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Savory Balsamic Glazed Chicken Recipe with Sun-Dried Tomato Cream Sauce

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A quick and easy chicken dinner featuring juicy chicken breasts glazed with a tangy-sweet balsamic reduction and topped with a silky sun-dried tomato cream sauce. Perfect for cozy weeknights or impressing guests with minimal fuss.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • ½ cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese (optional)
  • 1 tablespoon olive oil (use oil from sun-dried tomatoes jar if possible)
  • Salt and freshly ground black pepper to taste
  • Pinch of smoked paprika (optional)
  • Fresh basil leaves, chopped (about 2 tablespoons) for garnish

Instructions

  1. Prepare the balsamic glaze: In a small saucepan, combine ½ cup balsamic vinegar, 2 tablespoons brown sugar, and 1 teaspoon Dijon mustard. Bring to a gentle simmer over medium heat and reduce for 8-10 minutes until thick and syrupy, stirring occasionally. Remove from heat and set aside.
  2. Season the chicken breasts by patting them dry and seasoning both sides with salt, pepper, and a pinch of smoked paprika if using.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on one side without moving to form a golden crust. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
  4. Reduce heat to medium-low. Brush the balsamic glaze generously over each chicken breast and cook for 1-2 minutes, spooning glaze over the top to build sticky layers. The glaze should be shiny and slightly caramelized but not burnt.
  5. Make the sun-dried tomato cream sauce: In a blender, combine ½ cup chopped sun-dried tomatoes, 1 cup heavy cream, 2 minced garlic cloves, ¼ cup grated Parmesan, and 1 tablespoon olive oil. Blend until smooth.
  6. Pour the cream sauce into a small saucepan and warm gently over low heat, stirring occasionally, until heated through and slightly thickened (about 5 minutes). Adjust salt and pepper to taste.
  7. Plate the glazed chicken breasts and spoon the warm sun-dried tomato cream sauce over the top. Garnish with freshly chopped basil leaves.

Notes

If sauce thickens too much, whisk in a splash of milk or water to loosen. Lower heat immediately if glaze starts to burn. Pat chicken dry before seasoning to ensure good browning. The sauce can be made chunkier by finely chopping sun-dried tomatoes instead of blending. For dairy-free, substitute heavy cream with coconut cream or full-fat coconut milk. The balsamic glaze can be made ahead and stored in the fridge, warmed gently before use.

Nutrition

Keywords: balsamic glazed chicken, sun-dried tomato cream sauce, easy chicken recipe, weeknight dinner, creamy chicken, balsamic vinegar chicken

Find it online: https://lucydishes.com/savory-balsamic-glazed-chicken-recipe-with-sun-dried-tomato-cream-sauce/