Creamy Sun-Dried Tomato Chicken (Printable)

Tender chicken breasts simmered in a tangy sun-dried tomato cream sauce with Parmesan and fresh basil.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus additional for garnish

# Steps:

01 - Pat chicken breasts dry and evenly season both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and rest on a plate.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the same skillet and sauté for 1 minute until aromatic.
04 - Pour in chicken broth, stirring to lift all browned bits. Simmer for 2 to 3 minutes to reduce slightly.
05 - Stir in half-and-half, Parmesan cheese, and crushed red pepper flakes. Cook, stirring often, for 2 to 3 minutes until the sauce thickens slightly.
06 - Add baby spinach if desired and cook until just wilted.
07 - Return chicken to skillet along with any resting juices. Simmer for 2 to 3 minutes, basting chicken with sauce, until heated through.
08 - Stir in chopped fresh basil. Adjust seasoning if necessary.
09 - Serve immediately, garnished with extra basil and additional Parmesan if preferred.

# Tips from the Pros:

01 -
  • It tastes like something from a bistro but uses ingredients you probably already have tucked away.
  • The sauce is rich enough to feel indulgent without the heaviness of full cream.
  • You only need one skillet, which means less scrubbing and more time enjoying dinner.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • If you skip drying the chicken, it won't brown properly and you'll miss out on all that flavor from the sear.
  • Don't crank the heat too high when you add the half-and-half or it can break and look curdled instead of silky.
  • Let the sauce simmer gently after adding the Parmesan so it melts smoothly instead of clumping.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, overcooked chicken is dry and no sauce can save it.
  • Grate your own Parmesan from a block, the pre-shredded kind has cellulose that keeps the sauce from getting smooth.
  • If the sauce feels too thin, let it simmer uncovered for an extra minute or two, it'll tighten up on its own.
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