I’ll never forget the first time I had creamy sun-dried tomato chicken. It was a chilly evening, and my neighbor, an incredible home cook, invited me over for dinner.
The moment I took my first bite, I was hooked—the tender chicken, the rich, velvety sauce, and the tangy pop of sun-dried tomatoes all came together in the most comforting way.
It tasted like something straight out of a fancy restaurant, yet it was made right in her tiny kitchen.
That meal stuck with me, and I knew I had to recreate it in my own way. Over the years, I’ve perfected this recipe into an easy, one-pan dinner that never fails to impress.
It’s packed with flavor, creamy without being too heavy, and best of all, it comes together in under 30 minutes. Whether you’re cooking for family, friends, or just treating yourself, this dish is pure comfort in every bite.
Cooking Tips:
- For the best flavor: Let the chicken rest for a few minutes before slicing—it stays juicy!
- Want a thicker sauce? Let it simmer a bit longer or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
- Low-carb option: Skip the wine and serve over sautéed zucchini noodles.
- Dairy-free? Swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan.
Serving Suggestions:
- Serve it over buttery mashed potatoes, pasta, or rice to soak up that creamy sauce.
- Pair with a crisp green salad and crusty bread for a well-rounded meal.
- A glass of chilled white wine (like Sauvignon Blanc) makes this meal feel extra special.
Creamy Sun-Dried Tomato Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Description
A rich, creamy chicken dish with tangy sun-dried tomatoes and fresh spinach, all in a flavorful Parmesan sauce.
Ingredients
- 2 large boneless, skinless chicken breasts (or 4 small ones)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
- 1 cup chicken broth (or dry white wine for extra depth)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 cup fresh baby spinach (optional but recommended)
- ¼ tsp crushed red pepper flakes (for a little heat)
- Fresh basil or parsley, for garnish
Instructions
Step 1: Prep the Chicken
- Slice the chicken breasts in half lengthwise if they’re thick. This helps them cook evenly and faster.
- Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Step 2: Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for about 4-5 minutes per side, until golden brown and cooked through. Remove and set aside.
Step 3: Build the Sauce
- In the same skillet, lower the heat to medium and add a little more oil if needed.
- Sauté the garlic for 30 seconds until fragrant, then toss in the chopped sun-dried tomatoes.
- Pour in the chicken broth (or wine), scraping up any brown bits from the pan—this is where the magic happens!
- Let it simmer for 2-3 minutes to reduce slightly.
Step 4: Make It Creamy
- Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes.
- Let it simmer for 3-4 minutes until it thickens slightly.
- Toss in the spinach and stir until wilted.
Step 5: Bring It All Together
- Return the chicken to the skillet, spooning some sauce over the top.
- Let it cook for another 2-3 minutes so the flavors meld.
- Garnish with fresh basil or parsley before serving.
Notes
For a lighter version, swap heavy cream for half-and-half or Greek yogurt.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
