Creamy Sun-Dried Tomato Chicken – Easy 30-Minute Skillet

This Creamy Sun-Dried Tomato Chicken Skillet is my go-to when I need a comforting dinner that feels fancy but comes together in just 30 minutes. The sauce is rich, tangy, and full of savory flavor, thanks to the sun-dried tomatoes and a splash of white wine.

I love how the chicken stays juicy while the sauce coats every bite. It's perfect over pasta, rice, or with crusty bread to soak up every last drop. Plus, it's made in one pan, so cleanup is a breeze.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts

Use chicken thighs for a juicier option; they stay tender even if slightly overcooked.

1 tablespoon olive oil

Extra virgin olive oil adds flavor; use a neutral oil if you prefer.

3 cloves garlic, minced

Fresh garlic is best; substitute 1/2 teaspoon garlic powder in a pinch.

1/2 cup (60g) sun-dried tomatoes, drained and chopped

Use oil-packed for more flavor; if dry, rehydrate in hot water for 10 minutes.

1/2 cup (120ml) chicken broth

Low-sodium broth helps control salt; use vegetable broth for a vegetarian version.

1/2 cup (120ml) heavy cream

For a lighter option, use half-and-half or coconut milk, but the sauce will be thinner.

1/4 cup (25g) grated Parmesan cheese

Freshly grated melts better; skip if dairy-free.

1 teaspoon Italian seasoning

A blend of dried herbs; you can mix basil, oregano, and thyme.

Salt and black pepper, to taste

Season according to your preference; start with 1/2 teaspoon salt.

2 tablespoons fresh basil, chopped (for garnish)

Dried basil works if fresh isn't available; use 1 teaspoon.

Tips & Tricks

• Pound the chicken to an even thickness (about 1/2 inch) so it cooks evenly and quickly.
• Don't overcrowd the pan; cook chicken in batches if needed to get a nice golden sear.
• If the sauce seems too thin, let it simmer a few extra minutes to reduce; if too thick, add a splash of broth or cream.
• Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety.

Step-by-Step Instructions

1. Prep the Chicken

Slice chicken breasts horizontally to create thin cutlets. Season both sides with salt, pepper, and Italian seasoning.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and set aside.

3. Sauté Aromatics

Reduce heat to medium (325°F / 163°C). Add garlic and sun-dried tomatoes; cook for 1-2 minutes until fragrant.

4. Deglaze the Pan

Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.

5. Make the Sauce

Stir in heavy cream and Parmesan cheese. Simmer gently for 3-5 minutes until sauce thickens slightly and coats the back of a spoon.

6. Combine and Finish

Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until heated through. Garnish with fresh basil.

7. Serve

Serve immediately over pasta, rice, or with crusty bread.

Delicious Variations

• Add a handful of fresh spinach in the last 2 minutes of cooking for extra greens.
• Swap chicken for shrimp – cook shrimp for 2-3 minutes per side until pink.
• Use mushrooms instead of sun-dried tomatoes for a different umami flavor.

How to Store Creamy Sun-Dried Tomato Chicken Skillet

Frequently Asked Questions

If you try this Creamy Sun-Dried Tomato Chicken, let me know how it turns out in the comments below! And don't forget to tag me on Instagram when you share your beautiful creation.

Creamy Sun-Dried Tomato Chicken Skillet

Creamy Sun-Dried Tomato Chicken is a tangy, savory dinner that's ready in 30 minutes, perfect for busy weeknights.

★★★★½ 4.8 (187 ratings)

10 minPrep time20 minCook time4Servings385 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup (60g) sun-dried tomatoes, drained and chopped
• 1/2 cup (120ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2 tablespoons fresh basil, chopped (for garnish)

📋 Instructions

1. 1Prep the Chicken — Slice chicken breasts horizontally to create thin cutlets. Season both sides with salt, pepper, and Italian seasoning.
2. 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and set aside.
3. 3Sauté Aromatics — Reduce heat to medium (325°F / 163°C). Add garlic and sun-dried tomatoes; cook for 1-2 minutes until fragrant.
4. 4Deglaze the Pan — Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
5. 5Make the Sauce — Stir in heavy cream and Parmesan cheese. Simmer gently for 3-5 minutes until sauce thickens slightly and coats the back of a spoon.
6. 6Combine and Finish — Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until heated through. Garnish with fresh basil.
7. 7Serve — Serve immediately over pasta, rice, or with crusty bread.

👨‍🍳 Chef's Note: For a lighter version, use half-and-half and reduce the Parmesan to 2 tablespoons – it'll still be creamy and delicious.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 385 kcal · 38g protein · 8g carbs · 21g fat

Written by Ethan Hale
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.