Skillet Chicken in Creamy Sun Dried Tomato Sauce

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!

Skillet Chicken in Creamy Sun Dried Tomato Sauce | lecremedelacrumb.com
THIS SAUCE. The end.

Okay but really… that pretty much sums it up. 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.

Skillet Chicken in Creamy Sun Dried Tomato Sauce | lecremedelacrumb.com

I discovered the beauty of sun dried tomatoes oh, maybe five or six years ago in a salad I had at a restaurant I now can’t remember the name of. But what I do remember was initially thinking that sun dried tomatoes sounding iffy to me, and finishing the dish wishing I had a whole bowl full of sun dried tomatoes by themselves to devour.

If you haven’t tried them before… they’re really incredible. You can purchase them at any grocery store, usually near the olives and whatnot. They come jarred, or bagged, and be sure to look for the ones that are packed in oil. You’re going to drain that oil before you use them, but the oil really keeps the flavor nice and bold.

Skillet Chicken in Creamy Sun Dried Tomato Sauce | lecremedelacrumb.com

Combining sun dried tomatoes with garlic, a few dried herbs, and parmesan cheese is a match made in heaven. I swear to you I could just drink this sauce straight up, BUT since that hardly qualifies as a well-rounded meal, I put chicken under the sauce as a general rule of thumb.

This super flavorful, 30 minute chicken dish will blow you away with how simple and delicious it is. It’s easy enough to throw together for any busy weeknight, yet impressive enough to wow company and become a go-to for special occasions. You will love this skillet chicken in creamy sun dried tomato sauce!

Skillet Chicken in Creamy Sun Dried Tomato Sauce | lecremedelacrumb.com

What people are saying about this Skillet Chicken in Creamy Sun Dried Tomato Sauce

“I made this tonight, loved by all, even the fussy one. It’s yum!! The added bonus is it’s so easy to make. Thank you.” – Martina
“This was delicious and easy!! Husband said this is a keeper and not to miss any leftovers!!” – Linda
“I cooked this last night and it was amazing. This is going to be my go-to chicken dinner for the family so easy and delicious! Thanks for sharing!” – Mary
“The entire family adored it, it’ll be in our rotation for years to come.” – Echols
“I made this last night and my family loved it! My husband literally licked his dish!” – Dianna
4.8 from 29 reviews
Skillet Chicken in Creamy Sun Dried Tomato Sauce
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Main Dish
Cuisine: Italian / American
Serves: 4
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 (or more to tatse) + ¼ cup grated parmesan cheese for topping
  • fresh basil or thyme, for topping
  • salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon pepper)
Instructions
  1. 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.
  2. Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and ⅔ 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).
  3. Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

More Tasty 30 Minute Meals

One Pan Spanish Chicken & Rice

One Pan Garlic Herb Chicken and Asparagus

Baked Honey Cilantro Lime Salmon

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Comments

that looks really good! I think it would be even better if you added some mushrooms.

    I think mushrooms would be a fantastic addition!

      Is there any way to determine the calories per portion?

        I don’t have the nutritional info on hand for this recipe, but MyFitnessPal has an awesome tool that calculates all that out for you! Here’s the link: https://www.myfitnesspal.com/recipe/box. It’s free and all you do it copy and paste the recipe URL into the Recipe Importer and it will tell you everything you need to know! 🙂

        326 calories per serving.

      How long do you cook it after you return chicken to pan ?

        Hi William! The chicken should be cooked through before it is removed from the pan. When returning the chicken to the pan it only needs to be heated up for about a minute so it is nice and warm when serving! 🙂

    Mushrooms and a little cayenne pepper…..yum

    I made this tonight and added portobello mushrooms and it was amazing!!
    This would be great over rice or pasta.

    I made this using chicken breast meat from a rotisserie chicken. Delicious & time saving!

this looks delicious! could you add cooked pasta to this recipe at the end when you add the chicken back in? if so, would you need to increase the volume of sauce to properly coat both the chicken and pasta?

    Hi there! This recipe yields a good amount of sauce, so you should be fine adding the cooked pasta to this dish as is.

hey girl- this looks so good! right up my alley!

I added spinach. This recipe was so delicious and so quick to make.

    What a great addition! Glad you liked it!

