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Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner idea. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.

EatingWell Magazine, November 2019; updated October 2022


Read the full recipe after the video.

Key Ingredients

The Chicken

Chicken cutlets are thinly sliced chicken breasts, usually no more than 1/4 inch thick. Sometimes labeled "thin-cut", they cook through in about 6 minutes which is why we love them here. If you can't find cutlets, you can make your own by slicing a chicken breast in half horizontally. If they're much more than 1/4-inch thick, you can pound them down with a meat mallet or with a small, heavy pot until they're the right thickness.

The Sundried Tomatoes

Sundried tomatoes come packaged dry or packed in olive oil. We prefer oil-packed sundried tomatoes for this recipe because we find them more flavorful. To save on time and ingredients, we even use some of the oil from the jar to make the sauce which adds even more flavor to the dish. If you have the dry variety without oil, you can use them too. Just swap in 1 tablespoon of extra-virgin olive oil for the oil from the jar.

Can I Use Chicken Thighs?

Yes! Boneless skinless chicken thighs are a good alternative to chicken cutlets. If you're using chicken thighs, be sure to trim them well (they tend to have more fat than breasts). Chicken thighs typically don't come thin-cut, so you can pound them with a meat mallet or a small heavy pot to make them thinner or just cook them a little bit longer on each side until an instant-read thermometer inserted into the thickest part registers 165°F.

What to Serve with Sun-Dried Tomato Chicken Cutlets

These saucy sun-dried tomato chicken cutlets go with just about anything. For a low-carb meal, serve them over zucchini noodles or cooked spaghetti squash. They're great served over whole wheat spaghetti or orzo as well. Brown rice or farro would be a welcome addition as would a toasted slice of crusty bread to sop up any leftover sauce.

Additional reporting by Hilary Meyer 


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

  • Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.

Nutrition Facts

3 oz. chicken & 1/4 cup sauce
324 calories; protein 25g; carbohydrates 8.4g; dietary fiber 1g; sugars 1.8g; fat 18.9g; saturated fat 8.4g; cholesterol 96.6mg; vitamin a iu 1030IU; vitamin c 18.3mg; folate 17.3mcg; calcium 50.7mg; iron 1.6mg; magnesium 42.9mg; potassium 532.4mg; sodium 249.5mg.

3 fat, 3 lean protein, 2 vegetable