If you’re looking for a restaurant-quality dinner that comes together in one pan in under 30 minutes, this Creamy Sun Dried Tomato Chicken is about to become your new weeknight hero. Imagine tender, juicy chicken breasts nestled in a luscious, garlicky cream sauce studded with tangy sun-dried tomatoes, fresh basil, and a hint of Italian seasoning. It’s the kind of dish that makes you feel like a gourmet chef, even on a busy Tuesday night.
This creamy sun dried tomato chicken recipe is incredibly versatile—serve it over pasta, rice, mashed potatoes, or with crusty bread to soak up every drop of that incredible sauce. It’s elegant enough for date night or entertaining guests, yet simple enough for a family dinner. The best part? Everything cooks in one skillet, which means minimal cleanup and maximum flavor. Whether you’re a beginner cook or a seasoned home chef, this recipe delivers consistent, crowd-pleasing results every single time.
History / Background
The pairing of chicken with sun-dried tomatoes and cream sauce has its roots in Italian-American cuisine, which became incredibly popular in the United States during the 1980s and 1990s. During this era, sun-dried tomatoes were introduced to American grocery stores and quickly became a trendy ingredient in upscale restaurants and home kitchens alike.
Sun-dried tomatoes themselves have ancient origins, dating back to when Italian families would preserve summer’s bounty by drying tomatoes under the Mediterranean sun. This preservation method concentrated the tomatoes’ natural sugars and created an intensely sweet-savory flavor that could be enjoyed year-round. When Italian immigrants brought their culinary traditions to America, these preserved tomatoes eventually made their way into fusion dishes that combined Old World ingredients with New World cooking styles.
The creamy sun-dried tomato chicken we know today is a beautiful example of Italian-American innovation. It takes the classic Italian technique of building a pan sauce (using the flavorful browned bits from seared meat) and elevates it with cream, garlic, and those jewel-like sun-dried tomatoes. This dish embodies the comfort and indulgence Americans love while maintaining the fresh, bold flavors that Italian cuisine is famous for. It’s no wonder this recipe has become a staple in home kitchens across the country—it represents the best of both culinary worlds.
Why You’ll Love This Recipe
This creamy sun dried tomato chicken with garlic sauce is genuinely one of those magical recipes that checks every single box. It tastes like it came from an expensive Italian restaurant, but you’ll make it in your own kitchen with ingredients you can find at any grocery store. The sauce is so incredibly flavorful that you’ll want to lick the pan clean (we won’t judge!), and the chicken stays perfectly moist and tender every time.
Here’s what makes this recipe absolutely irresistible:
- Quick & Easy – Ready in just 25-30 minutes from start to finish, perfect for busy weeknights
- One-Pan Wonder – Everything cooks in a single skillet, making cleanup a breeze
- Restaurant-Quality Flavor – Tastes like a $25 entrée from your favorite Italian bistro
- Budget-Friendly – Uses affordable, everyday ingredients without sacrificing flavor
- Versatile & Adaptable – Easily customizable with different proteins or dietary modifications
- Impressive Presentation – Looks stunning when served, perfect for entertaining guests
- Family-Approved – Even picky eaters love the creamy, flavorful sauce
- Meal Prep Friendly – Stores and reheats beautifully for easy lunches throughout the week
- Naturally Gluten-Free – No flour needed to thicken this gorgeous sauce (when served without pasta)
Trust me, once you make this recipe, it’ll become a regular in your dinner rotation. My family requests it at least twice a month!
Ingredient Notes
Let’s talk about what makes this dish so incredibly delicious. Each ingredient plays an important role in building that complex, restaurant-quality flavor.
Chicken Breasts – I recommend using boneless, skinless chicken breasts that are about 6-8 ounces each. For even cooking, pound them to an even thickness (about ¾ inch). If your chicken breasts are very thick, consider slicing them horizontally to create thinner cutlets. You can also substitute chicken thighs for a richer, more forgiving option that’s harder to overcook.
