Servings: 4 | Total time: 35 minutes
Hey there!
Okay, this chicken is next-level good. Creamy, rich, packed with flavor from sun-dried tomatoes and garlic – it’s the kind of dish that makes you feel like a chef without all the stress.
I’ve made this so many times for dinner when I want something a little special but still quick and simple. The sauce is super creamy, the chicken is juicy, and it goes with just about anything. Let’s get into it!
Why I Love This Recipe
I made this for the first time on a weeknight when I was craving something cozy but didn’t want to spend hours in the kitchen. It instantly became a go-to. Here’s why:
- The sauce is creamy, tangy, and savory with so much depth from the sun-dried tomatoes.
- It comes together in under 40 minutes but tastes like a restaurant meal.
- It uses pantry staples – I usually have everything on hand.
- It feels fancy without being fussy.
What You’ll Need
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil (from the sun-dried tomato jar if possible)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp butter
- Fresh basil for garnish (optional)
Pro Tips
- Pound your chicken breasts to even thickness so they cook evenly.
- Use the oil from the sun-dried tomatoes for more flavor when searing the chicken.
- Don’t rush the simmering sauce – letting it bubble a bit helps everything thicken and blend.
- Fresh parmesan melts best – pre-grated can be clumpy.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
Tools You’ll Need
- Large skillet
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl (for seasoning)
Substitutions and Variations
- Use chicken thighs instead of breasts for juicier meat.
- Sub half-and-half for cream if you want it lighter.
- Add spinach or mushrooms for extra veggies.
- Swap parmesan with pecorino romano for a sharper flavor.
- Make it spicy with a pinch of red pepper flakes.
Make Ahead Tips
- You can slice and season the chicken in the morning and store in the fridge.
- Sauce can be made 1 day ahead and reheated gently with a splash of broth or cream.
Instructions
Step 1: Season the Chicken
Sprinkle salt, pepper, and garlic powder evenly over both sides of the chicken breasts.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
Step 3: Sauté Garlic & Tomatoes
In the same pan, add butter. Once melted, stir in minced garlic and chopped sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
Step 4: Add Cream & Broth
Pour in the heavy cream and chicken broth. Stir in Italian seasoning. Simmer for 3–4 minutes.
Step 5: Add Parmesan
Stir in the parmesan until it melts and the sauce thickens.
Step 6: Add Chicken Back
Return chicken to the skillet, spoon sauce over the top. Simmer another 2–3 minutes. Garnish with fresh basil if using.
Why This Recipe Works (Quick Science)
- Heavy cream adds fat that stabilizes the sauce and gives it a velvety texture.
- Parmesan helps thicken the sauce and adds umami flavor.
- Sun-dried tomatoes are concentrated in flavor, so just a small amount adds a big punch.
- Searing the chicken locks in moisture and adds flavor through browning (Maillard reaction!).
Meal Plan Ideas
- Serve with mashed potatoes or rice and a green veggie (like broccoli or green beans).
- Great for meal prep – leftovers hold up well for lunch.
- Spoon the sauce over pasta or orzo for a full, cozy meal.
Common Mistakes
- Overcooking the chicken – it dries out fast, so use a meat thermometer if you can.
- Using low-fat cream – the sauce won’t thicken properly.
- Not chopping the sun-dried tomatoes – they should be small enough to blend into the sauce.
What to Serve With
- Garlic mashed potatoes
- Roasted asparagus
- A simple side salad with balsamic
- Crusty bread to soak up the sauce
- Buttered noodles or pasta
FAQ
Can I make this dairy-free?
You can try coconut cream and a dairy-free parmesan, but the flavor and texture will be different.
Is this gluten-free?
Yes, just make sure your broth and cheese are certified gluten-free.
Can I freeze it?
Not the best frozen — cream sauces can split when reheated. Store in the fridge instead.
How long does it last in the fridge?
Up to 4 days in an airtight container.
Leftovers & Storage
- Store leftovers in a sealed container in the fridge for 3–4 days.
- Reheat gently on the stove with a splash of broth or cream to loosen the sauce.
- Don’t microwave too hot or the sauce may split.
You Got This!
You’re going to love this one. It’s rich, creamy, and totally crave-worthy. Let me know how it turns out — leave a comment or drop a question below. I’d love to hear how you served it or any fun twists you tried!