"This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta." — JS_UPenn
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8 (6 ounce)
skinless, boneless chicken breast halves
salt and pepper to taste
garlic clove, minced
1 (10 ounce) can
cream of chicken soup
Loved the sauce! I cooked the chicken breasts in olive oil in a skillet, then removed them. I added a yellow onion and sauted with the garlic. I used sundried tomatoes soaked in oil and chopped them small. I used part milk and a can of evaporated milk to make it creamier. Loved the ease of cooking with the fancy taste!
This was terrible. I followed the directions exactly as written. 1st it was thick and pasty, I tried to fix that by adding more milk but that didn't fix the flavor. I tried to fix it by adding anything I could think of but all I did was waste the money I spent on the ingredients.
I couldn't get my husband or my kids to eat any of it. They ended up having a bowl of cereal for dinner instead. :(
I made this last night for supper and it was excellent. I used two chicken breasts for the two of us but kept the sauce amounts as per the recipe. The only change I made was to microwave the chicken breasts rather than bake as per the instructions. Next time I will just chop the sun dried tomatoes and add them to the sauce without prior cooking. I will also try it without the italian seasoning and add some chili flakes. I served this with tricolor elbow pasta. Thanks for sharing.
Very very good. I baked the chicken, and added mushrooms and two and a half tablespoons of grated romano cheese to the sauce. If you add too many sundried tomatoes it will probably be too salty. I put it over pasta and everyone loved it!
Wow! This recipe is delicious! I bake the chicken slightly at 325 and then add the sauce mix, cover and return to the oven at 325 for 45 minutes. Awesome flavor!
I thought this recipe was wonderful following some advice given by previous raters. I used 4 chicken breasts and baked them sesoned with Italian seasoning, Cavenders Greek seasoning, salt, pepper, and garlic salt. I added the onions and sun dried tomatoes in oil and sherry cooking wine to the sauce and about a half cup of parmesan cheese. Once the sauce was done, I added it to the pan the chicken was cooked in and covered with foil and baked for 20 min more, then uncovered and let sit in the still hot oven for 20 min more. I served over angel hair pasta! I also used cream of mushroom soup since I didn't have cream of chicken. I used the evaporated milk and 1% milk equally. This was yummy!
This was a very nice dish and the whole family enjoyed it! I did use marinated sun dried tomatoes, and used the oil to saute the chicken in. That gave it extra flavor. Will make again.
This is delicious- very flavorful and easy to make. I added a bit more seasoning, pepper and chopped red pepper. I also doubled the milk and added pecorino/parm cheese based on other reviews. I simmered it a bit long and the sauce thinned out. Would perhaps not summer as long, but it was still delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Sun Dried Tomato Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
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