tomatoes on a cutting board and finely chop them. Set aside.
Prepare the breading station with three separate bowls: one with the flour, one with the eggs whisked with milk, and the third with a mixture of panko breadcrumbs, chopped sun-dried tomatoes, grated Parmesan cheese, garlic powder, salt, and black pepper.
Take each chicken breast and pound it to an even thickness (around 1/2 inch) using a meat mallet. This ensures even cooking.
Coat each chicken breast in flour, shaking off the excess. Dip it into the egg mixture and then press it into the breadcrumb mixture, ensuring it is evenly coated.
Heat a large skillet over medium heat and add the olive oil and butter. Once heated, add the breaded chicken breasts and cook for about 3-4 minutes per side until golden brown. Work in batches if necessary. Transfer the chicken to a baking sheet and place in the oven to finish cooking for an additional 12-15 minutes.
While the chicken is baking, prepare the cream sauce. In the same skillet, add the chicken broth and heavy cream. Bring it to a low simmer, scraping up any browned bits from the pan for added flavor.
Stir in the grated Parmesan cheese and cook for 3-5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper, if needed.
Once the chicken is done cooking and reaches an internal temperature of 165°F (74°C), remove it from the oven.
Plate the chicken and drizzle with the warm cream sauce. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.4 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1224 mg | 26% | |
*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.
