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You are here: Home / Recipes / Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

By Karina 91 Comments Filed Under: Chicken

Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

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A thick and creamy Sun Dried Tomato Parmesan Chicken with Mushrooms. NO heavy cream — or ANY cream — at ALL! Plus dairy free and gluten free options.

Creamy Sun Dried Tomato Parmesan Chicken with NO CREAM and PACKED with flavour!

A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL! | https://cafedelites.com

Creamy Sun Dried Tomato Parmesan Chicken

There’s so much flavour happening in this pan right now, and only a quarter of the fat and calories when compared with typical creamy sauce recipes. Pan fried garlic followed closely by sun dried tomatoes and mushrooms AND melted parmesan cheese through this sauce makes this dinner incredible.

A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL! | https://cafedelites.com

How to make a creamy sauce with no cream

To make the creamy sauce for this recipe, you’re going to use evaporated milk. You can use full fat or reduced fat. You can also use plain milk if you like, but please take care that you don’t boil your sauce rapidly or it will curdle. Keep it to a very low and gentle simmer.

  • First, coat your chicken breasts (or thighs), in a mixture of flour and parmesan cheese. You can use all purpose, plain flour or Tapioca Flour to cut back on gluten. Tapioca Flour is made from cassava root and incredible for gluten free cooking and baking.

The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken Piccata is out of this world. With NO heavy cream! | https://cafedelites.com The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken Piccata is out of this world. With NO heavy cream! | https://cafedelites.com

  • Once your chicken is coated in the flour / parmesan mixture, fry them in a skillet (or pan) until golden browned on both sides and cooked through.
  • Then add the sun dried tomatoes and mushrooms, sautéing them until the mushrooms are soft and the pan is filled with sun dried tomato flavours.

A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL! | https://cafedelites.com

Creamy Sauce for Chicken

Do you see how creamy this sauce is? And how without cream? Using normal, humble milk. That’s it. That’s the BIG secret that’s really no secret. Milk mixed with cornstarch when it’s simmering = a beautiful, thick and creamy sauce without the fat and calories of thickened or heavy based creams. A beautiful, weeknight OR weekend meal that FEELS like a cheat meal withOUT any cheating.

Creamy Sun Dried Tomato Parmesan Chicken (No Cream) | https://cafedelites.com

WATCH HOW WE MAKE Creamy Sun Dried Tomato Parmesan Chicken HERE!


 

Love Creamy Sun Dried Tomato? Try these recipes!

Creamy Tuscan Shrimp | Chicken with Creamy Sun Dried Tomato Parmesan Sauce (With Cream) | Sun Dried Tomato Cheesy Meatballs (Low Carb)

 

Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL!
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4 people

Ingredients

For The Chicken:

  • 2 large boneless and skinless chicken breasts , halved horizontally to make 4 fillets
  • 2 tablespoons Tapioca flour (or all purpose or plain flour/s)
  • 2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
  • 1 teaspoon salt
  • Cracked pepper

For The Sauce:

  • 2 tablespoons reserved sun dried tomato oil (or olive oil)
  • 2 tablespoons minced garlic
  • 200 g | 7oz jarred sun dried tomato strips in oil , drained (reserve 2 tablespoons of oil for cooking)
  • 1 cup sliced mushrooms (250 g | 8 oz)
  • 1 1/2 cups evaporated milk (reduced fat or full fat milk)*
  • 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
  • ⅓ cup fresh grated Parmesan cheese (do not include for dairy free option)
  • 2 teaspoons Italian herbs (optional for added flavour)
  • 2 tablespoons fresh shredded basil , to serve

Instructions

  • In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
  • Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
  • Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
  • Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
  • Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.

Notes

*Substitute milk with almond, rice, oat, or coconut milk. Alternatively, use half and half or a reduced fat cream. If using cream in place of milk, do not add the cornstarch mixture. You won't need it.

