This dish delivers a luxurious combination of flavors and textures. The sun-dried tomatoes add a tangy sweetness that pairs beautifully with the savory parmesan cream sauce. It’s quick to prepare, uses simple ingredients, and can be served with pasta, rice, or crusty bread for a satisfying meal. Whether you’re cooking for guests or just upgrading your dinner routine, this recipe brings bold flavor and comfort to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Salt and black pepper
Olive oil
Garlic (minced)
Sun-dried tomatoes (in oil, drained and chopped)
Heavy cream
Chicken broth
Parmesan cheese (grated)
Italian seasoning
Fresh spinach (optional)
Fresh basil (for garnish)
Directions
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, lower the heat to medium and add garlic. Sauté for 30 seconds until fragrant.
Add the sun-dried tomatoes and cook for another minute.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the heavy cream, parmesan cheese, and Italian seasoning. Let the sauce simmer for 3–4 minutes until slightly thickened.
Optional: Stir in fresh spinach and let it wilt in the sauce.
Return the chicken to the skillet, spoon sauce over the top, and let everything simmer together for 2–3 minutes.
Garnish with fresh basil and serve hot.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Protein Swap: Use boneless chicken thighs, turkey cutlets, or shrimp instead of chicken breasts.
Cheese Options: Try Pecorino Romano or cream cheese in place of or alongside parmesan for a different flavor profile.
Herb Boost: Add fresh rosemary, thyme, or oregano for more depth.
Vegan Version: Use a plant-based cream, veggie broth, and tofu or seitan for a dairy-free, meat-free alternative.
Spicy Kick: Add red pepper flakes or a dash of cayenne to give the dish a bit of heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce. This dish can also be frozen for up to 2 months—just thaw in the fridge overnight and reheat gently before serving.
FAQs
Can I use sun-dried tomatoes not packed in oil?
Yes, but you should rehydrate them in hot water for about 10–15 minutes before using.
What can I serve with Creamy Sun-Dried Tomato Chicken?
It pairs well with pasta, mashed potatoes, rice, or crusty bread to soak up the sauce.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce may be slightly less rich and creamy. For best results, reduce it a bit longer to thicken.
Is this dish gluten-free?
Yes, the dish is naturally gluten-free—just ensure your broth and cheese are gluten-free if needed.
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
Can I make this dish ahead of time?
Yes, you can make it a day in advance and reheat it gently before serving.
Can I add vegetables to this dish?
Definitely—mushrooms, bell peppers, or asparagus are great additions that complement the sauce.
Does this recipe double well?
Yes, just make sure your skillet is large enough to hold all the chicken and sauce comfortably.
Can I make this without parmesan?
You can omit it, but the sauce will lose some richness. Nutritional yeast or another cheese could be a substitute.
Can I use frozen chicken breasts?
Thaw them fully before cooking to ensure even searing and proper doneness.
Conclusion
Creamy Sun-Dried Tomato Chicken is a satisfying, flavorful dish that feels fancy but is quick and easy enough for a weeknight. With its creamy parmesan sauce and tangy sun-dried tomatoes, it’s a comforting yet elegant meal that you’ll want to make again and again. Serve it over your favorite side and enjoy a dish that’s as impressive as it is simple.
Creamy Sun-Dried Tomato Chicken is a quick and elegant dish featuring tender chicken breasts simmered in a rich parmesan cream sauce with garlic, herbs, and sun-dried tomatoes. It’s perfect for weeknight dinners or special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (in oil), drained and chopped
1 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1 tsp Italian seasoning
1 cup fresh spinach (optional)
Fresh basil, for garnish
Instructions
Season chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
Lower heat to medium, add minced garlic, and sauté for 30 seconds until fragrant.
Add chopped sun-dried tomatoes and cook for another minute.
Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
Stir in heavy cream, parmesan cheese, and Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
If using, stir in fresh spinach and cook until wilted.
Return chicken to the skillet, spoon sauce over the top, and let everything simmer for another 2–3 minutes.
Garnish with fresh basil and serve hot with your favorite side dish.
Notes
Use boneless chicken thighs or shrimp as a variation.For a lighter version, substitute half-and-half for heavy cream.Rehydrate sun-dried tomatoes ifusing dry-packed instead of oil-packed.Add red pepper flakes for a spicy kick.Pairs well with pasta, mashed potatoes, or crusty bread.
