Chicken in Sun Dried Tomato Cream Sauce
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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, and French Onion 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
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
What if you swapped the cottage cheese for ricotta cheese how do you think that would taste ?
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. 🙂
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.
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…..:) 🙂 🙂
Excuse me, but what is ‘bloom’ seasoning?
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?
I added thinly sliced bell peppers .. the entire family adored it, it’ll be in our rotation for years to come
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!
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 will BE MAKING THIS TONIGHT. tHANKS DON FOR THE IDEAS OF USING CHICKEN BREASTS AND BREAD CRUMBS. nice.