Sun Dried Tomato Chicken: A Delicious and Easy Recipe

Achari Baingan, or Indian pickled eggplant, is a flavor explosion you won’t soon forget! Imagine tender, melt-in-your-mouth eggplant, infused with the tangy, spicy, and slightly sweet notes of traditional Indian pickles. Are you ready to embark on a culinary adventure that will tantalize your taste buds?

This vibrant dish draws inspiration from the age-old Indian tradition of preserving fruits and vegetables through pickling. “Achar” refers to the pickle itself, a staple in Indian households, passed down through generations. Each region boasts its unique blend of spices, creating a diverse tapestry of flavors. Achari Baingan beautifully marries the humble eggplant with this rich culinary heritage, transforming it into a star ingredient.

People adore Achari Baingan for its complex yet comforting flavors. The combination of spices like mustard seeds, fenugreek, and chili powder creates a symphony of sensations on the palate. The slight bitterness of the eggplant is perfectly balanced by the tanginess of the pickling spices, resulting in a dish that is both satisfying and addictive. Whether you’re a seasoned spice enthusiast or new to Indian cuisine, Achari Baingan is sure to win you over with its unique taste and relatively simple preparation. Plus, it’s a fantastic vegetarian option that pairs perfectly with roti, rice, or even as a flavorful side dish to your favorite grilled meats.

this Recipe

Ingredients:

• Chicken: 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• Sun-Dried Tomatoes: 1/2 cup oil-packed sun-dried tomatoes, drained (reserve 2 tablespoons of the oil)
• Garlic: 4 cloves, minced
• Onion: 1/2 medium yellow onion, finely chopped
• Chicken Broth: 1 cup low-sodium chicken broth
• Heavy Cream: 1/2 cup heavy cream
• Fresh Spinach: 5 ounces fresh spinach, roughly chopped
• Parmesan Cheese: 1/4 cup grated Parmesan cheese, plus more for serving
• Italian Seasoning: 1 teaspoon
• Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
• Salt and Black Pepper: To taste
• Olive Oil: 1 tablespoon
• Fresh Basil: 2 tablespoons chopped fresh basil, for garnish (optional)

Preparing the Chicken:

Okay, let’s get started! First, we need to prep our chicken. This step is crucial for ensuring the chicken cooks evenly and absorbs all those delicious flavors.

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This helps it cook faster and more evenly. Don’t overdo it, though; you don’t want to tear the chicken.
2. Season the Chicken: In a small bowl, combine the Italian seasoning, salt, and black pepper. Generously season both sides of each chicken breast with this mixture. Make sure to rub it in a little so the flavors really penetrate the chicken.

Making the Sun-Dried Tomato Sauce:

Now for the star of the show – the sun-dried tomato sauce! This is where all the magic happens, and it’s surprisingly easy to make.

1. Sauté the Aromatics: Heat the olive oil and the reserved 2 tablespoons of sun-dried tomato oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent burning.
2. Add Garlic and Sun-Dried Tomatoes: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Next, add the drained sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, allowing their flavors to meld with the onion and garlic.
3. Deglaze with Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet – this adds tons of flavor! Let the sauce simmer for about 5 minutes, allowing it to reduce slightly.
4. Incorporate the Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Continue to simmer for another 2-3 minutes, until the sauce has thickened slightly and the cheese is melted and smooth. Season with red pepper flakes (if using) and adjust salt and pepper to taste. Remember, the Parmesan cheese is already salty, so go easy on the salt.

Cooking the Chicken:

Time to cook the chicken! We’ll sear it in the same skillet as the sauce, which will infuse it with even more flavor.

1. Sear the Chicken: Increase the heat to medium-high. Carefully place the seasoned chicken breasts into the skillet with the sauce. Make sure not to overcrowd the pan; you may need to cook the chicken in batches. Sear the chicken for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
2. Remove Chicken and Set Aside: Once the chicken is cooked through, remove it from the skillet and set it aside on a plate. Tent it with foil to keep it warm.

Adding the Spinach and Finishing the Sauce:

Almost there! Now we’ll add the spinach to the sauce and finish it off.

1. Wilt the Spinach: Add the chopped fresh spinach to the skillet with the remaining sauce. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes.
2. Return Chicken to the Sauce: Return the cooked chicken breasts to the skillet with the sauce and spinach. Spoon the sauce over the chicken to coat it evenly.
3. Simmer and Serve: Let the chicken simmer in the sauce for another 1-2 minutes, allowing the flavors to meld together.

Serving Suggestions:

Now for the best part – serving! Here are a few ideas to make this dish even more amazing.

