Sun-dried tomato chicken is the kind of dish that feels restaurant-quality but comes together effortlessly in your own kitchen. Tender, juicy chicken simmered in a rich, creamy sauce infused with garlic, herbs, and tangy sun-dried tomatoes—every bite is packed with bold, comforting flavor.
This recipe is perfect for busy weeknights when you want something satisfying without spending hours cooking. It’s also elegant enough to serve to guests, making it a versatile go-to meal you’ll come back to again and again.
Why This Recipe Is Popular / Why You’ll Love It
Creamy, rich sauce with intense sun-dried tomato flavor
One-pan recipe for easy cooking and cleanup
Quick and simple—ready in under 40 minutes
Perfect balance of savory, tangy, and creamy
Pairs beautifully with pasta, rice, or bread
Easily customizable with vegetables or spices
Equipment
Large skillet or sauté pan
Tongs or spatula
Knife and cutting board
Measuring cups and spoons
Mixing bowl (optional)
Wooden spoon
Ingredients
500 g chicken breast or thighs (boneless, skinless)
2 tablespoons olive oil (or oil from sun-dried tomatoes)
1/2 cup sun-dried tomatoes (oil-packed, sliced)
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon chili flakes (optional)
Salt to taste
Black pepper to taste
1 cup fresh spinach (optional)
Fresh basil (for garnish)
Timing and Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: Approximately 420 kcal
How to Make (Step-by-Step Instructions)
Step 1: Prepare the Chicken
Season the chicken with salt and black pepper on both sides.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden brown. Remove and set aside.
Step 3: Sauté Garlic and Tomatoes
In the same pan, add a little more oil if needed. Sauté garlic for about 30 seconds until fragrant, then add sun-dried tomatoes and cook for 2–3 minutes.
Step 4: Build the Sauce
Pour in chicken broth and heavy cream. Stir well, then add Italian seasoning, chili flakes (if using), salt, and pepper. Let it simmer for 3–4 minutes.
Step 5: Add Cheese and Spinach
Stir in Parmesan cheese until melted and the sauce thickens. Add spinach and let it wilt.
Step 6: Combine and Finish
Return the chicken to the pan. Spoon the sauce over the chicken and simmer for another 5–7 minutes until fully cooked and tender.
Tips for Best Results
Use oil from the sun-dried tomato jar for extra flavor
Don’t overcrowd the pan while searing chicken
Let the sauce simmer gently for better texture
Add cheese gradually to prevent clumping
Rest the chicken briefly before serving for juiciness
Variations
Low-Carb Version: Serve with zucchini noodles or cauliflower rice
Mushroom Addition: Add sautéed mushrooms for extra depth
Spicy Kick: Increase chili flakes or add chili oil
Dairy-Free Option: Use coconut cream and skip Parmesan
Protein Swap: Try shrimp instead of chicken
What to Serve With It
Pasta (fettuccine or penne)
Steamed rice or garlic rice
Mashed potatoes
Crusty bread for dipping
Roasted vegetables
Fresh green salad
Storage and Reheating
Refrigeration: Store in an airtight container for up to 3 days
Freezing: Not recommended due to cream-based sauce
Reheating: Warm gently on stovetop with a splash of broth or milk
Stir occasionally to maintain smooth texture
Common Mistakes to Avoid
Overcooking the chicken, making it dry
Using too much liquid, resulting in a thin sauce
Adding cheese on high heat, causing separation
Skipping seasoning adjustments
Not letting the sauce reduce properly
Nutritional Facts (Per Serving)
Calories: 420 kcal
Protein: 35 g
Carbohydrates: 8 g
Fat: 28 g
Fiber: 1 g
Sugar: 3 g
Sodium: 480 mg
Cholesterol: 95 mg
Conclusion
Sun-dried tomato chicken is a perfect example of how simple ingredients can create a rich and satisfying meal. The creamy sauce, infused with garlic and tangy tomatoes, brings depth and comfort to every bite.
It’s a recipe that works just as well for a quick dinner as it does for entertaining guests. Once you try it, you’ll appreciate how easy it is to recreate bold, restaurant-style flavors at home.
FAQs
1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs are juicier and work отлично in this recipe.
2. What type of sun-dried tomatoes should I use?
Oil-packed sun-dried tomatoes are best for flavor and texture.
3. Can I make this ahead of time?
Yes, it reheats well, though the sauce may need a splash of liquid.
4. Is this dish very creamy?
Yes, but you can reduce cream or substitute with lighter options.
5. Can I make it without cheese?
Yes, the dish will still be flavorful, though less rich.
6. How do I thicken the sauce?
Let it simmer longer or add a bit more Parmesan cheese.