Creamy Sun-Dried Tomato Chicken
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I first made this Creamy Sun‑Dried Tomato Chicken on a rainy weeknight and it instantly became a go‑to when I wanted something comforting that looks restaurant‑level but barely demands fuss. Tender chicken breasts swim in a silky, garlicky cream sauce studded with tangy sun‑dried tomatoes and bright basil — perfect for a family dinner or for impressing guests without stressing over technique. If you like rich sauces that cling to the meat and simple pantry-forward cooking, this one hits the spot. For a slightly different crust-and-creamy combo, try a baked version I like here: https://quickhomemaderecipes.com/baked-chicken-breasts-with-creamed-spinach-sun-dried-tomatoes-bacon-and-pepper-jack-cheese/.
Why you’ll love this dish
This recipe balances bold flavor with an easy method. You get:
- Comforting, creamy sauce without hours of simmering.
- Tang and umami from sun‑dried tomatoes that make plain chicken sing.
- Weeknight-friendly timing: minimal hands-on time and one skillet to clean.
- Crowd-pleasing results that also travel well to potlucks.
“Fast enough for a Tuesday, fancy enough for company — the cream and sun‑dried tomatoes make this feel indulgent without fuss.”
This is a great choice for busy families, date nights at home, or when you want to turn leftover rice or pasta into a hearty meal.
How this recipe comes together
Step-by-step overview:
- Sear seasoned chicken breasts in olive oil until golden and cooked through.
- Remove the chicken and build the sauce in the same pan (garlic → sun‑dried tomatoes → deglaze).
- Simmer chicken broth, then stir in heavy cream and grated Parmesan to thicken.
- Return chicken to the skillet, coat with sauce, and finish with fresh basil.
Expect about 25–35 minutes active time depending on thickness of the breasts. The sear gives color and flavor; the sauce finishes the cooking and keeps the chicken juicy.
What you’ll need
- 3 lbs boneless, skinless chicken breasts (about 4–6 large pieces)
- 1/2 cup sun‑dried tomatoes (packed in oil or rehydrated dry)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 3/4 cup chicken broth
- 1/2 cup heavy cream (use full‑fat for best texture)
- 1/3 cup freshly grated Parmesan cheese
- 2 tbsp olive oil (or use oil from sun‑dried tomato jar for extra flavor)
- Black pepper, freshly cracked, to taste
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt, to taste
- Fresh basil leaves for garnish
Ingredient notes and swaps:
- If you only have dry sun‑dried tomatoes, rehydrate them in hot water for 10 minutes, drain, and chop. Oil‑packed tomatoes add richer flavor — reserve a tablespoon of the oil and use it instead of some olive oil.
- Parmesan: freshly grated melts into the sauce better than pre‑grated.
- For a lighter sauce, substitute half‑and‑half for heavy cream, but heat gently to prevent separation. For a richer tang, try a spoonful of mascarpone at the end.
For another sun‑dried tomato chicken riff with greens and rice, see this variation: https://quickhomemaderecipes.com/chicken-risotto-with-sun-dried-tomatoes-and-spinach/.
Directions to follow
- Heat a large skillet over medium heat and add the olive oil. Warm until shimmering.
- Season both sides of the chicken breasts with salt and freshly cracked black pepper.
- Place the chicken in the skillet. Cook undisturbed 6–7 minutes per side, or until the crust is golden and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and tent loosely with foil.
- Reduce heat to medium‑low. Add minced garlic to the same skillet and cook 30–60 seconds until fragrant — do not burn.
- Stir in the chopped sun‑dried tomatoes, dried oregano, and red pepper flakes. Cook 2–3 minutes to warm and release flavor.
- Pour in the chicken broth and scrape up any browned bits from the pan. Bring to a gentle simmer.
- Stir in the heavy cream and grated Parmesan. Cook, stirring, until the sauce thickens slightly — about 2–4 minutes. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet, spoon sauce over each piece, and simmer 4–5 minutes so flavors meld and chicken reheats fully.
- Garnish with torn fresh basil and serve immediately.
Short, active sentences make the steps easy to follow; use an instant‑read thermometer to ensure safety and avoid overcooking.
Best ways to enjoy it
Serving suggestions:
- Spoon the chicken and sauce over cooked pasta (linguine or penne), mashed potatoes, or creamy polenta.
- Serve alongside sautéed greens or a crisp Caesar salad for contrast.
- For a bright plate, add quick‑steamed asparagus or roasted cherry tomatoes.
