This Healthy Chicken cutlets with sun-dried tomato sauce deliver rich, creamy flavors alongside wholesome nutrition in under 20 minutes. This dish combines protein-packed chicken cutlets with a velvety creamy sun-dried tomato sauce for chicken, perfect for busy weeknights. Every bite is packed with tender, golden-brown chicken, a wine-kissed sauce, and bursts of tangy sun-dried tomato flavor.
We designed this recipe to prove that quick and nutritious meals can still feel indulgent. Through meticulous testing, we perfected the balance of flavors and textures so you can enjoy a healthier take on creamy chicken dinners. Bonus—it’s naturally gluten-free and easy to modify for various dietary needs!
Why This Chicken Cutlets with Sun-Dried Tomato Sauce Is Good for You
- High protein: Chicken is an excellent source of lean protein, making this meal both satisfying and supportive of muscle health.
- Healthy fats: The oil-packed sun-dried tomatoes add heart-healthy unsaturated fats and a burst of bold flavor.
- Low carb: This recipe is naturally low in carbohydrates, making it perfect for keto or low-carb diets.
- Rich in antioxidants: Sun-dried tomatoes are a powerhouse of vitamins, particularly vitamin C, which supports the immune system.
- Quick and balanced: With just 20 minutes from start to finish, this recipe fits perfectly into a busy, health-conscious lifestyle.
Wholesome Ingredients for This Chicken Cutlets with Sun-Dried Tomato Sauce
Our sun-dried tomato chicken cutlets recipe features a small handful of ingredients with big nutritional and flavor payoff. Here’s what makes them special:
- Chicken Cutlets: A great source of lean protein, chicken helps keep you full and nourished. For consistent cooking, choose cutlets of even thickness or pound them gently at home.
- Sun-Dried Tomatoes: Naturally packed with antioxidants and intense, concentrated flavors. Oil-packed varieties are preferred because they are softer and bring depth to the sauce.
- Dry White Wine: Adds acidity and enhances the sauce’s complexity without adding significant calories. For a non-alcoholic option, see our substitution tip below!
- Heavy Cream: Just a small amount creates that luscious, creamy texture while adding satisfying richness.
Chicken Cutlets with Sun-Dried Tomato Sauce Recipe Details
- Servings: 4 servings
- Total Time: 20 minutes
- Ingredients:
- 1 pound chicken cutlets
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- ½ cup finely chopped shallots
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Difficulty: Easy
Ingredients for Chicken Cutlets with Sun-Dried Tomato Sauce
- 1 pound chicken cutlets
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- ½ cup finely chopped shallots
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
How to Make Chicken Cutlets with Sun-Dried Tomato Sauce
- Sprinkle chicken with 1/8 teaspoon each salt and pepper.
- Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
- Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute.
- Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
- Reduce heat to medium and stir in cream, any accumulated juices from the chicken, and the remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes.
- Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.
How to Customize This Chicken Cutlets with Sun-Dried Tomato Sauce for Your Diet
- Dairy-Free: Swap the heavy cream with unsweetened coconut cream or full-fat oat milk for a creamy texture.
- Low-Calorie: Skip the cream and use a splash of unsweetened almond milk with a teaspoon of cornstarch for thickening.
- Keto-Friendly: This recipe fits perfectly into keto diets as written. Pair with roasted vegetables or a side salad for a complete low-carb meal.
- Non-Alcoholic: Replace the white wine with low-sodium chicken broth and 1/2 tablespoon of white-wine vinegar.
Our Team’s Tips for the Best Chicken Cutlets with Sun-Dried Tomato Sauce
- Prep Ahead: Slice and pound chicken into even thickness a day before to save time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium heat to avoid splitting the cream sauce.
- Maximize Flavor: Use oil-packed sun-dried tomatoes for a rich, savory kick.
- Pairings: Serve with whole-grain pasta, cauliflower rice, or steamed asparagus for a balanced plate.
Chicken Cutlets with Sun-Dried Tomato Sauce FAQs
Can I make this ahead of time?
Yes, you can prepare the chicken and sauce separately, then combine and reheat gently before serving.
What is the best substitute for white wine?
Low-sodium chicken broth with a splash of lemon juice or white-wine vinegar works perfectly.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.
Can I make this dairy-free?
Absolutely. Use unsweetened coconut cream or oat milk as a dairy-free alternative to heavy cream.
This chicken cutlets with sun-dried tomato sauce recipe is packed with nutrition and flavor while being simple to prepare. What’s your favorite way to enjoy sun-dried tomatoes? Let us know in the comments below!
Chicken Cutlets with Sun-Dried Tomato Sauce
Ingredients
- 1 pound chicken cutlets
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- ½ cup finely chopped shallots
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Sprinkle chicken with 1/8 teaspoon each salt and pepper.
- Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
- Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute.
- Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
- Reduce heat to medium and stir in cream, any accumulated juices from the chicken, and the remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes.
- Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.