Nutrition

Calories: 397kcal | Carbohydrates: 41g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 880mg | Potassium: 2172mg | Fiber: 6g | Sugar: 24g | Vitamin A: 765IU | Vitamin C: 23.1mg | Calcium: 313mg | Iron: 5.5mg

A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL! | https://cafedelites.com

A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL! | https://cafedelites.com
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Reader Interactions

Comments

  1. RM Jones says

    June 26, 2020 at 11:44 am

    5 stars
    Beautifully balanced flavors; My family loved this!

    Reply
  2. Line says

    April 27, 2020 at 7:16 am

    I’d love to try this recipe, but have some black olives lingering here. Do you think I could add some?
    Thanks in advance for your help.

    Reply
    • Karina says

      April 27, 2020 at 8:05 am

      Hi Line, absolutely!

      Reply
  3. Lynne G. says

    April 19, 2020 at 6:12 am

    If using half and half should I use the corn starch?

    Reply
  4. MDS says

    June 17, 2019 at 8:04 am

    5 stars
    I used coconut flour and skipped the parmesan, but I did add a small amount of goat cheese. Next time I might reduce the oil (a lot came out with the sundried tomatoes) and get reduced fat evaporated milk instead of whole (what I grabbed by mistake). Hubby loved it though, delicious!

    Reply
  5. Jacquie says

    March 03, 2019 at 3:24 am

    5 stars
    I made this the other night. It was really good and hubby thought so too! I did not have milk or evaporated milk so I used half and half and I also added a little white wine. It was delish! Thanks for the recipe!

    Reply
  6. Jana Lundh says

    December 13, 2018 at 6:58 am

    4 stars
    Just made this for a family whose momma had surgery. The sauce came together like a dream! I think I would skip dredging the chicken in flour and cheese next time though, I may have gotten a little too much on them. The coating slid off the chicken into the sauce! I’m sure they’ll still love it, but it got all mushy and now it’s part of the sauce. Looked amazing. I took a nip of the sauce and it was delish!

    Reply
    • Karina says

      December 14, 2018 at 7:44 pm

      Hello Jana,

      That is so kind of you to help a family who needed a meal. I am glad that it all came together in the end. It is a really delicious recipe! Thanks for the comment and thanks for following along. xo

      Reply
  7. Brenda says

    October 03, 2018 at 8:02 am

    5 stars
    Made this last night when some friends came over, everyone LOVED IT!! Definitely adding this into regular rotation for dinner. Was easy to make, and had so much flavor. Thank you!!

    Reply
  8. Kirstin says

    August 17, 2018 at 8:23 am

    Any recommendations on what to serve this with? Sides? or pasta?

    Reply
    • Karina says

      August 17, 2018 at 4:53 pm

      Most salads are great or potatoes,. asparagus, even corn would work too. Pasta would taste great too! Enjoy!

      Reply
  9. Darline says

    March 30, 2018 at 12:16 pm

    5 stars
    I made this last night, delicious, easy, will definitely make this again. Prepared extra sauce, this evening we had Shrimp Pasta with the leftover sauce AWESOME! So, it’s wonderful with chicken or seafood. Thanks so much !

    Reply
  10. Jan says

    February 26, 2018 at 8:30 am

    My husband really liked it. I added fresh baby spinach with the mushrooms and tomatoes. He went back for seconds

    Reply
    • Karina says

      February 28, 2018 at 4:19 pm

      YAY!! Seconds for the WIN! That is great! Thanks for sharing!

      Reply
      • margaret woodford says

        March 13, 2020 at 8:16 am

        Aim add this also it it seemed like the gravy was grainy (.?) as if it was curdling…did I do some thing wrong

        Reply
  11. Kathy Calder says

    February 20, 2018 at 12:49 am

    5 stars
    Tried this dish. So easy and its so tasty. Will be making it again and again.

    Reply
  12. Jpas says

    January 22, 2018 at 11:35 am

    5 stars
    Excelent receipe. All my family loved it. Easy to cook and absolutely is a gourmet level.

