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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 flavor! For another delicious chicken dish, check out our Creamy Chicken With Herbs, which also features tender chicken breasts cooked to perfection.
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.
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.
- 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.
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.
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)
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Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
Ingredients
For The Chicken:
- 2 boneless skinless chicken breasts halved horizontally to make 4 fillets
- 2 tablespoons Tapioca flour or all purpose or plain flour
- 2 tablespoons parmesan cheese finely grated fresh, do not include for dairy free option
- 1 teaspoon salt
- 1 pinch cracked pepper
For The Sauce:
- 2 tablespoons sun dried tomato oil or olive oil
- 2 tablespoons garlic minced
- 7 ounces sun dried tomato strips in oil jarred, drained, reserve 2 tablespoons of oil for cooking
- 1 cup mushrooms sliced
- 1 1/2 cups evaporated milk reduced fat or full fat milk
- 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk
- ⅓ cup parmesan cheese do not include for dairy free option
- 2 teaspoons Italian herbs optional for added flavour
- 2 tablespoons fresh basil shredded, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I please have the recipe for the “with cream” version shown in the video?
Hi Matia. Please read the notes 🙂
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!
YUM Beth! I love that serving suggestion!!!
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
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
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?
Someone mentioned adding white wine- interested in trying, how would you suggest doing so?
I would deglaze the pan with it after cooking the chicken, and then continue with the recipe.
This dish was so amazing!! Even pleased my super picky son who doesn’t like tomatoes or mushrooms. Definitely will make again!!
Simple and delicious! Love your website!!
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.
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.