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Chicken with Sun-Dried Tomatoes and Mushrooms in White Wine Cream Sauce in a skillet
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Chicken with Sun-Dried Tomatoes and Mushrooms in White Wine Cream Sauce

Chicken with Sun-Dried Tomatoes and Mushrooms in Cream Sauce is a healthy, low-carb dish that is quick and easy to make. Perfect for weeknight dinners.
Course dinner, lunch
Cuisine American
Keyword Chicken and sundried tomatoes cream sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 314kcal

Ingredients

  • 2 8 oz chicken breasts sliced in half
  • 1 tablespoon unsalted butter
  • 1 cup sliced mushrooms
  • 3 garlic cloves minced
  • 4 oz chicken broth
  • ¼ cup heavy cream
  • ¼ cup dry, white wine
  • 1 teaspoon flour
  • cup julienned sun-dried tomatoes
  • ¼ cup freshly grated Parmesan
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ cup fresh basil, chopped
  • Red pepper flakes to taste
  • McCormick’s Grill Mates Montreal Chicken Seasoning, kosher salt, and pepper to taste
  • 1-2 teaspoon Italian Seasoning

Instructions

  • Preheat oven to 400 degrees.
  • Season chicken with chicken seasoning, Italian seasoning, salt, and pepper.
  • Melt half of the butter in a cast iron or regular skillet over medium-high heat. Add chicken and sear both sides until golden brown, about 3-4 minutes per side; set aside.
  • Add the remaining butter, mushrooms, garlic, and red pepper flakes, and cook until fragrant, about 1-2 minutes.
  • Stir in chicken broth, heavy cream, white wine, sun-dried tomatoes, Parmesan, thyme, oregano, and basil. Add the flour and stir. This will thicken up the sauce a bit.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  • Place into oven and bake for 25-30 minutes.
  • Cool before serving.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 6g | Protein: 39g | Fat: 14g