Creamy Sun-Dried Tomato Skillet Chicken Step-by-step instructions

Before you start

Before beginning, ensure that the chicken breasts are patted completely dry with paper towels; moisture on the surface of the meat prevents the Maillard reaction necessary for a golden crust. Chop the sun-dried tomatoes into uniform pieces to ensure even distribution in the sauce.

Have all ingredients measured and ready, as the searing process moves quickly once the pan is hot. Clear your workspace to allow for efficient movement between the stove and the prep area, and keep a clean plate ready for the cooked chicken.

Instructions

Searing the chicken

1. 1Sear the chicken
   Place the chicken breasts in a large skillet over medium-high heat. Sear until they are golden brown on both sides. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 5 minutes before serving.
   Look for The chicken should develop a deep golden-brown crust on the exterior while remaining juicy inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan, as this prevents proper searing and causes the meat to steam instead of brown.

The chicken should be golden-brown on both sides and cooked until the internal temperature reaches 165°F (74°C). The skillet should have a collection of browned bits on the bottom, known as fond, which will provide the primary flavor for the sauce later. Ensure the chicken is removed promptly to prevent overcooking while you prepare the sauce base.

Building the sauce

2. 2Prepare the sauce
   In the same skillet used for the chicken, add the chopped sun-dried tomatoes. Pour in the heavy cream and stir gently to combine with the flavorful browned bits left in the pan. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly and develop a rich, cohesive texture.
   Look for The sauce is ready when it reaches a creamy, uniform consistency and coats the back of a spoon.
   Tip Scrape the bottom of the pan with your spatula to incorporate all the savory drippings into the cream.

The sauce should smell aromatic as the sun-dried tomatoes soften in the cream. It should begin to bubble gently and thicken, turning into a rich, golden-orange hue. Check that the cream has incorporated all the browned bits from the bottom of the pan and that the consistency is thick enough to coat the back of a spoon.

Final assembly

3. 3Combine and serve
   Return the seared chicken breasts to the skillet, spooning the sun-dried tomato cream sauce generously over the meat. Allow the chicken to warm through in the sauce for a minute. Serve immediately while hot, ensuring each piece is well-drenched in the sauce.
   Look for The dish is finished when the sauce is bubbling lightly and the chicken is fully coated.
   Tip Serve with crusty bread or over pasta to ensure none of the delicious sauce goes to waste.

The chicken should be returned to the skillet only long enough to warm through and absorb the flavors of the cream sauce. The final dish should look vibrant, with the tomatoes evenly distributed throughout the creamy mixture.

The sauce should be glossy and bubbling slightly around the edges of the pan, indicating it is ready to be plated and served immediately.

Common mistakes

A common mistake is overcrowding the skillet, which causes the chicken to release excess moisture and boil rather than sear. Work in batches if necessary to maintain the pan temperature. Another error is adding the cream before the chicken has developed a deep color, which results in a pale, less flavorful sauce.

Finally, avoid using high heat for the entire cooking process, as this can burn the outside of the chicken before the interior is safely cooked through. Maintain medium-high heat for searing and adjust to medium for the sauce.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) at its thickest part. Use an instant-read meat thermometer to verify this, as visual cues can be deceptive depending on the size of the breast.

Once the chicken reaches this temperature, it should be firm to the touch but still springy. Letting it rest for at least 5 minutes allows the juices to redistribute throughout the meat, ensuring that every slice remains moist and tender when served.

• Poultry: 165°F (74°C) in the thickest part