Name: Creamy Sun-Dried Tomato Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 3 cloves garlic minced; 1/2 cup sun-dried tomatoes drained and chopped; 1/2 cup chicken broth; 3/4 cup heavy cream; 1/3 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley

I first made this Creamy Sun-Dried Tomato Chicken on a whim one weekday evening, and I’ve been hooked ever since. It’s the kind of dish that surprises you — just a handful of ingredients, but the result is packed with layers of flavor. The creamy sauce wraps around each bite of tender chicken, and those chewy sun-dried tomatoes? They add the perfect punch of sweet-tangy richness. I didn’t expect it to taste this luxurious, and yet it’s easy enough for even the most rushed weeknight.

I always appreciate meals that don’t make me choose between simple and indulgent — this is both. Whether I’m cooking for myself or hosting a dinner, it never fails to impress. It’s cozy, satisfying, and feels just a little bit fancy without any fuss. If you love the combination of creamy sauces, savory chicken, and bright, herby notes, you’re in for a treat.

Why You’ll Love This Creamy Sun-Dried Tomato Chicken

This dish checks all the boxes: creamy, garlicky, full of flavor, and done in under 30 minutes. It’s versatile too — great over pasta, mashed potatoes, or with crusty bread to soak up the sauce. It’s also naturally gluten-free, and can be adapted for keto or low-carb diets. Whether you’re a beginner or a seasoned home cook, this recipe delivers maximum flavor with minimal effort.

What Kind of Chicken Should I Use for Creamy Sun-Dried Tomato Chicken?

Boneless, skinless chicken breasts are my go-to for this recipe. They cook evenly, soak up the creamy sauce beautifully, and stay nice and tender when prepared correctly. If you prefer a richer flavor, boneless thighs are also a great option — they’re juicier and a bit more forgiving if slightly overcooked. Just make sure whatever cut you choose, it’s pounded to an even thickness for uniform cooking.

Options for Substitutions

No sun-dried tomatoes on hand? Try roasted red peppers. They’ll give a similar sweet note with a different twist in texture.

Heavy cream too rich? Use half-and-half or even full-fat coconut milk for a lighter or dairy-free version. Just note that the sauce may not be quite as thick.

Don’t do dairy? Nutritional yeast and a splash of plant-based cream (like oat or almond) can mimic the richness without the lactose.

Chicken alternative? This recipe also works well with shrimp or even tofu if you’re looking for a meatless version.

Fresh herbs can replace dried if that’s what you’ve got — just double the quantity since fresh herbs are less concentrated.

Ingredients for This Creamy Sun-Dried Tomato Chicken

Chicken breasts
These are the protein foundation of the dish. When seared, they develop a golden crust that adds flavor and texture.

Sun-dried tomatoes
They bring a bold, slightly sweet tang that cuts through the richness of the cream, giving the sauce depth.

Garlic
Essential for building the flavor base — aromatic, warm, and comforting.

Heavy cream
This is what makes the sauce irresistibly creamy. It binds everything together into a silky finish.

Chicken broth
Adds savory depth and thins out the cream so the sauce isn’t too heavy.

Parmesan cheese
A salty, umami boost that melts into the sauce and elevates the entire flavor profile.

Olive oil
Used for searing the chicken and sautéing the garlic. Adds richness and helps infuse flavor from the start.

Italian seasoning
A simple blend that ties together the Mediterranean flavors in the dish.

Salt and pepper
To season everything just right and bring out the full flavor of each ingredient.

Fresh parsley
Sprinkled over the top for a bright, fresh contrast and visual pop.

Step 1: Prepare and Season the Chicken

Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning. If your chicken breasts are thick, slice them in half horizontally or pound them to an even thickness for faster, more even cooking.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken and set it aside.

Step 3: Sauté the Garlic and Tomatoes

In the same pan, reduce the heat to medium. Add a bit more olive oil if needed, then toss in the minced garlic and sun-dried tomatoes. Sauté for about 1–2 minutes until fragrant and slightly softened.

Step 4: Make the Creamy Sauce

Pour in the chicken broth and stir, scraping up any browned bits from the pan. Let it simmer for 2 minutes, then stir in the heavy cream and Parmesan cheese. Let the sauce bubble gently for 3–4 minutes until slightly thickened.

Step 5: Return Chicken to the Pan

Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let them simmer in the sauce for another 3–4 minutes so they can soak up all the flavor.

Step 6: Finish and Garnish

Turn off the heat and sprinkle freshly chopped parsley over the chicken. Serve hot, spooning plenty of sauce over each piece.

How Long to Cook the Creamy Sun-Dried Tomato Chicken

Cooking time will vary depending on the thickness of your chicken, but typically:

Searing the chicken: 4–5 minutes per side
Simmering in sauce: 3–4 minutes
Total active cooking time: About 15–20 minutes

You’ll know it’s ready when the chicken is golden on the outside and reaches an internal temperature of 165°F (74°C).