• Pasta: Serve the sun-dried tomato chicken over your favorite pasta, such as linguine, fettuccine, or penne. Toss the pasta with the sauce before adding the chicken for maximum flavor.
• Rice: Serve over a bed of fluffy white rice or brown rice. The sauce is perfect for soaking into the rice.
• Mashed Potatoes: Creamy mashed potatoes are another great option for soaking up the delicious sauce.
• Vegetables: Serve with a side of roasted vegetables, such as broccoli, asparagus, or Brussels sprouts.
• Garnish: Garnish with fresh chopped basil and extra grated Parmesan cheese for a final touch of flavor and visual appeal.

Tips and Variations:

Want to customize this recipe? Here are a few ideas:

• Spicy Kick: Add more red pepper flakes for a spicier dish. You can also add a pinch of cayenne pepper to the sauce.
• Cream Cheese: For an even creamier sauce, stir in 2-3 tablespoons of cream cheese at the end.
• Goat Cheese: Crumble some goat cheese over the chicken before serving for a tangy and creamy twist.
• Mushrooms: Add sliced mushrooms to the skillet along with the onions for a heartier sauce.
• Artichoke Hearts: Add quartered artichoke hearts to the sauce along with the spinach for extra flavor and texture.
• Wine: Deglaze the pan with 1/4 cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) after cooking the onions and garlic for a richer flavor. Let the wine reduce slightly before adding the chicken broth.
• Chicken Thighs: You can substitute boneless, skinless chicken thighs for the chicken breasts. Chicken thighs will take a bit longer to cook, so adjust the cooking time accordingly.
• Dairy-Free Option: Substitute the heavy cream with coconut cream for a dairy-free version. The flavor will be slightly different, but still delicious.

Make-Ahead Instructions:

This dish can be partially prepared ahead of time. You can pound and season the chicken breasts up to 24 hours in advance. Store them in an airtight container in the refrigerator. You can also make the sun-dried tomato sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it before adding the spinach and chicken.

Storage Instructions:

Store leftover sun-dried tomato chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. You may need to add a splash of chicken broth or water to the sauce to prevent it from drying out.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 450-550 per serving
• Protein: 40-50 grams
• Fat: 25-35 grams
• Carbohydrates: 10-15 grams

Enjoy your delicious Sun-Dried Tomato Chicken! I hope you love it as much as I do!

Conclusion:

And there you have it! This Sun Dried Tomato Chicken recipe is truly a game-changer. It’s the kind of dish that looks and tastes like you spent hours slaving away in the kitchen, but in reality, it’s surprisingly simple and quick to prepare. The vibrant flavors of the sun-dried tomatoes, combined with the creamy sauce and perfectly cooked chicken, create a symphony of taste that will leave you wanting more. I know I always do!

But why is this recipe a must-try? Well, beyond the incredible flavor profile, it’s also incredibly versatile. It’s perfect for a weeknight dinner when you’re short on time but still want something special. It’s equally impressive enough to serve to guests at a dinner party. Plus, it’s a fantastic way to use up those sun-dried tomatoes you might have lingering in your pantry. No more wasted ingredients!

Serving Suggestions and Variations

Now, let’s talk about serving suggestions. I personally love serving this Sun Dried Tomato Chicken over a bed of creamy mashed potatoes. The sauce just soaks into the potatoes, creating the most comforting and delicious combination. But you could also serve it with pasta – linguine, fettuccine, or even penne would work beautifully. For a lighter option, try serving it with a side of roasted vegetables like asparagus, broccoli, or Brussels sprouts. A simple green salad with a light vinaigrette would also be a perfect complement.

And if you’re feeling adventurous, there are plenty of variations you can try. Want to add a little heat? A pinch of red pepper flakes to the sauce will do the trick. Looking for a richer flavor? Stir in a tablespoon of mascarpone cheese at the end. You could also add some chopped spinach or kale to the sauce for an extra boost of nutrients. Or, for a vegetarian twist, try using halloumi cheese instead of chicken. The possibilities are endless!

I’ve even tried this recipe with different types of chicken. While I usually use chicken breasts, chicken thighs also work wonderfully. They tend to be more flavorful and stay more moist during cooking. Just be sure to adjust the cooking time accordingly.

Another variation I’ve experimented with is adding a splash of white wine to the sauce. It adds a lovely depth of flavor and complexity. Simply add about a quarter cup of dry white wine to the pan after you’ve sautéed the garlic and onions, and let it simmer for a few minutes before adding the sun-dried tomatoes and cream.

Time to Get Cooking!

I truly believe that this Sun Dried Tomato Chicken recipe will become a staple in your kitchen. It’s easy, delicious, and versatile – what more could you ask for? So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you serve it with? Share your thoughts and photos in the comments below. I love seeing your creations and hearing about your culinary adventures. Happy cooking! I am confident that you will love this recipe as much as I do.