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Skillet of Creamy Sun Dried Chicken in a rich orange sauce, garnished with fresh basil and chopped sun-dried tomatoes.
Daniel

Creamy Sun-Dried Tomato Chicken

This incredibly flavorful Creamy Sun-Dried Tomato Chicken features tender pan-seared chicken breasts smothered in a rich, velvety sauce infused with aromatic garlic and tangy sun-dried tomatoes. It's a quick and elegant dish perfect for weeknights or entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 3-4 breasts, pounded to 1/2-inch thickness
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
For the Creamy Sun-Dried Tomato Sauce
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1/4 tsp red pepper flakes optional, for a little heat
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley or basil chopped, for garnish
  • to taste salt and black pepper

Equipment

  • Large skillet
  • Cutting board
  • Meat Mallet (optional)
  • Tongs
  • Whisk

Method
 

Prepare Chicken
  1. Pat the chicken breasts dry with paper towels. Place them between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or a heavy pan. This ensures even cooking.
  2. Season both sides of the chicken breasts evenly with salt, black pepper, and garlic powder.
Cook Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). You may need to cook in batches to avoid overcrowding the pan.
  2. Remove the cooked chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
Make Creamy Sun-Dried Tomato Sauce
  1. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Stir in the red pepper flakes, if using.
  2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 1-2 minutes until slightly reduced.
  3. Stir in the heavy cream and bring the sauce back to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken.
  4. Remove the skillet from the heat and stir in the grated Parmesan cheese until completely melted and smooth. Taste the sauce and season with additional salt and pepper if needed.
Combine and Serve
  1. Return the cooked chicken breasts to the skillet, spooning the creamy sun-dried tomato sauce generously over them.
  2. Garnish with fresh chopped parsley or basil before serving. This dish pairs wonderfully with pasta, rice, mashed potatoes, or a side of steamed vegetables.

Notes

For an even richer flavor, you can add 1/4 cup of dry white wine after the sun-dried tomatoes and garlic, reducing it by half before adding the chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.