Name: Creamy Sun-Dried Tomato Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 small boneless skinless chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 2 tablespoons 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; 1 teaspoon dried basil; 1 teaspoon sugar; Salt and black pepper, to taste; 2 cups baby spinach; 1 cup sliced mushrooms; 1/2 small yellow onion, thinly sliced

Creamy Sun-Dried Tomato Chicken Recipe tastes rich, tangy, and garlicky with a velvety sauce that clings to every bite of tender chicken. It works perfectly for busy weeknights or at-home date nights and takes about 35 minutes from start to finish. I first made this on a Tuesday in sweatpants, so you can absolutely cook it without any fancy chef energy.

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

You control the flavor, the salt, and the creaminess, so the sauce tastes exactly how you like it. Restaurant versions often taste heavy and salty, while this version tastes rich but still balanced with acidity from sun-dried tomatoes.

You also save money and time, since the whole skillet cooks on the stovetop in under 40 minutes. Cleanup stays easy, and you only need one pan plus a cutting board.

“This Creamy Sun-Dried Tomato Chicken Recipe tastes like a restaurant meal that secretly takes under 40 minutes and uses one pan, which feels like a weeknight miracle. ★★★★★”

Ingredients You Need

Here is everything you need for this Creamy Sun-Dried Tomato Chicken Recipe, plus some helpful notes.

Chicken

4 small boneless skinless chicken breasts
- Pound them to even thickness so they cook evenly.
- You can use 6 to 8 boneless skinless chicken thighs instead for extra juiciness.
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning or dried oregano + dried basil mix
2 tablespoons olive oil (use the oil from the sun-dried tomato jar for extra flavor)

Sauce

2 tablespoons butter
4 cloves garlic, minced (use jarred minced garlic as a shortcut)
½ cup sun-dried tomatoes in oil, drained and sliced
- I like the kind packed in olive oil in a jar, not the dry bag.
- Brands like DeLallo or Cento usually taste great and not too salty.
1 cup low sodium chicken broth
1 cup heavy cream
- You can swap half-and-half, but the sauce will thicken less.
- Avoid milk only, since it can curdle and taste thin.
½ cup grated Parmesan cheese
- Use real Parmesan, not the green can, for best melting and flavor.
½ teaspoon crushed red pepper flakes (optional, adjust for heat)
½ teaspoon smoked paprika or sweet paprika
1 teaspoon dried basil or 2 tablespoons chopped fresh basil
1 teaspoon sugar (optional, only if the sauce tastes too tangy)
Extra salt and pepper to taste

Optional add-ins

2 cups baby spinach
1 cup sliced mushrooms
½ small yellow onion, thinly sliced

These add-ins stretch the sauce and add veggies without extra pans.

Pantry shortcuts

Jarred minced garlic saves time.
Pre-sliced sun-dried tomatoes cut down on prep.
Pre-shredded Parmesan from the refrigerated section works fine if you pick a good brand that melts smoothly.

Equipment list

Large skillet or sauté pan (10 to 12 inches, heavy-bottomed if possible)
Tongs for turning chicken
Cutting board and sharp knife
Meat mallet or rolling pin to pound chicken
Wooden spoon or silicone spatula
Measuring cups and spoons

Tips & Mistakes

Pound chicken to an even thickness so it cooks evenly and stays juicy.
Pat chicken dry before seasoning so it browns instead of steaming.
Season both sides of the chicken generously so the flavor carries through the sauce.
Heat the pan until the oil shimmers before adding chicken so you get a good sear.
Avoid overcrowding the pan or the chicken will steam and turn pale.
Sear chicken until golden on each side but pull it off the heat before it dries out.
Use the oil from the sun-dried tomato jar to cook for extra flavor.
Keep the heat at medium when you add garlic so it turns fragrant but not burnt.
Slice sun-dried tomatoes into thin strips so they spread through the sauce.
Add broth and scrape up browned bits so they melt into the sauce instead of burning.
Lower the heat before adding cream so it does not separate.
Add Parmesan off the direct boil so it melts smoothly and does not clump.
Taste the sauce before serving and adjust salt, pepper, and acidity.
Thin the sauce with a splash of broth if it turns too thick.
Thicken a thin sauce by simmering a few extra minutes while you stir.
Add spinach at the end so it stays bright and does not overcook.

How to Make Creamy Sun-Dried Tomato Chicken Recipe

Step 1: Prep 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 so the seasoning sticks.

