Sautéed Chicken with Dream Sauce + Garlic Bread

Easy Weeknight Meals

Welcome to the sauce of dreams! You all, I made this with one of my live cooking classes in April and here are some actual, real life quotes about it:

“I want this smell in a candle!”

“I could drink this sauce!”

“This sauce is bonkers good!”

“I am IN LOVE with this sauce!”

This recipe comes together SO quickly, is easy to plan a meal around, and most importantly – has a sauce that you’ll want to drink straight from the pan (no judgment here!). Make it with my perfectly buttery, toasty garlic bread for a power pairing you’ll have literal dreams about!


Sautéed Chicken with Dream Sauce

The easiest pan-cooked chicken with creamy sundried tomato sauce straight out of a dream!

  • Author: Bri McKoy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


1 Tbsp olive oil

2 boneless, skinless chicken breasts, cut in half horizontally

2 Tbsp butter

1/2 sweet onion, thinly sliced

2 garlic cloves, minced

1/4 cup sun-dried tomatoes from a jar, drained and cut into strips

1/2 cup dry white wine such as a Pinot Gris or chicken stock

1/2 cup chicken stock

1 cup heavy cream

1 Tbsp Dijon mustard

1/4 cup freshly grated Parmesan cheese

2 tsp kosher salt

1 tsp freshly cracked black pepper

Fresh Basil

Parmesan cheese


  1. Pat chicken dry and cut horizontally to make 4 cutlets. Sprinkle each cutlet with kosher salt and freshly cracked black pepper.

  2. In a skillet or braiser over medium high heat, add the olive oil. Once heated, add chicken and cook for about 4-5 minutes on each side. 

  3. Transfer chicken to a plate and tent to keep warm.

  4. Turn heat down to medium and add 2 Tbsp of butter to the pan that cooked the chicken. Once melted, add the onions and saute until the onion is translucent, about 3-4 minutes. Add the sun-dried tomatoes and the garlic and saute until the garlic is fragrant, about 1 minute.

  5. Deglaze the pan by pouring in the wine and slowly scrapping up any browned bits. Once the wine has mostly reduced, add the stock. Once stock is reduced by half, add the heavy cream, Dijon mustard, grated Parmesan, 2 tsp kosher salt and freshly cracked black pepper. Stir until sauce is thickened.

  6. While the sauce is thickening, slice the chicken breasts. Place the chicken on a plate and spoon over a generous amount of sauce! Sprinkle with fresh basil.


Garlic Bread

The most perfect side for chicken with dream sauce, pasta, or really any meal!

  • Author: Bri McKoy
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4



1 demi baguette

3 Tbsp butter

2 garlic cloves (fresh or frozen), minced

Kosher salt

2 tsp grated Parmesan

2 Tbsp Fresh parsley, chopped


  1. Preheat the oven to 400 degrees.

  2. Place a large piece of aluminum foil on a sheet tray. Slice slits into the baguette but do not slice all the way through. Place the baguette on top of the aluminum foil. 

  3. In a microwave safe jar add the butter and garlic. Microwave for 15 seconds at a time until the butter is melted. Once melted, mix in the salt, Parmesan and parsley. 

  4. Using a small spoon or spatula, spread the butter mixture into each slice of baguette. With the leftover butter, pour over the top of the baguette. Tightly wrap the baguette in the foil and place in the oven for 20 minutes. 

  5. After 20 minutes, remove the baguette and turn the oven to broil. Unwrap the baguette so the top is visible. Place the baguette back in the oven and cook until browned, about 5 minutes.

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