Creamiest Chicken with Sun-Dried Tomatoes
Description
Tender chicken breasts are seared to golden perfection, then simmered in a luscious, creamy sauce infused with sun-dried tomatoes, garlic, and Parmesan cheese. This dish is savory, slightly tangy, and indulgently creamy without being heavy. Perfect served over pasta, rice, or mashed potatoes, or paired with roasted vegetables for a wholesome meal.
Preparation & Cooking Time
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 4
Ingredients
Chicken
4 boneless, skinless chicken breasts (about 6 oz each)
Salt and black pepper, to taste
1 teaspoon paprika (optional)
2 tablespoons olive oil
Creamy Sun-Dried Tomato Sauce
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional for mild heat)
1 tablespoon butter
Fresh parsley, chopped, for garnish
Optional for Serving
Cooked pasta, rice, or mashed potatoes
Steamed or roasted vegetables
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels.
Season both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side, until golden brown. Remove chicken and set aside. It will finish cooking in the sauce.
2. Make the Sauce
In the same skillet, reduce heat to medium. Add butter.
Sauté minced garlic for 30 seconds until fragrant (do not burn).
Add chopped sun-dried tomatoes and cook 1–2 minutes to release flavor.
Pour in chicken broth and heavy cream. Stir to combine.
Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until cheese melts and the sauce begins to thicken (about 3–4 minutes).
3. Combine Chicken and Sauce
Return chicken to the skillet, spooning sauce over each piece.
Simmer on low heat for 5–7 minutes, until chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens.
Taste and adjust seasoning if needed.
4. Serve
Plate chicken with a generous amount of sauce.
Garnish with fresh parsley.
Serve over pasta, rice, or vegetables.
Frequently Asked Questions (FAQs)
Q1: Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well. Reduce cooking time slightly as thighs cook faster.
Q2: Can I make this dairy-free?
You can substitute heavy cream with coconut cream and Parmesan with a vegan alternative, but the flavor will be slightly different.
Q3: Can I use dried sun-dried tomatoes?
Yes, but rehydrate them in hot water for 10 minutes before chopping. Oil-packed tomatoes are more flavorful and easier to use directly.
Q4: Can this be made ahead?
Yes. Cook chicken separately, make the sauce, and combine when ready to serve. Reheat gently on low heat to prevent sauce from breaking.
Q5: Can I freeze leftovers?
Creamy sauces with dairy don’t freeze very well—they may separate. Best to refrigerate for up to 2 days.
Nutritional Information (per serving)
Calories: 430 kcal
Protein: 38 g
Fat: 28 g
Saturated Fat: 14 g
Carbohydrates: 5 g
Fiber: 1 g
Sugar: 2 g