Creamy Sun-Dried Tomato Chicken
If you love restaurant-style creamy chicken dishes but don’t want the hassle, this Creamy Sun-Dried Tomato Chicken is your answer!
Perfectly seared chicken smothered in a velvety garlic-Parmesan sauce packed with deep, tangy sun-dried tomato flavor—it’s the kind of sauce you’ll want to drink straight from the pan!
Bonus? It’s made with simple pantry staples and is so easy to throw together on busy weeknights.
Serve it over pasta, mashed potatoes, or with crusty bread to soak up every last drop.
Once you try it, you’ll want to make it again and again!
Why You’ll Love This Creamy Sun-Dried Tomato Chicken
- Restaurant-style in one pan: Golden seared chicken in a rich Parmesan cream sauce studded with sun-dried tomatoes.
- Big flavor from the jar: Searing in the sun-dried tomato oil adds extra richness to every bite.
- Quick: The chicken sears in minutes, and the sauce comes together in just a few more.
- Thighs or breasts: Use whichever you have on hand.
- Perfect for soaking up: Mashed potatoes, pasta or crusty bread all love this sauce.
For the Chicken
- Chicken – Use boneless, skinless chicken thighs or breasts. Thighs are juicier, while breasts cook faster and leaner.
- Salt & Black Pepper – Simple seasoning to enhance the chicken’s flavor.
- Sun-Dried Tomato Oil – Adds extra richness and enhances the sun-dried tomato flavor.
- Garlic – A must-have for depth of flavor.
- Chicken Broth – Adds a touch of depth.
For the Creamy Sauce
- Sun-Dried Tomatoes – Packed with a tangy, slightly sweet flavor that makes the sauce irresistible.
- Chicken Broth – Adds umami and keeps the sauce from being overly thick.
- Heavy Cream – Creates a luscious, creamy texture.
- Parmesan Cheese – Melts into the sauce for a rich, cheesy finish.
- Dijon Mustard – Enhances the sauce with a subtle tang and slight thickening effect.
- Fresh Basil – Adds a pop of freshness (optional but recommended).
Step-by-Step Guide to Making Creamy Sun-Dried Tomato Chicken
Here’s how this creamy one-pan chicken dinner comes together.
1. Prep and Season
If you’re using chicken breasts, slice them in half horizontally to make thinner cutlets. Season both sides with salt and pepper.
2. Sear the Chicken
Heat the oil from the sun-dried tomato jar in a large skillet over high heat. Sear the chicken until golden, about 6 minutes total for thighs or 4 minutes per side for breasts. Move it to a plate.
3. Start the Sauce
In the same skillet, cook the garlic for about 15 seconds, just until fragrant. Pour in the first portion of broth and scrape up the browned bits from the bottom of the pan, then let it simmer for about a minute.
4. Make It Creamy
Stir in the Dijon (if using), the remaining broth, heavy cream, Parmesan and sun-dried tomatoes. Simmer for 2 to 3 minutes, stirring now and then, until the sauce thickens.
5. Finish and Serve
Taste and adjust the salt and pepper. Stir in the basil, return the chicken to the pan and spoon the sauce over it. Simmer for 1 minute to heat through, then serve right away.
Creamy Sun-Dried Tomato Chicken
Ingredients
For the Chicken:
- 1.5 lb (750g) boneless, skinless chicken thighs or breasts.
- ½ tsp salt
- Black pepper, to taste
- 2tbsp oil (from the sun-dried tomato jar)
For the Sauce:
- ½ cup sun-dried tomatoes, drained and sliced
- 2 garlic cloves, minced
- ½ cup (125 ml) chicken broth
- ¾ cup (185 ml) low-sodium chicken broth
- ¾ cup (185 ml) heavy cream
- ⅓ cup (30g) finely grated Parmesan cheese
- 2 tsp Dijon mustard (optional)
- 1 cup fresh basil leaves (optional)
Instructions
Prepare the Chicken:
- If using chicken breasts, slice them in half horizontally to create thinner cutlets.
- Season both sides with salt and black pepper.
Sear the Chicken:
- Heat the sun-dried tomato oil in a large skillet over high heat.
- Add the chicken and sear for about 6 minutes total for thighs or 4 minutes per side for breasts, until golden brown.
- Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the minced garlic and sauté for 15 seconds, just until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute.
- Stir in the Dijon mustard, chicken broth, heavy cream, Parmesan, and sun-dried tomatoes.
- Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
Finish & Serve:
- Taste the sauce and adjust seasoning with salt and pepper if needed.
- Stir in the fresh basil leaves (if using), then return the chicken to the pan.
- Spoon the sauce over the chicken and let it simmer for 1 minute to heat through.
- Serve immediately with mashed potatoes, pasta, or crusty bread to soak up the sauce!
Notes
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. The oil adds extra richness when cooking.
- Parmesan: Use freshly grated or finely shredded Parmesan for smooth melting. Avoid pre-grated "sand-like" Parmesan as it doesn’t melt well.
- Mustard: Optional but adds a slight tang and helps thicken the sauce.
Nutrition
Tips for the Best Sun-Dried Tomato Chicken
- Use oil-packed sun-dried tomatoes: As the recipe notes say, they have the best flavor, and the oil is perfect for searing.
- Grate your own Parmesan: Freshly grated Parmesan melts smoothly. Pre-grated, sandy Parmesan can stay grainy.
- Don’t skip the Dijon: It’s optional, but it adds tang and helps thicken the sauce.
- Scrape up the browned bits: They’re where much of the sauce’s flavor comes from.
- Check the chicken: It’s done at 165°F in the thickest part.
Common Mistakes to Avoid
- Burning the garlic: Over high heat, garlic only needs about 15 seconds. Have the broth ready to pour in.
- Crowding the skillet: Too much chicken at once steams instead of sears. Cook in batches if needed.
- Boiling the cream sauce hard: Keep it at a simmer so the Parmesan melts smoothly.
- Overcooking the chicken at the end: It only needs a minute in the sauce to warm through.
How to Serve Sun-Dried Tomato Chicken
This creamy sauce is begging for something to soak it up. Here are some easy sides from the site:
- Potatoes: Roasted Garlic Mashed Potatoes.
- Orzo or rice: Creamy Garlic Parmesan Orzo or Garlic Butter Rice.
- Veggies: Buttery Garlic Green Beans.
Pasta and crusty bread work beautifully too.
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Sun-dried tomatoes add a deep, tangy sweetness that fresh ones don’t quite match. If you’re using fresh tomatoes, try roasting them first to bring out their natural sweetness.
2. What’s the best side to serve with this dish?
This chicken pairs beautifully with pasta, mashed potatoes, or rice. Want something lighter? A crisp garden salad or roasted veggies make a great side!
3. Can I make this without dairy?
Absolutely! Swap the heavy cream for coconut cream or a dairy-free alternative. Just note that coconut cream adds a subtle coconut flavor to the sauce.
4. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if the sauce thickens too much.
5. Can I use bone-in chicken?
Yes! Bone-in chicken works well but will take longer to cook. Just be sure to sear it properly and simmer until fully cooked through.
Creamy sun-dried tomato chicken is the kind of dinner that feels special but comes together in one pan with simple ingredients. Golden chicken and a silky, savory sauce make it a weeknight favorite.
Give it a try, and let us know in the comments what you served it with!
