Creamy Sun-Dried Tomato Chicken
I learned this creamy sun-dried tomato chicken from a weeknight rescue: a quick skillet meal that looks special but comes together fast. Tender chicken breasts are seared until golden, then bathed in a silky cream sauce studded with sun-dried tomatoes, fresh basil, and Parmesan. It’s the kind of dinner that works for busy nights, easy date nights, or when you want something cozy without fuss. If you enjoy rich tomato-cream chicken dishes, you might also like this Creamy Tomato Basil Chicken for another flavor spin.
Why you’ll love this dish
This recipe balances indulgence with speed. The pan sauce is creamy but bright thanks to the sun-dried tomatoes and basil, so it never feels too heavy. It’s also:
- Fast: Sear the chicken and finish the sauce in the same skillet—minimal hands-on time.
- Versatile: Serve over pasta, rice, or cauliflower mash for low-carb eaters.
- Crowd-pleasing: The flavors are familiar (garlic, cream, Parmesan) but elevated by the concentrated sweetness of sun-dried tomatoes.
“A simple skillet dinner that tastes restaurant-quality—rich, tangy, and ready in about 30 minutes.”
If you’d rather slow-cook a similar profile for set-and-forget convenience, check out this Crockpot Chicken with Sun-Dried Tomatoes for another easy method.
The cooking process explained
Before you start, here’s how the recipe flows so you know what to expect:
- Season chicken and sear it until golden.
- Remove chicken, then build flavor in the pan with garlic and sun-dried tomatoes.
- Deglaze with chicken broth and simmer with herbs.
- Stir in heavy cream and freshly grated Parmesan to create a silky sauce.
- Return the chicken to the skillet, coat with sauce, and finish until heated through.
This sequence keeps the chicken juicy and concentrates flavor in the sauce from the fond (those browned bits on the pan). Expect about 20–30 minutes total active time depending on chicken thickness.
What you’ll need
- 3 lbs boneless, skinless chicken breasts (pounded to even thickness if very uneven) — can substitute boneless thighs for more flavor and slightly longer cook time.
- 1 handful fresh basil, roughly chopped (or 1–2 tsp dried if out of season).
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch).
- 1 tsp dried oregano.
- 1/2 cup sun-dried tomatoes (packed in oil preferred for flavor; if dry-packed, rehydrate in warm water first).
- 3/4 cup chicken broth (use low-sodium if desired).
- Freshly cracked black pepper to taste.
- 1/2 tsp red pepper flakes (optional for heat).
- Salt to taste.
- 2 tbsp olive oil (or a mix of butter + oil for richer flavor).
- 1/2 cup heavy cream (substitute half-and-half for a lighter sauce—reduce slightly and be cautious of curdling).
- 1/3 cup fresh grated Parmesan cheese (don’t use pre-grated for best melt and flavor).
Tip: If you want a thicker sauce, add an extra tablespoon of grated Parmesan or simmer a few minutes longer to reduce.
Step-by-step instructions
- Pat the chicken breasts dry and season both sides with salt, freshly cracked black pepper, and red pepper flakes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the chicken breasts and cook 4–6 minutes per side, or until deeply golden and cooked through (internal temperature 165°F / 74°C). Remove the chicken to a plate and tent loosely with foil.
- Lower the heat to medium-low. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant—don’t let it brown.
- Stir in the sun-dried tomatoes, chopped basil, and oregano. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Pour in the heavy cream and add the grated Parmesan. Stir continuously until the cheese melts and the sauce is smooth. Taste and adjust seasoning.
- Return the chicken breasts to the skillet, spooning sauce over them so they’re well coated.
- Let the chicken simmer in the sauce for 2–3 minutes until heated through and the sauce thickens slightly.
- Serve warm and enjoy immediately.
Best ways to enjoy it
- Over cooked penne or linguine with a few reserved pasta cooking tablespoons to loosen the sauce.
- Spooned onto garlic mashed potatoes or creamy polenta for a comforting plate.
- For lighter eats, serve over sautéed zucchini noodles or cauliflower rice and add a lemon wedge to brighten the flavors.
- Garnish with extra basil and a sprinkle of Parmesan for an attractive finish.
Pair with a crisp white wine like Pinot Grigio or a light-bodied Chardonnay to complement the cream and tomato notes.
How to store & freeze
- Refrigerator: Cool the chicken to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat so the cream doesn’t split—add a splash of broth or cream if the sauce looks too thick.