    Reply
    • Tymeron Smith says

      January 31, 2018 at 10:38 am

      That is fantastic! Thanks so much for sharing!

      Reply
  13. Kelly Deaver says

    January 18, 2018 at 2:13 am

    5 stars
    I’ve probably made this ten times now because it has become a big-time favorite. I use the evaporated milk which gives it such rich flavor. I forgot to add the parmesan this last time I made it and it was missed, but still tasted awesome. I have found that when I use the evaporated milk the sauce doesn’t really combine well (the oil from the tomatoes and the evaporated milk) but that doesn’t stop us from enjoying it. Also, if you let the sauce get too hot and it starts to boil, eve lightly, it will break up the evaporated milk and make it appear grainy. STILL TASTES WONDERFUL! But for appearance, keep a really close eye on the simmering phase. Love this recipe!

    Reply
  14. Kristi says

    January 02, 2018 at 5:22 pm

    5 stars
    First of all, I LOVE LOVE LOVE this recipe, and I make it with coconut milk and tapioca flour and no cornstarch (coconut milk is THICK ENOUGH – learned the hard way). But I am curious on the nutritional values you posted. When I put this into my fitness pal it gives me like 6 total carbs with 1 fiber carbs, so 5 net carbs. Yours has like almost 40 total carbs! Did you include a starch for serving over with your nutrition facts or maybe was there a mistake? I’ve tried going over my list but also there just isn’t a lot of carbs in this recipe to warrant such high carbs, unless you are counting rice or noodles or something! Just curious if I am missing something 🙂

    Reply
  15. Liza says

    December 01, 2017 at 12:14 am

    5 stars
    I made this last night for my parents and picky fiancé. Everyone LOVED it. Very easy to make. I served it with a ceaser salad. The chicken was the perfect golden brown and the sauce was so flavorful. Definitely will be making again.

    Reply
    • Karina says

      December 02, 2017 at 9:15 pm

      I’m so happy to hear that Liza!

      Reply
  16. Diane says

    November 22, 2017 at 12:16 am

    Can you bake this in the oven? I am having 12 people over for dinner and want to make this.

    Reply
  17. Matia says

    October 25, 2017 at 12:44 pm

    Can I please have the recipe for the “with cream” version shown in the video?

    Reply
    • Karina says

      October 25, 2017 at 9:04 pm

      Hi Matia. Please read the notes 🙂

      Reply
  18. Beth Livingston says

    October 04, 2017 at 10:46 am

    5 stars
    Recipe gets 5 stars. Easy and delicious. I don’t eat pasta so I served over a bed of crisp romaine leaves with a bit of Caesar dressing. Thank you!

    Reply
    • Karina says

      October 25, 2017 at 9:54 pm

      YUM Beth! I love that serving suggestion!!!

      Reply
  19. Nicole Demers says

    October 03, 2017 at 10:42 pm

    5 stars
    Amazing recipe !!, will definitely make it again. A bit too salty though, since the Parmesan cheese is already salty. Also in your ingredient list for the sauce you have 2 teaspoons of Italian seasoning as optional but in the instructions for the sauce there’s no mention of putting the Italian seasoning (which I did anyways when preparing the sauce), 1 teaspoon would be enough rather than 2 or I may try putting the extra teaspoon with the flour and cheese mixture, and as mentioned in other comments a splash of vino sounds delish ….. and the basil at the end just adds that much more flavor. Again amazing recipe, loved it – a definite keeper.

    Nicole

    Reply
  20. Thurrayah says

    September 28, 2017 at 6:08 pm

    5 stars
    I made this recipe last night and served it with couscous, it was so delicious and enjoyed by all,big and small. I used the grated parmesan for the chicken and the sauce and also used cream and milk and added the mazena, really tastey thank you

    Reply
  21. Lisa says

    September 18, 2017 at 5:16 am

    5 stars
    I was so proud of myself for making this dish all the way down to the very end…when I added evaporator milk in the Parmisian cheese but it didn’t melt. Just soaked up the milk. What am I doing wrong?

