Creamy Sun-Dried Tomato Chicken

So you want dinner that feels fancy but doesn’t require a degree in culinary wizardry? Meet Creamy Sun-Dried Tomato Chicken.

Tender chicken simmered in a velvety, tangy sun-dried tomato cream sauce that basically says, “I woke up like this.” It’s simple, a little classy, and wildly forgiving. Ready to look like a dinner pro with minimal effort? Let’s go.

Why This Recipe Is Awesome

Because it delivers restaurant vibes with home-cook effort. The sun-dried tomatoes bring concentrated umami and sweetness, the cream smooths everything out, and a splash of lemon keeps the whole thing lively.

It’s indulgent without being fussy, and it pairs beautifully with pasta, rice, or a pile of roasted veg. Plus, it’s fast enough for weeknights and elegant enough for company — win/win. Idiot-proof? Absolutely. I’ve made it when I was tired and distracted and it still tasted epic.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 1.25–1.5 lbs) — or thighs if you like juicier meat
• Salt and freshly ground black pepper, to taste
• 1–2 tablespoons olive oil
• 2 tablespoons butter (optional, for extra richness)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced thin (oil-packed preferred — drain but save a bit of oil)
• 1/2 cup chicken broth (or white wine if you’re feeling fancy)
• 1 cup heavy cream or half-and-half (use cream for silkier sauce)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon tomato paste (optional, for deeper tomato flavor)
• 1 teaspoon dried oregano or Italian seasoning
• 1 tablespoon fresh lemon juice (or more to taste)
• Fresh basil or parsley, chopped, for garnish
• Cracked red pepper flakes (optional, for a touch of heat)

Step-by-Step Instructions

1. Season the chicken. Pat chicken dry and season both sides with salt and pepper. This helps get a nice sear.
2. Sear the chicken. Heat olive oil (and butter, if using) in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown. Remove to a plate — it will finish cooking in the sauce. Pro tip: don’t crowd the pan; do batches if needed.
3. Sauté the aromatics. Lower heat to medium. Add the chopped onion to the same pan and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant — don’t burn it.
4. Add tomatoes & deglaze. Stir in sun-dried tomatoes and tomato paste (if using). Pour in the chicken broth or wine and scrape up the brown bits from the bottom of the pan — that’s flavor. Let it reduce a minute.
5. Make the sauce. Pour in the cream and bring to a gentle simmer. Stir in Parmesan and oregano. Let the sauce thicken slightly, about 2–3 minutes. Taste and season.
6. Finish the chicken in the sauce. Return the seared chicken to the pan, spoon sauce over each piece, and simmer on low for 6–8 minutes, or until chicken reaches 165°F (74°C) and the sauce coats the back of a spoon.
7. Brighten & serve. Stir in lemon juice and a splash more cream if you want it looser. Garnish with chopped basil or parsley and a sprinkle of Parmesan. Serve over pasta, rice, mashed potatoes, or with crusty bread to mop up the sauce.

Nutritional facts

Serving	Calories	Protein	Fat	Carbs	Sodium
Per serving (est., 1 of 4)	520 kcal	38 g	34 g	6 g	620 mg

This is an estimate assuming heavy cream and Parmesan. The dish is protein-rich and provides a satisfying amount of fat from the cream — great for keeping you full. If you want lighter macros, swap heavy cream for half-and-half or a mix of Greek yogurt (stirred in off heat) and milk — you lose some silkiness but keep the flavor. Personal take: I usually go with cream because the texture makes the meal feel indulgent and special; life’s short, eat good sauce.

Common Mistakes to Avoid

• Skipping the sear. If you skip browning the chicken you miss out on tons of flavor. Sear like you mean it.
• Burning the garlic. Add garlic later and watch it — burnt garlic tastes bitter. Nobody wants that.
• Adding dairy to high heat. Bring cream to a gentle simmer, not a rolling boil, to avoid separation.
• Using sun-dried tomatoes without tasting. Some are extra salty; taste and adjust salt in the sauce accordingly.
• Overcooking the chicken. Use a thermometer or check by slicing — moist chicken makes the dish sing.

Alternatives & Substitutions

• No sun-dried tomatoes? Use a handful of cherry tomatoes sautéed until jammy, though you lose that concentrated flavor.
• Want it lighter? Swap heavy cream for half-and-half or use 3/4 cup Greek yogurt mixed with 1/4 cup milk — add off heat to avoid curdling.
• Dairy-free? Use full-fat coconut milk (note: coconut flavor will show) and nutritional yeast for cheesy depth.
• Short on time? Thin the chicken breasts (butterfly or pound) so they cook faster and get more surface sear.
  IMO: oil-packed sun-dried tomatoes bring the best texture and flavor; if you must use dry ones, rehydrate them in hot water for 10 minutes.

FAQ (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes. Reheat gently on low heat with a splash of milk or cream to loosen the sauce — avoid high heat to prevent the sauce from breaking.

Q: Can I use chicken thighs?
A: Absolutely. Thighs stay juicier and stand up well to the sauce. Use the same method; they’ll just need a minute or two more to reach done.

Q: Is there a gluten-free version?
A: The base recipe is naturally gluten-free, but check your tomato products and broth labels to be sure.

Q: Can I freeze leftovers?
A: You can, but dairy-based sauces can change texture after freezing. Freeze if you must, but plan to reheat slowly and stir vigorously to reincorporate.

Q: What sides go best with this?
A: Pasta (linguine or penne), creamy polenta, mashed potatoes, or a simple green salad for balance. Crusty bread also works magic.

Q: How to make the sauce thicker/thinner?
A: Thicken by simmering a few extra minutes or stir in a small cornstarch slurry. Thin with a splash of broth or milk.

Final Thoughts

Creamy Sun-Dried Tomato Chicken hits that sweet spot between cozy and impressive. It’s quick enough for weeknights, tasty enough for date night, and forgiving enough for the distracted cook. Keep your pantry stocked with sun-dried tomatoes and Parmesan — they’re small items that punch way above their weight. Now go make this, then sit back and enjoy the compliments (and the extra bread for saucy scraping). You’ve earned it.