A Boston-Based Lifestyle Blog

Creamy Sun-Dried Tomato Skillet Chicken.

This weekend I was in major need of some comfort after a long string of holiday parties and maybe a few too many glasses of champagne (shh!).  My usual go-to comfort food is a bowl of pasta, but I decided to mix it up this time and try a savory chicken dish with a creamy sun-dried tomato sauce, lots of sautéed mushrooms and shallots, and a little crispy bacon and goat cheese just to amp up the richness. Full recipe below if you’re in need of comfort food too!
Cream Sun Dried Skillet Chicken Creamy Sun Dried Skillet Chicken 1 Creamy Sun Dried Skillet Chicken 2 Creamy Sun Dried Skillet Chicken 4 Creamy Sun Dried Skillet Chicken 3


  • 3-4 large chicken breasts
  • 2 large Portobello mushroom caps
  • 2 small shallots
  • 2-3 slices of thick cut bacon
  • 6 sun-dried tomatoes in oil (reserve oil)
  • 3 garlic cloves
  • 3/4 cup of light cream
  • 1 tbsp of goat cheese
  • 1/4 cup of freshly grated parmesan, plus extra for garnishing
  • 2 sprigs of fresh tarragon
  • Olive oil
  • Salt and pepper


  • Heat a large cast iron skillet on high and drizzle with olive oil.
  • Season chicken breasts with salt and pepper and brown in the hot pan on both sides.
  • While the chicken is browning, roughly chop mushrooms, shallots, bacon and sun-dried tomatoes; mince garlic.
  • Remove chicken from pan when cooked through,  add 1/2 tbsp of the sun-dried tomato oils  and 1 tbsp of butter to the pan, then toss mushrooms, shallots, bacon, garlic and sun-dried tomatoes and sauté mixture. (Scrape the pan to loosen any browned bits from the pan).
  • Lower heat to medium and stir in 3/4 cup of light cream, 1 tbsp of goat cheese, and 1/4 cup of freshly grated parmesan cheese; stir continously to break down the cheese and incorporate the tomatoes flavors with the cream.
  • Add the chicken back to the pan while the sauce cooks and thickens.
  • Remove from heat, garnish with fresh parmesan cheese and torn tarragon leaves.
  • Try serving over pasta or a bed of spinach.

5 responses to “Creamy Sun-Dried Tomato Skillet Chicken.

  1. Mara December 16, 2014 at 9:12 am

    mmm this looks so good

  2. Jaime Lynn (@laviejaime) December 16, 2014 at 10:36 am

    yum! i am all about the one pot skillet recipes.

  3. elizabeth December 16, 2014 at 8:10 pm

    man, I still haven’t picked up a cast iron skillet. maybe Santa will read my mind. or your blog 😉

  4. Meg January 31, 2015 at 7:48 pm

    I made this twice this week. First time with chicken (served over couscous) and then again 5 days later with shrimp (over gemelli). I made a few tweaks I wanted to share but first wanted to thank you for such an amazing comfort meal on these freezing Boston nights.

    Tonight I subbed chicken with Shrimp, and just used the TJ’s precooked shrimp and heated up a bit and seasoned with garlic and butter to replicate the brown bits the chicken left. Swapped fat free half and half for the light cream and increased to 1 cup to try and stretch out the sauce. Bacon – I used thick cut but tried the Wegman’s thick sliced maple hickory and the sweet smokiness added such a nice subtle undertone to the dish and served over gemelli. I could not find tarragon – so sprinkled a bit of parsley flakes to brighten for the picture.

    Thank you!

  5. domestikatedlife February 1, 2015 at 12:59 pm

    Love that!! So glad to hear you liked it! Shrimp is such a smart idea!

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