Sun-Dried Tomato Chicken is the perfect easy dinner that transforms simple chicken breasts into a restaurant-worthy skillet meal. Tender chicken seared to golden perfection swims in a rich, velvety tomato cream sauce laced with garlic and basil, then topped with melted Parmesan for a savory finish. With just a handful of pantry staples and beginner-friendly steps, you’ll have a flavor-packed dish ready in under an hour—ideal for busy weeknights or a cozy weekend supper.
Key Ingredients
Before you get cooking, make sure you have these essentials on hand to build our luscious sauce and juicy chicken:
- 4 pieces chicken breasts: Lean protein that crisps up beautifully, locking in juices and serving as the canvas for your creamy sauce.
- 1 tablespoon olive oil: Provides a flavorful base for searing the chicken to a golden brown without sticking.
- 2 cloves garlic, minced: Infuses the sauce with bright, aromatic notes that blend seamlessly with the tomatoes.
- 1 medium onion, chopped: Adds sweetness and depth when sautéed until translucent, balancing the tangy sun-dried tomatoes.
- 1/2 cup sun-dried tomatoes, chopped: Packs intense tomato flavor and a chewy texture that dissolves into the sauce.
- 1/2 cup chicken broth: Thins and enhances the sauce while keeping it savory and well-balanced.
- 1/2 cup heavy cream: Creates a rich, velvety consistency that coats the chicken and carries all the flavors.
- 1/4 cup grated Parmesan cheese: Melts into the sauce for a nutty, salty finish that brings everything together.
- 1 teaspoon dried basil: Lends a hint of herbal brightness that complements the tomato-cream base.
- Salt and pepper to taste: Essential seasonings that draw out the natural flavors of both chicken and sauce.
How To Make Sun-Dried Tomato Chicken
Let’s walk through the simple steps to turn these ingredients into a mouthwatering skillet meal. You’ll start by seasoning and searing the chicken to lock in moisture, then build a fragrant onion–garlic base. Next, you’ll stir in sun-dried tomatoes, chicken broth, and cream, gently simmering until the sauce thickens. Finally, you’ll nestle the chicken back in, top with Parmesan and basil, and let it all meld into a harmonious, flavor-packed dinner.
1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper, ensuring a crisp, golden crust.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 5–6 minutes per side until deeply golden and cooked through; transfer to a plate and set aside.
3. In the same skillet, add the chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent, scraping up any browned bits.
4. Stir in the sun-dried tomatoes, then pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer so it thickens slightly.
5. Return the chicken breasts to the skillet, spooning some of the sauce over each piece, and cook for another 3–4 minutes to meld the flavors fully.
6. Sprinkle the grated Parmesan cheese and dried basil over the chicken and sauce, stirring gently until the cheese melts into the sauce.
7. Serve each breast with plenty of sauce spooned over the top, ensuring every bite is rich and creamy.
Serving Suggestions
This Sun-Dried Tomato Chicken shines when paired thoughtfully. Here are four ways to serve it like a pro:
- Al dente pasta: Toss the chicken and sauce with fettuccine or penne so every strand is coated in creamy tomato goodness.
- Steamed rice: A fluffy bed of jasmine or basmati rice soaks up every last drop of sauce.
- Crusty bread: Serve with slices of baguette or sourdough to mop up the silky sauce for a rustic touch.
- Simple green salad: Balance the richness with a crisp mix of lettuce, cucumber, and a light vinaigrette.
Tips For Perfect Sun-Dried Tomato Chicken
Nailing this dish is all about technique and ingredient swaps to suit your taste. Here are a few insider pointers to keep things smooth and flavorful:
- Use sun-dried tomatoes packed in oil for a richer flavor and skip adding extra oil when sautéing.
- For a lighter version, substitute half-and-half for heavy cream.
- This dish pairs well with pasta, rice, or crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
How To Store It
Proper storage ensures your Sun-Dried Tomato Chicken stays as delicious the next day. Keep these tips in mind to maintain freshness and flavor:
- Refrigerate leftovers in an airtight container to lock in moisture; they’ll stay fresh for up to 3 days.