Plating idea: slice the chicken on the bias, arrange over buttered pasta, ladle sauce over the top, and finish with basil and extra Parmesan. For another complementary chicken-and-sauce pairing that swaps thighs and herbs, check this variation: https://quickhomemaderecipes.com/chicken-thighs-with-creamy-tomato-basil-spinach-sauce/.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours. Keep in fridge up to 3–4 days.
- To reheat stovetop: warm gently over low heat, stirring occasionally. Add a splash of broth or cream to loosen the sauce and avoid curdling. Heat until the center reaches 165°F (74°C).
- To reheat in oven: place in a covered dish at 325°F (160°C) until warmed through (15–20 minutes depending on portion size).
- Freezing: cool completely, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: cream‑based sauces can change texture after freezing; whisk in a little extra cream or broth when reheating to restore silkiness.
Food safety tip: always reheat to at least 165°F and never leave cooked chicken at room temperature for more than 2 hours.
Pro chef tips
- Pound thicker breasts to an even thickness (about 3/4 inch) so they cook evenly.
- Don’t overcrowd the pan when searing; work in batches if needed. Crowding causes steaming, not browning.
- Use the pan drippings — deglaze with chicken broth to capture all the browned flavor.
- Add Parmesan off the heat if the sauce is bubbling aggressively; high heat can make cheese grainy.
- If the sauce looks thin, simmer a few extra minutes; for rapid thickening, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water.
- Reserve some fresh basil and a sprinkle of lemon zest at the end to brighten the rich cream.
Recipe variations
- Mediterranean: add kalamata olives and a splash of white wine to the sauce.
- Lighter version: use Greek yogurt stirred in off heat instead of cream (tempering required).
- Vegetarian swap: replace chicken with thick portobello caps or pan‑seared tofu, and use vegetable broth.
- Spicy kick: increase red pepper flakes or finish with a drizzle of chili oil.
- Cheesy twist: mix in crumbled goat cheese or cream cheese for tang and lush texture.
Your questions answered
Q: How long does this take from start to finish?
A: Plan about 30–40 minutes total: 10 minutes prep, 20–30 minutes cooking depending on chicken thickness and whether you sear in batches.
Q: Can I use sun‑dried tomatoes that are dry (not oil‑packed)?
A: Yes — rehydrate them in hot water for 10 minutes, drain, and chop. Oil‑packed tomatoes offer more richness; reserve a tablespoon of the oil and use it in place of some olive oil for extra flavor.
Q: Can I make this ahead for guests?
A: Yes — cook through step 7, cool, then refrigerate. Reheat gently and finish with fresh basil right before serving. If freezing, thaw overnight and reheat as instructed above.
Q: How do I thicken the sauce if it’s too thin?
A: Simmer a few extra minutes to reduce. For a quicker fix, whisk 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking 1–2 minutes until thickened.
Q: Is Parmesan necessary?
A: Parmesan adds savory depth and helps thicken. If unavailable, Pecorino Romano or a bit of grated hard cheese will work.
Conclusion
If you want a reliably comforting weeknight dinner that tastes elevated with minimal effort, this creamy sun‑dried tomato chicken delivers. For variations and visual step‑throughs from other trusted cooks, see this well‑tested version at RecipeTin Eats: https://www.recipetineats.com/chicken-with-creamy-sun-dried-tomato-sauce/ and another take with slightly different ingredients and tips over at Don’t Go Bacon My Heart: https://www.dontgobaconmyheart.co.uk/creamy-sundried-tomato-chicken/.
Creamy Sun-Dried Tomato Chicken
Ingredients
Method
- Heat a large skillet over medium heat and add the olive oil. Warm until shimmering.
- Season both sides of the chicken breasts with salt and freshly cracked black pepper.
- Place the chicken in the skillet. Cook undisturbed 6–7 minutes per side, or until the crust is golden and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and tent loosely with foil.
- Reduce heat to medium-low. Add minced garlic to the same skillet and cook 30–60 seconds until fragrant — do not burn.
- Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook 2–3 minutes to warm and release flavor.
- Pour in the chicken broth and scrape up any browned bits from the pan. Bring to a gentle simmer.
- Stir in the heavy cream and grated Parmesan. Cook, stirring, until the sauce thickens slightly — about 2–4 minutes. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet, spoon sauce over each piece, and simmer 4–5 minutes so flavors meld and chicken reheats fully.
- Garnish with torn fresh basil and serve immediately.
