Skillet Chicken in Sun-Dried Tomato Sauce

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 4
  • 4 skin-on bone-in chicken breasts
  • Salt
  • 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



    30 Mins or Less

    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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