    Did the chicken cook all the way through in the time frame it says or did you cook it longer?

    yeah spinach sounds good too

Could you swap the heavy cream/half and half for greek yogurt? Just a thought. Thanks!

    I’ve never used greek yogurt as substitute in this recipe before so I’m not sure what the outcome would be. If you try it I’d love to hear your results!

Ah, this is hitting all the quick-and-easy, comfort food spots! Nothing like chicken cooked in a creamy sauce, and with sun-dried tomatoes… Heaven! I’ve been putting them in everything lately and a local producer of mine jars his tomatoes along with whole garlic cloves, rosemary leaves and other herbs which means a) I have delicious sun-dried tomatoes and b) the oil left over from the jar makes the BEST salad dressing.

I’m currently enduring a freezing winter in Australia at the moment and I need all the quick comfort food meals I can get my hands on. This is going straight to the list! 😃

    This is the perfect go-to comfort meal for those chilly months! Let me know how you like it! 🙂

This was delicious and easy!! Husband said this is a keeper and not to miss any leftovers!!

This looks great for us full-time RVers. Simple ingredients, not too many, and can be cooked outside on a burner in hot Arizona weather so inside stays cool. And it is perfect for serving guests. Thank you!

This chicken looks amazing!

I made this tonight, loved by all, even the fussy one. It’s yum!! The added bonus is it’s so easy to make. Thank you.

I made this and served it over whole wheat spaghetti. It is an AWESOME recipes.

Doesn’t say a calorie count but I did some calculations and one breast with adding all ingredients including mushroom and spinish is 589 calories !!!!! No pasta but still a great yummy meal for dieters!!!

This sounds delicious! It makes me hungry just looking at your photos. 🙂 Yum! I think I’ll make it this week, just need to buy sun dried tomatoes and heavy cream. I like the idea of adding spinach, and I was thinking of serving it with grated cauliflower. However, pasta sounds delicious too, I’m just trying to cut out wheat products.

I cooked this last night and it was amazing. This is going to be my go-to chicken dinner for the family so easy and delicious! Thanks for sharing!

What does half and half mean

    Hi Jackie! Half and half is half whole milk and half cream. You will find it in the dairy section at the store. 🙂

Delicious! I had lots of chicken so I pretty much doubled the recipe& used more tomatoes than called for. Right before I served the chicken I sprinkled a bit of shredded mozzarella on each piece of chicken. I served rice with it, but next time I’ll try pasta. Thanks for the inspiration!

I can not be more agree with you when you said: This sauce. the end. 🙂
You will like this shirt “in Sauce we Trust” @86ontheline.com

Absolutely fantastic!! Fiance said it was the best meal I’ve made in weeks 😂 and so easy too!! I put his serving over pasta. He’s requesting more sauce next time! I’m thinking I’ll add some mushrooms like some comments suggest next time!

I wonder if the addition of small bacon strips would be too much?

    I think that would be a great addition!

Anyone tried this with buttermilk instead of cream?

This was super easy and very tasty! I used chicken breasts but they were quite large so I split them down the center to get them to a decent thickness. Put them in some egg wash and coated them in panko crumbs before frying. The sauce is fantastic. A little sweetness from the sun dried tomatoes, the parmesan added a savory component and great herb flavors. This dish was fantastic with some angel hair pasta with the sauce over that as well. Nice recipe Tiffany!

    Thank you! I’m really glad you enjoyed it!

I made this last night only I added sauteed mushrooms, artichoke hearts and served over noodles. I was sooooo good!!! I had many compliments 😊

    Meant to say…. IT was sooooo good!

I added thinly sliced bell peppers .. the entire family adored it, it’ll be in our rotation for years to come

Quick question – this looks delicious by the way – would it be possible to freeze this do you think? Am actually thinking it may be really yummy made with light evaporated milk instead of the cream too. I make my carbonara only with Evap milk now and it is absolutely scrumptious and you don’t feel guilty about eating it 😎 Has anyone tried this?

This is one of those “go out and get the stuff to make it….TONIGHT!!!” recipes…
The only thing I think I’ll change is to add a splash of white wine after the garlic
and seasoning “bloom” to nuance the sauce…..:) 🙂 🙂

Made this today! Delicious just like it is! My finicky husband says it’s a keeper, and that says a lot. Thanks for the recipe.

I loved this. My sauce was pretty thin though. Is that normal? I was expecting it to be thicker.

