Creamy Chicken & Sun-Dried Tomato Stew
A fast, one-pan weeknight stew: strips of chicken in a silky crème fraîche and chicken-stock sauce loaded with sun-dried tomatoes, served over rice with a handful of peas.
Best for high-protein · fast weeknight dinner
This is the creamy chicken everyone asks for the recipe to — ready in under half an hour and made from things you can keep on hand. The chicken browns in a single pan, then crème fraîche and a splash of stock loosen into a glossy sauce that the sun-dried tomatoes turn deep and savory. It leans rich rather than heavy: lean chicken breast, a modest amount of crème fraîche, and a pile of bright peas on the side to freshen each plate. Serve it over wholegrain rice or couscous and dinner's done.
Ingredients
- 650 g chicken breast or tenders , sliced into strips
- 15 ml neutral oil
- 1 clove garlic cloves , crushed
- 200 ml crème fraîche , or light crème fraîche
- 250 ml low-sodium chicken stock
- 200 g sun-dried tomatoes , drained and sliced
- 250 g green peas , or 150 g snow peas
- 240 g wholegrain rice , dry, to serve (or couscous)
- 3 g fine sea salt , to taste
- 1 g black pepper , freshly ground
Instructions
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1
Get the rice going first: cook it per the packet so it's ready when the stew is.
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2
Slice the chicken into strips, season with salt and pepper, and fry in the oil in a large pan over medium-high heat until golden and just cooked through.
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3
Lower the heat, crush in the garlic and cook 30 seconds, then stir in the crème fraîche and stock to make a smooth sauce.
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4
Slice the sun-dried tomatoes, stir them in and let the stew simmer gently until it thickens slightly and the flavors come together, about 5 minutes. Taste and adjust salt and pepper.
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5
Meanwhile, cook the peas (or snow peas) briefly in salted water until just tender and bright, then drain.
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6
Serve the creamy chicken over the rice with the peas alongside.