Creamy Tuscan Chicken: A Unexpected Comfort in a Bowl

I never thought I’d love chicken smothered in a sauce made from sun-dried tomatoes, kalamata olives, and a splash of heavy cream. It’s like the ingredients are having this little secret conversation in the pan, whispering flavors into each other. The smell hits your nose with a buttery richness, then the tang of garlic and the briny pop of olives sneak in. It’s surprisingly cozy — kinda like the recipe’s a rebel, but it’s just what I needed for a week that’s been too heavy on predictable dinners. This dish feels right now. Everyone’s looking for something fresh that still feels familiar, like crunchy roasted potatoes paired with a sauce that’s smoky yet creamy. Honestly, I think part of what makes it so addictive is how the sauce clings to the chicken, making each bite a little more indulgent than I expected.

Creamy Sun-Dried Tomato and Olive Chicken

This dish features chicken breasts cooked in a sauce made from sun-dried tomatoes, kalamata olives, and heavy cream. The chicken is seared until golden, then simmered in a rich, tangy, and briny sauce that clings to the meat, resulting in a creamy and vibrant main course with a glossy appearance.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts boneless and skinless
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 1/2 cup kalamata olives pitted and sliced
• 3 cloves garlic minced
• 1 cup heavy cream
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Skillet or frying pan
• Chef's knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula

Method

 

1. Arrange all ingredients and tools on the countertop. Measure out sun-dried tomatoes, slice olives, and mince garlic. Pat chicken breasts dry and season with salt and pepper.
   4 pieces chicken breasts
2. Heat the olive oil in a skillet over medium-high heat until shimmering. Place chicken breasts in the pan and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside.
   4 pieces chicken breasts
3. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and sliced olives, cooking for 2 minutes until heated through.
   4 pieces chicken breasts
4. Pour in the heavy cream and stir, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 4-5 minutes until the sauce slightly thickens and turns a light orange hue.
   4 pieces chicken breasts
5. Return the cooked chicken breasts to the skillet, spooning the sauce over each piece. Cook for an additional 3-4 minutes until the chicken is heated through and coated with the sauce.
   4 pieces chicken breasts
6. Remove from heat, garnish with chopped herbs if desired, and serve immediately with side dishes like roasted potatoes or greens.

It’s funny how sometimes the most unassuming ingredients come together to make something that tastes like it’s been sitting in the oven all afternoon, even if you threw it together in a matter of minutes. That’s the magic of this dish. No fancy tricks. Just good stuff that sticks around long after dinner is over.