Creamy Sun-Dried Tomato Chicken

There's something magical about the moment when a plain chicken breast transforms into something restaurant-worthy right in your own kitchen. I discovered this sun-dried tomato cream sauce entirely by accident one evening when I was craving Italian flavors but didn't want to spend an hour cooking. What started as an improvised dinner for myself turned into the kind of dish I now make whenever I want to feel like I've done something special without the fuss.

I made this for my partner on a rainy Tuesday night when we'd both had rough days at work, and I watched their whole expression change as they took the first bite. That's when I knew this wasn't just a quick weeknight dinner—it was the kind of food that quietly tells someone you care, without any grand gestures needed.

Ingredients

• Boneless, skinless chicken breasts (4, about 1.5 lbs): Pat them dry before seasoning—this one tiny step is what gives you that gorgeous golden sear instead of a steamed, pale breast.
• Kosher salt, freshly ground black pepper, and Italian seasoning: Don't skip seasoning the raw chicken; it makes all the difference in flavor.
• Olive oil (2 tablespoons): Use good oil here since it's doing the heavy lifting in the pan.
• Garlic (3 cloves, minced): Mince it fresh and watch it carefully in the pan—garlic burns in seconds and turns bitter.
• Sun-dried tomatoes in oil (½ cup, drained and sliced): The oil they're packed in is liquid gold, so drain them well and don't waste it.
• Low-sodium chicken broth (1 cup): This deglazes the pan and catches all those caramelized brown bits where the flavor hides.
• Half-and-half (1 cup): This keeps the sauce luxurious without being heavy—it's the perfect middle ground.
• Grated Parmesan cheese (⅓ cup): Freshly grated melts so much smoother than the pre-shredded stuff.
• Crushed red pepper flakes (½ teaspoon, optional): A whisper of heat balances the richness beautifully.
• Baby spinach (2 cups, optional): It wilts down to almost nothing, so don't be shy with the amount.
• Fresh basil (2 tablespoons, plus garnish): Add it at the very end so the flavor stays bright and summery.

Instructions

Pat and season your chicken:

Dry chicken breasts thoroughly with paper towels—moisture is the enemy of a good sear. Season generously on both sides with salt, pepper, and Italian seasoning, letting the seasonings sit for a minute so they stick.

Get that golden sear:

Heat olive oil in your skillet over medium-high heat until it shimmers. Lay in the chicken breasts and resist the urge to move them—let them sear undisturbed for 4–5 minutes until they develop that beautiful golden crust, then flip and cook the other side for another 4–5 minutes until an instant-read thermometer reads 165°F.

Build your flavor base:

Remove the chicken to a plate and lower the heat to medium. Add minced garlic and sun-dried tomatoes to the same skillet, letting them sizzle for about a minute until the kitchen smells incredible.

Deglaze and simmer:

Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release all those browned, flavorful bits. Let it bubble gently for 2–3 minutes.

Create the cream sauce:

Stir in the half-and-half, Parmesan, and red pepper flakes if using. Keep stirring frequently as the sauce gently thickens—this takes about 2–3 minutes. Don't let it boil hard or the cream can break.

Wilt in the spinach:

If using spinach, add it now and stir until it's tender and dark green, which happens faster than you'd expect.

Reunite chicken and sauce:

Return the chicken breasts to the skillet along with any juices that collected on the plate. Spoon the sauce over them and let everything simmer together for 2–3 minutes until the chicken is heated through and the flavors have mingled.

Finish with fresh basil:

Stir in the fresh basil at the very last second, taste for seasoning, and adjust salt and pepper if needed. The basil is your final brushstroke—don't cook it, just let it soften in the warm sauce.

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The real magic happens when you serve this over something that can catch every drop of that sauce—pasta, rice, or thick slices of crusty bread. I've learned that people will judge your whole meal by how completely they can soak up every bit of it, so always make a little extra sauce than you think you'll need.

What Makes This Sauce So Special

Sun-dried tomatoes are secretly one of the most underrated ingredients because their concentrated, almost jammy flavor means you don't need much to create real depth. The half-and-half is the unsung hero here—it's rich enough to feel indulgent but light enough that you don't feel weighed down afterward. When you combine those two with the brightness of fresh basil and the umami punch of Parmesan, you get a sauce that tastes like it took hours to develop when really it comes together in minutes.

Making It Your Own

One of the best things about this dish is how forgiving it is to customization. I've added white beans for extra protein on nights when the chicken alone doesn't feel quite enough, tossed in roasted mushrooms for earthiness, and even experimented with a splash of balsamic vinegar for deeper complexity. You can substitute half-and-half with heavy cream if you want it richer, or thin it with more broth if you prefer a lighter sauce. Some people swear by adding sun-dried tomato paste for an even more concentrated flavor, though I find the sliced tomatoes give you better texture.

Serving and Storage Wisdom

This dish tastes even better the next day when all the flavors have had time to get to know each other, so it's perfect for meal prep or stretching one dinner into two. Store the chicken and sauce separately in airtight containers in the refrigerator for up to three days, then reheat gently over low heat with a splash of broth if it's thickened too much. On busy nights, I'll make just the sauce ahead of time and quickly sear the chicken when I get home.

• If you're cooking for two, simply halve the recipe—it scales down perfectly without any complicated math.
• For a dairy-free version, coconut cream works beautifully though it does shift the flavor toward something more tropical than Italian.
• Leftovers are surprisingly elegant spooned over a simple salad the next day for lunch.

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This is the kind of food that reminds you why cooking at home is worth the effort—it's elegant without being pretentious, impressive without being complicated, and genuinely delicious. Make it once and it'll become the dinner you reach for whenever you want to feel like you're doing something special.

Recipe Questions & Answers

→ How do you achieve tender chicken breasts in this dish?

Patting the chicken dry and searing over medium-high heat helps to lock in juices. Cooking to an internal temperature of 165°F ensures tenderness without drying out.

→ Can I use fresh tomatoes instead of sun-dried ones?

Sun-dried tomatoes provide concentrated tanginess and depth. While fresh tomatoes can be used, they will create a lighter, less intense sauce.

→ What can I substitute for half-and-half in the sauce?

Coconut cream makes a good dairy-free alternative, but it will impart a different flavor profile to the sauce.

→ Is it possible to add vegetables to the dish?

Yes, adding baby spinach towards the end adds freshness and color. Other quick-cooking greens or vegetables can also be included.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop to maintain sauce texture and chicken tenderness.

→ What side dishes pair well with this skillet chicken?

Pasta, rice, or crusty bread are ideal for soaking up the creamy sun-dried tomato sauce and complement the dish perfectly.