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 35–40 minutes from start to finish. I first made a version of this on a Tuesday when I felt tired and grumpy, and it still won me over, so that says a lot.
Why Make This Creamy Sun-Dried Tomato Chicken Recipe at Home
This creamy sun-dried tomato chicken recipe tastes like something from a cozy Italian restaurant, but you control the salt, cream, and quality of ingredients. The sauce hugs the chicken, feels luxurious, and still comes together in one skillet with very little cleanup.
You can adjust the spice level, swap in your favorite pasta or veggie sides, and stretch it to feed a crowd. Leftovers taste even better the next day, so you cook once and enjoy twice.
“This Creamy Sun-Dried Tomato Chicken Recipe tastes like a restaurant meal that magically appears from one skillet on a weeknight, and I would happily eat it every week. ★★★★★”
Ingredients You Need
Chicken
- 1.5–2 pounds boneless skinless chicken breasts
- Slice them horizontally into cutlets so they cook quickly and stay juicy.
- You can use boneless skinless thighs if you prefer richer flavor and extra tenderness.
Seasoning for chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or dried oregano + dried basil mix
- 1/2 teaspoon smoked paprika (adds a subtle smoky note and color)
- 2 tablespoons all-purpose flour
- This light coating helps the chicken brown and thickens the sauce later.
- Use a gluten free all-purpose blend if you need a gluten free version.
Oil and sun-dried tomatoes
- 2–3 tablespoons oil from the jar of sun-dried tomatoes
- Use this instead of plain olive oil for extra flavor and a pantry shortcut.
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- I like the kind packed in olive oil with Italian herbs.
- If you only have dry-packed tomatoes, soak them in hot water for 10 minutes, then pat dry.
Aromatics
- 3 cloves garlic, minced
- 1 small shallot or 1/2 small yellow onion, finely diced
- 1/4 teaspoon red pepper flakes (optional, adjust to taste)
Creamy sauce
- 1 cup low sodium chicken broth
- 3/4 cup heavy cream
- You can use half-and-half for a lighter version, but the sauce will feel slightly thinner.
- 1/2 cup finely grated Parmesan cheese
- Use real Parmigiano Reggiano or a good wedge-style parmesan, not the green can.
- 1 teaspoon Dijon mustard
- This adds depth and balances the richness without tasting “mustardy.”
- 1–2 handfuls fresh baby spinach (about 1–1.5 cups loosely packed)
- Juice of 1/2 lemon (about 1 tablespoon)
- Extra salt and pepper to taste
Optional add-ins
- 1/2 cup sliced mushrooms
- 1/2 cup cooked pasta or gnocchi stirred into the sauce
- 1 tablespoon chopped fresh basil or parsley for garnish
Equipment
- Large skillet or sauté pan with high sides (10–12 inches)
- Cutting board and sharp knife
- Tongs or spatula
- Small whisk or wooden spoon
- Measuring cups and spoons
Tips & Mistakes
- Pat chicken dry before seasoning so it browns instead of steaming.
- Slice breasts into thinner cutlets so they cook evenly and stay tender.
- Do not crowd the pan or the chicken will turn pale and rubbery.
- Brown chicken over medium to medium-high heat, not scorching high heat.
- Use the oil from the sun-dried tomato jar for extra flavor and less waste.
- Sauté garlic on medium heat and stir often so it turns fragrant, not bitter.
- Add cream after broth simmers so dairy does not curdle.
- Lower the heat before you stir in parmesan or it may clump.
- Taste the sauce before adding more salt because parmesan and sun-dried tomatoes already bring saltiness.
- Add spinach at the end so it stays bright and tender instead of gray and overcooked.
- Do not boil the sauce hard after adding cream or it may separate.
- Let the chicken rest in the sauce for a few minutes so it absorbs flavor before serving.
How to Make Creamy Sun-Dried Tomato Chicken Recipe
Step 1: Season and prep the chicken
Slice chicken breasts horizontally into thinner cutlets if they look thick. Pat them dry with paper towels. In a small bowl, mix salt, pepper, Italian seasoning, and smoked paprika, then sprinkle the mixture on both sides of the chicken.
