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4.96 from 43 votes

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 ALL!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 397kcal
Author: Karina


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**
  • 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


  • 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.


*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.


Calories: 397kcal | Carbohydrates: 41g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 880mg | Potassium: 2172mg | Fiber: 6g | Sugar: 24g | Vitamin A: 15.3% | Vitamin C: 28% | Calcium: 31.3% | Iron: 30.5%