- Freeze portions in freezer-safe bags or containers for up to 1 month; thaw overnight in the fridge before reheating.
- Store the sauce separately in its own container to preserve its creamy texture; combine with chicken when reheating.
- Reheat gently in a skillet over low heat with a splash of chicken broth or cream to prevent the sauce from separating.
Frequently Asked Questions
Curious about timing, substitutions, or storage? Here’s everything you need:
- Q: How long does it take to prepare and cook this Sun-Dried Tomato Chicken?
A: It takes about 35–40 minutes total. This includes 10 minutes for ingredient prep (patting the chicken dry, seasoning, chopping onion, garlic, and sun-dried tomatoes) and 25–30 minutes for cooking—6 minutes per side for the chicken, 3 minutes to sauté aromatics, and 6–8 minutes to simmer the sauce and meld flavors.
- Q: What type of sun-dried tomatoes should I use, and can I use the ones not packed in oil?
A: For the richest flavor, use sun-dried tomatoes packed in oil and simply drain and chop them. If you only have dry-packed tomatoes, rehydrate them in hot water for 10 minutes, drain thoroughly, then chop and proceed. You may need to add an extra teaspoon of olive oil to the skillet when sautéing.
- Q: Can I substitute the heavy cream for a lighter or non-dairy alternative?
A: Yes. For a lighter version, use half-and-half or whole milk thickened with a teaspoon of cornstarch. For non-dairy, coconut cream works well—just be aware it adds a subtle coconut flavor. Stir gently to avoid curdling.
- Q: How do I ensure the chicken breasts stay moist and cook through properly?
A: Pat the chicken dry and season evenly before searing over medium-high heat. Avoid overcrowding the skillet so they brown evenly. Cook 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest in the sauce for 3–4 minutes to absorb moisture and finish cooking gently.
- Q: How should I store and reheat leftovers?
A: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat with a splash of chicken broth or cream, stirring gently until warmed through to prevent the sauce from separating.
- Q: What side dishes best complement Sun-Dried Tomato Chicken?
A: This dish pairs beautifully with al dente pasta (like fettuccine or penne), steamed rice, creamy mashed potatoes, or crusty bread to soak up the sauce. Roasted asparagus or a simple green salad also adds freshness.
- Q: Can I prepare any components in advance to save time on the day of cooking?
A: Yes. Chop the onion, garlic, and sun-dried tomatoes up to a day ahead and store in sealed containers in the refrigerator. You can also season the chicken breasts and refrigerate them for a few hours to deepen the flavor, then simply sear when ready to cook.
What Makes This Special
This Sun-Dried Tomato Chicken stands out because it marries the tang of oil-packed tomatoes with the richness of cream and Parmesan, all in one skillet. The quick sear locks in juicy flavor, while the garlic-onion base elevates every bite. It’s beginner-friendly yet tastes like you spent hours in the kitchen—a real crowd-pleaser for weeknights or dinner parties. Feel free to print this guide and save it for later, and let me know how it went or if you have any questions down below!
Sun-Dried Tomato Chicken
Description
Tender chicken breasts seared to golden perfection swim in a rich, velvety tomato cream sauce laced with garlic and basil, topped with melted Parmesan for a savory finish.
Ingredients
Instructions
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Pat the chicken breasts dry and season both sides with salt and pepper.
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Heat the olive oil in a large skillet over medium-high heat.
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Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, then remove from the skillet and set aside.
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In the same skillet, add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant and translucent.
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Stir in the sun-dried tomatoes and pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
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Return the chicken breasts to the skillet, spooning some sauce over them, and cook for another 3-4 minutes to meld flavors.
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Sprinkle the grated Parmesan cheese and dried basil over the chicken and sauce, stirring gently until the cheese melts.
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Serve the chicken with sauce spooned over the top.
Note
- Use sun-dried tomatoes packed in oil for a richer flavor and skip adding extra oil when sautéing.
- For a lighter version, substitute half-and-half for heavy cream.
- This dish pairs well with pasta, rice, or crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
