Chicken in Sun Dried Tomato Cream Sauce – Quick, Cozy, Creamy

Chicken in Sun Dried Tomato Cream Sauce is the kind of dinner that makes you feel like you’ve got your life together—even when laundry is overflowing, the kids are yelling about something weird again, and you haven’t sat down since 7 a.m. It’s warm, it’s cozy, and it brings that “restaurant-at-home” vibe without any of the price tag or complicated steps. The best part? It’s actually pretty fast. You get juicy, golden chicken, a rich sun dried tomato cream sauce that hugs everything in the pan, and just enough green (hey there, spinach) to make you feel mildly virtuous.

Whether you’re cooking for your family or a friend who desperately needs a pick-me-up dinner, this recipe is a total winner. And if you’re thinking about using that jar of sun dried tomatoes that’s been hanging out in your pantry since last summer—this is the moment. Chicken in Sun Dried Tomato Cream Sauce is the kind of recipe you’ll want to add to your dinner rotation immediately.

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What is Chicken in Sun Dried Tomato Cream Sauce?

Chicken in Sun Dried Tomato Cream Sauce is a skillet-style dish that takes simple pantry staples—like chicken breasts, sun dried tomatoes, and cream—and turns them into something borderline luxurious. The chicken is seasoned and seared until golden, then nestled into a silky, garlicky tomato cream sauce that’s got just enough tang and richness to make you want to lick the spoon (and maybe the plate).

You might find a few versions of this recipe online, but this one hits that perfect sweet spot between fancy and easy. It’s weeknight-friendly but impressive enough for date night or Sunday dinner. Think of it as a fuss-free way to serve up something comforting, beautiful, and absolutely satisfying. It’s also versatile—you can serve it over pasta, rice, or mashed potatoes, or keep it low-carb with a side of veggies. Basically, it’s the kind of dish that feels like a hug in food form.

Reasons to Try Chicken in Sun Dried Tomato Cream Sauce

There are about a dozen good reasons to love Chicken in Sun Dried Tomato Cream Sauce, but let’s hit the top ones. First off—it’s fast. You don’t need to be stuck in the kitchen all evening to get big flavor. From chopping to plating, this dish can be on the table in about 30 minutes, maybe a little more if you’re also wrangling homework or feeding a toddler.

Second, this sauce is no joke. The sun dried tomatoes give it this deeply savory, slightly sweet flavor that’s straight-up addictive, and when you add in cream and Parmesan? Yeah, it’s dreamy. Third, the recipe is forgiving. Don’t have shallots? Use onions. Want to swap chicken breasts for thighs? Go for it. Need it dairy-light? Half-and-half works. And fourth—it’s just so cozy. This is feel-good food without being heavy. If you’re already a fan of saucy skillet dinners like my Maple Rosemary Grilled Chicken or Best Bang Bang Chicken, this one will absolutely earn a spot on your weeknight go-to list.

Ingredients Needed to Make Chicken in Sun Dried Tomato Cream Sauce

2 large chicken breasts (about 500g total), sliced horizontally into cutlets, or 700g boneless thighs if preferred
1 teaspoon fine sea salt
1 teaspoon black pepper
1 teaspoon Italian seasoning (or mix dried oregano and thyme)
2 tablespoons oil (sun dried tomato oil preferred, or olive oil)
3 cloves garlic, finely chopped (or 1 heaping teaspoon jarred garlic)
1 small shallot or ½ an onion, minced
1 cup sun dried tomatoes in oil, drained and sliced
1 cup low sodium chicken broth
3–4 handfuls baby spinach (optional)
1 cup heavy cream (or half-and-half for a lighter sauce)
50g freshly grated Parmesan (plus extra for serving)
Pinch of red pepper flakes (more if you like heat)
1 tablespoon butter
1 teaspoon lemon zest + squeeze of lemon juice
Small handful fresh basil or parsley, chopped
To serve: 300g pasta, rice, or mashed potatoes

Instructions to Make Chicken in Sun Dried Tomato Cream Sauce – Step by Step

Step 1: Season and Sear the Chicken

Start by seasoning your chicken with salt, pepper, and Italian seasoning. Don’t skimp here—this is where your flavor base begins. Let the chicken hang out for a few minutes on the counter while you heat up a large skillet over medium-high heat. Cast iron is your best friend here, but any wide, sturdy pan will do. Once your pan is hot, add your oil—if you’re using the oil from the sun dried tomato jar, you’re winning already. When the oil starts to shimmer like it’s ready to party, gently place your chicken cutlets in the pan. Don’t overcrowd—give them space so they can get that golden sear. Sear each side for 3 to 4 minutes until cooked through and beautifully golden. Then, transfer the chicken to a plate and tent it loosely with foil. If you’re not sure about how long to sear, check out our Easy Chicken Satay with Peanut Chilli Sauce for more pan-searing tips.

