Sun-Dried Tomato Chicken delivers juicy chicken breasts bathed in a creamy sun-dried tomato sauce brightened with garlic and herbs. This skillet favorite features golden-browned chicken enveloped in a rich, velvety tomato cream sauce studded with tangy sun-dried tomatoes, fragrant basil, and fresh parsley. Whether you’re craving a cozy dinner or looking to impress guests, this intermediate-level recipe brings together bold flavors with effortless technique. Get ready to take your taste buds on a flavor-packed journey that’s as simple as it is satisfying.
Key Ingredients
Before we dive into cooking, let’s gather these fresh ingredients and see how each one shapes our flavorful dish.
- 4 pieces boneless skinless chicken breasts: Tender protein that soaks up the creamy tomato sauce and sears beautifully to lock in juices.
- 1 teaspoon salt: Enhances and balances all the flavors in the chicken and sauce.
- 1/2 teaspoon black pepper: Adds a gentle kick and depth to the seasoning.
- 2 tablespoons olive oil: Provides a rich, fruity base for searing the chicken to golden perfection.
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped: Brings concentrated tang and sweetness to the sauce.
- 2 cloves garlic, minced: Infuses aromatic, savory notes throughout the sauce.
- 1/2 cup chicken broth: De-glazes the skillet and adds savory moisture for the sauce.
- 1/3 cup heavy cream: Creates a silky, indulgent texture that melds the flavors together.
- 1/4 cup grated Parmesan cheese: Introduces salty, nutty richness that helps thicken the sauce.
- 1 teaspoon dried basil: Offers herbal warmth and a hint of Mediterranean flair.
- 1 tablespoon fresh parsley, chopped: Lends a bright, fresh finish as a garnish.
How To Make Sun-Dried Tomato Chicken
Cooking this Sun-Dried Tomato Chicken is straightforward—each step builds a sauce that's creamy, tangy, and aromatic. With a single skillet, simple seasonings, and pantry staples, you’ll have a restaurant-worthy meal ready in no time. Follow these steps to ensure even cooking, a luscious sauce, and perfectly seared chicken every time.
1. Pound the chicken breasts to an even thickness (about ½ inch) and season both sides with salt and black pepper for balanced flavor throughout.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, ensuring a hot pan for a perfect sear.
3. Add the chicken breasts and cook undisturbed for 5 to 6 minutes per side, or until golden brown and cooked through; transfer to a plate to rest.
4. Reduce heat to medium, then add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 to 2 minutes until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet; simmer for 2 to 3 minutes to concentrate flavor.
6. Stir in the heavy cream, grated Parmesan cheese, and dried basil; cook until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
7. Return the chicken breasts to the skillet and spoon the sauce over them; cook for another 2 minutes to heat through and meld flavors.
8. Garnish with chopped fresh parsley and serve immediately for the best taste and presentation.
Serving Suggestions
This Sun-Dried Tomato Chicken shines on its own, but pairing it thoughtfully can elevate the meal even more. Whether you want to keep it classic, add a side of veggies, or pour yourself a glass of wine, we’ve got ideas to make every bite memorable.
- Serve over fettuccine to capture every creamy swirl of sauce.
- Plate atop a bed of steamed rice for a comforting, hearty meal.
- Offer with slices of crusty bread to mop up every last drop of sauce.
- Pair alongside roasted asparagus or green beans for a vibrant veggie touch.
Tips For Perfect Sun-Dried Tomato Chicken
Nailing this dish is all about balance: the right sear on the chicken, a sauce that’s neither too thin nor too heavy, and well-drained tomatoes. Here are a few friendly pointers to help you breeze through prep and cooking:
- Gluten-free swap: Use a certified gluten-free chicken broth to keep the sauce safe for everyone.
- Oil control: Substitute sun-dried tomatoes packed in water if you prefer a lighter, less oily sauce.
- Drain well: Pat the drained sun-dried tomatoes with paper towels to prevent extra oil from thinning out the sauce.
- Sauce mopping: Serve with pasta, rice, or crusty bread to soak up every flavorful drop.
How To Store It
If you’ve got leftovers—or want to prep ahead—proper storage is key to preserving that creamy tomato goodness. Follow these tips to keep your Sun-Dried Tomato Chicken tasting fresh, with no soggy sauce or dry chicken.
