Skillet Chicken in Sun-Dried Tomato Sauce

Olive Oil
  • 4 skin-on bone-in chicken breasts
  • Salt and freshly ground pepper
  • 2 tbsp Filippo Berio Olive Oil
  • 6 large garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 1 cup 35% heavy cream
  • 1/4 cup thinly sliced fresh basil, divided
  • 1 tbsp fresh oregano leaves
    • Season chicken all over with salt and pepper. Heat olive oil in heavy cast-iron pan set over medium heat; brown chicken well all over. Add garlic; sauté for 1 minute. Remove chicken from pan and keep warm.
    • Stir in white wine and tomatoes until well mixed. Stir in cream; bring to simmer. Return chicken to pan; cover and simmer on low until chicken is cooked through. Stir in half of the basil and the oregano until well mixed. Quickly bring sauce to boil; boil until thickened.
    • Transfer chicken to plates. Remove sauce from heat; stir in remaining basil. Season with salt and pepper to taste; spoon over chicken.
    • Recipe provided by Joseph Ciminera

    Prep Time

    5 min

    Cook Time

    15 min

    Total Time

    20 min






    Dinners & Main Dishes

    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil


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