Step 2: Build the Sauce

Lower the heat to medium and drop in your butter. Once it melts, add the minced shallot and garlic. Stir them around for about a minute until they smell amazing—this is your kitchen’s version of aromatherapy. If they start browning too fast, splash in a tablespoon of chicken broth to slow things down. Now, stir in your sliced sun dried tomatoes. Let them sizzle in the butter-garlic mix for a couple minutes so they wake up and infuse the oil with all that bold tomato flavor. Add the chicken broth, scraping up all those browned bits stuck to the bottom of the pan—this is where the flavor magic happens. Let it simmer for 2 to 3 minutes until reduced by about a third. Smells good already, right?

Step 3: Creamy Transformation

Lower the heat again—this time to medium-low. Now gently stir in your cream. Be slow and easy with it, and don’t let it boil. Add the grated Parmesan and a pinch of red pepper flakes, stirring until the cheese melts and the sauce gets that luscious, slightly thickened texture. It may look a little strange at first, but trust the process. This is your glossy sauce moment. If you’re using spinach, toss it in now. Let it wilt for a minute or two. Then add the lemon zest and a little squeeze of lemon juice—this brightens up the richness and adds a pop of freshness.

Step 4: Bring it All Together

Slide your cooked chicken (plus any juices on the plate—don’t waste that flavor!) back into the skillet. Spoon some sauce over each piece to coat it lovingly. Let everything simmer together for 2 to 3 minutes, so the chicken gets cozy in the sauce. Right before serving, sprinkle on that chopped basil or parsley for a fresh, herby finish. If you’re going the pasta route, stir in a splash of pasta water and toss everything together right in the pan. For rice or mashed potatoes, just spoon the saucy chicken on top. Either way, this step-by-step recipe guarantees you’ll have something mouthwatering on your plate.

What to Serve with Chicken in Sun Dried Tomato Cream Sauce

Chicken in Sun Dried Tomato Cream Sauce is already pretty fabulous on its own, but let’s talk sidekicks. Pasta is the classic choice—fettuccine, penne, or even rotini are perfect for soaking up that creamy sauce. You can also go with fluffy white rice, garlic mashed potatoes, or even crusty bread if you’re in a sopping-up-every-drop mood (and who isn’t?). If you’re looking for a veggie side, try a crisp salad like our Honeycrisp Apple Broccoli Salad or a Winter Broccoli Salad for balance. Feeling summery? Italian Grinder Pasta Salad makes a fun and unexpected companion.

Key Tips for Making Chicken in Sun Dried Tomato Cream Sauce

Use the oil from the sun dried tomato jar if you can—it adds so much flavor. Don’t overcook the chicken—once it hits that golden point, pull it off the heat. Letting it rest while you build the sauce keeps it juicy. Always taste your sauce before finishing. A pinch of salt, a squeeze of lemon, or an extra shake of pepper can bring it all into balance. Grate your Parmesan fresh—it melts better and gives you that real-deal restaurant taste. And don’t skip the red pepper flakes unless you’re spice-sensitive. They give the sauce a subtle kick that ties everything together.

Storage and Reheating Tips Chicken in Sun Dried Tomato Cream Sauce

Got leftovers? Lucky you! Store your Chicken in Sun Dried Tomato Cream Sauce in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s even better the next day. To reheat, warm gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving if you can—it tends to overcook the chicken and split the sauce. But if you’re in a rush, microwave on 50% power in 1-minute bursts, stirring in between. This reheats beautifully with rice or pasta, so make a little extra on purpose.

FAQs

Can I use chicken thighs instead of breasts? Absolutely! Boneless thighs are juicy and flavorful—just adjust cooking time as needed.
Can I make it dairy-free? You can try using unsweetened coconut cream or a dairy-free alternative, though the flavor will shift slightly.
Is this recipe gluten-free? The sauce itself is gluten-free—just watch your side dishes. Serve with rice or gluten-free pasta.
Can I make it ahead of time? Yes, but it’s best fresh. If you do make ahead, reheat gently and add a splash of broth to revive the sauce.
Can I freeze this dish? Not recommended. The cream sauce may separate when thawed. Stick to fridge storage for the best texture.

Final Thoughts

Chicken in Sun Dried Tomato Cream Sauce hits that rare spot between comforting and crave-worthy. It’s fast, flexible, and makes a random Tuesday night feel like something worth celebrating. With just a few ingredients and a step-by-step guide that truly walks you through each part, this recipe proves that great dinners don’t have to be complicated. From the juicy chicken to the creamy, sun kissed sauce, every bite is a little cozy miracle. If you’re craving more easy weeknight dinners with bold flavor, check out our Sweet Chili Coconut Lime Grilled Chicken or Pineapple Chicken and Rice. Now go grab that skillet—your delicious dinner destiny awaits.

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