Creamy Sun-Dried Tomato Chicken Recipe that delivers a luscious, garlicky sauce, juicy chicken, and a whole lot of “wow, that was easy.” I cook this on weeknights when I want rich flavor without babysitting three pots. You can pull it off with one skillet, a handful of pantry staples, and about 30 minutes. I pair it with pasta, rice, or crusty bread and call it a victory.
Easy Creamy Sun-Dried Tomato Chicken Recipe
I love this recipe because it balances bold sun-dried tomatoes with a silky Parmesan cream sauce. The chicken stays juicy, and the sauce clings in all the right ways, which always wins over sauce fans at my table. You only need one pan and simple steps, so you save time and dishes. You also get a restaurant vibe at home without a reservation or a hefty bill.
Ingredients You’ll Need
- 1.5 pounds boneless skinless chicken breasts or thighs, pounded to even thickness
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or dried oregano
- 2 tablespoons olive oil (use some oil from the tomato jar for extra flavor)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3/4 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups baby spinach (optional but recommended)
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil, sliced
- Optional thickener: 1 teaspoon cornstarch mixed with 2 teaspoons water, if you want a thicker sauce
Equipment
- Large skillet (10–12 inches), preferably stainless steel or cast iron
- Tongs, wooden spoon, and an instant-read thermometer
How to Make Creamy Sun-Dried Tomato Chicken
- Prep the chicken: Pat the chicken dry and pound thicker pieces to an even 1/2–3/4 inch. Season both sides with salt, pepper, and Italian seasoning.
- Sear: Heat the skillet over medium-high heat. Add olive oil and sear the chicken 4–5 minutes per side until golden and the centers reach 160–165°F. Transfer to a plate and tent loosely.
- Sauté aromatics: Lower heat to medium. Add butter, then stir in garlic and sun-dried tomatoes for 30–60 seconds until fragrant.
- Deglaze: Pour in chicken broth and scrape up browned bits. Let the broth simmer for 2 minutes to reduce slightly.
- Make it creamy: Lower the heat to medium-low. Stir in the heavy cream, Parmesan, and red pepper flakes, and simmer 2–3 minutes until the sauce turns glossy.
- Adjust thickness: Stir in the cornstarch slurry if you want a thicker sauce. Simmer 30–60 seconds until it coats the spoon.
- Finish the dish: Add spinach and let it wilt. Return the chicken and any juices to the skillet and simmer 2 minutes to marry the flavors.
- Brighten and serve: Stir in lemon juice and basil. Taste and adjust salt and pepper, then serve hot with your favorite side.
Substitutions & Variations
- Protein swaps: Use boneless chicken thighs for extra tenderness. Use shrimp and cook it at the end for 3–4 minutes.
- Dairy tweaks: Use half-and-half and simmer a bit longer, or add a cornstarch slurry for extra body. Use coconut cream for a dairy-light twist and keep Parmesan if you can tolerate it.
- Flavor boosts: Add a splash of dry white wine after searing and reduce it before the cream. Stir in a spoon of pesto for herby depth.
- Veggie upgrades: Wilt in spinach or kale. Sauté mushrooms with the garlic for savory oomph.
- Heat lovers: Add red pepper flakes or a pinch of Calabrian chili. I like just enough heat to keep forks moving.
Pro Tips
- Pat the chicken very dry so you get a real sear. Moisture fights browning, and we want brown bits for flavor.
- Grate Parmesan fresh for a smooth sauce. Pre-grated cheese contains starch that can turn the sauce grainy.
- Use the oil from the sun-dried tomato jar to sear for extra tomato punch. I never waste that flavor bomb.
- Let the sauce simmer gently, not vigorously. Gentle heat keeps the cream stable and silky.
- Slice the chicken before serving if you plan to pair it with pasta. The slices grab more sauce, which pleases everyone.
Serving Ideas for Creamy Sun-Dried Tomato Chicken
- I serve it over al dente pasta like fettuccine, pappardelle, or penne. The nooks catch every creamy bit.
- I spoon it over garlic mashed potatoes or creamy polenta for comfort on a plate. The sauce soaks in beautifully.
- I keep it lighter with zucchini noodles or cauliflower rice and still get full flavor. A side of roasted broccoli balances the richness.
- I add a crisp salad with lemony dressing and warm focaccia or crusty bread. I mop up that sauce like a responsible adult.
Make-Ahead and Storage Tips
My Creamy Sun-Dried Tomato Chicken reheats like a dream, and I treat leftover sauce like its own reward.
Make-Ahead: Sear the chicken and build the sauce up to the cream step, then cool and refrigerate separately for up to 2 days. Finish the sauce, add chicken, and simmer to heat through when you’re ready to serve.
To Refrigerate: Store cooled chicken and sauce in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight; the sauce may look separated before reheating, but it comes back together.
To Reheat: Warm gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen. Or reheat in the oven at 325°F (165°C) for 10–15 minutes, or microwave in 45-second bursts, stirring between intervals.
Creamy Sun-Dried Tomato Chicken
Ingredients
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and black pepper, then cook in the skillet until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Add sun-dried tomatoes and cook for another 2 minutes.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in parmesan cheese until the sauce thickens, about 3-5 minutes.
- Return the chicken to the skillet and spoon sauce over the top. Simmer for an additional 5 minutes.
- Garnish with fresh basil if desired and serve warm.