Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe

If you’re craving a dish that’s bursting with richness and a hint of tangy brightness, this Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe will quickly become one of your all-time favorites. Tender chicken cutlets pan-seared to juicy perfection pair beautifully with a luxurious, velvety cream sauce studded with savory oil-packed sun-dried tomatoes and the subtle sweetness of shallots. The white wine adds depth while fresh parsley tops it off with a lovely pop of color and freshness. This recipe feels elegant yet is surprisingly simple, making it perfect for both weeknight dinners and impressing guests without breaking a sweat.

Ingredients You’ll Need

This Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe relies on a small handful of straightforward yet essential ingredients. Each one plays a vital role in building layered flavors and a creamy, comforting texture you’ll savor in every bite.

• 1 pound chicken cutlets: Thin, quick-cooking chicken pieces that stay tender and juicy when sautéed.
• ¼ teaspoon salt, divided: Enhances all the flavors without overpowering the dish.
• ¼ teaspoon ground pepper, divided: Adds subtle warmth and balances the creaminess.
• ½ cup slivered oil-packed sun-dried tomatoes: The star ingredient whose tangy, chewy bursts bring depth to the sauce.
• 1 tablespoon oil from the sun-dried tomato jar: Intensifies the tomato flavor and helps to cook the chicken perfectly.
• ½ cup finely chopped shallots: Mildly sweet and aromatic, they melt wonderfully into the sauce.
• ½ cup dry white wine: Adds brightness and complexity while deglazing the pan.
• ½ cup heavy cream: Creates a rich, silky sauce that coats each cutlet beautifully.
• 2 tablespoons chopped fresh parsley: Provides a fresh, vibrant finish and a lovely pop of green.

How to Make Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe

Step 1: Season and Sear the Chicken

Start by lightly seasoning your chicken cutlets with half of the salt and pepper. Heat the sun-dried tomato oil in a large skillet over medium heat—this oil is packed with flavor and will give your chicken a deliciously enticing crust. Cook the chicken in the skillet, flipping once, until golden brown on both sides and cooked through, which should take about 6 minutes total. Using an instant-read thermometer helps ensure perfect doneness at 165°F. Once cooked, transfer the cutlets to a plate to rest while you prepare the sauce.

Step 2: Build the Sun-Dried Tomato Cream Sauce

In the same skillet, add the slivered sun-dried tomatoes along with the finely chopped shallots. Stir them together, cooking just long enough for the shallots to soften and release their sweetness, about one minute. Next, crank the heat up to high and pour in the white wine, scraping up any delicious browned bits stuck to the bottom of the pan. Let the wine reduce until mostly evaporated, which takes around two minutes—this concentrates the flavors beautifully without overpowering the sauce.

Step 3: Finish the Creamy Sauce and Combine

Turn the heat down to medium and stir in the heavy cream along with the chicken’s juicy resting liquids and the remaining salt and pepper. Allow the sauce to gently simmer for about two minutes until it thickens slightly into a luscious creaminess. Finally, return your perfectly cooked chicken cutlets back into the pan, turning them in the sauce to coat each piece generously. This step melds all the flavors together and ensures every bite is soaked in that irresistible sauce.

How to Serve Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe

Garnishes

Finishing with fresh parsley is more than just a splash of color—its bright, herbaceous notes cut through the richness and add an inviting aroma that makes the dish pop on the plate. Feel free to sprinkle a little extra chopped parsley on top right before serving to keep it fresh and vibrant.

Side Dishes

This dish pairs wonderfully with simple, comforting sides that soak up the creamy sauce. Think buttery mashed potatoes, fluffy rice, or even al dente pasta tossed with a drizzle of olive oil and garlic. Steamed or roasted green vegetables like asparagus, broccoli, or green beans add a crisp contrast and a burst of color to complete the plate.

Creative Ways to Present

For a restaurant-worthy presentation, arrange the chicken cutlets overlapping slightly on a warmed platter, then ladle the sauce generously over the top. Garnish with a parsley sprig and serve lemon wedges alongside for anyone who likes a fresh citrus zing. Alternatively, try serving the cutlets on a bed of creamy polenta or alongside roasted fingerling potatoes for a heartier twist that feels both rustic and refined.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making it an excellent choice for meal prepping or quick dinners later in the week.

Freezing

While freezing is possible, the cream sauce may separate slightly upon thawing. If you do freeze leftovers, place them in a freezer-safe container, leaving some space for expansion, and try to consume within 1 month for best quality. Thaw the dish overnight in the refrigerator before reheating gently.

Reheating

Reheat leftovers slowly over low heat on the stovetop, stirring occasionally to help the cream sauce recombine and maintain its silky texture. Avoid microwave reheating at high heat, which can cause the sauce to curdle or separate. Adding a splash of cream or milk while warming can help restore the sauce’s smoothness.

FAQs

Can I use boneless chicken breasts instead of cutlets?

Absolutely! If using boneless chicken breasts, slice them in half horizontally to create cutlets of even thickness. This helps them cook evenly and stay juicy, just like in the recipe.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, a dry chicken broth or a splash of white grape juice mixed with a teaspoon of vinegar can provide a similar acidity and depth without compromising flavor.

Are sun-dried tomatoes always packed in oil?

Sun-dried tomatoes come both packed in oil and dried. For this recipe, oil-packed sun-dried tomatoes are preferred because the oil adds extra flavor and helps with cooking the chicken.

Can I make this recipe dairy-free?

You can try substituting the heavy cream with coconut cream or a cashew-based cream alternative. Keep in mind the flavor and texture will change slightly, but it can be a tasty variation for those avoiding dairy.

Is this recipe suitable for meal prepping?

Definitely! The flavors actually deepen after a day in the fridge, making this Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe ideal for prepping in advance and enjoying later without losing any deliciousness.

Final Thoughts

This Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe is a delightful balance of simple ingredients coming together in an unforgettable way. The rich, creamy sauce with bursts of tangy sun-dried tomatoes elevates humble chicken cutlets into something truly special. Whether you’re cooking for a busy weeknight or a weekend treat, it’s a reliable recipe that feels like a warm, comforting hug on a plate. Give it a try—you might just find a new favorite that your family and friends will ask for again and again.

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