Sun Dried Tomato Chicken

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 619kcal

Ingredients

Zucchini Noodles

  • 2 Zucchini about 8–10 oz each
  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced (optional)
  • 1/4 tsp Kosher salt
  • 1/8 tsp Black pepper

Sun-Dried Tomato Chicken

  • 8 oz Chicken breast boneless skinless
  • 1/2 TBSP Italian seasoning
  • 1/2 tsp Kosher salt divided
  • 1 TBSP Extra-virgin olive oil
  • 1 1/2 oz Sun-dried tomatoes sliced
  • 1/3 cup Yellow onion thinly sliced
  • 2 cloves Garlic minced
  • 2 TBSP White wine
  • 3/4 cup Whole milk
  • 3/4 TBSP Cornstarch + double the amount of cold water
  • 1 cup Baby spinach
  • 2 TBSP Kalamata olives sliced

White Wine Pairing

  • 8 oz Sauvignon blanc wine or chardonnay chilled

Instructions

  • Make the Zucchini Noodles: Use a spiralizer, julienne peeler, or sharp knife to create zucchini noodles. Pat the noodles dry with a paper towel to remove excess moisture.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic (if using) and sauté for 30 seconds until fragrant.
  • Add the zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender but still firm (“al dente”). Avoid overcooking to prevent sogginess.
  • Season the zucchini noodles with salt and pepper. Set aside, keeping warm until serving.
  • Make the Chicken: Place the chicken breast on a cutting board. Place your non-dominant hand on top of the chicken breast and, with your dominant hand, hold a sharp knife parallel to the cutting board. Slice the breast in half horizontally. Repeat with the remaining chicken to create multiple cutlets of similar thickness.
  • Season the cutlets with Italian seasoning and half the kosher salt.
  • Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the seasoned chicken cutlets. Cook for 4–6 minutes per side, or until the thickest part of the cutlet reaches an internal temperature of 165°F (74°C).
  • Transfer the chicken to a clean cutting board to rest while you finish the recipe.
  • To the skillet, add the sun-dried tomatoes, onions, garlic, white wine, and the remaining 1/4 tsp kosher salt. Use a wooden spoon or spatula to scrape the brown bits off the bottom of the skillet. Cook until the onions soften, about 2–3 minutes.
  • Pour the milk into the skillet. In a small bowl, mix the cornstarch with cold water. Once the milk simmers, stir in the cornstarch slurry. The sauce will thicken immediately. If it appears too thick, add more milk 1/4 cup at a time until you reach the desired consistency.
  • Reduce the heat to low, then stir the spinach and olives into the sauce. Stir until the spinach wilts.
  • Thinly slice the chicken and return it to the pan to warm through. Adjust seasoning to taste.
  • Serve: Serve the chicken and sauce over the zucchini noodles paired with white wine

Nutrition

Calories: 619kcal | Carbohydrates: 30g | Protein: 40g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1445mg | Potassium: 1865mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2357IU | Vitamin C: 52mg | Calcium: 328mg | Iron: 4mg

Sun Dried Tomato Chicken

No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 619 kcal

Ingredients
 
 

Zucchini Noodles

  • 2 Zucchini about 8–10 oz each
  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced (optional)
  • 1/4 tsp Kosher salt
  • 1/8 tsp Black pepper

Sun-Dried Tomato Chicken

  • 8 oz Chicken breast boneless skinless
  • 1/2 TBSP Italian seasoning
  • 1/2 tsp Kosher salt divided
  • 1 TBSP Extra-virgin olive oil
  • 1 1/2 oz Sun-dried tomatoes sliced
  • 1/3 cup Yellow onion thinly sliced
  • 2 cloves Garlic minced
  • 2 TBSP White wine
  • 3/4 cup Whole milk
  • 3/4 TBSP Cornstarch + double the amount of cold water
  • 1 cup Baby spinach
  • 2 TBSP Kalamata olives sliced

White Wine Pairing

  • 8 oz Sauvignon blanc wine or chardonnay chilled

Instructions
 

  • Make the Zucchini Noodles: Use a spiralizer, julienne peeler, or sharp knife to create zucchini noodles. Pat the noodles dry with a paper towel to remove excess moisture.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic (if using) and sauté for 30 seconds until fragrant.
  • Add the zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender but still firm (“al dente”). Avoid overcooking to prevent sogginess.
  • Season the zucchini noodles with salt and pepper. Set aside, keeping warm until serving.
  • Make the Chicken: Place the chicken breast on a cutting board. Place your non-dominant hand on top of the chicken breast and, with your dominant hand, hold a sharp knife parallel to the cutting board. Slice the breast in half horizontally. Repeat with the remaining chicken to create multiple cutlets of similar thickness.
  • Season the cutlets with Italian seasoning and half the kosher salt.
  • Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the seasoned chicken cutlets. Cook for 4–6 minutes per side, or until the thickest part of the cutlet reaches an internal temperature of 165°F (74°C).
  • Transfer the chicken to a clean cutting board to rest while you finish the recipe.
  • To the skillet, add the sun-dried tomatoes, onions, garlic, white wine, and the remaining 1/4 tsp kosher salt. Use a wooden spoon or spatula to scrape the brown bits off the bottom of the skillet. Cook until the onions soften, about 2–3 minutes.
  • Pour the milk into the skillet. In a small bowl, mix the cornstarch with cold water. Once the milk simmers, stir in the cornstarch slurry. The sauce will thicken immediately. If it appears too thick, add more milk 1/4 cup at a time until you reach the desired consistency.
  • Reduce the heat to low, then stir the spinach and olives into the sauce. Stir until the spinach wilts.
  • Thinly slice the chicken and return it to the pan to warm through. Adjust seasoning to taste.
  • Serve: Serve the chicken and sauce over the zucchini noodles paired with white wine

Nutrition

Calories: 619kcalCarbohydrates: 30gProtein: 40gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 106mgSodium: 1445mgPotassium: 1865mgFiber: 6gSugar: 15gVitamin A: 2357IUVitamin C: 52mgCalcium: 328mgIron: 4mg
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