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