    Hi Pamela! I’m sorry your sauce wasn’t as thick as you were hoping. Next time, make sure to use heavy cream and try adding extra parmesan cheese. This should make your sauce thicker. 🙂

What if you swapped the cottage cheese for ricotta cheese how do you think that would taste ?

What do you mean by half and half.? Half what and what ? Going to cook this tonight for dinner Cant wait

    Hi! You can find Half and Half in the diary section at the grocery store. 🙂

    If you live outside of the US, 1/2 and 1/2 may be more difficult to find.

    This is called “half-cream” in the UK – it’s not very common. Make your own my mixing milk and single cream or “pouring cream” and mix it with milk (skimmed, semi-skimmed, or whole as you wish) to the consistency that you want.

    If using a recipe that calls for it try using a 2:1 mix of “single cream” and “full fat milk.”

    US “half and half” has typically a 12% fat content.
    UK single cream has an 18% fat content.

This is fantastic! Making it a second time tonight. I like red pepper flakes in everything. That was the only change I’ve made. I increase the sauce when I made it with pasta. It’s sooo addictive I feel like you can’t have too much sauce!

Hi Loved this recipe, as a full time worker its always a struggle to find quick and easy recipes for our chilly winter here in Australia, especially one pan ones, even better! Cant wait to cook this one this week. I do a similar one all cooked in the one pan using pork chops and mushrooms, garlic, dijon mustard, and a splash of white wine before the cream, (now i’ll add the sun dried tomatoes and parmesan ) which will add a new dimension to my dish. Cheers Marie

I cooked this last night and added button mushrooms because we love mushrooms. We ate with crust bread. It was really good. Thank you for sharing the yummy recipe

I made this last night and my family loved it! My husband literally licked his dish!
Thanks for all of the GREAT recipes!

Loved the dish, but slight problem: my sauce never really thickened.. Im not sure why. I added spinach and mushrooms and the flavors were all still present, just didn’t get the creaminess of the dish.

    I’m sorry your sauce wasn’t as thick as you were hoping. Next time, make sure to use heavy cream and try adding extra parmesan cheese. This should make your sauce thicker.

I really expected I’d be a fan of this because I like everything that goes into making it. I followed the directions to the letter down to the fresh basil & thyme from my herb garden for garnish. Unfortunately it was way too salty for my taste in spite of the fact that I : a) didn’t add any additional salt at any point during the cooking (to taste, at the end of the ingredient list) and I used no-salt-adding chicken stock which has about 1/3 less salt than the 1/3-less-salt chicken broth in the cans and I even used no-salt butter, altho that was just a coincidence.

I can only think of 2 possible explanations: a) the chicken thighs I used had been way to heavily brined. I no longer have the packaging but they were no-antibiotics, no-hormone from one of the common name labels as I recall. Or b) there was a lot of salt in my Parmesan. I’ve read on-line that Parm is low sodium but according to Wiki the real stuff is soaked in salt water for 20 days and 3.5 oz. (which I’d guess to be about a cup after grating which is about how much I used) has over 1600 mg of sodium. I used the real stuff & not that sawdust you get in the green plastic bottle. Or a combination of the 2.

I’m sorry to give kind of a negative review and if I do try this again I’ll see if I can figure out where I went wrong and update it.

Hi!

I loved this recipe. I’m not sure if I went a bit sundried tomato crazy (very possible lol) but I found the sauce wasn’t as creamy as I thought.

If I happen to have a bit extra oil in my skillet, would you advise more cheese or more cream?

Regardless this was the easiest meal and it was yummy!

    Hi Lindsay! I’m sorry your sauce wasn’t as thick as you were hoping. Next time, make sure to use heavy cream and try adding extra parmesan cheese. This should make your sauce thicker. 🙂

I made this tonight and my Husband Loved it! He said it was a keeper. I did add Mushrooms to it and think next time I will also add sautéd onions to it as well – saw on here where someone added spinach – that would be good too. I served it with Pasta and it was Fabulous!
Thanks so much for this wonderful recipe!

    I love that you added mushrooms! Definitely trying that next time I whip this up!

I wonder if this would work subbing tofu for the chicken?

Made it tonight and added fresh spinach and mushrooms family favourite now

Has anybody tried to convert this to a crockpot recipe? Thinking about trying it that way.