    Reply
  22. Samantha says

    August 24, 2017 at 2:09 am

    5 stars
    Someone mentioned adding white wine- interested in trying, how would you suggest doing so?

    Reply
    • Staci says

      August 23, 2019 at 11:31 pm

      I would deglaze the pan with it after cooking the chicken, and then continue with the recipe.

      Reply
  23. Robin says

    August 02, 2017 at 12:15 pm

    5 stars
    This dish was so amazing!! Even pleased my super picky son who doesn’t like tomatoes or mushrooms. Definitely will make again!!

    Reply
  24. Jolene says

    July 03, 2017 at 8:14 am

    Simple and delicious! Love your website!!

    Reply
  25. Neil Roach says

    June 23, 2017 at 10:26 pm

    5 stars
    Thank you for your amazing recipes Karina. I used to have trouble getting my son to visit with his very busy work schedule but as soon as I tell him i’m making a dish like this he makes the time to visit. I also have to make more and freeze it for him so he can take them to work to eat in his lunch hour (he’s the envy of his work colleagues who believe his dad is a master chef and want him to take them food in). Thank you once again for some amazing recipes, you are a godsend to this old fart who found his kitchen later on in life.

    Reply
  26. Elizabeth says

    June 15, 2017 at 4:57 am

    Everyone in my familynsaid it was def. Restaurant quality. Very esmast to make and so flavorful. Best meal I had in a ehile. I have been trying different recipes but this is def. One of the ones I will cook more often than not. Look forward to reading and seeing more to come. It was great served over linguine.

    Reply
  27. Charles C says

    June 07, 2017 at 5:55 am

    5 stars
    OMG!!! Five stars are not enough. Just made this recipe and it is awesome. Even my grandson, the picky eater, loved it. Next time I’ll use 3 chicken breasts so that I have more of this to enjoy. Thanks for sharing.

    Reply
  28. Lucy says

    May 12, 2017 at 6:20 pm

    5 stars
    Absolutely delicious. Our whole family loved it. Will become a regular dish on the menu.

    Reply
  29. Lori Crowson says

    April 29, 2017 at 2:39 am

    Planning to make this tomorrow night… Wondering how the sodium is so very high?

    Reply
  30. Angela S. says

    April 12, 2017 at 11:00 am

    5 stars
    This recipe is amazing!!! Thank you!!! I will add spinach the next time 🙂 Hubby said it was so good that he forgot about the fact that I forgot the garlic bread lol

    Reply
  31. Lisa Ellis says

    April 07, 2017 at 12:09 pm

    5 stars
    This was delicious and so easy to make! Definitely a hit in our house and everybody ate it without any complaints. Will definitely make again, it’s our new favourite!

    Reply
  32. Melissa says

    April 05, 2017 at 8:42 pm

    5 stars
    Wow thank you for this recipe .. omg it was sensational hubby an I felt like we were at a restaurant eating dinner not sitting at home ? Delicious will definitely be cooking again .

    Reply
  33. Nancy says

    April 05, 2017 at 1:08 am

    5 stars
    I made this last night for my family and it was loved by all. I added pine nuts and spinach. Because of our love of pasta I put some orzo pasta on the bottom of the bowl first. 10 stars for me

    Reply
  34. Mike says

    March 26, 2017 at 1:33 am

    Amazing food! We had this last night for dinner, and everyone ate it all! My 5-year-old, and our live-in grandmother (88) ate all of it also! I made some Garlic & cheddar biscuits to accompany this awesome meal. I’ll keep looking for more!

    Reply
    • Karina says

      March 29, 2017 at 10:25 pm

      YUM!! Love it Mike!