Sun-Dried Tomatoes – The star of the show! Use oil-packed sun-dried tomatoes rather than the dried variety. The oil-packed ones are softer, more flavorful, and add extra richness to the sauce. Don’t drain them completely—reserve some of that flavorful oil for cooking. If you only have dried sun-dried tomatoes, rehydrate them in hot water for 15 minutes, then drain and chop.
Heavy Cream – This creates the luxurious, velvety sauce. For a lighter version, you can substitute half-and-half, though the sauce won’t be quite as thick. Avoid using milk alone, as it may curdle. Some people use a combination of cream cheese and chicken broth for an extra-thick sauce.
Garlic – Fresh garlic is essential here. Don’t substitute garlic powder—the fresh cloves become sweet and mellow when sautéed and add incredible depth. Use 4-5 large cloves for the best flavor.
Chicken Broth – Adds savory depth and helps create the right sauce consistency. Use low-sodium broth so you can control the salt level. Vegetable broth works too, or even white wine for a more sophisticated flavor.
Parmesan Cheese – Freshly grated Parmesan melts beautifully into the sauce and adds a nutty, salty complexity. Pre-grated works in a pinch, but fresh tastes significantly better. Pecorino Romano is a great substitute if you prefer a sharper flavor.
Italian Seasoning – A blend of dried herbs (basil, oregano, thyme, rosemary) that adds authentic Italian flavor. You can make your own blend or use store-bought.
Fresh Basil – Adds a pop of color and fresh, aromatic flavor that balances the richness of the cream. Add it at the end to preserve its bright taste. Fresh spinach or arugula also work beautifully.
Olive Oil & Butter – The combination creates the best flavor for searing the chicken. Olive oil has a higher smoke point, while butter adds richness.
Equipment Needed
You don’t need fancy equipment to make this restaurant-quality dish. Here’s what you’ll need:
- Large Skillet or Sauté Pan – A 12-inch skillet with high sides works best. Cast iron, stainless steel, or non-stick all work great.
- Meat Mallet or Rolling Pin – For pounding chicken to even thickness
- Tongs – For flipping chicken without piercing it (which keeps the juices inside)
- Sharp Knife & Cutting Board – For mincing garlic and chopping tomatoes
- Measuring Cups & Spoons – For accurate measurements
- Wooden Spoon or Spatula – For stirring the sauce and scraping up the flavorful browned bits
- Instant-Read Thermometer (Optional) – Ensures perfectly cooked chicken at 165°F
Creamy Sun Dried Tomato Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Sun Dried Tomato Chicken features tender, pan-seared chicken breasts swimming in a rich, garlicky cream sauce loaded with tangy sun-dried tomatoes, fresh basil, and Parmesan cheese. It’s an easy one-pan dinner that tastes like it came from an Italian restaurant, ready in just 30 minutes!
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
- 1½ cups heavy cream
- ½ cup chicken broth (low-sodium)
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- ¼ cup fresh basil, chopped
- Additional Parmesan and basil for garnish
Instructions
- Prepare the chicken: Pat chicken breasts dry with paper towels. If they’re thick, place them between plastic wrap and pound to an even ¾-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add chicken breasts. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). The chicken doesn’t need to be fully cooked yet as it will continue cooking in the sauce. Remove chicken to a plate and tent with foil.
- Start the sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30-45 seconds until fragrant, stirring constantly to prevent burning.
- Add sun-dried tomatoes: Add the chopped sun-dried tomatoes (along with the reserved oil) and Italian seasoning. Sauté for 1-2 minutes, stirring to combine with the garlic.
- Create the creamy base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is pure flavor!). Let it simmer for 2 minutes to reduce slightly.
- Add cream and cheese: Reduce heat to medium-low and stir in the heavy cream. Once the cream is warm, add the Parmesan cheese, stirring constantly until melted and smooth. Add red pepper flakes if using. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Return chicken to pan: Nestle the seared chicken breasts back into the skillet, along with any accumulated juices. Spoon sauce over the chicken. Let everything simmer together for 3-5 minutes until the chicken is heated through and cooked to 165°F internally.
- Finish and serve: Remove from heat and stir in fresh basil. Taste and adjust seasoning with salt and pepper. Garnish with extra Parmesan and basil leaves. Serve immediately over pasta, rice, or with crusty bread.