Tips for Perfect Creamy Sun-Dried Tomato Chicken

Pound the chicken to an even thickness before cooking. This ensures it cooks evenly and stays juicy.
Use oil-packed sun-dried tomatoes for richer flavor. Drain them slightly, but keep a bit of oil — it adds incredible depth to the sauce.
Deglaze the pan with the broth after sautéing the garlic and tomatoes — those browned bits are full of flavor.
Let the sauce reduce until it lightly coats the back of a spoon — that’s when it’s ready.
Don’t skip the cheese — freshly grated Parmesan will melt smoother and blend better into the sauce than pre-shredded varieties.
Finish with fresh parsley for a clean, herby contrast that brightens the rich sauce.

Watch Out for These Mistakes While Cooking

Overcooking the chicken: This can make it dry and rubbery. Use a meat thermometer to ensure it’s just cooked through (165°F).
Not draining sun-dried tomatoes: Too much oil can make the sauce greasy. Drain lightly but keep a touch for flavor.
Adding cream over high heat: It can separate or curdle. Always reduce heat before stirring in the cream.
Skipping the pan deglaze: All the good flavor is stuck to the skillet. Scrape it up with broth or wine before adding the cream.
Using low-fat cream: It may cause the sauce to break or thin out too much.
Forgetting to taste and adjust: Every batch of sun-dried tomatoes and Parmesan is a little different in saltiness — adjust seasoning at the end.

What to Serve With Creamy Sun-Dried Tomato Chicken?

Pasta

Toss cooked fettuccine or penne directly into the sauce to catch every drop. It’s a match made in heaven.

Garlic Mashed Potatoes

Creamy meets creamy, and it’s divine. The potatoes soak up the sauce perfectly.

Steamed Green Beans

Add freshness and a little crunch to balance the rich main dish.

Crusty Bread

You’ll want something to mop up that sauce — a good baguette or sourdough works wonders.

Cauliflower Rice

Perfect for a low-carb option that still feels hearty.

Roasted Asparagus

Adds a roasted, slightly charred contrast that complements the creamy sauce.

Simple Green Salad

A crisp salad with a light vinaigrette cuts through the richness nicely.

Creamy Polenta

Soft and buttery, it makes a beautiful, comforting base under the chicken.

Storage Instructions

If you have leftovers (and you might not!), let the chicken cool completely before storing. Place in an airtight container and refrigerate for up to 3–4 days. The flavors deepen over time, making leftovers just as satisfying.

To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also microwave in short bursts, covered, to avoid drying out the chicken.

This dish can be frozen, though the cream sauce may slightly change in texture. If freezing, store in a freezer-safe container for up to 2 months, then thaw in the fridge overnight and reheat slowly.

Estimated Nutrition

Per serving (based on 4 servings total):

Calories: ~430
Protein: ~38g
Carbohydrates: ~10g
Fat: ~28g
Saturated Fat: ~14g
Cholesterol: ~130mg
Sodium: ~650mg
Fiber: ~2g
Sugar: ~5g

Note: Nutrition will vary based on portion size, exact ingredients used, and any substitutions.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a juicy, flavorful alternative. Just adjust the cooking time slightly as they may take a bit longer to cook through.

Can I make this dish dairy-free?

Yes. Swap the heavy cream with full-fat coconut milk and use nutritional yeast in place of Parmesan. The flavor will be a little different, but still rich and delicious.

Is this recipe gluten-free?

It is naturally gluten-free as long as your chicken broth and Parmesan cheese are gluten-free certified. Always double-check labels to be sure.

Can I make this ahead of time?

You can! Prepare everything, store it in the fridge, and gently reheat it before serving. Just be cautious not to overheat, which can dry out the chicken.

How can I thicken the sauce if it’s too runny?

Let it simmer uncovered for a few extra minutes. If needed, stir in a teaspoon of flour or cornstarch mixed with water to help it thicken.

What if I don’t have sun-dried tomatoes?

You can use roasted red peppers or even cherry tomatoes sautéed until soft, though the flavor will be slightly different.

Can I double the recipe?

Yes, just make sure your pan is large enough. Brown the chicken in batches so it sears properly, and scale the sauce ingredients accordingly.

What’s the best wine to serve with this?

A chilled glass of Chardonnay or a light Pinot Noir pairs beautifully. If you prefer white, something buttery works best with the creamy sauce.

Conclusion

Creamy Sun-Dried Tomato Chicken is one of those recipes that feels restaurant-level good but fits right into your weeknight rotation. It’s simple, elegant, and delivers major comfort with every bite. Whether you serve it over pasta or mop up the sauce with bread, it’s the kind of meal people will ask you to make again and again. Try it once, and I’m willing to bet it’ll find a permanent spot in your dinner rotation.