Name: Creamy Sun-Dried Tomato Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/3 cup all-purpose flour; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 3 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes; 1/2 cup sun-dried tomatoes in oil, drained and sliced; 1 1/2 cups low-sodium chicken broth; 1 cup heavy cream; 1/2 cup freshly grated parmesan cheese; 1 teaspoon Dijon mustard; 1 teaspoon sugar or honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh basil or flat-leaf parsley; extra grated parmesan, for serving

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 casual dinner guests, and you can bring it to the table in about 35 minutes. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so you can absolutely pull this off at home.

Why You Should Try This Creamy Sun-Dried Tomato Chicken Recipe

This Creamy Sun-Dried Tomato Chicken Recipe gives you restaurant-level flavor with simple ingredients and one skillet. The sun-dried tomatoes add intense tomato flavor, the cream smooths everything out, and the garlic and parmesan tie it together.

You can serve it with pasta, rice, or crusty bread, so it fits whatever you already keep in your pantry. Clean-up stays easy, the chicken stays juicy, and leftovers taste even better the next day.

“This Creamy Sun-Dried Tomato Chicken Recipe tastes like something from a cozy Italian bistro, but it comes together in one pan in under 40 minutes. ★★★★★”

Ingredients You’ll Need

Chicken

4 boneless, skinless chicken breasts
- Pound them to an even thickness so they cook evenly.
- You can use boneless, skinless chicken thighs if you prefer richer flavor.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning or dried oregano + dried basil mix

Coating & Sear

1/3 cup all-purpose flour
- This helps the chicken brown nicely and slightly thickens the sauce.
- Use a 1:1 gluten-free flour blend if you avoid gluten.
2 tablespoons olive oil
- Use the oil from the sun-dried tomato jar for extra flavor if you like.
1 tablespoon unsalted butter
- Butter adds color and a richer sear.

Sauce

3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
- Adjust to taste or skip if you prefer mild flavor.
1/2 cup sun-dried tomatoes in oil, drained and sliced
- Jarred sun-dried tomatoes in oil work best; I like DeLallo or Trader Joe’s.
- If you only have dry-packed tomatoes, soak them in hot water for 10 minutes, then pat dry.
1 1/2 cups low-sodium chicken broth
- Use a good quality boxed broth or homemade stock if you have it.
1 cup heavy cream
- You can use half-and-half for a lighter version, though the sauce thickens less.
1/2 cup freshly grated parmesan cheese
- Freshly grated melts smoother than pre-shredded.
1 teaspoon Dijon mustard
- This adds subtle tang and depth without tasting like mustard.
1 teaspoon sugar or honey (optional)
- This balances acidity if your tomatoes taste very sharp.
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper

Finishing Touches

1/4 cup chopped fresh basil or flat-leaf parsley
Extra grated parmesan for serving

Equipment List

Large heavy skillet (10 to 12 inches), preferably stainless steel or cast iron
Cutting board and sharp knife
Meat mallet or rolling pin (to pound chicken)
Tongs or spatula
Measuring cups and spoons
Small whisk or wooden spoon

Tips & Tricks

Pound the chicken to an even thickness so it cooks quickly and stays juicy.
Pat the chicken dry before seasoning so it browns instead of steaming.
Lightly coat the chicken in flour and shake off excess to avoid gummy spots.
Use the oil from the sun-dried tomato jar as part of your cooking fat for extra flavor.
Sear the chicken in a hot pan and give it space; crowding the pan leads to pale chicken.
Lower the heat before you add cream so it does not curdle or scorch.
Add parmesan off the heat and stir until it melts smoothly to avoid clumps.
Taste the sauce at the end and adjust salt, pepper, and acidity with a pinch of sugar if needed.
Slice the chicken before serving if you want the sauce to coat every piece.
Serve the sauce over a starch like pasta, rice, or mashed potatoes so none of it goes to waste.

How to Make Creamy Sun-Dried Tomato Chicken Recipe

Step 1: Prep the Chicken

Place the chicken breasts between two sheets of parchment or plastic wrap. Pound them to an even 1/2 to 3/4 inch thickness. Pat them dry with paper towels, then season both sides with salt, pepper, and Italian seasoning.

Add the flour to a shallow dish. Lightly dredge each piece of chicken in flour, then shake off any excess. Set the chicken on a plate while you heat the pan.

Step 2: Sear the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat. When the fat shimmers and the butter foams, add the chicken in a single layer. Sear the chicken for about 4 to 5 minutes per side until it turns golden and the internal temperature reaches about 160°F.

Move the chicken to a clean plate and tent it loosely with foil. The chicken finishes cooking later in the sauce. Keep the skillet on the stove and lower the heat to medium.

Step 3: Build the Flavor Base

Add the minced garlic and crushed red pepper flakes to the skillet. Stir constantly for about 30 seconds until the garlic smells fragrant. Add the sliced sun-dried tomatoes and stir them for 1 to 2 minutes so they warm and soften.

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon. Loosen the browned bits, since they add big flavor to the sauce. Let the broth simmer for 3 to 4 minutes so it reduces slightly.

Step 4: Make the Creamy Sauce

Lower the heat to medium-low. Stir in the heavy cream and Dijon mustard until the mixture looks smooth and creamy. Let it gently bubble for 2 to 3 minutes, stirring often.

Add the parmesan cheese in small handfuls while you stir. Keep stirring until the cheese melts and the sauce thickens to a silky texture. Taste and season with salt, pepper, and a pinch of sugar or honey if the sauce tastes too tangy.

Step 5: Finish the Chicken in the Sauce

Return the seared chicken and any juices from the plate to the skillet. Nestle the pieces into the sauce and spoon some sauce over the top. Simmer on low heat for 5 to 7 minutes until the chicken reaches 165°F inside and feels tender.

Sprinkle the chopped basil or parsley over the top. Give everything a gentle stir so the herbs mix into the sauce. Turn off the heat and let the chicken rest in the sauce for 2 minutes before serving.

Step 6: Serve

Serve the chicken whole or sliced, topped with plenty of creamy sun-dried tomato sauce. Add extra parmesan on top if you feel like spoiling yourself a little. Pair it with your favorite side and enjoy while it stays hot and saucy.

What to Serve with Creamy Sun-Dried Tomato Chicken Recipe

This Creamy Sun-Dried Tomato Chicken Recipe pairs beautifully with pasta such as fettuccine, penne, or rotini, since the sauce clings to every curve. You can spoon it over fluffy white rice, brown rice, or creamy mashed potatoes for a cozy, stick-to-your-ribs dinner. If you want a lighter plate, serve it with steamed green beans, roasted broccoli, or a simple side salad with lemony dressing. A cold sparkling water with lemon or a chilled iced tea rounds out the meal nicely.

Storage Options

Store leftover Creamy Sun-Dried Tomato Chicken in an airtight container in the fridge for up to 3 to 4 days.
Chill the chicken and sauce completely before you transfer them to containers.
Freeze portions in freezer-safe containers or bags for up to 2 months, and label them with the date.
Reheat gently on the stove over low heat, and thin the sauce with a splash of broth or milk if it thickens too much.
You can also reheat in the microwave at 50 percent power in short bursts, stirring between intervals to keep the sauce smooth.