Creamy Sun Dried Tomato Parmesan Chicken (No Cream) (2024)

Author: Karina

4.66 from 72 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

For The Chicken:

• ▢ 2 large boneless and skinless chicken breasts , halved horizontally to make 4 fillets
• ▢ 2 tablespoons Tapioca flour (or all purpose or plain flour/s)
• ▢ 2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
• ▢ 1 teaspoon salt
• ▢ Cracked pepper

For The Sauce:

• ▢ 2 tablespoons reserved sun dried tomato oil (or olive oil)
• ▢ 2 tablespoons minced garlic
• ▢ 200 g | 7oz jarred sun dried tomato strips in oil , drained (reserve 2 tablespoons of oil for cooking)
• ▢ 1 cup sliced mushrooms (250 g | 8 oz)
• ▢ 1 ½ cups evaporated milk (reduced fat or full fat milk)*
• ▢ 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
• ▢ ⅓ cup fresh grated Parmesan cheese (do not include for dairy free option)
• ▢ 2 teaspoons Italian herbs (optional for added flavour)
• ▢ 2 tablespoons fresh shredded basil , to serve

• In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.

• Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.

• Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.

• Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)

• Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.