Creamy Sun-Dried Tomato Chicken (Printer-friendly)

Tender chicken breasts in a creamy sun-dried tomato sauce with Parmesan and basil.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes packed in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach leaves (optional)
13 - 2 tablespoons fresh basil, chopped, plus extra for garnish

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4 to 5 minutes on each side until golden brown and internal temperature reaches 165°F.
03 - Transfer chicken to a plate and reduce heat to medium. In the same skillet, add minced garlic and sliced sun-dried tomatoes; sauté for about 1 minute until fragrant.
04 - Pour in the chicken broth, stirring to deglaze the pan and release any browned bits. Allow to simmer gently for 2 to 3 minutes.
05 - Stir in half-and-half, grated Parmesan cheese, and optional crushed red pepper flakes. Cook, stirring frequently, until the sauce thickens slightly, about 2 to 3 minutes.
06 - If desired, stir in baby spinach leaves and cook just until wilted.
07 - Return the chicken breasts and any accumulated juices to the skillet. Spoon sauce over the chicken and simmer for 2 to 3 minutes until heated through.
08 - Stir in chopped fresh basil, adjust seasoning to taste, and remove from heat.
09 - Plate the chicken hot, garnish with additional fresh basil and Parmesan cheese if preferred.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour in the kitchen but youre done in thirty-five minutes.
  • The sauce clings to everything without feeling heavy or guilt-inducing.
  • Youll use one skillet and have minimal cleanup, which matters on a weeknight.
  • Leftovers taste even better the next day when the flavors settle in.
02 -
  • Dont skip drying the chicken or it will never get that golden crust, and the texture suffers.
  • Use low-sodium broth because the Parmesan and sun-dried tomatoes are already salty, and you cant undo over-salting.
  • Let the sauce simmer gently once you add the half-and-half, high heat will make it separate and look broken.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear evenly and dont dry out on the edges.
  • Taste the sauce before adding the chicken back in, thats your last chance to adjust the seasoning without guessing.
  • Let the skillet rest off the heat for a minute before serving, the sauce will cling better and look glossy instead of separated.
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