Creamy Sun-Dried Tomato Chicken
If you love restaurant-style creamy chicken dishes but don’t want the hassle, this Creamy Sun-Dried Tomato Chicken is your answer!
Perfectly seared chicken smothered in a velvety garlic-Parmesan sauce packed with deep, tangy sun-dried tomato flavor—it’s the kind of sauce you’ll want to drink straight from the pan!
Bonus? It’s made with simple pantry staples and is so easy to throw together on busy weeknights.
Serve it over pasta, mashed potatoes, or with crusty bread to soak up every last drop.
Once you try it, you’ll want to make it again and again!
For the Chicken
- Chicken – Use boneless, skinless chicken thighs or breasts. Thighs are juicier, while breasts cook faster and leaner.
- Salt & Black Pepper – Simple seasoning to enhance the chicken’s flavor.
- Sun-Dried Tomato Oil – Adds extra richness and enhances the sun-dried tomato flavor.
- Garlic – A must-have for depth of flavor.
- Chicken Broth – Adds a touch of depth.
For the Creamy Sauce
- Sun-Dried Tomatoes – Packed with a tangy, slightly sweet flavor that makes the sauce irresistible.
- Chicken Broth – Adds umami and keeps the sauce from being overly thick.
- Heavy Cream – Creates a luscious, creamy texture.
- Parmesan Cheese – Melts into the sauce for a rich, cheesy finish.
- Dijon Mustard – Enhances the sauce with a subtle tang and slight thickening effect.
- Fresh Basil – Adds a pop of freshness (optional but recommended).
Creamy Sun-Dried Tomato Chicken
Ingredients
For the Chicken:
- 1.5 lb (750g) boneless, skinless chicken thighs or breasts.
- ½ tsp salt
- Black pepper, to taste
- 2tbsp oil (from the sun-dried tomato jar)
For the Sauce:
- ½ cup sun-dried tomatoes, drained and sliced
- 2 garlic cloves, minced
- ½ cup (125 ml) chicken broth
- ¾ cup (185 ml) low-sodium chicken broth
- ¾ cup (185 ml) heavy cream
- ⅓ cup (30g) finely grated Parmesan cheese
- 2 tsp Dijon mustard (optional)
- 1 cup fresh basil leaves (optional)
Instructions
Prepare the Chicken:
- If using chicken breasts, slice them in half horizontally to create thinner cutlets.
- Season both sides with salt and black pepper.
Sear the Chicken:
- Heat the sun-dried tomato oil in a large skillet over high heat.
- Add the chicken and sear for about 6 minutes total for thighs or 4 minutes per side for breasts, until golden brown.
- Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the minced garlic and sauté for 15 seconds, just until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute.
- Stir in the Dijon mustard, chicken broth, heavy cream, Parmesan, and sun-dried tomatoes.
- Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
Finish & Serve:
- Taste the sauce and adjust seasoning with salt and pepper if needed.
- Stir in the fresh basil leaves (if using), then return the chicken to the pan.
- Spoon the sauce over the chicken and let it simmer for 1 minute to heat through.
- Serve immediately with mashed potatoes, pasta, or crusty bread to soak up the sauce!
Notes
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. The oil adds extra richness when cooking.
- Parmesan: Use freshly grated or finely shredded Parmesan for smooth melting. Avoid pre-grated "sand-like" Parmesan as it doesn’t melt well.
- Mustard: Optional but adds a slight tang and helps thicken the sauce.
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Sun-dried tomatoes add a deep, tangy sweetness that fresh ones don’t quite match. If you’re using fresh tomatoes, try roasting them first to bring out their natural sweetness.
2. What’s the best side to serve with this dish?
This chicken pairs beautifully with pasta, mashed potatoes, or rice. Want something lighter? A crisp garden salad or roasted veggies make a great side!
3. Can I make this without dairy?
Absolutely! Swap the heavy cream for coconut cream or a dairy-free alternative. Just note that coconut cream adds a subtle coconut flavor to the sauce.
4. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if the sauce thickens too much.
5. Can I use bone-in chicken?
Yes! Bone-in chicken works well but will take longer to cook. Just be sure to sear it properly and simmer until fully cooked through.
