baking · dinner · entree

Sun-Dried Tomato Chicken with Garlic Mashed Potatoes

My circadian rhythm is all off.

Waking up at 10 p.m. and going to work at midnight is a lot weirder than I thought it was going to be. I mean, don’t get me wrong, I knew it was going to be weird. And difficult. And slightly depressing.

But I didn’t think it was going to be this hard to get used to.

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While I’ve been working out the kinks on my sleep schedule, I’ve been trying to figure out my eating schedule as well. If you thought waking up to start the day at 10 p.m. was weird—wait until you are eating breakfast and drinking coffee at that hour!

I meal prepped this weekend to help me out throughout my first week on overnights, and it’s helped more than I could imagine. One of my dinner meals this week is this one; a risky recipe I pulled out of an old recipe box.

I love all things pickled—including capers, olives, and sun-dried tomatoes. This fanciful feast includes each and every one of those things, so that’s what drew me to it. The only thing that I was weary about was the inclusion of cream of chicken soup in this recipe. The canned soup didn’t strike my fancy like the rest of the ingredients.

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The risk was well worth the payoff in the end. The creamy sun-dried tomato sauce the chicken ended up baking in was delicious. So delicious, in fact, that I ended up drowning my garlicky mashed potatoes in the stuff.

One great thing about this recipe? You can serve it a dozen different ways. I chose serving it over a roasted garlic mashed potato recipe that you will find below, but it’s just as easy (and I’m sure just as good) to eat it with pasta instead.

If you’re a meal prepper like I am, make sure to write this one down on your list. It’s definitely a keeper.

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Sun-Dried Tomato Chicken with Garlic Mashed Potatoes

  • Servings: 4
  • Difficulty: Easy
  • Print

A creamy oven-baked chicken dish with capers, olives and sun-dried tomatoes.

Ingredients

  • 2 (10 3/4 oz) cans condensed cream of chicken soup, undiluted
  • 1 cup dry white wine
  • 1/4 cup kalamata olives, coarsely chopped
  • 2 TBS. capers, drained
  • 2 cloves garlic, minced
  • 1 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 4 boneless, skinless chicken breasts (about 2 lbs.)
  • 3 tsp. dried basil
  • salt and pepper

For the Garlic Mashed Potatoes

  • 1-2 lbs. Yukon gold potatoes, peeled and cut into chunks
  • 1/4 cup milk (plus more if needed)
  • 3 TBS. butter
  • 1/4 cup parmesan cheese
  • 1 head garlic, bottom end cut off
  • 2 tsp. olive oil

Directions

  1. Preheat oven to 350 degrees. In a large bowl, combine both cans of soup, wine, olives, capers, garlic and sun-dried tomato. Stir until well-combined.
  2. Place chicken breasts in a large 13×9″ baking dish. Season with basil, salt and pepper. Pour sun-dried tomato mixture on top. Bake for 45-55 minutes, or until chicken is cooked and juices run clear when pierced.
  3. Make the mashed potatoes: Turn oven heat up to 425 degrees. Place garlic head on a small sheet pan and toss with olive oil. Roast until browned and fragrant, about 20 minutes. Pop garlic cloves out of skin and roughly chop.
  4. While garlic is roasting, place potato chunks in a large pot and fill with water. Boil until potatoes are soft, about 10-15 minutes. Drain.
  5. Mash potatoes in pot: Using an electric mixer, blend butter, cheese, milk and garlic into potatoes; adding more milk if needed to thin out mixture.
  6. Serve chicken with sauce over mashed potatoes.

Step-By-Step Instructions

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Preheat oven to 350 degrees. In a large bowl, combine both cans of soup, wine, olives, capers, garlic and sun-dried tomato. Stir until well-combined.

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Place chicken breasts in a large 13×9″ baking dish. Season with basil, salt and pepper.

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Pour sun-dried tomato mixture on top. Bake for 45-55 minutes, or until chicken is cooked and juices run clear when pierced.

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Make the mashed potatoes: Turn oven heat up to 425 degrees. Place garlic head on a small sheet pan and toss with olive oil. Roast until browned and fragrant, about 20 minutes. Pop garlic cloves out of skin and roughly chop. While garlic is roasting, place potato chunks in a large pot and fill with water. Boil until potatoes are soft, about 10-15 minutes. Drain. Mash potatoes in pot: Using an electric mixer, blend butter, cheese, milk and garlic into potatoes; adding more milk if needed to thin out mixture. Serve chicken over mashed potatoes with sauce.

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9 thoughts on “Sun-Dried Tomato Chicken with Garlic Mashed Potatoes

  1. I don’t make a lot of canned soup recipes but I do have a few that I wouldn’t use anything else in – I’ve even tried my own with a roux, but the family have voted that little innovation down. This looks incredibly good, Colleen!

    Mollie

  2. Would it be okay to substitute chicken or vegetable broth for the wine? BTW, I have found that eggs are a great substitute for condensed soups.:)

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