Name: Creamy Sun-Dried Tomato Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5–2 pounds boneless skinless chicken breasts, large breasts sliced in half horizontally; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 cup all purpose flour; 2 tablespoons olive oil; 1 tablespoon butter; 1/2 cup sun-dried tomatoes in oil, drained and sliced; 4 cloves garlic, minced; 1 cup low sodium chicken broth; 1 cup heavy cream; 1/2 cup finely grated Parmesan cheese; 1 teaspoon dried Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon tomato paste; Salt and black pepper, to taste; 1/4 cup chopped fresh basil or flat leaf parsley; Lemon wedges, for serving

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 you can get it on the table in about 30 minutes. I first cooked a version of this in my tiny college apartment, and it still feels like my go-to “I actually know what I’m doing” dinner.

Why Creamy Sun-Dried Tomato Chicken Recipe Is Worth It

This recipe hits that sweet spot between comfort food and “wow, you made this?” restaurant vibes. The sun-dried tomatoes bring deep, concentrated flavor, and the creamy garlic sauce makes even plain chicken breast taste luxurious.

You cook everything in one skillet, so cleanup stays easy. The recipe uses simple pantry ingredients, and you can tweak it for low carb, gluten free, or dairy light without losing flavor.

“This Creamy Sun-Dried Tomato Chicken Recipe tastes like a fancy Italian restaurant meal, but I pulled it off on a Tuesday in one pan. ★★★★★”

Ingredients You Need

Chicken

1.5 to 2 pounds boneless skinless chicken breasts
- Slice large breasts in half horizontally so they cook evenly.
- You can use boneless skinless chicken thighs if you prefer juicier meat and richer flavor.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning or dried oregano and basil mix
1/2 teaspoon garlic powder

Coating and sauté base

1/4 cup all purpose flour
- Use gluten free all purpose flour if you avoid gluten.
2 tablespoons olive oil
1 tablespoon butter
- Butter adds flavor, but you can use all olive oil if you want it lighter.

Sun-dried tomato cream sauce

1/2 cup sun-dried tomatoes in oil, drained and sliced
- Use the kind packed in oil, not dry packed, for better flavor and texture.
- I like DeLallo or Trader Joe’s, but any brand with soft, pliable tomatoes works.
4 cloves garlic, minced
1 cup low sodium chicken broth
1 cup heavy cream
- For a lighter version, use half and half and simmer a bit longer to thicken.
1/2 cup finely grated Parmesan cheese
- Use real Parmigiano Reggiano or a good wedge style parmesan, not the green can.
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
- Adjust to taste if you want more heat or leave it out for kids.
1 tablespoon tomato paste
- This deepens the tomato flavor and helps the sauce cling to the chicken.
Salt and black pepper to taste

Fresh finish

1/4 cup chopped fresh basil or flat leaf parsley
Lemon wedges for serving
- A quick squeeze over the finished dish brightens the rich sauce.

Pantry shortcuts

Use jarred minced garlic if you need speed, about 1 1/2 teaspoons.
Use pre shredded parmesan from the refrigerated cheese section if you do not want to grate.
Use pre sliced sun-dried tomatoes to skip chopping.

Equipment list

Large heavy skillet (10 to 12 inch, stainless or cast iron works best)
Tongs for turning chicken
Wooden spoon or spatula
Cutting board and sharp knife
Small bowl for dredging flour
Measuring cups and spoons

Quick Tips & substitutions

Slice thick chicken breasts in half so they cook evenly and stay juicy.
Pat chicken dry before seasoning so the flour sticks and browns nicely.
Use chicken thighs if you want extra tenderness and more forgiving cook time.
Swap heavy cream with half and half, then simmer longer to thicken the sauce.
Use coconut cream and vegetable broth for a dairy free and lighter option.
Stir the sauce often after you add dairy so it stays smooth and does not scorch.
Add more broth if the sauce thickens too much as it sits.
Use baby spinach or chopped kale for extra greens in the sauce.
Choose gluten free flour or cornstarch for dredging if you avoid gluten.
Taste the sauce before adding extra salt, since parmesan and sun-dried tomatoes already bring saltiness.

How to Make Creamy Sun-Dried Tomato Chicken Recipe

Step 1: Prep and season the chicken

Lay the chicken breasts on a cutting board and slice any very thick pieces in half horizontally. Pat each piece dry with paper towels so moisture does not steam the meat. Season both sides with salt, pepper, Italian seasoning, and garlic powder.

