Chicken breast is smothered in a creamy, cheesy sauce packed with sun-dried tomato, garlic and oregano. Sided with roasted baby potatoes and a fresh salad, dinner truly doesn’t get any better than this!
Creamy Sun-dried Tomato Chicken
Creamy Sun-dried Tomato Chicken
with fresh oregano & roasted baby potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Chicken Spice
- Chicken Stock
- Creme Fraiche
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Peas
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Paper Towel
ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
Chicken FLATTY
Pat the Chicken breast dry with paper towel. Lay the breast on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound the breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY Chicken
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a small baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 100ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 4-5 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
PEA SALAD
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!
ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
Chicken FLATTY
Pat the Chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY Chicken
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
PEA SALAD
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!
ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
Chicken FLATTY
Pat the Chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY Chicken
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 300ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 6-7 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
PEA SALAD
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!
ROAST THE TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
Chicken FLATTY
Pat the Chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY Chicken
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
MARRY-ME SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 400ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 7-8 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
PEA SALAD
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the sun-dried tomato Chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Sun-dried Tomato Chicken?
The preparation time for Creamy Sun-dried Tomato Chicken with fresh oregano & roasted baby potatoes is between 25 and 40 minutes.
What is the total time required to make Creamy Sun-dried Tomato Chicken with fresh oregano & roasted baby potatoes?
The total time required to make Creamy Sun-dried Tomato Chicken with fresh oregano & roasted baby potatoes is between 40 and 55 minutes.
How many servings does Creamy Sun-dried Tomato Chicken provide?
4 servings
What are the main ingredients in Creamy Sun-dried Tomato Chicken?
Baby Potatoes, Chicken, Chicken Spice, Chicken Stock, Creme Fraiche, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Peas, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Creamy Sun-dried Tomato Chicken?
Calories: 943, Carbs: 57 grams, Fat: grams, Protein: 67.5 grams, Sugar: 15.8 grams, Salt: 1811 grams
How do I prepare Creamy Sun-dried Tomato Chicken?
DINNER IS SERVED!: Plate up the sun-dried tomato chicken and creamy sauce. Side with the fresh salad and the roasted potatoes. Sprinkle over the remaining oregano. Dig in, Chef! MARRY-ME SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Lower the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped sun-dried tomatoes and ¾ of the grated cheese. Add the mixture to the baking dish with the chicken breast and sprinkle over the remaining cheese. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes. ROAST THE TATOES: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. CHICKEN FLATTY: Pat the chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside. GOLDEN & CRISPY CHICKEN: Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish. PEA SALAD: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and season. In a salad bowl, toss together the rinsed salad leaves, the plumped peas, the crumbled feta, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Creamy Sun-dried Tomato Chicken?
Baby Potatoes, Chicken, Chicken Spice, Chicken Stock, Creme Fraiche, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Peas, Salad Leaves, Sun-Dried Tomatoes
How many calories does Creamy Sun-dried Tomato Chicken have?
943 calories
How much fat content does Creamy Sun-dried Tomato Chicken have?
grams
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