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Creamy Sun Dried Tomato Chicken

Creamy sun dried tomato chicken with golden-seared chicken breasts and a glossy Parmesan cream sauce. Made in one skillet with garlic and tangy sun-dried tomatoes so the sauce thickens and coats the back of a spoon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Sauce
  • 4 clove garlic, minced
  • 0.5 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • 0.25 tsp salt and pepper to taste
  • 1 fresh basil leaves, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken breasts dry with paper towels to help them sear well.
  2. In a small bowl, mix garlic powder, Italian seasoning, paprika, salt, and black pepper, then season both sides of the chicken generously.
  3. Heat the olive oil in a large skillet over medium-high heat until hot.
  4. Add the chicken breasts and sear for 5–6 minutes per side until deep golden brown and cooked through, aiming for an internal temperature of 165°F.
  5. Remove the chicken to a plate while you make the sauce.
Make the sun-dried tomato Parmesan cream sauce
  1. Reduce heat to medium, then add the minced garlic and sun-dried tomatoes to the same skillet.
  2. Sauté for 1–2 minutes until fragrant and the garlic is just golden, stirring so nothing burns.
  3. Pour in the chicken broth and heavy cream, stirring to deglaze any golden bits from the bottom of the pan.
  4. Let it simmer for 3–4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  5. Stir in the grated Parmesan, Italian seasoning, and red pepper flakes if using.
  6. Continue to simmer for 2–3 minutes until the sauce is glossy and coats the back of a spoon, then taste and adjust salt and pepper.
Finish and serve
  1. Return the seared chicken breasts to the skillet and nestle them into the sauce.
  2. Simmer together for 2–3 minutes until the chicken is warmed through and coated, spooning sauce over each piece.
  3. Garnish with fresh basil leaves and serve immediately over pasta, rice, or crusty bread.

Notes

Pro tip: drain the sun-dried tomatoes well (and chop them roughly) so the sauce stays thick and doesn’t turn watery. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently in a skillet over low heat with a splash of broth or cream. Freezing is not recommended because the cream sauce can split when thawed. For a lighter option, swap heavy cream with half-and-half for a thinner but still flavorful sauce.