Notes
- For thicker sauce, let it simmer longer or add an extra tablespoon of Parmesan.
- If sauce seems too thick, thin with a splash of chicken broth or pasta water.
- Don’t skip the step of scraping up browned bits—they add incredible depth of flavor.
- Chicken thighs can be substituted for chicken breasts; increase cooking time by 2-3 minutes.
- This recipe is naturally gluten-free when served without pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (without sides)
- Calories: 485
- Sugar: 5g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg
Nutrition information is approximate and may vary based on specific ingredients used.
Tips & Variations
One of the best things about this creamy sun dried tomato chicken recipe is how easily you can customize it to suit your tastes and dietary needs!
Make It Spicier: Double the red pepper flakes or add a pinch of cayenne pepper to the sauce. You can also use spicy Italian sausage alongside the chicken for extra heat and flavor.
Vegetarian Version: Substitute the chicken with thick slices of portobello mushrooms, cauliflower steaks, or extra-firm tofu. Reduce cooking time and use vegetable broth instead of chicken broth.
Add More Veggies: Stir in fresh spinach, kale, or arugula at the end for added nutrition. Sautéed mushrooms, roasted red peppers, or artichoke hearts are also delicious additions.
Dairy-Free/Paleo Option: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. The flavor will be different but still delicious!
Lower Calorie: Use half-and-half or a mixture of Greek yogurt and chicken broth instead of heavy cream. The sauce won’t be quite as rich but will still be tasty.
Protein Swap: This sauce is incredible with shrimp, salmon, or pork chops instead of chicken. Adjust cooking times accordingly.
Extra Creamy: Add 2-3 tablespoons of cream cheese to the sauce along with the heavy cream for an ultra-rich, extra-thick consistency.
Mediterranean Twist: Add Kalamata olives, capers, and a squeeze of lemon juice for a briny, bright flavor profile.
Pro Chef Tips
Want to take your creamy sun dried tomato chicken from good to absolutely phenomenal? These professional techniques will make all the difference:
Pound Your Chicken Evenly: This is the single most important step for juicy chicken. Uneven breasts lead to overcooked thin parts and undercooked thick parts. Take the extra 2 minutes to pound them to uniform thickness.
Don’t Overcrowd the Pan: If your skillet isn’t large enough to fit all four chicken breasts with space between them, cook in two batches. Crowding causes steaming instead of searing, which means no golden crust and less flavor.
Use the Right Heat: Medium-high for searing the chicken, then reduce to medium-low for the sauce. Too-high heat will cause the cream to break or the garlic to burn.
Don’t Skip the Deglazing: Those browned bits stuck to the pan (called fond) are packed with flavor. Scraping them up with the chicken broth incorporates all that deliciousness into your sauce.
Temper Your Cream: If you’re adding Parmesan to hot liquid, make sure the cream is warm first. Adding cold cream to hot liquid or cheese to very hot liquid can cause separation.
Reserve Pasta Water: If serving over pasta, save a cup of the starchy pasta cooking water. A few splashes will help the sauce cling to the pasta beautifully and adjust consistency.
Fresh Parmesan Only: Pre-grated Parmesan contains anti-caking agents that prevent smooth melting. Invest in a block of good Parmigiano-Reggiano and grate it yourself.
Rest the Chicken: After removing from heat, let the chicken rest in the sauce for a few minutes. This allows the juices to redistribute, keeping the meat incredibly moist.
Taste and Adjust: Always taste your sauce before serving. It might need a pinch more salt, a crack of black pepper, or a squeeze of lemon juice to brighten everything up.
Common Mistakes to Avoid
Even simple recipes can go wrong if you’re not careful. Here are the most common pitfalls and how to avoid them:
Overcooking the Chicken: This is the number one complaint with chicken breast recipes. Use an instant-read thermometer and remove the chicken from heat when it reaches 160°F—it will coast up to 165°F while resting. Overcooked chicken is dry and rubbery, no matter how good the sauce is.
Burning the Garlic: Garlic goes from fragrant to bitter in seconds. Always add garlic to a medium-heat pan (not screaming hot), and stir constantly. If it starts to brown too quickly, pull the pan off the heat temporarily.
