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Creamy Sun-Dried Tomato Chicken

This comforting dish features tender chicken breasts in a silky cream sauce with sun-dried tomatoes and basil, perfect for a family dinner or impressing guests with minimal fuss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 freshly grated melts into the sauce better than pre-grated
  • 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

Method
 

Cooking
  1. Heat a large skillet over medium heat and add the olive oil. Warm until shimmering.
  2. Season both sides of the chicken breasts with salt and freshly cracked black pepper.
  3. 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.
  4. Reduce heat to medium-low. Add minced garlic to the same skillet and cook 30–60 seconds until fragrant — do not burn.
  5. Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook 2–3 minutes to warm and release flavor.
  6. Pour in the chicken broth and scrape up any browned bits from the pan. Bring to a gentle simmer.
  7. 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.
  8. Return the cooked chicken to the skillet, spoon sauce over each piece, and simmer 4–5 minutes so flavors meld and chicken reheats fully.
  9. Garnish with torn fresh basil and serve immediately.

Notes

If using dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes. For a lighter sauce, substitute half-and-half for heavy cream. Refrigerate leftovers in an airtight container. To reheat stovetop, warm gently and add broth or cream to loosen the sauce.