I liked this dish a lot. The chicken turned out tender and moist, while the sun dried tomatoes and Parmesan cheese provided tons of flavor . I did feel that 2 teaspoons of Italian Seasoning was a bit much for me. Next time, I will use only 1. Thanks!

That was SO GOOD! I doubled the recipe and it turned out very tasty. I added two cups of arugula, just because I had it on hand. I’d definitely make it again. I think this would be a beautiful dish to serve to company.

    I love the idea to add arugula!!

Hi
Made this last week with pork – was ok
But today tried it with3 chicken breast and my family went ape
This is so good and it takes no time to make
My youngest is already asking when we can have it again
Bravo a real winner
One of you readers mentioned that it was a little salty
That comes from the cheese and happens naturally when the liquids in milk evaporate
You are left with milk solids and as milk contains sodium you naturally have sodium in cheese

    So glad your family enjoyed this recipe Peggy! It’s one of my favorites! 🙂

I had a problem with the sauce thickening up as well. I’ve made this twice, and although delicious, the sauce was thin. I used heavy cream both times, and used more cheese the second time. It seems like the parmesan wants to clump together. What am I doing wrong?

    Hi Susan, that seems so strange, I never have issues with this sauce being too thin… Are you maybe not cooking it long enough? The sauce does tend to get thicker the longer it cooks…

This was proper nice, full of flavour, definitely try this with pasta next.

Found this secret- I purchase minced Garlic (the type they use for garlic nuts) from my pizzeria and use it in my garlic containing dishes- always get compliments. It would slam bang in this dish

Can you do this in the crock pot?

I tried this dish last evening for my husband and one of my daughters. We ALL LOVED it. Another daughter will be here soon and I would like to try it with shrimp, since she doesn’t ear meat. Have you tried shrimp before?
I would leave everything else exactly the same. Spinach would be a great addition, too. Thanks!!

    I made it with shrimp and it was fantastic. I used huge head on fresh shrimp and seafood stock instead of chicken broth.

I cooked this tonight with chicken breast and cut it up into small pieces. Served it over egg noodles. It was yummy. But I will cut up the tomatoes into smaller pieces so there aren’t such big pieces. Will definitely fix again.

Add some chilli just wonderful

This recipe totally lives up to the hype! Easy and delicious

Can you make this in a crock pot?

    Hey Beth! I haven’t had a chance yet to try this out in a crock pot but it’s on my must-try list! If you give it a go before I do, please let me know how it turns out!

I finally made this and let me tell you, it was phenomenal! Definitely 5 star, restaurant quality, but so very easy to make! I doubled the sauce and added baby bella mushrooms. Used angel hair pasta for the sauce, served with crusty French bread. Man, it was incredible! This is now on a once or twice a month rotation, for sure! Thank you!!!

    Angela thanks so much for your heartfelt feedback! This is one of my family’s favorite recipes and I’m so happy to hear you love it too!

This really is one of the most delicious meals I have ever cooked! I felt like I was at a fancy restaurant! I used your recommendation to do 1/2 teaspoon each of the basil Thyme and oregano, and I also added another 1/2 tsp of Rosemary. I did use my immersion blender on the sauce before adding the chicken back in since mine did not look as red as yours and it really helped meld flavors together. Incredible!

    Thanks for your great feedback Caitlin! I’m so happy you loved this dish!

Made this for my parents and husband last week and everyone absolutely loved it! My mother who never likes anything but her traditional Indian food kept reaching for more! Only changes I made were that I sliced up the chicken, cooked it with garlic, red pepper, salt, pepper and served everything with fettuccine pasta. The sauce was so delicious! Thanks for another great recipe!

I made this last night and followed directions to the letter apart from not having fresh Parmesan. I added 1tbsp of Parmesan granules to the sauce. I steamed the chicken breasts in the oven in foil with a scrape of butter and cracked pepper as I find it doesn’t dry out as much. Absolutely beautiful, thank you for a delicious dinner👍

Looks delish! I’m an “extra sauCe”kind of girl… so if i doubled just the sauce Ingredients, Would i also need to double the butter for browning the chicken?

If i double the sauce, do i need to double the butter in the begining for browning the chicken?

    No, you shouldn’t need to double the butter unless you are also doubling the amount of chicken. 🙂