      Reply
  35. Karrie says

    March 22, 2017 at 10:47 am

    I would like to know what the serving size amount is.

    Reply
  36. Molly says

    March 22, 2017 at 5:44 am

    5 stars
    Ok I think we all agree this is AMAZING. Now seriously, what wine should I pair with it??

    Reply
  37. krista says

    March 16, 2017 at 1:20 pm

    5 stars
    Thank you so much for this amazing recipe! It tasted so yummy and your recipe is perfectly measured! I didn’t feel to guilty eating it either —

    Reply
  38. Lindsey says

    March 13, 2017 at 11:52 am

    5 stars
    This recipe is amazing. It was really easy to make and we loved it. The sun dried tomatoes really make it delicious.

    Reply
  39. Latoya says

    March 12, 2017 at 10:55 am

    5 stars
    Made this tonight and it was amazing!!!! Used diced tomatoes and added fresh spinach and shrimp. This recipe is a Def keeper!!

    Reply
  40. bill martin says

    March 11, 2017 at 4:35 am

    5 stars
    best chicken ever

    Reply
  41. Anne says

    March 10, 2017 at 12:16 pm

    This looks delicious. Pinning

    Reply
  42. Jenn says

    March 10, 2017 at 10:44 am

    5 stars
    Sounds delish and has great reviews. I’ll be converting this to LCHF to fit my needs 🙂

    Reply
  43. Mario Calvillo says

    March 09, 2017 at 7:28 am

    5 stars
    So easy and so exquisite!

    Reply
  44. Vanessa says

    March 07, 2017 at 9:54 pm

    5 stars
    I made this tonight (served with egg pasta and broccolini) and everyone said it was amazing! I doubled the recipe and used 1 part cream and 1 part milk, so didn’t need any cornflour to thicken it. Next time I will use chicken tenderloins instead of breast fillets, increase the quantity of mushrooms, add a splash of white wine, and a couple of handfuls of pitted Kalamata olives, maybe some spinach too. Thanks for sharing your recipe!

    Reply
  45. Stephanie says

    March 06, 2017 at 11:52 am

    5 stars
    I used coconut milk and added fresh grated ginger and lime juice. It was fantastic!!!
    This ones a keeper.

    Reply
  46. Candy says

    March 06, 2017 at 9:23 am

    Just cooked this for dinner and it is YUMMY, and was easy to make. This is a keeper,

    Reply
  47. liz richards says

    March 06, 2017 at 2:50 am

    5 stars
    Brilliant recipe and so easy to make a vegan version too. Substitute the chicken for large portabello mushrooms and use a non dairy cream and Parmesan… delicious!!

    Reply
  48. Daniele says

    March 06, 2017 at 1:31 am

    4 stars
    Sara, if you can only find dry sun dried tomatoes in a bag that are affordable just put them in a jar with olive oil and leave them for a few days and then you have your own!

    Reply
  49. Linda S. says

    March 03, 2017 at 3:46 pm

    Hi! What is the source of all the sugar gms.? Thank you!

    Reply
  50. Dan says

    March 03, 2017 at 2:29 pm

    I made this for my wife tonight it was great! I did add baby spinach, artichokes, and white wine. I hope I didn’t overdo it but it was very tasty.

    Reply
  51. Marla says

    March 03, 2017 at 1:59 am

    Hi! Just discovered your blog. This recipe looks DELISH!! I am hoping to have friends over for dinner soon who can’t have any gluten. I am nervous about cooking for them because of this and have been putting off entertaining them for awhile now. Am I correct to understand that this recipe is gluten free? Are any of your other main dish recipes gluten free? Thank you!!

