This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!
Meal planning for this week? Here are more recipes to add to your repertoire: Best Baked Chicken Thighs, Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, French Onion Chicken, and Mango Salsa Chicken.
THIS SAUCE. That’s all I really have to say about this recipe. This rich, creamy, cheesy, sun dried tomato and garlic herb sauce is a big fat slice of heaven on earth and your weeknight chicken game will never be the same after you try this goodness. If you haven’t had sun dried tomatoes before…they’re really incredible. You can purchase them at any grocery store, usually near the olives.
This 30-minute chicken dish is easy enough to throw together for any busy weeknight, yet impressive enough to wow company and become a go-to for special occasions.
Why This Recipe Works
Just a few words on what makes this dish a real winner!
Sun dried tomatoes — in case you didn’t get the jist above, I’m in love with them! I discovered the beauty of sun dried tomatoes a while back in a salad I had at a restaurant. While I initially remember thinking that sun dried tomatoes sounded iffy to me, I ended up finishing the dish wishing I had a whole bowl full of sun dried tomatoes by themselves to devour.
One skillet — I’m the biggest fan of using as few dishes as possible and this chicken dish checks that box. Not only is it delicious but everything cooks up in just one big skillet!
Chicken thighs — With a deeper, richer taste than chicken breasts, I think chicken thighs are perfect in this dish and really balance out the flavors of the sun dried tomatoes. Of course, you can totally use boneless, skinless chicken breasts if you like as well.
Easy pantry ingredients — Grab some herbs from your pantry, some half-and-half from your fridge, a little butter, some garlic, those tomatoes, and chicken and you’ve got yourself an easy, on-skillet chicken dish you’ll make again and again.
Here’s How You Make It
Making this one-pan chicken recipe is really so easy!
- In a large skillet (I love my cast iron) over medium heat, melt the butter then add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer the chicken to a platter and cover it to keep it warm while you make the sauce.
- Next, add to the pan the garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and ⅔ cup parmesan cheese to the pan and stir to combine. Bring all of this to a boil and keep stirring periodically until the sauce is thickened and creamy, or about 5-7 minutes.
- Finally, add the chicken back to the pan and spoon the sauce over the chicken. Top the dish with salt, cracked black pepper, grated parmesan, fresh thyme or basil, and serve.
Ideas for Serving This Chicken Dish
There are so many delicious ways you can serve this dish. Here are a few of my favorites:
- Make your favorite pasta and drain. Add a piece of chicken, then ladle on some of that fabulous sauce. Top with more freshly-grated parm if you want and serve alongside a warm, homemade breadstick.
- Add the chicken and sauce on top of white, brown, or your favorite rice mix. Serve with a roasted vegetable like this popular broccoli recipe.
- Eat the chicken by itself (with plenty of sauce on top) and serve with an easy Italian side salad on the side.
- Serve with mashed potatoes on the side or with the chicken and sauce spooned over it — delish!
Expert Tips
- Don’t forget to drain that oil. You’ll have an oily clumpy sauce if you don’t. The oil keeps the tomatoes moist and lends a bold flavor, but you don’t need it in this recipe.
- However, if you buy sun dried tomatoes not in oil, you’ll need to hydrate them first before using or they will be too tough and chewy. To do this, put the ½ cup of sun dried tomatoes in a heatproof bowl or large glass measuring cup. Add about 1 cup of water to the tomatoes. Cover and microwave for 2 minutes. Remove from the microwave and let them stand until the skins can be cut or pierced. Drain the water off the tomatoes and pat them dry before cutting and using them in the sauce.
- If you’re looking to add something into this sauce, some great ideas include: pine nuts (¼ cup), walnuts or cashew pieces (¼ cup), a squeeze of lemon, a cup of kale or spinach (let it wilt in the pan before serving), or some red pepper flakes or other hot sauce you like.
More Simple Dinner Recipes
Skillet Chicken in Creamy Sun Dried Tomato Sauce
Ingredients
- 4-6 chicken thighs - (I used boneless skinless), or 4 chicken breasts pounded to even thickness
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning - OR ½ teaspoon each dried basil, dried oregano, dried thyme
- ½ cup juliened sun dried tomatoes - (they come in a jar packed with oil, be sure to drain excess oil)
- 1 cup chicken broth
- ½ cup half and half - or heavy cream, (use heavy cream for a thicker, creamier sauce!)
- ⅔ cup shaved or shredded parmesan cheese + ¼ cup grated parmesan cheese for topping - (or more to taste)
- fresh basil or thyme, for topping
- salt and pepper to taste - (I use about 1 teaspoon salt and ¼ teaspoon pepper)
Instructions
- In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
- Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
- Return chicken to pan and spoon the sauce over the chicken. Top with salt, cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.
Notes
- Don’t forget to drain that oil. You’ll have an oily clumpy sauce if you don’t. The oil keeps the tomatoes moist and lends a bold flavor, but you don’t need it in this recipe.
- However, if you buy sun dried tomatoes not in oil, you’ll need to hydrate them first before using or they will be too tough and chewy. To do this, put the ½ cup of sun dried tomatoes in a heatproof bowl or large glass measuring cup. Add about 1 cup of water to the tomatoes. Cover and microwave for 2 minutes. Remove from the microwave and let them stand until the skins can be cut or pierced. Drain the water off the tomatoes and pat them dry before cutting and using them in the sauce.
- If you’re looking to add something into this sauce, some great ideas include: pine nuts (¼ cup), walnuts or cashew pieces (¼ cup), a squeeze of lemon, a cup of kale or spinach (let it wilt in the pan before serving), or some red pepper flakes or other hot sauce you like.
Parmesean is not melting in the sauce, it’s clumpy. I freshly grated, how do I make it smooth?
Hi Kasey, I’d love to help you out! I’v never had freshly grated parmesan (grated straight off the block) have any problem incorporating into the sauce. Can you give me any more details about the cheese you used and whether it ended up fully melting?
I’ve made this a number of times when having dinner guests. It’s a hit each time and easy, not keeping me in the kitchen for an extended time while people are over.
Wow. This recipe is beyond delicious. I have made it multiple times and we love it more each time! I have tried this dish with several kinds of pasta. Our favorite is elbow noodles! I also add a bit of crushed red pepper and some extra garlic! Y’all! This is so stinking good.
Yummy stuff!!! I used my cast iron skillet and cooked it all on a pellet grill with just a touch of smoke. Really good and something different!
Can I make this chicken 2/3 days in advance and serve it warm on the actual day?
This dish should last 3-4 days, so yes, you should be able to do that 🙂
Very good and easy to follow.
Followed instructions to the T but sauce would not thicken no matter how many times I tried.
What type of butter do you use salted ir Unsalted?
Salted 🙂
Made this last night using lamb chops came out fantastic, took others suggestions and added some dried honey mushrooms harvested from our woodlot— five stars
My husband is the original picky eater. (See his picture next to the definition.) Happily, he loves this recipe and asks for it often!
I didn’t drain the oil well and my sauce was clumpy. Tasted okay but it wasn’t pretty to look at.
Recommended!
What can I use instead of chicken broth if I cannot find any nearby or in the home?
Vegetable broth, chicken bouillon cubes, chicken base, chicken broth concentrate, or salted butter and water (for every 1 cup chicken broth, sub 1 cup of water and 1 tablespoon of salted butter)
Can you make this in advance
Yes, you can. I would reheat slowly, over low heat, in a saucepan to avoid the sauce separating.
Did I miss where the salt goes?
So sorry for the confusion! It should be with the pepper at the end. I’ve added it to the recipe card. Thanks for bringing that to my attention!