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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.
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!!
Any recommendations on what to serve this with? Sides? or pasta?
Most salads are great or potatoes,. asparagus, even corn would work too. Pasta would taste great too! Enjoy!
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 !
My husband really liked it. I added fresh baby spinach with the mushrooms and tomatoes. He went back for seconds
YAY!! Seconds for the WIN! That is great! Thanks for sharing!
Aim add this also it it seemed like the gravy was grainy (.?) as if it was curdling…did I do some thing wrong
Tried this dish. So easy and its so tasty. Will be making it again and again.
Excelent receipe. All my family loved it. Easy to cook and absolutely is a gourmet level.
That is fantastic! Thanks so much for sharing!
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!
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 🙂
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.
I’m so happy to hear that Liza!
Can you bake this in the oven? I am having 12 people over for dinner and want to make this.