Why You’ll Love This Recipe

This recipe brings together the perfect balance of savory, creamy, and tangy flavors. The richness of the cream is beautifully complemented by the sun-dried tomatoes, which add a burst of umami and a slight sweetness. The garlic and Parmesan elevate the sauce, making it rich and irresistible. Not only is it incredibly tasty, but it’s also easy to make, requiring just one pan for preparation. This dish is perfect for busy weeknights or special occasions when you want a dish that’s both quick and luxurious.

Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1/2 cup sun-dried tomatoes, chopped (packed in oil)
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tbsp fresh basil, chopped (optional)
1 tbsp butter
1 tsp Italian seasoning

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and sauté the minced garlic until fragrant, about 30 seconds.
Add the chopped sun-dried tomatoes and cook for an additional 1-2 minutes to combine the flavors.
Pour in the chicken broth and stir, scraping any browned bits off the bottom of the skillet.
Stir in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes to thicken.
Add the grated Parmesan cheese and Italian seasoning. Stir until the cheese melts and the sauce becomes creamy.
Return the chicken to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for an additional 3-5 minutes to absorb the flavors.
Garnish with fresh basil if desired and serve immediately.

Servings and Timing

Servings: 4
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add vegetables: You can add spinach, mushrooms, or even zucchini to the sauce for extra flavor and nutrients.
Make it dairy-free: Substitute the heavy cream with coconut milk and the Parmesan with a dairy-free alternative for a dairy-free version.
Use chicken thighs: For a juicier option, substitute chicken breasts with boneless, skinless chicken thighs.
Add some heat: Spice things up by adding red pepper flakes or chili flakes to the sauce for a bit of heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or cream to loosen the sauce. Alternatively, you can microwave it in a covered dish for 2-3 minutes.

FAQs

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but it’s best to thaw them first. If using frozen, add a few extra minutes to the cooking time.

2. How can I make the sauce thicker?

To thicken the sauce, simmer it for a few more minutes or add a small amount of cornstarch mixed with water.

3. Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce ahead of time. Store separately and reheat before serving.

4. Can I substitute sun-dried tomatoes with fresh tomatoes?

While fresh tomatoes will work, sun-dried tomatoes bring a more intense flavor that’s essential to this dish. For best results, use sun-dried tomatoes packed in oil.

5. Can I use half-and-half instead of heavy cream?

Yes, half-and-half can be used instead of heavy cream, but the sauce will be less rich and creamy.

6. Can I use store-bought chicken broth instead of homemade?

Yes, store-bought chicken broth works perfectly for this recipe. Just ensure it’s low-sodium if you’re watching your salt intake.

7. How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy.

8. Can I make this dish spicy?

Yes, you can add red pepper flakes or diced jalapeños to the sauce to give it some heat.

9. What can I serve with this dish?

Creamy Chicken with Sun-Dried Tomatoes pairs wonderfully with pasta, rice, roasted vegetables, or a fresh salad.

10. Can I freeze this dish?

You can freeze the cooked chicken and sauce for up to 3 months. Let it cool completely before freezing, and reheat by simmering it in a skillet or microwaving.

Conclusion

Creamy Chicken with Sun-Dried Tomatoes is the ultimate comfort food, delivering a creamy, rich sauce with vibrant sun-dried tomatoes that make each bite packed with flavor. This dish is easy to prepare and perfect for a weeknight dinner or when you want to impress guests. The combination of chicken, cream, garlic, and Parmesan creates a satisfying meal that’s sure to be a hit at your table. With simple ingredients and minimal prep, it’s a recipe you’ll want to make again and again.

Creamy Chicken with Sun-Dried Tomatoes

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Creamy Chicken with Sun-Dried Tomatoes is a rich and flavorful dish that combines tender chicken breasts with a creamy garlic sauce, enhanced by the sweet and savory notes of sun-dried tomatoes. This comforting recipe is quick to prepare and perfect for a weeknight dinner or special occasion. With the added depth from Parmesan cheese and the creaminess of the sauce, it’s a dish that’s both indulgent and easy to make, sure to satisfy your cravings for Mediterranean-inspired flavors.

Author: Laura
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4servings
Category: Main Course
Method: Skillet, Sautéing
Cuisine: American, Mediterranean

Instructions

Season the Chicken:
Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Garlic and Sun-Dried Tomatoes:
In the same skillet, add the butter and sauté the minced garlic for about 30 seconds, until fragrant. Add the chopped sun-dried tomatoes and cook for 1-2 minutes.
Make the Sauce:
Pour in the chicken broth and stir, scraping any browned bits off the bottom of the skillet. Stir in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes to thicken.
Add Cheese and Seasoning:
Stir in the grated Parmesan cheese and Italian seasoning. Stir until the cheese melts and the sauce becomes creamy.
Combine Chicken and Sauce:
Return the chicken to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for an additional 3-5 minutes to absorb the flavors.
Serve:
Garnish with fresh basil if desired and serve immediately

Notes

Add Vegetables: You can add spinach, mushrooms, or zucchini to the sauce for extra flavor and nutrients.
Dairy-Free Option: Use coconut milk or almond cream as a substitute for heavy cream, and a dairy-free Parmesan alternative to make the dish dairy-free.
Spicy Kick: Add red pepper flakes or chopped jalapeños for a spicy version.
Different Protein: Swap chicken with turkey or pork for a different take on this recipe.