Sundried Tomato Chicken

Valentine's Day is this week and if you are like my family, a date night can be hard to organise. When the twins were babies we would often put them to bed and have an in-house date night with good food.

This recipe is the perfect dish to enjoy with your main squeeze. The herbs and spices that coat the chicken and the tomatoes through the sauce make it the perfect meal.

Prep 10 min // Cook 20 min



4 chicken breasts halves horizontally to make 4 fillets

Salt and pepper to season chicken

2 tsp smoked paprika

2 tsp onion powder

2 tsp garlic powder

2 tsp dried oregano

2 tsp dried thyme


4 cloves garlic crushed

150g jar sun-dried tomatoes in oil

1 tsp Dijon mustard

2 cups cream

1 cup grated Parmesan cheese

½ cup spinach leaves

2 tbs continental parsley

¼ cup white wine



  1. Season the chicken with salt and pepper.

  2. Mix together all the dried herbs and spices and sprinkle over both sides of the chicken and rub in gently.

  3. Heat 2 tbs oil from sun-dried tomato jar in a pan and when hot add the chicken and cook for 6-7 minutes each side and transfer to a plate and set aside.


  1. Add 1 tbs sun-dried tomato oil in pan and saute the garlic until fragrant.

  2. Add in the sun-dried tomatoes (drain from oil) and saute for 1 minute.

  3. Add white wine to de-glaze the pan and let cook for 2 minutes until mostly evaporated.

  4. Mix in the Dijon mustard and turn the heat to low.

  5. Add cream and bring to a gentle simmer and season with salt and pepper.

  6. Add in spinach leaves and Parmesan cheese, and simmer for 1 minute while the cheese melts.

  7. Add chicken back into the sauce and warm.

  8. Serve immediately with pasta, rice or vegetables and garnish with parsley.

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