Marry me chicken with creamy sun-dried tomato sauce

Chef’s secret time: I almost never tell people how simple it is to make something that tastes restaurant-worthy, but hey — you deserve the shortcut. I found this trick years ago when I accidentally left a skillet of chicken and sun-dried tomatoes simmering a little longer than planned and the sauce turned into the creamiest, most addicting thing I’d ever spooned over pasta. That tiny “mistake” became my go-to dinner that wins hearts and shuts down takeout cravings. If you love tangy, garlicky, buttery-smooth sauces and chicken with golden, crisp edges, you’ll thank me (and maybe send me a photo).

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes (plus optional 12–15 minutes in the oven)
• Total Time: 40–50 minutes

Why This Recipe is Awesome

This dish gives you a silky, tangy, sun-dried tomato cream sauce that clings to juicy, golden-seared chicken like it’s meant to be. It hits savory, bright, and slightly sweet notes all at once — plus it smells like a tiny Italian trattoria in your kitchen. It’s quick enough for a weeknight but fancy enough to serve company. And honestly? It’s so easy even your busiest self can pull it off.

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 1 1/2 lb)
• Salt and black pepper, to taste
• 1/4 cup all-purpose flour (for light dredge)
• 2 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped (about 1/2 cup)
• 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped) — if using dry-packed, rehydrate in warm water for 10 minutes
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan (plus more for serving)
• 1 tbsp tomato paste (optional — deepens color and flavor)
• 1 tsp dried Italian seasoning or 1 tbsp fresh chopped thyme/basil
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 1 tbsp fresh lemon juice
• Fresh basil or parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan and chopped fresh basil for finishing

How I Make It

Step 1:

Pat the chicken dry and season both sides generously with salt and pepper. Lightly dredge in the 1/4 cup flour, shaking off excess. Heat a large oven-safe skillet over medium-high heat with 2 tbsp olive oil and 1 tbsp butter. When the fat shimmers and smells nutty, add the chicken. Sear until the edges turn golden brown, about 3–4 minutes per side. You want a crisp, caramelized sound — that sizzle means flavor. Remove chicken to a plate.

Step 2:

Lower the heat to medium and add the chopped onion to the same skillet. Stir and scrape up those brown bits (hello, flavor!). After 2 minutes, add the minced garlic and chopped sun-dried tomatoes. The kitchen fills with toasty garlic and sweet-tart tomato notes — irresistible. Cook another minute until fragrant.

Step 3:

Pour in 1/2 cup chicken broth and add the 1 tbsp tomato paste if using. Scrape the bottom to deglaze. Let the broth reduce a little, about 2 minutes, then stir in 1 cup heavy cream, 1/2 cup grated Parmesan, and the dried herbs. Bring the sauce to a gentle simmer; it will thicken and go glossy. Taste for seasoning and add 1 tbsp lemon juice to brighten everything up.

Step 4:

Return the chicken to the skillet, spooning sauce over each piece. If your skillet is oven-safe, pop it under a preheated 375°F oven for 12–15 minutes, or until an instant-read thermometer shows 165°F in the thickest part. If you stay on the stove, cover and simmer gently for 12–15 minutes. Look for glossy sauce and juicy, tender chicken with a hint of golden edge.

Step 5:

Rest the chicken 5 minutes so the juices redistribute. Sprinkle with extra grated Parmesan and torn basil before serving. Spoon the creamy sun-dried tomato sauce over pasta, rice, or roasted veg and watch people dive in.

Pro Tips

• Use an instant-read thermometer — cook chicken to 165°F and no higher to keep it juicy.
• If sun-dried tomatoes taste too intense, soak them in warm water for 5–10 minutes — they’ll soften and mellow.
• Grate your own Parmesan. Pre-grated often contains anti-caking agents and melts less smoothly.
• Want extra depth? Add 1/4 cup white wine when deglazing, cook down for 1–2 minutes, then add broth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or thick portobello caps for a vegetarian option — sear similarly but reduce oven time.
• Use Greek yogurt thinned with a splash of milk instead of heavy cream for a lighter tang (do not boil, just warm gently).
• Dairy-free: use full-fat coconut milk and nutritional yeast for a cheesy flavor; sauce will taste slightly sweet and tropical.
• Gluten-free: replace the flour dredge with 2 tbsp cornstarch mixed with 2 tbsp water for a light coating.

Variations & Tips

• Spicy: add 1–2 tsp harissa or more red pepper flakes for a bold kick.
• Kid-friendly: leave out red pepper flakes and chop the sun-dried tomatoes finer for less intense bites.
• Green boost: stir in 2 cups baby spinach at the end until wilted for extra color and nutrients.
• Pasta bake twist: toss chicken and sauce with cooked penne, top with mozzarella, and broil until bubbly.
• Creative twist: stir 2 tbsp pesto into the sauce at the end for herb-sun-dried magic.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the sauce and chicken a day ahead and store separately in airtight containers in the fridge. Reheat gently on low heat, adding a splash of broth or cream to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans to avoid overcrowding. If using the oven, spread chicken in a single layer on a baking dish so everything cooks evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. If you swap, use ¾ the amount of oil and add a small pat of butter at the end if you can.

How do I know it’s done?

Look for glossy sauce, slightly reduced and thickened. The chicken should read 165°F internally, have golden edges, and give slightly when you press it.

What if I don’t have ingredient X?

No panic. No sun-dried tomatoes? Use sun-ripened cherry tomatoes sautéed until jammy. No Parmesan? Try Pecorino or nutritional yeast in a pinch.

How I Like to Serve It

I love this over twirly pasta so the sauce clings to every noodle, with a simple arugula salad dressed in lemon and olive oil on the side. Sometimes I spoon it over creamy polenta or buttery mashed potatoes for a cozy winter dinner. For summer, serve it with grilled asparagus and a chilled glass of Sauvignon Blanc — light and bright.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently on low to avoid breaking the sauce; add a splash of broth or cream if it gets too thick.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this creamy, sun-dried tomato-splashed chicken. It looks fancy, tastes like effort, but cooks up with zero drama. Happy cooking!