Dust the chicken lightly with flour on both sides and shake off extra. This thin coating helps the chicken brown and thickens the sauce later. Set the chicken aside while you prep the aromatics and sun-dried tomatoes.
Step 2: Sear the chicken
Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium to medium-high heat. When the oil shimmers, add the chicken in a single layer. Cook about 4–5 minutes per side, until the chicken turns golden and the center no longer looks pink.
If your pan feels crowded, cook the chicken in two batches and add a little more oil if needed. Transfer the cooked chicken to a plate and tent it loosely with foil to keep it warm. Leave the browned bits in the pan because they add flavor to the sauce.
Step 3: Sauté veggies and aromatics
Lower the heat to medium. Add a little more sun-dried tomato oil if the pan looks dry. Add the diced shallot or onion and cook 3–4 minutes, stirring, until it softens and turns slightly golden.
Stir in the sliced sun-dried tomatoes and cook 1–2 minutes. Add the minced garlic and red pepper flakes and cook about 30–60 seconds, until the garlic smells fragrant. Scrape up any browned bits on the bottom of the pan as you stir.
Step 4: Build the creamy sun-dried tomato sauce
Pour in the chicken broth and stir well, scraping the bottom of the pan again. Let the broth simmer for about 3–4 minutes so it reduces slightly. Whisk in Dijon mustard until it dissolves.
Lower the heat to medium-low and pour in the heavy cream. Stir constantly for a minute until the sauce looks smooth and creamy. Sprinkle in the grated parmesan a little at a time, stirring, until it melts into the sauce.
Step 5: Adjust flavor and add greens
Taste the sauce and add more salt or pepper if you need it. Squeeze in the lemon juice and stir, which brightens the richness and balances the sun-dried tomatoes. Add the spinach and stir until it wilts, about 1–2 minutes.
If you want mushrooms, add them right after the onions in the earlier step and cook until they release their moisture and brown slightly. If you want to stir in cooked pasta or gnocchi, add it now and coat it in the sauce.
Step 6: Return chicken to the pan
Nestle the cooked chicken back into the skillet, along with any juices on the plate. Spoon sauce over the top of each piece. Let everything simmer together on low heat for 3–5 minutes so the chicken absorbs the flavors and finishes cooking through.
If the sauce looks too thick, splash in a bit more broth or cream until it reaches your preferred consistency. If it looks too thin, let it simmer a few extra minutes, stirring, until it thickens. Sprinkle with fresh basil or parsley right before serving.
Variations I've Tried
I swap the spinach for chopped kale and let it simmer a few extra minutes until it softens. That version feels hearty and works well over mashed potatoes. I also stir in a handful of frozen peas at the end when I want extra veggies without extra chopping.
Sometimes I use boneless skinless chicken thighs for a richer, more forgiving version that stays juicy even if I get distracted. I also tried a lighter version with half-and-half and extra broth, which still tasted creamy but felt a bit lighter for summer. When I crave more heat, I double the red pepper flakes and add a spoonful of Calabrian chili paste to the sauce.
How to Serve Creamy Sun-Dried Tomato Chicken Recipe
Serve this creamy sun-dried tomato chicken over pasta, mashed potatoes, or fluffy rice so the sauce has something to soak into. Spoon plenty of sauce over the top of each portion, because that sauce counts as the star of the show. Add a simple green salad or steamed broccoli on the side to balance the richness.
Warm garlic bread or toasted baguette slices make a great partner, since they mop up every last bit of sauce. For drinks, pair it with sparkling water, iced tea, or a citrusy lemonade to cut through the creaminess.
How to store
- Fridge: Let the chicken and sauce cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days.
- Freezer: Place cooled chicken and sauce in a freezer-safe container or bag, press out extra air, and freeze for up to 2 months.
- Reheating on stove: Reheat gently in a skillet over low to medium-low heat, adding a splash of broth or cream to loosen the sauce, and stir until hot.
- Reheating in microwave: Place a portion in a microwave-safe dish, cover loosely, and heat in 45–60 second bursts, stirring in between, until warmed through.