Sauce Too Thin: If your sauce isn’t thickening, it might not be simmering long enough. Let it bubble gently for a few extra minutes. The Parmesan also helps thicken, so make sure you’re using enough and that it’s fully melted.
Sauce Too Thick: Conversely, if you simmer too long or use too much cheese, the sauce can become overly thick or even grainy. Thin it out with splashes of chicken broth or pasta water, stirring constantly.
Not Seasoning Enough: Cream sauces need proper seasoning to shine. Don’t be shy with salt and pepper, and always taste before serving. The sun-dried tomatoes are salty, but the cream mellows everything out.
Using Dried Sun-Dried Tomatoes Without Rehydrating: The dried variety is too tough and leathery to use straight from the package. If you only have dried ones, soak them in hot water for 15 minutes first, then drain well before chopping.
Skipping the Fresh Basil: While dried herbs work earlier in cooking, fresh basil at the end adds a pop of brightness that really elevates the dish. Don’t skip this final touch!
Storage & Meal Prep
This creamy sun dried tomato chicken stores beautifully, making it perfect for meal prep or enjoying leftovers throughout the week.
Refrigerator Storage: Let the chicken and sauce cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Keep the chicken in the sauce rather than storing separately—this prevents the meat from drying out.
Reheating Instructions: The best method is gentle reheating on the stovetop. Place the chicken and sauce in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. Cover and heat for 5-7 minutes, turning the chicken once, until warmed through. You can also microwave individual portions for 2-3 minutes, stirring the sauce halfway through, though the stovetop method yields better texture.
Meal Prep Tips: This recipe is fantastic for meal prep! Cook the full recipe, then portion into individual containers with your chosen side (pasta, rice, or roasted vegetables). The flavors actually improve after a day in the fridge as everything melds together. Pack the fresh basil separately and add when reheating for the best flavor and color.
Shelf Life: Properly stored, this dish maintains excellent quality for 3-4 days. After that, the texture of the chicken may become slightly softer, though it’s still safe to eat within the recommended time frame.
Make-Ahead & Freezer Notes
Planning ahead? This recipe works wonderfully with advance preparation!
Make-Ahead Instructions: You can prep several elements in advance to streamline dinner time. Pound and season the chicken breasts up to 24 hours ahead, storing them covered in the refrigerator. Mince the garlic and chop the sun-dried tomatoes, storing them in separate small containers. You can even sear the chicken earlier in the day, then refrigerate until you’re ready to make the sauce (add a few extra minutes of simmering time to ensure the chicken is heated through).
Freezing the Complete Dish: Yes, you can freeze this! However, cream sauces can sometimes separate slightly upon thawing and reheating. To minimize this, slightly undercook the chicken and cool everything completely before freezing. Transfer to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating from Frozen: For best results, thaw completely before reheating. Reheat gently on the stovetop over medium-low heat, whisking the sauce frequently to re-emulsify it. Add a splash of cream or broth as needed to restore the silky consistency. Don’t rush the reheating process—low and slow prevents separation.
Freezing Just the Chicken: If you’re worried about the cream sauce freezing, consider freezing just the seared, seasoned chicken breasts separately. Then make the sauce fresh when you’re ready to serve. This gives you a head start on dinner while ensuring the sauce is perfect.
Best Reheating Method: Whether from the fridge or freezer, the stovetop method is superior. Heat gently, stir frequently, and add liquid as needed. The microwave works for convenience, but use 50% power and stir often to prevent the sauce from breaking.
Serving Suggestions
This creamy sun dried tomato chicken is incredibly versatile and pairs beautifully with so many sides. Here are my favorite ways to serve it:
Classic Pasta Pairings: Toss with fettuccine, linguine, penne, or rigatoni. The sauce clings perfectly to pasta shapes with ridges or hollows. Angel hair and spaghetti work too, though heartier shapes are more traditional. Cook the pasta al dente and reserve some pasta water to adjust the sauce consistency.
Rice & Grains: Serve over fluffy white rice, brown rice, wild rice blend, or creamy risotto. Cauliflower rice is excellent for a low-carb option. The sauce is so good, you’ll want something to soak up every drop!
