Creamy Sun-Dried Tomato Chicken (Print View)

Tender chicken breast simmered in a flavorful sun-dried tomato cream sauce with garlic and Parmesan.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus more for garnish

# Directions:

01 - Pat chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden and cooked through (165°F internal temperature). Remove and set aside.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant.
04 - Pour in chicken broth, stirring to deglaze the pan and loosen browned bits. Simmer for 2 to 3 minutes.
05 - Stir in half-and-half, grated Parmesan, and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until sauce thickens slightly.
06 - If using, add baby spinach and cook until just wilted.
07 - Return chicken and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over chicken, until heated through.
08 - Stir in fresh basil. Adjust seasoning as needed.
09 - Plate the chicken and spoon sauce over it. Garnish with additional basil and Parmesan if desired.

# Expert Tips:

01 -
  • The sauce is luxurious but comes together in less time than it takes to preheat the oven.
  • It tastes like restaurant cooking but uses ingredients most home cooks already have.
  • One skillet means cleanup is barely worth mentioning.
02 -
  • Don't let the cream sauce boil vigorously or it can break and separate—keep it at a gentle simmer and you'll have silky results every time.
  • Patting the chicken dry before seasoning is the one step that separates a beautiful sear from a steamed, pale breast.
  • The basil goes in at the very end because heat destroys its delicate flavor—treat it like a finishing touch, not an ingredient.
03 -
  • If your sauce seems too thin after adding the cream, whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it in—it thickens beautifully without making things grainy.
  • Save a handful of fresh basil leaves to tear over the plated dish just before serving for color and a burst of fresh flavor that makes people notice.
Go Back