    Reply
  52. Sara says

    January 28, 2017 at 3:37 am

    I’m making this for the second time and just wanted to stop in and comment on its deliciousness!! I think it was my 13 year old daughter’s favorite thing I’ve ever made. It tastes like something from a restaurant. My husband abhors mushrooms so I will keep making this when he’s out of town! I don’t want to omit them, wouldn’t be the same. Unfortunately a jar of sun dried tomatoes is $4 though-ugghh. I saw a bag of sun dried tomatoes yesterday at the store for cheaper but of course there was no oil so I bypassed those for this recipe. Anyway, thanks for the easy one pot delicious recipe!!

    Reply
  53. Jennifer says

    January 04, 2017 at 12:45 pm

    5 stars
    This was flat-out delicious- thumbs up from my teenaged boys and husband which is a rare compliment. Served it with rice this time around; will try with penne. Thanks for the wonderful recipe!

    Reply
    • Karina says

      January 04, 2017 at 2:52 pm

      Jennifer you’re welcome! I’m so HAPPY to read this!!! It IS rare. I think all husbands and teenagers are the same lol!

      Reply
  54. Julie says

    December 19, 2016 at 3:20 am

    I made this the other night and was not disappointed. It has amazing flavor and was very easy to make. It’s definitely going to be something I make for years to come. I’m not even big on chicken. I find the taste to be weird most of the time but his is amazing. I made the mistake of not using as many mushrooms but they seemed to outnumber the tomatoes and of course they shrunk down lol. I definitely recommend that everyone use the oil from the tomatoes. It tasted amazing.

    Reply
  55. Natalie says

    December 02, 2016 at 1:04 pm

    Hi just stumbled upon your site and I am addicted!! For this recipe the parmesan cheese, I live in Jamaica and good cheese is hard to come by. Could I use the parmesan that comes in the containers or just skip it all together?

    Reply
  56. Kylie says

    December 01, 2016 at 4:47 am

    Hi – I am making this for a potluck and was wondering if after I pan fry the chicken breasts, make the sauce separately and then cook it to finish it off in the oven. I am feeding 14 guests and don’t have a pan big enough to cook all my chicken breasts on my stove stove top. If so, for how long and at what temperature please?

    Reply
  57. Lindsay says

    October 15, 2016 at 12:27 pm

    I made this recipe for my family and I have 4 kids and a picky husband they all loved it. I did use the whipping cream instead of the milk and it was just to die for. Thanks for sharing this amazing recipe!

    Reply
  58. Debi says

    October 06, 2016 at 12:39 pm

    5 stars
    Googled Parmesan Chicken and found this recipe – WOW! I didn’t have any mushrooms, unfortunately, and us.ed the oven roasted tomatoes I had made and this is SO good! I can’t wait to make it with mushrooms. Will definitely be keeping this recipe. Thank you so much for this one!

    Reply
  59. kym says

    August 31, 2016 at 8:56 am

    5 stars
    this was very good and simple! I chopped my SDT a bit but that is all i changed! Love creamy sauces but hate all the butter and heavy cream. this sauce was rich and the perfect constancy, i did add the corn starch. Not runny at all! thank you! you should have your own cooking show, move over pioneer women, it not too hard to make good food when you add tons of heavy cream and butter to everything like she does! but what you did is a gift!

    Reply
    • Karina says

      August 31, 2016 at 9:05 am

      Hi Kym! Thank you SO MUCH for your feedback! Wow! I’m SO happy you loved this! It’s a family favourite here too. And I agree about the heavy creams. It’s absolutely not needed to get the same texture and consistency!

      Reply
  60. Nema says

    August 09, 2016 at 4:22 am

    5 stars
    This is a great recipe! Love, love it and is so easy too. Will be using your recipes frequently! Thank you very much for all recipes, I love cooking and trying new ideas!

    Reply
  61. Fred says

    August 08, 2016 at 7:03 am

    5 stars
    Made this and I am eating it right now. It is amazing!!!

    Reply
  62. Kelly | Maverick Baking says

    July 20, 2016 at 7:01 am

    5 stars
    Hi Karina! I tried this out last week and myself and my family loved it. So creamy and tasty that it’s hard to believe it’s so light! Thanks for another great recipe.