- Freezer: Freeze portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety note: Don’t leave creamy dishes at room temperature for more than 2 hours. Reheat until steaming hot (165°F / 74°C) before serving.
Pro chef tips
- Even thickness: Pound uneven breasts to even thickness so they cook uniformly and stay juicy.
- Use the fond: Deglaze the pan with chicken broth to pull up those brown bits — that’s where much of your flavor lives.
- Cheese timing: Add Parmesan off the highest heat to avoid grainy sauce; grate it fresh for best melting.
- Sun-dried tomato choice: Tomatoes packed in oil give more immediate flavor and a silkier mouthfeel; if using dry-packed, soak in warm water for 10 minutes and drain.
- Shortcut: Use pre-sliced sun-dried tomatoes and pre-minced garlic to cut prep time. For more creamy-sauce inspiration and protein riffs, see this Cheesy Jalapeño Ranch Chicken Poppers idea.
Creative twists
- Spinach & Artichoke: Stir in a handful of wilted spinach and 1/4 cup chopped marinated artichokes for a Mediterranean feel.
- Lemon-Parmesan: Add 1 teaspoon lemon zest to the sauce and finish with lemon juice for brightness.
- Low-carb: Swap heavy cream for a mixture of Greek yogurt (tempered) and a little broth—stir in off heat to avoid curdling.
- Spicy: Increase red pepper flakes or add a splash of sriracha for more heat.
- Cheesy crust: After returning the chicken to the sauce, sprinkle extra Parmesan and broil briefly for a golden, cheesy top (use an oven-safe skillet).
Your questions answered
Q: How long does this take from start to finish?
A: Plan for about 25–35 minutes total: 5–10 minutes prep, 15–25 minutes cooking depending on chicken thickness.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs add more flavor and stay moist; cook until internal temp reaches 165°F (they may need a couple extra minutes).
Q: Will the cream sauce separate when reheated?
A: If you reheat gently over low heat and add a splash of broth or cream, the sauce will regain its texture. Avoid rapid high heat which can cause curdling.
Q: Any dairy-free options?
A: Use full-fat coconut milk or a dairy-free creamer and a nutritional yeast for cheesiness. Note the flavor will shift slightly.
Q: Is this freezer-friendly?
A: Yes—freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently on the stove.
Conclusion
This skillet-style Creamy Sun-Dried Tomato Chicken is a reliable weeknight favorite that tastes like you spent way more time on it than you did. For other trusted takes on the same flavor profile and additional technique notes, I recommend checking out the detailed method at Chicken with Creamy Sun Dried Tomato Sauce – RecipeTin Eats and a skillet-focused version at Chicken in Sun Dried Tomato Cream Sauce – Creme De La Crumb.
Creamy Sun-Dried Tomato Chicken
Ingredients
Main Ingredients
- 3 lbs boneless, skinless chicken breasts (pounded to even thickness) Can substitute boneless thighs for more flavor.
- 1 handful fresh basil, roughly chopped Or 1–2 tsp dried if out of season.
- 2 cloves garlic, minced Or 1 tsp garlic powder in a pinch.
- 1 tsp dried oregano
- 1/2 cup sun-dried tomatoes (packed in oil preferred) Rehydrate dry-packed in warm water first.
- 3/4 cup chicken broth Use low-sodium if desired.
- 1/2 tsp red pepper flakes Optional for heat.
- 2 tbsp olive oil Or a mix of butter + oil for richer flavor.
- 1/2 cup heavy cream Substitute half-and-half for a lighter sauce.
- 1/3 cup fresh grated Parmesan cheese Don’t use pre-grated for best melt and flavor.
- Salt and freshly cracked black pepper to taste
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt, pepper, and red pepper flakes.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the chicken breasts and cook for 4–6 minutes per side, until deeply golden and cooked through (internal temperature 165°F / 74°C). Remove the chicken to a plate and tent loosely with foil.
Making the Sauce
- Lower the heat to medium-low. Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant.
- Stir in sun-dried tomatoes, chopped basil, and oregano. Pour in chicken broth and scrape any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Pour in heavy cream and add grated Parmesan. Stir continuously until cheese melts and sauce is smooth. Taste and adjust seasoning.
Final Steps
- Return chicken to the skillet, spooning sauce over them to coat.
- Let chicken simmer in the sauce for 2–3 minutes until heated through and sauce thickens slightly.
- Serve warm and enjoy immediately.
