Sun-dried Tomato Chicken Cutlets

For Trevor and me, January means fewer carbs and less sugar. We like to go a bit lighter this time of year given all the heavy, glutinous food that comes around the holidays.

This is one of those dishes that I love to make because it’s a meal made in all one pan. It’s super easy, super delicious and this was a winner even with the girls!

If you’re feeling in the mood, dip some crusty bread into the sauce. It’s absolutely delicious!

Sun-dried Tomato Chicken Cutlets

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 lb. chicken cutlets (about 4 pieces)
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup oil-packed sun-dried tomatoes + 1 tablespoon oil from jar
  • 1/2 small head of cauliflower, diced
  • 1 large shallot, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley


  1. Sprinkle chicken with 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 degrees, about 6 minutes total. Transfer to a plate.img_2268
  2. Add sun-dried tomatoes, cauliflower and shallots to the pan. Cook, stirring, for 1 minute.
  3. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.img_2276
  4. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and season again with salt and pepper; simmer for 2 minutes.img_2278
  5. Return the chicken to the pan and turn to coat with the sauce.img_2280
  6. Serve the chicken topped with the sauce and parsley. Enjoy!img_2282

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