Name: Creamy Sun-Dried Tomato Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 tablespoons oil from the jar of sun-dried tomatoes; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, drained and sliced; 1 cup low-sodium chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon smoked paprika or sweet paprika; Salt and pepper, to taste; 1/2 cup fresh spinach, roughly chopped; 2 tablespoons fresh basil, chopped; 1/2 lemon, juiced; Cooked pasta, rice, mashed potatoes, or crusty bread

Creamy Sun-Dried Tomato Chicken Recipe tastes rich, tangy, garlicky, and a little luxurious, yet it comes together on a busy weeknight in about 35 minutes. It suits anyone who loves restaurant-style chicken dinners but wants simple steps and easy cleanup. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I managed it there, you can absolutely nail it at home too.

Why Make This Creamy Sun-Dried Tomato Chicken Recipe at Home

This skillet chicken tastes like something from a cozy Italian restaurant, but you control the ingredients, the salt, and the creaminess. You also skip the price tag and the mystery oils, and you get leftovers that taste even better the next day.

You cook everything in one pan, so you keep cleanup simple and fast. The recipe uses pantry staples like jarred sun-dried tomatoes and dried pasta, so you can keep everything on hand for last-minute dinners.

“This Creamy Sun-Dried Tomato Chicken Recipe tastes like a fancy date-night meal that somehow sneaks onto the weeknight table in under 40 minutes, and my family licks the pan clean every time. ★★★★★”

Ingredients You Need

Chicken

4 boneless skinless chicken breasts
- Pound them to an even thickness for quick, even cooking.
- You can swap with boneless skinless chicken thighs for a juicier version; just adjust cook time slightly.
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning or a mix of dried basil and oregano

Sun-dried tomato cream sauce

2 tablespoons oil from the jar of sun-dried tomatoes
- This adds extra flavor, so use it instead of plain olive oil if possible.
2 tablespoons unsalted butter
4 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and sliced
- I like the julienne-cut kind from a jar; they soften quickly and taste slightly sweet.
- If you only have dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes, then pat dry.
1 cup low-sodium chicken broth
- Use a good-quality boxed broth or a bouillon paste mixed with water as a shortcut.
1 cup heavy cream
- You can swap with half-and-half for a lighter sauce, but it will coat the chicken a bit less.
½ cup grated Parmesan cheese, plus extra for serving
- Use real Parmesan, not the green can, for the smoothest sauce.
½ teaspoon crushed red pepper flakes (optional, for a gentle kick)
½ teaspoon smoked paprika or sweet paprika
Salt and pepper to taste

Fresh flavor boosters

½ cup fresh spinach, roughly chopped (optional but tasty)
2 tablespoons fresh basil, chopped, or 1 teaspoon dried basil
Juice of ½ lemon, to brighten the sauce

Pantry sides and serving ideas

Cooked pasta, rice, mashed potatoes, or crusty bread
- Short pasta like penne or rotini works great and holds the sauce nicely.

Equipment list

Large heavy skillet (10 to 12 inches), preferably stainless steel or cast iron
Tongs for flipping chicken
Cutting board and sharp knife
Measuring cups and spoons
Small whisk or wooden spoon for the sauce
Meat thermometer, if you want precise doneness

Tips & Mistakes

Pat the chicken dry before seasoning so it browns instead of steaming.
Pound thick chicken breasts to an even thickness so they cook evenly and stay juicy.
Season the chicken generously; bland chicken ruins a rich sauce.
Heat the pan until the oil shimmers so the chicken sears and forms a golden crust.
Do not crowd the pan; cook chicken in batches if needed so it browns nicely.
Scrape the browned bits from the pan when you add broth; those bits add huge flavor to the sauce.
Lower the heat before adding cream so it does not scorch or separate.
Add Parmesan gradually and whisk so it melts smoothly and does not clump.
Taste the sauce before serving and adjust salt, pepper, and lemon juice at the end.
Add spinach at the very end so it stays bright and tender, not gray and mushy.
Avoid overcooking the chicken; pull it at 165°F internal temperature for best texture.
If the sauce thickens too much, thin it with a splash of broth or a spoonful of pasta water.

