This One-Pan Creamy Sun-Dried Tomato Chicken is my go-to when I need a restaurant-quality dinner without the fuss. You get tender, golden chicken nestled in a luscious sauce with sun-dried tomatoes, garlic, and Parmesan, all cooked in a single skillet for minimal cleanup.
Advertisements1
The sauce is velvety from heavy cream, bright from sun-dried tomatoes, and has a subtle kick from red pepper flakes. It's perfect over pasta, rice, or with crusty bread to soak up every last drop.
I've designed this recipe to be foolproof: the chicken is seared to perfection, then simmered in the sauce until just cooked through. The result is juicy, flavorful, and guaranteed to impress.
Why You'll Love This Recipe
About the Ingredients
1 ½ lbs (680g) boneless, skinless chicken breasts
About 3 medium breasts. For even cooking, pound to an even thickness. If you prefer dark meat, use thighs – just adjust cooking time.
1 teaspoon salt
Use kosher salt for better flavor. If using table salt, reduce to ¾ teaspoon.
½ teaspoon black pepper
Freshly ground is best. Adjust to taste.
1 teaspoon Italian seasoning
A blend of oregano, basil, and thyme. If you don't have it, mix ½ tsp dried oregano, ¼ tsp dried basil, and ¼ tsp dried thyme.
2 tablespoons olive oil
Use extra-virgin for best flavor. For a lighter option, use avocado oil.
3 cloves garlic, minced
About 1 tablespoon. Fresh garlic is essential; avoid pre-minced for better flavor.
½ cup (120g) sun-dried tomatoes in oil, drained and chopped
The oil-packed ones are more flavorful. If using dry, rehydrate in hot water for 10 minutes before chopping.
1 cup (240ml) chicken broth
Use low-sodium to control salt. Homemade or store-bought both work.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half, but the sauce will be less thick. You can also use coconut cream for dairy-free.
½ cup (50g) grated Parmesan cheese
Freshly grated is best; pre-shredded contains anti-caking agents and won't melt as smoothly.
2 tablespoons fresh basil, chopped (for garnish)
Optional but adds freshness. If unavailable, use 1 teaspoon dried basil.
Tips & Tricks
- Pound the chicken to an even thickness so it cooks uniformly and stays juicy.
- Don't overcrowd the pan; sear in batches if needed to get a good golden crust.
- If the sauce is too thin, let it simmer a few extra minutes to reduce. If too thick, add a splash of broth.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Pound the chicken breasts to an even ½-inch thickness. Season both sides with salt, pepper, and Italian seasoning.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and set aside.
3. Sauté Aromatics
In the same skillet, reduce heat to medium (about 325°F / 163°C). Add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
4. Make the Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
5. Add Cream and Parmesan
Reduce heat to low (about 275°F / 135°C). Stir in the heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Simmer gently for 3-4 minutes until thickened.
6. Combine and Finish
Return the chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until the chicken is heated through and the sauce has thickened to your liking. The sauce should coat the back of a spoon.
7. Garnish and Serve
Remove from heat and garnish with fresh basil. Serve immediately over pasta, rice, or with crusty bread.
Delicious Variations
- Add 2 cups of fresh spinach with the cream and let it wilt for a nutritious boost.
- Swap the chicken for shrimp or Italian sausage – adjust cooking times accordingly.
- Make it spicy by adding ½ teaspoon red pepper flakes with the garlic.
How to Store One-Pan Creamy Sun-Dried Tomato Chicken
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work great. Adjust cooking time to 6-7 minutes per side, and ensure internal temperature reaches 165°F (74°C).
Q: Can I make this dairy-free?
Absolutely. Use full-fat coconut cream instead of heavy cream and nutritional yeast or dairy-free Parmesan substitute.
Q: How do I prevent the cream from curdling?
Keep the heat low when adding cream, and stir gently. Also, ensure the cream is at room temperature before adding.
Q: What can I serve with this dish?
It's delicious over pasta, rice, quinoa, or with steamed vegetables and crusty bread to soak up the sauce.
If you loved this one-pan creamy chicken, check out my other quick skillet dinners for more weeknight inspiration. And don't forget to share your creations in the comments below!
One-Pan Creamy Sun-Dried Tomato Chicken
One-Pan Creamy Sun-Dried Tomato Chicken: juicy chicken in a rich, tangy sauce, ready in 50 minutes for an easy weeknight dinner.
🧂 Ingredients
- 1 ½ lbs (680g) boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup (120g) sun-dried tomatoes in oil, drained and chopped
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (for garnish)
📋 Instructions
- 1Prep the Chicken — Pound the chicken breasts to an even ½-inch thickness. Season both sides with salt, pepper, and Italian seasoning.
- 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and set aside.
- 3Sauté Aromatics — In the same skillet, reduce heat to medium (about 325°F / 163°C). Add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- 4Make the Sauce — Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
- 5Add Cream and Parmesan — Reduce heat to low (about 275°F / 135°C). Stir in the heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Simmer gently for 3-4 minutes until thickened.
- 6Combine and Finish — Return the chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until the chicken is heated through and the sauce has thickened to your liking. The sauce should coat the back of a spoon.
- 7Garnish and Serve — Remove from heat and garnish with fresh basil. Serve immediately over pasta, rice, or with crusty bread.
Jonas writes about technology and digital privacy, translating complex concepts into clear, actionable advice for everyday users. He focuses on practical steps to protect personal data without being paranoid.
