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

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!
Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 288kcal
Author Tiffany


  • 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!)
  • 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)


  • 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 cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.


  • 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. 


Calories: 288kcal | Carbohydrates: 12g | Protein: 31g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 637mg | Potassium: 881mg | Fiber: 2g | Sugar: 6g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 287mg | Iron: 3mg