Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe
This Chicken Cutlets with Sun-Dried Tomato Cream Sauce is a quick and flavorful dish featuring tender chicken cutlets seared to perfection and smothered in a rich, creamy sauce made with oil-packed sun-dried tomatoes, shallots, white wine, and heavy cream. Garnished with fresh parsley, it makes an elegant yet easy meal ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 1 pound chicken cutlets
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
Sauce
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from sun-dried tomato jar
- ½ cup finely chopped shallots
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Sprinkle the chicken cutlets with 1/8 teaspoon salt and 1/8 teaspoon ground pepper evenly on both sides to enhance the flavor before cooking.
- Sear the Chicken: Heat the tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the chicken cutlets and cook, turning once, until they are nicely browned and reach an internal temperature of 165°F as checked with an instant-read thermometer, approximately 6 minutes total. Remove chicken from skillet and transfer to a plate.
- Prepare the Sauce Base: Add the slivered sun-dried tomatoes and finely chopped shallots to the same skillet. Cook while stirring frequently for 1 minute to release flavors.
- Deglaze the Pan: Increase heat to high and pour in the dry white wine. Scrape up any browned bits from the bottom of the skillet to incorporate flavor. Cook until the wine has mostly evaporated, about 2 minutes.
- Simmer Cream Sauce: Reduce the heat to medium. Stir in the heavy cream along with any accumulated chicken juices, and add the remaining 1/8 teaspoon salt and pepper. Let the sauce simmer gently for 2 minutes to thicken slightly and meld the flavors.
- Coat and Serve: Return the cooked chicken cutlets to the skillet. Turn them in the sauce to coat thoroughly. Serve the chicken topped generously with the creamy sun-dried tomato sauce and sprinkled with fresh chopped parsley for freshness and color.
Notes
- Use an instant-read thermometer to ensure chicken is perfectly cooked and safe to eat.
- If you do not have oil-packed sun-dried tomatoes, rehydrate dry ones in hot water and add a tablespoon of olive oil.
- This dish pairs well with steamed vegetables or a simple side of rice or pasta to soak up the sauce.
- For a lighter version, substitute half-and-half for heavy cream, but sauce will be less rich.
- Wine can be substituted with chicken broth if desired, though it will alter the flavor profile slightly.
Keywords: Chicken cutlets, sun-dried tomato cream sauce, quick chicken recipe, creamy chicken, skillet chicken, easy dinner, weeknight meal