Skillet Chicken in Creamy Sun-Dried Tomato Sauce
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Skillet Chicken in Creamy Sun-Dried Tomato Sauce

1. Olive oil - 3 tablespoons
2. Skinless, boneless chicken breast halves - 4 (4 ounce)
3. Salt and ground black pepper to taste - 4 (4 ounce)
4. Yellow onion, diced - 1 large
5. Garlic, or more to taste, diced - 3 cloves
6. Chopped fresh thyme leaves - 1 teaspoon
7. All-purpose flour - 1 tablespoon
8. Chicken broth - 1 cup
9. Oil-packed sun-dried tomatoes, chopped - ⅓ cup

How to cook deliciously - Skillet Chicken in Creamy Sun-Dried Tomato Sauce

1. Stage

Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.

2. Stage

Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).