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Chicken with sun-dried tomatoes and mushrooms in white wine cream sauce is another chicken breast recipe filled with fresh herbs for additional zest. I will be honest. Chicken breasts can be very dry. Without proper preparation, it is incredibly boring to eat. Over the years I have learned chicken broth is a great way to keep breasts juicy. The combination of red pepper flakes and sun-dried tomatoes here is absolutely perfect. Don’t forget the pre-seasoned cast iron skillet. I love cooking with it because it sears chicken perfectly.
Cal: 314 Fat: 14G Net Carbs: 6G Protein: 39G
This is hands down my favorite chicken dish. Every time I make this dish I tweak the ingredients. I finally think I landed on the perfect recipe. As I was grabbing contents from my fridge I noticed I had leftover wine from the Instant Pot Spinach Lasagna I made on Sunday. I do not drink white wine often. This seemed like the perfect opportunity to ensure the wine does not go to waste. I added a little to this dish. Bold, yet epic move on my part.
The other thing I love about this dish is its LOW CARB. I am always looking for ways to cut carbs, though carbs are my favorite! It is never a bad idea to cut back from time to time. When I choose to cut back I always have to ensure I make or create a dish that will potentially outshine those carbs I am leaving behind! That is a difficult task because let’s face it bread and pasta are amazing. They are even better when combined into one meal. But I digress because there are ways to successfully cut back and enjoy your meals. This recipe is a great example. The butter-rich cream sauce will keep your chicken juicy throughout the week, which is crucial for meal prep lifestyles.
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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.
- 2 8 oz chicken breasts sliced in half
- 1 tbsp unsalted butter
- 1 cup sliced mushrooms
- 3 garlic cloves minced
- 4 oz chicken broth
- 1/4 cup heavy cream
- 1/4 cup dry, white wine
- 1 tsp flour
- 1/3 cup julienned sun-dried tomatoes in olive oil drained
- 1/4 cup freshly grated Parmesan
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 cup fresh basil, chopped
- Red pepper flakes to taste
- McCormick’s Grill Mates Montreal Chicken Seasoning, kosher salt, and pepper to taste
- 1-2 tsp Italian Seasoning
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.