- Refrigerate: Transfer to an airtight container and chill for up to 3 days.
- Freeze: Place in freezer-safe bags or containers for up to 2 months; thaw overnight in the fridge.
- Separate components: Store sauce and chicken separately to maintain the best texture.
- Reheat gently: Warm on low heat in a skillet or microwave, stirring occasionally to prevent curdling.
Frequently Asked Questions
Curious about timing, substitutions, or storage? Here are answers to the most common questions:
- Q: How can I tell when the chicken breasts are fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) at the thickest part. Visually, the meat will be opaque with no pink remaining, and the juices should run clear when you cut into the center. Cooking 5 to 6 minutes per side over medium-high heat typically achieves this thickness.
- Q: What’s the best way to drain sun-dried tomatoes to avoid excess oil in the sauce?
Remove the sun-dried tomatoes from their oil-packed jar and place them on a plate lined with paper towels. Pat them gently to absorb surface oil, then chop. If you prefer less oil, you can rinse them briefly under warm water and pat dry before chopping to remove more residual oil.
- Q: Can I substitute the heavy cream with a lighter alternative?
Yes. For a lighter sauce, you can use half-and-half or evaporated milk mixed with a tablespoon of butter to mimic the richness of heavy cream. Coconut milk (full-fat) can also be used for a dairy-free option, though it will impart a subtle coconut flavor.
- Q: What should I do if my sauce isn’t thickening enough?
Ensure you simmer the cream, Parmesan, and basil mixture over medium heat for 3 to 4 minutes to allow reduction. If it remains too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then whisk it into the sauce and cook for an additional minute until it thickens.
- Q: How can I make this recipe gluten-free?
Use a certified gluten-free chicken broth, and verify that your sun-dried tomatoes, Parmesan cheese, and any other packaged ingredients carry a gluten-free label. All other ingredients—chicken, oil, garlic, cream, and fresh herbs—are naturally gluten-free.
- Q: Can I prepare any components of this dish in advance?
You can chop the garlic, sun-dried tomatoes, and parsley up to one day ahead and store them in airtight containers in the refrigerator. You can also pound and season the chicken breasts, then cover and refrigerate for up to 4 hours before cooking. It’s best to make the sauce fresh to preserve its creaminess and flavor.
- Q: What side dishes pair well with Sun-Dried Tomato Chicken?
This dish is delicious served over pasta (such as fettuccine or penne) to catch the creamy tomato sauce, alongside steamed rice, or with warm crusty bread. Roasted or steamed vegetables like asparagus, broccoli, or green beans also make excellent accompaniments.
What Makes This Special
This Sun-Dried Tomato Chicken works because the chicken breasts are beautifully seared to lock in juiciness while the creamy tomato sauce, studded with tangy sun-dried tomatoes and aromatic garlic and herbs, brings layers of flavor in every bite. It’s the perfect balance of rich and bright, with a one-pan method that saves time without skimping on taste. Go ahead, print this recipe and tuck it into your favorite binder—future you will thank you. And if you give it a whirl or have any thoughts, leave a comment below—I’d love to hear how it turned out!
Sun-Dried Tomato Chicken
Description
Skillet-seared chicken breasts are enveloped in a rich, velvety tomato cream sauce studded with tangy sun-dried tomatoes and garlic, finished with fragrant basil and parsley.
Ingredients
Instructions
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Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
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Heat the olive oil in a large skillet over medium-high heat.
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Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through, then transfer to a plate.
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Reduce heat to medium, add the minced garlic and chopped sun-dried tomatoes to the skillet, and sauté for 1 to 2 minutes.
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Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet, then simmer for 2 to 3 minutes.
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Stir in the heavy cream, grated Parmesan cheese, and dried basil; cook until the sauce thickens, about 3 to 4 minutes.
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Return the chicken breasts to the skillet and spoon the sauce over them; cook for another 2 minutes to heat through.
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Garnish with chopped fresh parsley and serve immediately.
Note
- To make this dish gluten-free use a certified gluten-free chicken broth.
- You can substitute sun-dried tomatoes in water if you prefer less oil.
- Be sure to drain the sun-dried tomatoes well to prevent excess oil in the sauce.
- Serve with pasta rice or crusty bread to soak up the flavorful sauce.
