Coppola Feast

Chicken with Sun-Dried Tomato Sauce

Tailgate Time

A quick and easy weeknight dinner, this creamy sun-dried tomato chicken over brown rice is sure to please the whole family. Pair this with a Diamond Collection Chardonnay!


Chicken with a sun-dried tomato sauce served on a white plate with a knife and fork.


10min Prep, 20min Cook, 30min Total


  • 2 lb boneless, skinless chicken breasts
  • ¾ tsp salt, divided
  • ¼ tsp pepper
  • 2 Tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • ¾ cup heavy cream
  • ¾ cup sun-dried tomatoes, chopped
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh basil


  1. Season chicken with ¼ tsp each salt and pepper. Cook in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 8 minutes per side or until done. Remove chicken from skillet; keep warm.
  2. Cook garlic in 1 Tbsp hot oil 1 to 2 minutes. Add broth, cream, tomatoes, and ½ tsp salt. Cook 5 to 8 minutes or until thickened.
  3. Stir in cheese. Add chicken to skillet, turning to coat. Sprinkle with basil.

Side Dish Ingredients

  • 2 (8.8-oz) pouches microwavable long-grain brown rice
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper

Side Dish Instructions

  1. Cook rice according to package directions. Stir in oil, salt, and pepper.


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