    Reply
  63. Vicci | It's Cheat Day Everyday says

    June 29, 2016 at 5:17 am

    I absolutely LOVE the fact that this recipe does not include any cream – great way to cut back on some calories! This looks absolutely delish. Pinned for later 🙂

    Reply
  64. Kristen says

    June 26, 2016 at 3:43 am

    Just made this delicious recipe – fantastic!! My husband and I loved it. I also appreciate the few ingredients you need to make it. I served it was angel hair pasta. It will be a new favorite for sure.

    Reply
  65. Beverley says

    June 15, 2016 at 4:31 am

    5 stars
    delicious and so easy to make, I love this creamy recipe. I have been following your blog for a long and have never been disappointed by any of your recipes , thank you xoxo

    Reply
  66. SueAnn says

    June 14, 2016 at 10:05 am

    5 stars
    OH MY WORD, this is sooo good! (and really very easy, its a very fancy looking and tasting dish and I cant wait to make it for company! SO good)
    Thank you, I just LOVE your site!

    Reply
  67. Fiona says

    May 28, 2016 at 6:27 pm

    5 stars
    Tried this last night, loved it, going to make this recipe again.

    Reply
  68. ND says

    May 25, 2016 at 10:53 am

    Rambled across this recipe yesterday and decided to make it for dinner tonight. I used brown rice flour and almond milk and it turned out great. The whole family liked it, even my son who’s a very picky eater. Definitely keeping this one in the rotation. Thanks!

    Reply
  69. Debbie says

    May 25, 2016 at 4:06 am

    Just made this delish chicken dish! It’s a keeper!

    Reply
  70. Ree says

    May 23, 2016 at 10:12 am

    My daughter clued me into your site and right off the bat I see “Creamy Sundried Tomato Chicken Parm – with NO cream. You rock Karina–can’t wait to try it and so many others that look mouth-watering deeeelicious.

    Reply
  71. Malika says

    May 22, 2016 at 9:36 am

    I just made this for dinner and when I read milk instead of cream I was sceptical about it to be honest. To anyone reading this MAKE IT! I didn’t even miss heavy cream and I love creamy sauces. I must tell you that you are a genius Karina. So much flavor in this chicken I couldn’t stop at one piece. We served it over brown rice and it was one of the best chicken dinners we’ve tried. Like a restaurant! You should open one!

    Reply
  72. [email protected] says

    May 22, 2016 at 8:20 am

    5 stars
    My mouth is watering just looking at these pictures!! I’m definitely making this dish! Thanks for sharing!

    Reply
  73. Enpress says

    May 21, 2016 at 4:59 pm

    This looks so good I want to try it but I only have a Mexican cheese blend can I use that or will it mess up the flavor?

    Reply
    • Karina says

      May 22, 2016 at 9:38 am

      Hi Enpress! You can definitely try it? It will take on a hint of what the cheese blend tastes like! It’s equally good without cheese also 🙂

      Reply
  74. Le Morris says

    May 21, 2016 at 3:16 am

    5 stars
    Hi Karina, I must tell you how much I love all the delicious recipes. I just became a follower a few weeks ago and already made 4 delicious dishes. You are amazing and I really do love Cafe Delites healthy eating very much. Thank you!!

    Le

    Reply
  75. Alida @ Simply Delicious says

    May 20, 2016 at 5:30 pm

    This chicken looks so amazing Karina! That sauce! I could bathe in it!

    Reply
  76. Margaret Ann @ MAK and Her Cheese says

    May 20, 2016 at 1:19 am

    Love this! Simple milk really does go a long way. I’ve been making creamy sauces for years with a milk/cornstarch base and would never think about adding heavy cream! This dish looks fabulous; beautiful photos, as always 🙂

    – MAK

    Reply
    • Karina says

      May 22, 2016 at 9:42 am

      Thank you Margaret Ann!

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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