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.
Before we dive into cooking, let’s gather these fresh ingredients and see how each one shapes our flavorful dish.
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.
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.
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:
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.
Curious about timing, substitutions, or storage? Here are answers to the most common questions:
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.
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.
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.
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.
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.
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.
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.
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!
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.
Hi, I'm Matthew Roberts, founder of Food Recipes USA! As a culinary historian and fourth-generation restaurateur, I've dedicated my life to preserving, celebrating, and evolving the rich tapestry of American cuisine.