Chicken and sun-dried tomatoes
This chicken with sun‑dried tomatoes is a beautifully creamy, flavour‑packed dish that turns simple ingredients into something special. Tender chicken simmers in a rich, garlicky sauce infused with the sweetness of sun‑dried tomatoes, creating a comforting meal that feels both rustic and indulgent. It’s quick enough for busy weeknights yet impressive enough for a cosy weekend dinner — the kind of recipe that fills the kitchen with incredible aromas and always earns a clean plate.
It’s also a lovely dish to enjoy in the summer, almost like a lighter, sunshine‑filled twist on a roast dinner. Quick, easy, and absolutely delicious, it’s one of those meals that feels effortless but tastes like you’ve put in far more work.
Serving suggestions for chicken and sun‑dried tomatoes
- A simple rocket salad with Parmesan and balsamic
- Buttered or herby rice to soak up the sauce
- Fluffy mashed potatoes or garlic mash
- Crispy roast potatoes or potato wedges
- Chunky chips or French fries
- Soft, warm focaccia or crusty bread for dipping
- Garlic green beans or tenderstem broccoli
- Roasted asparagus (perfect in spring)
- Peas, spinach or sautéed kale
Chicken and sun-dried tomatoes
Ingredients
- 4 Boneless chicken breasts
- salt and ground pepper
- 4 tbsp sun-dried tomatoes in oil
- 2 shallots (or 1 small onion) chopped
- 4 tbsp creme fraiche
- 400 ml chicken stock
Instructions
- Preheat the oven to 190c/375f/Gas 5. Season the chicken breast with salt and pepper and brush all over with the 3 tbsp. tomato oil. Place in a roasting tin, cover with foil and roast for 25 mins or until cooked through.
- In the meantime, roast some little potatoes.
- In a separate frying pan, add the shallots with a 1 tbsp. tomato oil and cook for 1 min, add the crème fraiche and stock, stir until all combined and simmer for 5 mins or until thickened.
- Slice the chicken and pour the sauce over the top, along with your potatoes and veg and serve immediately.