Save to Pinterest There's a particular moment in cooking when everything feels effortless, and this creamy sun-dried tomato chicken was born from one of those nights. I had a half-empty jar of sun-dried tomatoes, some chicken breasts thawing on the counter, and about thirty minutes before guests arrived. What started as improvisation became the dish people now ask me to make again and again—silky, tangy, and somehow elegant without pretending to be.
I made this for my neighbor once on a rainy Tuesday evening, and she sat at my kitchen counter watching the transformation happen—how golden chicken becomes something rich and creamy without any heavy cream. The smell of garlic and sun-dried tomatoes hitting the hot pan is honestly the best part of the whole process, the moment you know you're onto something good.
Ingredients
- Boneless, skinless chicken breasts (4, about 1.5 lbs): Pat them dry before seasoning so they sear properly and develop that golden crust that makes the whole dish taste restaurant-quality.
- Kosher salt and freshly ground black pepper: Don't skip the grinding step—the texture changes everything.
- Italian seasoning (1 teaspoon): This quietly brings the whole flavor profile together without announcing itself.
- Olive oil (2 tablespoons): Use something you wouldn't feel guilty about cooking with at medium-high heat.
- Garlic (3 cloves, minced): Mince it fresh rather than using jarred—the difference is worth those thirty seconds.
- Sun-dried tomatoes in oil (½ cup, drained and sliced): The oil they come in is liquid gold for cooking, but drain it so your sauce stays silky rather than slick.
- Low-sodium chicken broth (1 cup): This deglazes the pan and picks up all those caramelized bits of flavor stuck to the bottom.
- Half-and-half (1 cup): It's the secret to richness without heaviness—cream would be too much.
- Grated Parmesan (⅓ cup): Freshly grated melts better, though pre-grated works in a pinch.
- Crushed red pepper flakes (½ teaspoon, optional): A whisper of heat that makes the tomato tang sing.
- Baby spinach (2 cups, optional): It wilts into almost nothing but adds a gentle earthiness and color.
- Fresh basil (2 tablespoons, plus more for garnish): Stir it in at the very end so it stays bright and doesn't lose itself in the heat.
Instructions
- Prepare the chicken:
- Pat your chicken breasts completely dry with paper towels—moisture is the enemy of a good sear. Season both sides generously with salt, pepper, and Italian seasoning, pressing the seasonings gently so they stick.
- Sear until golden:
- Heat olive oil in a large skillet over medium-high heat until it's hot enough that a piece of chicken sizzles the moment it touches the pan. Sear each breast for 4 to 5 minutes per side until the exterior is golden brown and the thickest part reaches 165°F. This isn't just about cooking through—the browning is where the flavor lives.
- Build the flavor base:
- Lower the heat to medium and return the skillet to the stove. Add minced garlic and your sliced sun-dried tomatoes, letting them warm together for about a minute until the kitchen smells like comfort. This is the moment where everything starts coming together.
- Deglaze the pan:
- Pour in the chicken broth and use a wooden spoon to gently scrape up all those caramelized brown bits stuck to the bottom—that's concentrated chicken flavor. Let it bubble away for 2 to 3 minutes while the aromatics meld.
- Create the cream sauce:
- Stir in the half-and-half, Parmesan, and red pepper flakes if you're using them. Keep stirring frequently as it heats for 2 to 3 minutes, watching as the sauce transforms from loose to silky. It should coat the back of a spoon without being thick or heavy.
- Add greens if you like:
- If spinach appeals to you, toss it in now and stir until it wilts into the sauce, turning it from bright green to soft and integrated.
- Bring the chicken home:
- Return the seared chicken breasts to the skillet along with any juices that collected on the plate. Spoon that gorgeous sauce over the top and let everything simmer together for 2 to 3 minutes so the chicken absorbs the flavors.
- Finish with freshness:
- Remove from heat and stir in the fresh basil, letting its brightness cut through the richness. Taste and adjust salt, pepper, or heat as your palate prefers.
Save to Pinterest What I love most about this dish is how it transforms a weeknight into something that feels intentional and special, the kind of meal that makes people linger at the table longer than they planned. It's proof that simple ingredients in the right combination become something far greater than the sum of their parts.
What to Serve Alongside
This sauce is too good to waste, so think about what will soak it up best. Buttered egg noodles are my first choice because they're neutral enough to let the sauce shine, but creamy polenta works beautifully too if you want something comforting. Even crusty bread torn into pieces works in a pinch, transforming dinner into something more rustic and hands-on. The sauce clings to everything it touches, which is exactly the point.
How to Make It Ahead
Life isn't always linear, and sometimes dinner planning needs to happen on your own timeline. You can prepare the sauce completely and refrigerate it for up to two days, then sear fresh chicken and simmer them together just before serving. If you're really planning ahead, sear the chicken ahead too and store it separately, then gently reheat everything together over medium-low heat, stirring often so the sauce doesn't break.
Variations Worth Trying
Once you understand how this dish works, it becomes a canvas for whatever you're craving or whatever you have on hand. Mushrooms become earthy and substantial if you sauté them with the garlic, and roasted red peppers add a subtle sweetness that complements the tomato tang. For a lighter version, swap half-and-half with Greek yogurt—it won't be quite as luxurious but it's fresher and tangier, which some palates prefer. Here are a few more ideas worth exploring:
- Substitute the spinach with arugula for a peppery bite that wakes up the cream sauce.
- Add white beans or cannellini beans during the final simmering step for extra protein and heartiness.
- A splash of balsamic vinegar stirred in at the end deepens the tomato flavor in unexpected ways.
Save to Pinterest This chicken has become my go-to when I want to feel like I've done something special in the kitchen without the stress of a complicated recipe. It's the kind of dish that reminds you why cooking for people matters.
Recipe Q&A
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are preferred for even cooking and absorbing the sauce flavors well.
- → Can I use dried sun-dried tomatoes instead of those in oil?
Dried sun-dried tomatoes can be used but should be rehydrated in warm water or broth before sautéing.
- → Is it possible to make this dish dairy-free?
Yes, substitute half-and-half with coconut cream and omit Parmesan or use a nut-based cheese alternative.
- → How do I avoid overcooking the chicken breasts?
Sear over medium-high heat for about 4-5 minutes per side until golden and ensure the internal temperature reaches 165°F (74°C).
- → What sides complement this skillet dish best?
Pasta, rice, or crusty bread are excellent for soaking up the flavorful cream sauce and completing the meal.