Creamy Sun-Dried Tomato Chicken
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This Creamy Sun-Dried Tomato Chicken is an easy skillet dinner packed with bold flavors. Juicy chicken breasts are pan-seared, then simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes and Italian herbs. It’s rich, comforting, and ready in about 30 minutes—perfect for weeknights but elegant enough for entertaining.
Looking for more chicken dinner ideas, try my Primavera Stuffed Chicken next.
This creamy, savory, and oh-so-delicious dish is packed with flavors that are downright addictive. With tender chicken, a creamy garlic sauce, and a blend of mouthwatering flavors, this dish will make your heartbeat!
Whether for a special occasion or just a Tuesday night dinner, this recipe will surely impress.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Creamy Sun-Dried Tomato Chicken:
Ingredient Notes
Chicken Breasts – Pound them evenly so they cook through without drying out. You can also swap with chicken thighs for extra richness.
Sun-Dried Tomatoes – Use oil-packed for the best flavor and softness. Pat dry before chopping.
Chicken Broth – Low-sodium works best so you can control the seasoning.
Parmesan Cheese – Freshly grated melts smoothly into the sauce.
Herbs – Italian seasoning can be used in place of basil, oregano, and thyme if you prefer a shortcut.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Lighten it up – Use half-and-half instead of heavy cream.
Spicy kick – Add a pinch of red pepper flakes to the sauce.
Cheese swap – Try Romano or Asiago in place of Parmesan.
Low-carb – Serve over zucchini noodles or spaghetti squash instead of pasta.
How to Make Creamy Sun-Dried Tomato Chicken: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with the exact ingredients in the printable recipe card below.
Step 1: Season the chicken breasts with salt and pepper. Heat the olive oil in a large, non-stick skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 10 minutes per side. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant.
Step 4: Stir in the dried basil, oregano, and thyme, and cook for a few more seconds. Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes until slightly reduced.
Step 5: Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes until the chicken is cooked and the sauce thickens. Garnish with chopped fresh parsley before serving.
Recipe Tips and Tricks
Use a non-stick skillet to avoid sticking and ensure a smooth sauce for best results.
The sauce can be made and stored in the fridge for up to 2 days. Reheat gently before serving.
Add a chicken broth or water splash to reach your desired consistency if the sauce gets too thick.
Frequently Asked Questions
Absolutely! Chicken thighs will add extra flavor and moisture.
Yes! You can prepare the sauce and chicken separately and reheat when ready to serve.
You can substitute with roasted red peppers or some tomato paste for a similar flavor.
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More Chicken Recipes
Creamy Sun-Dried Tomato Chicken
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- fresh parsley chopped, for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 10 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant.
- Stir in the dried basil, oregano, and thyme, and cook for a few more seconds.
- Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes until slightly reduced.
- Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and well combined.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped fresh parsley before serving.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data