How to Make Creamy Sun-Dried Tomato Chicken Recipe

Step 1: Prep and season the chicken

Lay the chicken breasts on a cutting board and cover them with plastic wrap. Pound them gently with a meat mallet or rolling pin until they reach an even thickness, about ½ to ¾ inch. Pat them dry with paper towels, then season both sides with salt, pepper, garlic powder, and Italian seasoning.

Step 2: Sear the chicken

Heat a large skillet over medium-high heat and add the sun-dried tomato oil and butter. When the butter melts and the mixture shimmers, place the chicken in the pan in a single layer. Sear each side for about 4 to 6 minutes, until the chicken turns golden and the internal temperature reaches about 160°F. Transfer the chicken to a plate and cover it loosely while you make the sauce.

Step 3: Build the flavor base

Lower the heat to medium. Add the minced garlic to the skillet and stir it for about 30 seconds until it smells fragrant. Add the sliced sun-dried tomatoes and cook them for 1 to 2 minutes so they soften and infuse the oil.

Step 4: Deglaze and simmer the sauce

Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the broth simmer for 2 to 3 minutes so it reduces slightly and concentrates. Stir in the heavy cream, paprika, and red pepper flakes, then bring the mixture to a gentle simmer.

Step 5: Add Parmesan and adjust thickness

Lower the heat to medium-low. Sprinkle in the Parmesan cheese a little at a time while you whisk, so it melts smoothly into the sauce. Let the sauce bubble gently for 3 to 5 minutes until it thickens enough to coat the back of a spoon.

Step 6: Add greens and lemon

Stir in the chopped spinach, if you use it, and let it wilt for 1 to 2 minutes. Squeeze in the lemon juice and taste the sauce. Adjust with more salt, pepper, or lemon until the flavor tastes balanced and bright.

Step 7: Return chicken to the pan

Nestle the seared chicken breasts back into the skillet, along with any juices from the plate. Spoon the creamy sun-dried tomato sauce over the chicken. Let everything simmer together for 3 to 5 minutes until the chicken reaches 165°F and the flavors meld.

Step 8: Finish and serve

Sprinkle the chopped fresh basil over the top. Turn off the heat and give the sauce a final stir around the chicken. Serve the Creamy Sun-Dried Tomato Chicken Recipe over pasta, rice, or potatoes, and spoon plenty of sauce over each piece.

Variations I've Tried

I swap the chicken breasts with boneless skinless thighs when I want extra rich flavor and a little more forgiveness on cook time. I also use light cream or half-and-half sometimes and add a spoonful of cream cheese to keep the sauce thick and silky.

I toss in extra vegetables like sliced mushrooms, zucchini, or steamed broccoli to stretch the meal and add more color. I also stir in cooked penne or rotini directly into the skillet and thin the sauce with a splash of broth to turn this into a one-pan pasta dinner.

For a dairy-reduced version, I use coconut cream and nutritional yeast instead of Parmesan, which gives a different flavor but still tastes creamy and satisfying. I also tried a spicy version with extra red pepper flakes and a pinch of cayenne, which worked great for heat lovers.

How to Serve Creamy Sun-Dried Tomato Chicken Recipe

Serve this Creamy Sun-Dried Tomato Chicken Recipe over a bed of al dente pasta, fluffy white rice, or creamy mashed potatoes so the sauce has something to cling to. Add a simple green salad or steamed green beans on the side to balance the richness. Garlic bread or warm flatbread makes a perfect tool to scoop up every last bit of sauce. Kids usually love this with buttered noodles and a side of sweet corn or peas.

How to store

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat gently on the stove over low heat with a splash of broth or water to loosen the sauce.
You can freeze the chicken and sauce together for up to 2 months, though the cream may change texture slightly.
Thaw overnight in the fridge, then reheat on the stove while you stir often until the sauce turns smooth again.