If you’re on the hunt for a restaurant-worthy dish that’s truly a breeze to make at home, look no further than Creamy Sun-Dried Tomato Chicken. This recipe transforms everyday chicken breasts into a saucy, savory masterpiece, all cozied up in a silky sauce that’s both tangy and indulgent. Sun-dried tomatoes lend a rich, sweet bite that feels like a little burst of sunshine in every forkful, while garlic, herbs, and a hint of cream bring everything together for a dinner you’ll want to make again and again.

Creamy Sun-Dried Tomato Chicken Recipe - Recipe Image

Ingredients You’ll Need

To make Creamy Sun-Dried Tomato Chicken, you only need a handful of well-chosen ingredients that effortlessly layer flavors and create irresistible colors on your plate. Here’s why each one matters, and a quick tip to get the most out of them:

Chicken breasts: Lean and versatile, boneless skinless chicken breasts soak up the creamy sauce beautifully—try to pound them to an even thickness for even cooking.
Sun-dried tomatoes packed in oil: These gems are deeply flavorful, slightly chewy, and their leftover oil has loads of flavor, so consider reserving a tablespoon for cooking.
Garlic cloves: Fresh garlic is essential for aromatics; slice or mince for a gentle background note in the sauce.
Heavy cream: This brings the “creamy” factor and helps mellow the tang of the sun-dried tomatoes—don’t skimp or swap for milk for best results.
Parmesan cheese: Freshly grated Parmesan melts into the sauce for irresistible umami and a luxurious consistency.
Chicken broth: Adds depth and keeps the sauce from being too rich; low-sodium is best so you can control the seasoning.
Italian seasoning: Dried Italian herbs add that comforting, familiar flavor profile—it’s worth using a good blend or even adding a pinch of dried basil and oregano.
Salt and pepper: Don’t forget to season throughout cooking for layers of flavor.
Olive oil: Adds richness and helps brown the chicken perfectly—using some oil from the sun-dried tomato jar boosts flavor even more.
Fresh basil (optional): For sprinkling at serving, basil adds a little pop of color and a touch of fresh, peppery brightness.

How to Make Creamy Sun-Dried Tomato Chicken

Step 1: Sear the Chicken

Start by patting your chicken breasts dry and seasoning them generously with salt and pepper. Heat olive oil (or a mix with sun-dried tomato oil for a flavor upgrade) in a large skillet over medium-high heat. Add the chicken and sear on each side for 5–6 minutes until golden brown and cooked through. Don’t overcrowd the pan—if necessary, sear in batches. Remove to a plate and tent loosely with foil to keep warm while you build the sauce.

Step 2: Sauté the Garlic and Sun-Dried Tomatoes

Lower the heat to medium and add a touch more oil if needed. Toss in the minced or sliced garlic and drained, thinly sliced sun-dried tomatoes. Sauté for about a minute, stirring constantly so the garlic doesn’t burn. This step is where the aroma fills your kitchen and the flavors begin to meld—don’t rush it!

Step 3: Build the Creamy Sauce

Pour in the chicken broth, scraping the bottom of the pan to release all those lovely browned bits. Let it reduce slightly, then lower the heat and stir in the heavy cream, Italian seasoning, and a small pinch of salt and pepper. Add the Parmesan, stir well, and let the sauce simmer gently until slightly thickened. This is the moment when everything comes together into a dreamy, flavorful sauce worthy of any bistro menu.

Step 4: Return the Chicken to the Pan

Nestle the seared chicken breasts back into the pan, spooning a bit of the sauce over each one. Let them simmer for a couple of minutes, so the chicken gets nicely coated and everything heats through. If you want to get a little fancy, sprinkle in some chopped fresh basil right before serving for a bright, aromatic finish.

Step 5: Serve and Enjoy

Take a moment to admire your handiwork before serving—creamy sauce, golden chicken, and vibrant pops of tomato. Plate up with extra sauce spooned on top, a scattering of fresh basil, and perhaps a generous grating of extra Parmesan. Enjoy every bite of your Creamy Sun-Dried Tomato Chicken!

How to Serve Creamy Sun-Dried Tomato Chicken

Garnishes

For a burst of fresh flavor and a pretty plate, finish with finely chopped fresh basil or parsley. A dusting of extra Parmesan cheese gives it that irresistible finish, and a light drizzle of sun-dried tomato oil amps up the color and richness. Don’t be shy about adding a few extra sun-dried tomato strips right before serving for visual appeal.

Side Dishes

This saucy chicken is perfect alongside fluffy mashed potatoes, al dente pasta, or a creamy risotto—anything to help soak up every bit of that luscious sauce. For a lighter touch, serve alongside steamed green beans, garlicky sautéed spinach, or a crisp green salad tossed with lemon vinaigrette. Crusty bread is a must for mopping up the pan!

Creative Ways to Present

Dress up Creamy Sun-Dried Tomato Chicken by slicing the chicken breasts and fanning them over a bed of herby couscous or pillowy gnocchi. Serve family-style in a beautiful skillet right at the table for maximum wow factor, or nestle the chicken and sauce in a shallow bowl for a cozy, rustic look. For entertaining, try arranging slices over crostini with a dollop of creamy sauce as a party appetizer.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store Creamy Sun-Dried Tomato Chicken in an airtight container in the refrigerator for up to three days. The flavors actually improve overnight, making for an extra-tasty lunch or dinner the next day. Be sure to keep the sauce and chicken together for the best reheating results.

Freezing

You can freeze this dish, though the creamy sauce may separate a bit when thawed. For best results, let the chicken and sauce cool fully, then freeze together in a freezer-safe container for up to two months. Thaw overnight in the fridge for gentle, even defrosting. Stir the sauce well when reheating to restore its creamy texture.

Reheating

To reheat Creamy Sun-Dried Tomato Chicken, warm gently on the stovetop over low heat, stirring occasionally until the sauce is smooth and the chicken is heated through. You may want to add a splash of chicken broth or cream to revive the sauce if it’s too thick. Avoid microwaving for too long, as this can cause the sauce to separate; short, gentle bursts work best.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are delicious in this recipe, staying juicy and flavorful. Just adjust the searing time, as they may take a little longer to cook through than breasts.

How do I make the sauce thicker or thinner?

If you’d like a thicker sauce, let it simmer a bit longer before adding the chicken back in. For a thinner sauce, add an extra splash of chicken broth or cream until it’s your ideal consistency.

Can I make Creamy Sun-Dried Tomato Chicken dairy-free?

While the classic richness comes from cream and Parmesan, you can substitute with unsweetened coconut cream and a sprinkle of nutritional yeast for lactose-free enjoyment. The sauce won’t be quite as silky, but it’ll still be full of flavor!

What’s the best way to slice sun-dried tomatoes for this recipe?

Julienne or thinly slice sun-dried tomatoes so they distribute evenly throughout the sauce. This helps every bite of Creamy Sun-Dried Tomato Chicken get just the right amount of tangy tomato.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made a day in advance! Let it cool, then store in the fridge. Warm gently on the stove and whisk well before adding the chicken to ensure a creamy, smooth finish.

Final Thoughts

If you’re craving a dish that’s packed with comforting flavors, vibrant color, and a creamy sauce you’ll want to eat with a spoon, Creamy Sun-Dried Tomato Chicken is your next must-try dinner. It’s simple enough for busy weeknights, yet special enough to impress friends or family. Give it a spot in your recipe rotation—you’ll be asked for this one again and again!

Creamy Sun-Dried Tomato Chicken Recipe