Sprinkle both sides with salt, pepper, garlic powder, and Italian seasoning. Press the seasoning into the chicken with your hands. Set the chicken aside while you heat the pan.

Step 2: Sear the chicken

Heat a large skillet over medium-high heat and add olive oil. Swirl the pan so the oil coats the bottom. When the oil shimmers, place the chicken in a single layer.

Sear the chicken for about 4 to 5 minutes per side until it turns deep golden and the internal temperature reaches about 160°F. Move the chicken to a plate and tent loosely with foil while you make the sauce. The chicken will finish cooking in the sauce.

Step 3: Sauté garlic and sun-dried tomatoes

Lower the heat to medium and add butter to the same skillet. When the butter melts, add minced garlic and sliced sun-dried tomatoes. Stir and cook for 1 to 2 minutes until the garlic smells fragrant and the tomatoes soften.

If you use onion or mushrooms, add them now and cook until they soften and lightly brown. Stir often so the garlic does not burn. Adjust the heat down if the garlic browns too quickly.

Step 4: Build the sauce

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release the browned bits. Let the mixture simmer for 2 to 3 minutes so it reduces slightly. This step deepens the flavor and keeps the sauce from tasting flat.

Turn the heat to medium-low and slowly pour in the heavy cream while you stir. Add smoked paprika, crushed red pepper flakes if you use them, and dried basil. Stir until the sauce looks smooth and creamy.

Step 5: Add Parmesan and adjust

Sprinkle in the grated Parmesan cheese while you stir constantly. Keep the heat at medium-low so the cheese melts gently. Stir until the sauce thickens enough to coat the back of a spoon.

Taste the sauce and adjust with more salt and pepper as needed. If the sauce tastes too tangy from the sun-dried tomatoes, stir in a teaspoon of sugar. If the sauce looks too thick, add a splash of broth or cream.

Step 6: Add spinach and return chicken

If you use spinach, stir it into the hot sauce and cook for 1 to 2 minutes until it wilts. Nestle the seared chicken breasts back into the skillet. Spoon sauce over the top of each piece.

Simmer everything together on low heat for 3 to 5 minutes until the chicken reaches 165°F inside. The sauce will thicken a bit more and cling to the chicken. Turn off the heat and sprinkle with extra Parmesan or fresh basil if you like.

Step 7: Rest and serve

Let the chicken rest in the sauce for 3 minutes so the juices settle. Slice the chicken or serve the breasts whole. Spoon plenty of creamy sun-dried tomato sauce over each serving.

Variations I've Tried

I swap chicken breasts for boneless skinless thighs when I want extra rich flavor and tenderness. Thighs handle a little extra simmer time and still stay juicy. I just trim excess fat so the sauce does not taste greasy.

I often add a handful of spinach and some sliced mushrooms to turn this into more of a one-pan meal. The veggies soak up the sauce and make the skillet look colorful. My kids pick around the mushrooms, but they eat the spinach without complaint when it hides under all that cream and tomato.

I also tried a lighter version with half-and-half instead of heavy cream. The sauce tasted great but stayed a bit thinner, so I let it simmer a few extra minutes. I sometimes stir in a spoonful of cream cheese to thicken and add tang.

For a dairy-reduced version, I used coconut cream and skipped the Parmesan. The sauce tasted slightly sweet and still very creamy, and the sun-dried tomatoes balanced the coconut flavor. This version works nicely if you need something closer to dairy free.

How to Serve Creamy Sun-Dried Tomato Chicken Recipe

Serve this Creamy Sun-Dried Tomato Chicken Recipe over hot pasta, fluffy rice, or mashed potatoes so the sauce has something to soak into. I also love it with cauliflower rice or zucchini noodles when I want a lighter base. A simple green salad or steamed broccoli on the side keeps the plate balanced and colorful.

You can slice the chicken and tuck it into warm pita or flatbread with extra sauce and a handful of spinach. I also like to spoon leftover sauce over roasted vegetables the next day for an easy lunch.

How to store

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Chill the chicken and sauce together so the meat stays moist and flavorful.
Freeze portions in freezer-safe containers for up to 2 months, leaving a little space at the top for expansion.
Thaw frozen portions overnight in the fridge before reheating.
Reheat gently on the stovetop over low heat, stirring often and adding a splash of broth or cream to loosen the sauce.
You can also reheat in the microwave in short bursts, stirring between each burst so the sauce heats evenly and the chicken does not dry out.