Sun-Dried Tomato Chicken

Sun-Dried Tomato Chicken is one of those recipes I keep coming back to because it’s full of bold, rich flavors but takes almost no time to prepare. With juicy pan-seared chicken breasts smothered in a creamy Parmesan and sun-dried tomato sauce, it’s everything I want in a weeknight dinner—simple, satisfying, and impressive enough for guests.

Why You’ll Love This Recipe

I love how this dish comes together in just 30 minutes but tastes like something I’d order at a fancy restaurant. The sun-dried tomatoes bring deep, sweet, tangy flavor, and the creamy sauce clings to every bite of tender chicken. I serve it over pasta, rice, or even a big green salad when I want something lighter. Whether I’m cooking for myself or a crowd, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon butter

For the Sun-Dried Tomato Sauce:

• ½ cup sun-dried tomatoes (in oil), chopped
• 1 cup heavy cream
• ¼ cup chicken broth
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Fresh basil, for garnish (optional)

Directions

1. Season the Chicken:
   I season the chicken breasts with garlic powder, salt, and pepper on both sides. If they’re thick, I butterfly or pound them to ensure they cook evenly.
2. Sear the Chicken:
   I heat the olive oil in a large skillet over medium-high heat. Once hot, I add the chicken and cook for 6–7 minutes per side, until golden and cooked through (internal temp should be 165°F). I set the chicken aside once it’s done.
3. Start the Sauce:
   In the same skillet, I reduce the heat to medium and melt the butter. I add the minced garlic and cook for 1–2 minutes until fragrant.
4. Add the Sun-Dried Tomatoes:
   I stir in the chopped sun-dried tomatoes and cook them for another 2–3 minutes to soften and release flavor.
5. Make it Creamy:
   I deglaze the skillet with chicken broth, scraping up all the brown bits, then pour in the heavy cream. I let it simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
6. Finish the Sauce:
   I stir in the Parmesan cheese, dried basil, and oregano. Once the cheese melts and the sauce becomes rich and creamy, I taste and adjust the seasoning if needed.
7. Combine and Serve:
   I return the chicken to the skillet and spoon the sauce over the top. I let it simmer for a couple more minutes so everything melds together. I garnish with fresh basil before serving.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25–30 minutes to cook, so everything’s ready in under 40 minutes.

Variations

• I sometimes swap chicken breasts for boneless thighs—they’re juicier and just as flavorful.
• For added texture, I toss in a handful of baby spinach or chopped kale just before the sauce finishes.
• When I want a lower-fat version, I use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.
• I like adding red pepper flakes for a spicy kick or a squeeze of lemon juice at the end for brightness.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce. The microwave works too, but I stir halfway through to keep the sauce smooth.

FAQs

Can I use jarred sun-dried tomatoes not packed in oil?

Yes, but I prefer the oil-packed ones for added flavor and moisture. If using dry-packed, I soak them in warm water for 10 minutes to soften before chopping.

Is this dish gluten-free?

Yes, it is naturally gluten-free—just make sure the chicken broth and cheese are certified gluten-free if needed.

What should I serve this with?

I like it over pasta, rice, or mashed cauliflower. A simple side salad or roasted vegetables also pairs beautifully.

Can I make this ahead of time?

I can cook the sauce and sear the chicken ahead, then reheat gently on the stove before serving. It’s perfect for meal prep.

What can I substitute for heavy cream?

I’ve used coconut cream or half-and-half in a pinch, but the texture and richness will vary slightly.

Conclusion

Sun-Dried Tomato Chicken is one of those recipes I know I can count on when I need something fast, flavorful, and comforting. The creamy, cheesy sauce and the sweet-savory tang of sun-dried tomatoes make every bite a treat. Whether for a weeknight dinner or a special meal, this dish is always a standout.

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