Place the flour in a shallow bowl or plate. Lightly coat each piece of chicken in flour, then shake off extra flour. This light coating helps the chicken brown and gives the sauce a silky texture later.

Step 2: Brown the chicken

Heat the olive oil and butter in a large skillet over medium high heat. When the fat shimmers and the butter foams, add the chicken in a single layer without crowding. Cook the chicken for about 4 to 5 minutes per side until it turns golden and the center reaches 165°F.

If your skillet feels crowded, cook the chicken in two batches and add a tiny splash of oil between batches if the pan looks dry. Transfer the browned chicken to a plate and tent loosely with foil while you make the sauce.

Step 3: Sauté garlic and sun-dried tomatoes

Turn the heat down to medium. Add the sliced sun-dried tomatoes to the same skillet and stir them in the leftover browned bits. Cook them for about 1 to 2 minutes so they soften and release flavor.

Add the minced garlic and stir constantly for about 30 seconds until it smells fragrant. Do not walk away, because garlic can burn quickly and turn bitter. If the pan looks too dry, add a teaspoon of the oil from the sun-dried tomato jar or a drizzle of olive oil.

Step 4: Build the sauce base

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to lift up the browned bits. Those bits carry tons of flavor and give the sauce a deeper taste. Stir in the tomato paste until it dissolves into the broth.

Sprinkle in the Italian seasoning and crushed red pepper flakes. Let the mixture simmer for 2 to 3 minutes so it reduces slightly. You should see small bubbles around the edges and a slightly thicker texture.

Step 5: Add cream and parmesan

Lower the heat to medium low. Pour in the heavy cream while you stir so it blends smoothly with the broth mixture. Keep the sauce at a gentle simmer and avoid a hard boil so the cream stays silky.

Stir in the grated parmesan cheese a little at a time. Keep stirring until the cheese melts and the sauce turns thick and glossy. Taste the sauce and adjust with a pinch of salt and pepper if needed.

Step 6: Return chicken to the skillet

Nestle the browned chicken pieces back into the skillet, along with any juices that collected on the plate. Spoon some of the sauce over the top of each piece so they soak in flavor. Let the chicken simmer in the sauce for 5 to 7 minutes.

Check one piece to make sure it feels tender and hot in the center. The sauce should cling to the chicken and coat the back of a spoon. If it feels too thick, stir in a splash of broth or a bit of water until you like the consistency.

Step 7: Finish with herbs and serve

Turn off the heat and sprinkle chopped fresh basil or parsley over the skillet. The fresh herbs brighten the rich, creamy sauce and add color. Give the sauce a gentle stir so the herbs mix in.

Serve the chicken with extra sauce spooned over the top. Add a squeeze of fresh lemon juice on each plate to cut through the richness. Plate it with your favorite side and enjoy while it stays hot and creamy.

Recipe Variations

Gluten free: Use gluten free all purpose flour or cornstarch to coat the chicken and check that your broth and sun-dried tomatoes list gluten free on the label.
Dairy lighter: Use half and half instead of heavy cream and reduce the parmesan to 1/4 cup.
Dairy free: Use full fat coconut milk or a rich oat cream and skip the parmesan or use a dairy free parmesan style cheese.
Low carb: Skip dredging the chicken in flour and just season and sear it, then let the sauce reduce a bit longer.
Extra veggies: Add a couple of handfuls of baby spinach, chopped kale, or steamed broccoli florets to the sauce near the end.
Extra protein: Stir in cooked chickpeas or white beans to bulk up the sauce for more fiber and protein.
Spicy version: Double the crushed red pepper flakes or add a pinch of cayenne.

Ways to Serve

Spoon the creamy sun-dried tomato chicken over cooked pasta such as fettuccine, penne, or rotini.
Serve with fluffy white rice, brown rice, or quinoa to soak up the sauce.
Pair with mashed potatoes or garlic roasted potatoes for a cozy comfort meal.
Plate it with steamed green beans, roasted carrots, or a simple side salad for a lighter dinner.
Serve over sautéed zucchini noodles or spaghetti squash for a low carb option.
Add a side of crusty garlic bread or warm flatbread to swipe through the sauce.

Storage Success

Let the creamy sun-dried tomato chicken cool until it reaches room temperature, then store it in an airtight container in the fridge for up to 3 to 4 days. Reheat it gently on the stove over low to medium heat and add a splash of broth or cream to loosen the sauce. Stir often while it reheats so the sauce turns smooth again. You can freeze leftovers for up to 2 months, but use heavy cream if you plan to freeze, since lighter dairy can separate more easily.