This Creamy Sun-Dried Tomato Chicken Skillet is the weeknight hero you've been looking for. It's a one-pan wonder that delivers restaurant-quality flavor with minimal effort, perfect for busy evenings when you want something special without the fuss.
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The sauce is velvety, tangy, and packed with savory goodness, thanks to the sun-dried tomatoes and a touch of Parmesan. It clings beautifully to the chicken, making every bite a comforting delight. Plus, it's versatile enough to serve over pasta, rice, or with crusty bread to soak up every last drop.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) boneless, skinless chicken breasts
About 3 medium breasts. For even cooking, pound to an even thickness. You can substitute chicken thighs for extra juiciness.
1 tbsp olive oil
Use a good quality extra-virgin olive oil for best flavor. You can also use avocado oil for a higher smoke point.
1/2 cup (80g) sun-dried tomatoes in oil, drained and chopped
The oil-packed ones are more flavorful. If using dry, rehydrate in warm water for 10 minutes. Reserve a bit of the oil for extra flavor.
3 cloves garlic, minced
Fresh garlic is best. You can substitute 1/2 tsp garlic powder in a pinch, but fresh gives a brighter flavor.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half, but the sauce won't be as thick. You can also use full-fat coconut milk for a dairy-free option.
1/2 cup (50g) grated Parmesan cheese
Freshly grated is key for smooth melting. Pre-shredded contains anti-caking agents that can make the sauce grainy.
1 tsp dried Italian seasoning
A blend of oregano, basil, and thyme. You can substitute 1/2 tsp each of dried oregano and basil.
1/2 tsp salt
Adjust to taste. If your Parmesan is salty, you might need less.
1/4 tsp black pepper
Freshly ground is best for flavor.
2 tbsp fresh basil, chopped (for garnish)
Adds a fresh pop of color and flavor. You can also use parsley.
Tips & Tricks
Don't overcrowd the pan
Sear chicken in batches if needed to get a nice golden crust. If the pan is too crowded, the chicken steams instead of browning.
Pound chicken evenly
Use a meat mallet or rolling pin to pound the breasts to an even 1/2-inch thickness. This ensures they cook evenly and quickly.
Use freshly grated Parmesan
Pre-shredded cheese doesn't melt as smoothly and can make the sauce grainy. Grate your own for a silky texture.
Pro Tips
Step-by-Step Instructions
1. Prep the chicken
Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
2. Sear the chicken
Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove to a plate and set aside.
3. Sauté aromatics
In the same skillet, reduce heat to medium (325°F / 163°C). Add the sun-dried tomatoes and garlic. Cook for 1-2 minutes until fragrant, stirring constantly.
4. Make the sauce
Pour in the heavy cream and bring to a simmer. Add the Italian seasoning and stir. Let it cook for 2-3 minutes until slightly thickened.
5. Add the cheese
Reduce heat to low (200°F / 93°C). Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine and simmer
Return the chicken to the skillet, spooning some sauce over the top. Let it simmer on low for 2-3 minutes until the chicken is heated through.
7. Garnish and serve
Garnish with fresh basil and serve hot. Enjoy over pasta, rice, or with crusty bread.
Delicious Variations
Add spinach
Stir in 2 cups of fresh spinach at the end and let it wilt into the sauce.
Make it spicy
Add 1/2 tsp red pepper flakes with the garlic for a kick.
Try mushrooms
Sauté 8 oz sliced mushrooms with the garlic for an earthy flavor.
How to Store Creamy Sun-Dried Tomato Chicken Skillet
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of cream or broth to loosen the sauce if needed.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and are even more forgiving. Adjust cooking time: thighs may need a few extra minutes per side.
Q: How do I make this dairy-free?
Substitute heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. The flavor will be slightly different but still delicious.
Q: Can I use dried sun-dried tomatoes?
Yes, rehydrate them in warm water or chicken broth for 10-15 minutes before chopping. They will be less flavorful, so consider adding a splash of the soaking liquid to the sauce.
Q: What can I serve with this dish?
It's fantastic over pasta, rice, quinoa, or with roasted vegetables. Crusty bread is perfect for soaking up the sauce.
Q: Can I make this ahead of time?
Yes, you can prepare the entire dish and refrigerate it. Reheat gently on the stovetop, adding a splash of cream or broth to refresh the sauce.
Ready to impress your family with this creamy, dreamy skillet dinner? Give it a try tonight and let me know how it turns out in the comments below. Don't forget to share your own twists and variations!
Creamy Sun-Dried Tomato Chicken Skillet
Juicy chicken breasts in a rich, creamy sun-dried tomato sauce, ready in 30 minutes for an easy weeknight dinner.
🧂 Ingredients
- 1 1/2 lbs (680g) boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup (80g) sun-dried tomatoes in oil, drained and chopped
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil, chopped (for garnish)
📋 Instructions
- 1Prep the chicken — Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- 2Sear the chicken — Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove to a plate and set aside.
- 3Sauté aromatics — In the same skillet, reduce heat to medium (325°F / 163°C). Add the sun-dried tomatoes and garlic. Cook for 1-2 minutes until fragrant, stirring constantly.
- 4Make the sauce — Pour in the heavy cream and bring to a simmer. Add the Italian seasoning and stir. Let it cook for 2-3 minutes until slightly thickened.
- 5Add the cheese — Reduce heat to low (200°F / 93°C). Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- 6Combine and simmer — Return the chicken to the skillet, spooning some sauce over the top. Let it simmer on low for 2-3 minutes until the chicken is heated through.
- 7Garnish and serve — Garnish with fresh basil and serve hot. Enjoy over pasta, rice, or with crusty bread.
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.
