In this creamy Creamy Sun-Dried Tomato Garlic Chicken recipe, tender chicken breasts are seared to golden perfection, then simmered in a luscious sauce made with garlic, parmesan, and a splash of cream.
Everything cooks in one pan, which means minimal cleanup and maximum flavor.
Whether it’s a busy weeknight or a cozy weekend dinner, this dish tastes like something straight from a restaurant kitchen, without the fuss.
Why You’ll Love This Recipe
- Made in one pan for easy cleanup
- Ready in under 30 minutes
- Creamy, comforting, and loaded with flavor
- Family-friendly and perfect for weeknights or special occasions
- Easily adaptable — add spinach, mushrooms, or even shrimp
Ingredients You’ll Need
Here’s everything you need to bring this creamy chicken dish to life:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil (or oil from your sun-dried tomato jar)
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup chicken broth
- ½ cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Optional additions:
- Fresh spinach or mushrooms for extra veggies
- A splash of white wine to deepen the sauce flavor
How to Make Sun-Dried Tomato Garlic Chicken (Step-by-Step)
1. Sear the Chicken
Pat the chicken breasts dry and season them generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear each piece for 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
2. Sauté the Garlic and Sun-Dried Tomatoes
In the same skillet, reduce the heat to medium. Add the chopped sun-dried tomatoes and minced garlic. Sauté for about 1 minute until fragrant, scraping up any browned bits from the pan — that’s where the flavor lives.
3. Build the Sauce
Pour in the chicken broth to deglaze the pan, then stir in the heavy cream and parmesan cheese. Simmer gently, stirring often, until the sauce thickens and becomes creamy.
4. Combine and Simmer
Return the chicken to the skillet, spooning sauce over each piece. Let it simmer for 3–4 minutes so the flavors meld together. If you’re adding spinach or mushrooms, stir them in at this stage until tender.
5. Serve and Enjoy
Garnish with fresh basil or parsley and serve warm. The creamy sauce is perfect for spooning over mashed potatoes, pasta, or rice.
Tips for the Best Creamy Garlic Chicken
- Don’t overcrowd the pan. Give the chicken space to sear properly so it gets that beautiful golden crust.
- Use jarred sun-dried tomatoes packed in oil. They add richness and depth to the sauce.
- Grate your own parmesan. Freshly grated cheese melts more smoothly and gives the sauce a better texture.
- Balance the flavors. A squeeze of lemon juice or a pinch of crushed red pepper can cut through the richness perfectly.
Serving Suggestions
This creamy Sun-Dried Tomato Garlic Chicken pairs beautifully with:
- Mashed potatoes or rice to soak up the sauce
- Pasta for a comforting Italian-inspired dinner
- Roasted vegetables like broccoli, asparagus, or zucchini
- Crusty bread — because you won’t want to waste a drop of that sauce
It’s also fantastic for meal prep. Leftovers can easily be turned into a pasta or grain bowl the next day.
How to Store and Reheat
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
- Avoid freezing: Cream-based sauces can separate when frozen, so it’s best enjoyed fresh or refrigerated.
Recipe FAQ’s
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They stay tender and juicy and add even more flavor to the creamy sauce. Adjust the cooking time slightly to ensure they’re cooked through.
Can I make this recipe ahead of time?
Definitely. You can prepare the sauce and sear the chicken ahead, then store them separately in the fridge. Reheat together just before serving for the best texture.
What can I substitute for heavy cream?
You can use half-and-half for a lighter option or full-fat coconut milk for a dairy-free version. Keep in mind that the flavor and texture may vary slightly.
Creamy Sun-Dried Tomato Garlic Chicken (One-Pan Dinner)
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil or oil from your sun-dried tomato jar
- 1 cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 cup heavy cream or half-and-half for a lighter option
- ½ cup chicken broth
- ½ cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Optional additions:
- Fresh spinach or mushrooms for extra veggies
- A splash of white wine to deepen the sauce flavor
Instructions
Sear the Chicken
- Pat the chicken breasts dry and season them generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear each piece for 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Sauté the Garlic and Sun-Dried Tomatoes
- In the same skillet, reduce the heat to medium. Add the chopped sun-dried tomatoes and minced garlic. Sauté for about 1 minute until fragrant, scraping up any browned bits from the pan — that’s where the flavor lives.
Build the Sauce
- Pour in the chicken broth to deglaze the pan, then stir in the heavy cream and parmesan cheese. Simmer gently, stirring often, until the sauce thickens and becomes creamy.
Combine and Simmer
- Return the chicken to the skillet, spooning sauce over each piece. Let it simmer for 3–4 minutes so the flavors meld together. If you’re adding spinach or mushrooms, stir them in at this stage until tender.
Serve and Enjoy
- Garnish with fresh basil or parsley and serve warm. The creamy sauce is perfect for spooning over mashed potatoes, pasta, or rice.