Mashed Potatoes: Creamy mashed potatoes or garlic mashed potatoes are absolute heaven with this dish. The combination of creamy sauce and creamy potatoes might seem like overkill, but trust me—it works.
Vegetables: Balance the richness with simple roasted or steamed vegetables. Try roasted asparagus, green beans, broccoli, or Brussels sprouts. A fresh garden salad with lemon vinaigrette adds brightness and cuts through the cream.
Bread: Crusty Italian bread, garlic bread, or dinner rolls are essential for mopping up extra sauce. Seriously, this sauce is too good to waste!
Complete Meal Ideas:
- Serve over pasta with a Caesar salad and garlic bread
- Pair with mashed potatoes, roasted green beans, and dinner rolls
- Serve over rice pilaf with roasted asparagus and a simple arugula salad
- Make it low-carb with cauliflower rice, sautéed zucchini, and roasted tomatoes
Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness beautifully. Chardonnay works if you prefer something buttery. For red wine lovers, a light Pinot Noir complements the tomatoes nicely.
FAQs Section
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are actually more forgiving and harder to overcook than breasts. They’ll add even more flavor and stay incredibly moist. Increase the cooking time by 2-3 minutes per side, and make sure they reach an internal temperature of 165°F. Some people prefer thighs for this very reason!
Can I make this recipe dairy-free?
Yes, with some modifications. Replace the heavy cream with full-fat coconut cream (not coconut milk—it’s too thin). Use nutritional yeast instead of Parmesan cheese, adding 3-4 tablespoons for a cheesy flavor. The taste will be different but still delicious. Make sure to use olive oil instead of butter as well.
Why did my sauce break or curdle?
This usually happens when the heat is too high or the sauce boils too vigorously. Cream sauces need gentle, patient cooking over medium-low heat. If your sauce does break, remove from heat immediately and whisk in a tablespoon of cold cream or an ice cube. Whisking vigorously can sometimes bring it back together.
Can I use sun-dried tomatoes not in oil?
You can, but you’ll need to rehydrate them first. Place the dried tomatoes in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened, then drain well, pat dry, and chop. You’ll miss out on some of the richness that the oil provides, so consider adding an extra tablespoon of olive oil to the pan.
Is this recipe keto-friendly or low-carb?
Yes! When served without pasta, rice, or bread, this recipe is naturally low in carbohydrates and fits well into a keto diet. Each serving has approximately 9g of carbs. Serve it with cauliflower rice or steamed vegetables to keep it low-carb. The sauce is already high in fat, which is perfect for keto eating.
How do I prevent the chicken from being dry?
The key is not overcooking it. Use an instant-read thermometer and remove the chicken from heat at 160-165°F. Also, make sure your chicken breasts are pounded to even thickness so they cook uniformly. Letting the chicken rest in the warm sauce for a few minutes before serving also helps keep it moist.
Can I double this recipe?
Yes, but you’ll need a very large skillet (at least 14 inches) or you should cook the chicken in two batches. Doubling the sauce ingredients is straightforward—just make sure you have a large enough pan to accommodate everything. The cooking time remains the same; you’re just increasing the quantity.
Conclusion
There you have it—the ultimate creamy sun dried tomato chicken recipe that’s destined to become a staple in your dinner rotation! This one-pan wonder delivers restaurant-quality flavor with minimal effort, making it perfect for busy weeknights or impressive enough to serve to guests. The combination of tender chicken, tangy sun-dried tomatoes, and that luxurious, garlicky cream sauce is simply irresistible.
I hope you love this recipe as much as my family does! It’s one of those dishes that never gets old, and I find myself craving it regularly. The best part is how easily you can customize it to suit your tastes—add more veggies, adjust the heat level, or swap the protein. No matter how you make it, you’re guaranteed a delicious, satisfying meal.
Now it’s your turn to get cooking! Try this creamy sun dried tomato chicken tonight and let me know how it turns out. I’d love to hear about your experience and any creative variations you come up with. Don’t forget to leave a comment below, rate the recipe, and share your beautiful food photos—tag me so I can see your culinary creations!
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