Lately, this has been the chicken dinner I keep coming back to.
There’s something deeply comforting about searing chicken in a warm skillet, then letting it gently finish cooking in a creamy sun-dried tomato parmesan sauce as the oven does the rest of the work.
The kitchen fills with rich, savory aromas, and by the time dinner is ready, you’re rewarded with tender chicken and a silky sauce that feels indulgent without being fussy.
It’s cozy, satisfying, and the kind of meal you’ll want to make again and again—perfect for slow evenings, special dinners, or whenever you’re craving something a little extra comforting.
For the Chicken
- Chicken Breasts — Boneless, skinless chicken breasts work best here. Pound them to an even thickness so they cook evenly and stay juicy.
- Salt and Black Pepper — Simple seasoning is all you need to bring out the flavor of the chicken and balance the rich sauce.
- Olive Oil — Used for searing the chicken, helping it develop a golden exterior and locking in moisture.
For the Sun-Dried Tomato Cream Sauce
- Garlic — Adds a deep, savory base and infuses the sauce with warm, aromatic flavor.
- Chicken Broth — Loosens the browned bits from the pan and forms the backbone of the sauce without making it too heavy.
- Heavy Cream — Creates the rich, silky texture that makes this sauce so irresistible.
- Parmesan Cheese — Freshly grated parmesan melts into the sauce, adding salty, nutty depth and creaminess.
- Sun-Dried Tomatoes — Provide bursts of sweet, tangy flavor that balance the richness of the cream.
- Dried Oregano — Adds an herby note that complements the tomatoes and cheese.
- Crushed Red Pepper Flakes — Brings a gentle heat that keeps the sauce from feeling too rich.
Optional for Serving
- Fresh Basil — Adds a pop of freshness and color right before serving.
- Extra Parmesan Cheese — Perfect for finishing the dish with even more savory flavor.
The Perfect Sun-Dried Tomato Cream Sauce Chicken
Notes
Ingredients
For the Chicken-
3 pounds boneless, skinless chicken breasts (approximately 3–4 large chicken breasts; see Notes)
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Salt, to taste
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Freshly cracked black pepper, to taste
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2 tablespoons olive oil or other neutral oil
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2 tablespoons minced garlic
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¾ cup low-sodium chicken broth (see Notes)
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½ cup heavy cream, at room temperature
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½ cup grated fresh parmesan cheese, at room temperature (see Notes)
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1 cup sun-dried tomatoes, preferably packed in oil
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1 teaspoon dried oregano, more or less to taste
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½ teaspoon crushed red pepper flakes, more or less to taste
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Chiffonaded fresh basil
- Additional grated fresh parmesan cheese
Instructions
Prepare & Sear the Chicken-
Place the chicken breasts on a cutting board. Trim as needed, then pound until all pieces are even in size and thickness.
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Thoroughly pat the chicken dry. Season both sides generously with salt and freshly cracked black pepper.
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Heat a large skillet over medium-high. Add the olive oil and warm until the oil looks hot and shimmery, swirling to coat the pan.
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Lay the chicken in the skillet and sear for 3–4 minutes per side, until lightly golden.
- Transfer the chicken to a plate. Leave the skillet as is; the chicken will finish cooking later.
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Preheat the oven to 375°F and position a rack in the center.
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Set the skillet back on the stove over medium-low heat. Add the minced garlic and cook, stirring frequently, for 30–60 seconds until fragrant.
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Pour in the chicken broth, stirring to loosen any browned bits from the bottom of the pan.
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Move the skillet off the heat and let it cool for 2–3 minutes. Add the heavy cream and whisk until smooth
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Sprinkle in the parmesan and gently whisk until fully melted.
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Return the skillet to medium-low heat, stirring for 1–2 minutes until the sauce is hot.
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Stir in the sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Taste and adjust seasoning as desired.
- Bring the sauce to a gentle simmer over medium-high heat, stirring occasionally.
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Nestle the seared chicken back into the skillet. Turn each piece several times to coat thoroughly in the sauce.
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Transfer the skillet to the oven. (If using a leave-in thermometer, insert it now.)
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Bake for about 13 minutes, then check the internal temperature. Continue cooking as needed until the thickest part reaches 160°F.
- Carefully remove the skillet from the oven. Spoon sauce over the chicken and let it rest in the pan for 5 minutes; residual heat will bring the chicken to 165°F.
- Plate the chicken, spooning the remaining sauce over the top. Finish with fresh basil and extra parmesan if you like. Serve immediately with your favorite sides.
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Chicken size: Uniform thickness helps everything cook evenly. Large breasts can be sliced into cutlets or gently flattened.
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Sauce texture: This sauce is meant to be pourable rather than thick. For a creamier finish, add a bit more parmesan or whisk in room-temperature cream cheese, cornstarch, or flour after plating the chicken.
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Parmesan: Freshly grated parmesan melts smoothly and delivers better flavor than pre-shredded options.
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Dairy tip: Use room-temperature cream and cheese, and add them off the heat to prevent curdling.
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Sun-dried tomatoes: Oil-packed tomatoes work best. A splash of their oil can be added with the garlic or tomatoes for extra depth.
- Chiffonade basil: Stack leaves, roll tightly lengthwise, then slice crosswise into thin ribbons.
1. Can I use chicken thighs instead of chicken breasts?
Absolutely. I’ve made this with both, and it works beautifully either way. Chicken thighs are a bit juicier and more forgiving, so if that’s what you love (or have on hand), go for it. Just make sure they’re cooked through before serving.
2, Do I really need to pound the chicken?
Short answer: yes, it’s worth the extra minute. Even thickness means the chicken cooks evenly, so you don’t end up with dry edges and an undercooked center. Think of it as insurance for juicy chicken.
3, Can I use dry-packed sun-dried tomatoes?
You can. Oil-packed ones are softer and more flavorful, but dry-packed tomatoes work too — just soak them in hot water for a few minutes first so they soften before going into the sauce.
4, Why did my sauce split or look grainy?
This usually happens when cold cream or cheese is added to a very hot pan. Let the skillet cool slightly before stirring in the dairy, and keep the heat gentle. Slow and steady = silky sauce.
5, How do I know when the chicken is done?
A thermometer makes this foolproof. Take the chicken out when it hits 160°F, then let it rest — it’ll rise to 165°F as it sits. Juicy, perfectly cooked chicken every time.
