Creamy Sun-Dried Tomato Chicken

There's something about the smell of sun-dried tomatoes hitting a hot skillet that stops me mid-conversation. I discovered this dish on an ordinary Tuesday when I had chicken, half-and-half, and a jar of those wrinkled ruby tomatoes gathering dust in the pantry. Twenty-five minutes later, I was sitting at my kitchen table with a plate that tasted like someone else's Italian vacation. Now it's my go-to when I want to feel like I'm doing something fancy without the fuss.

I made this for my neighbor Sarah on a rainy evening when she'd just finished her first week at a new job. She sat at my counter, tired and skeptical about cooking, and the moment she tasted that creamy tomato sauce clinging to perfectly seared chicken, her whole face softened. She's made it three times since then, each time texting me a photo with "this really is foolproof." That kind of feedback is better than any compliment.

Ingredients

• Boneless, skinless chicken breasts: Pat them completely dry before seasoning—that's the secret to getting a golden crust instead of steam.
• Kosher salt, black pepper, Italian seasoning: This simple trio seasons the chicken perfectly without competing with the sauce's tangy depth.
• Olive oil: Use enough to coat the pan generously; it keeps the chicken from sticking and helps build flavor.
• Garlic, minced: Mince it fine so it dissolves into the sauce rather than leaving chunks.
• Sun-dried tomatoes in oil: Drain them well, then slice thin—they'll release their concentrated tomato flavor right into the cream.
• Low-sodium chicken broth: Low-sodium matters here because the Parmesan and salt will season plenty.
• Half-and-half: This is lighter than heavy cream but richer than milk; it's the Goldilocks of the dairy world for this sauce.
• Grated Parmesan cheese: Freshly grated melts better than the pre-shredded kind.
• Red pepper flakes: Optional, but they add a whisper of heat that wakes up all the flavors.
• Baby spinach: Completely optional, but it adds color and a slight earthiness that balances the tanginess.
• Fresh basil: Stir it in at the very end so it stays bright and fragrant.

Instructions

Dry and season your chicken:

Use paper towels to pat each breast completely dry—moisture is the enemy of a good sear. Sprinkle both sides generously with salt, pepper, and Italian seasoning, making sure every surface gets covered.

Sear the chicken golden:

Get your skillet screaming hot with olive oil, then lay the chicken in carefully and don't touch it for 4 to 5 minutes. You'll know it's ready to flip when it releases easily and has a deep golden crust; sear the other side the same way until the internal temperature hits 165°F.

Build the sauce foundation:

Once the chicken is out, lower the heat to medium and add your minced garlic and sliced sun-dried tomatoes to the same skillet. Let them sizzle for about a minute—you want the kitchen smelling incredible but the garlic still pale, not brown.

Deglaze and simmer:

Pour in the chicken broth and use a wooden spoon to scrape up all those caramelized bits stuck to the bottom of the pan. Let it bubble gently for a few minutes while you watch the sauce deepen in color.

Create the creamy magic:

Turn the heat down slightly and pour in the half-and-half, then add your Parmesan and red pepper flakes if using. Stir constantly for 2 to 3 minutes—the sauce will thicken just enough to coat the back of a spoon, and it'll look like liquid gold.

Wilt the spinach if using:

If you're adding baby spinach, dump it in now and stir until it disappears into the sauce in about 30 seconds. Fresh basil comes next—just tear it roughly and stir it in off the heat.

Reunite chicken and sauce:

Slide the chicken back into the skillet along with any juices that collected on the plate. Spoon sauce over each breast and let everything warm through for 2 to 3 minutes, tasting as you go.

Save

My sister called me one Sunday afternoon, stressed about hosting her in-laws for dinner, and I walked her through this recipe over the phone. Hearing her laugh when the chicken seared perfectly and the smell description made her say "oh, I know exactly what you mean" reminded me that cooking is sometimes just about giving someone permission to trust themselves. She served it with pasta and they cleaned their plates.

Serving Suggestions That Work

This sauce absolutely demands something to soak it up. Pasta is the obvious choice—egg noodles, pappardelle, or even just angel hair will catch all that silky cream. Rice works beautifully too, especially if you want something lighter. Crusty bread torn into pieces is honestly the most satisfying option if you're willing to get a little messy, and there's something freeing about that.

Why This Became a Weeknight Regular

The magic of this dish is that it looks like you fussed for hours, but you didn't. Everything cooks in one skillet, there's no babysitting, and the timing means you can have it on the table before anyone gets hangry. It's become my answer when someone asks what I'm making and I want to feel proud but also actually have time to set the table.

Making It Your Own

This recipe is honestly forgiving enough to play with. I've added white beans for extra protein, swapped the spinach for kale, even used cream cheese thinned with broth when I ran out of half-and-half. The sun-dried tomatoes and garlic are doing the heavy lifting flavor-wise, so the foundation stays delicious no matter what you adjust. If dairy isn't your thing, coconut cream works in a pinch though it shifts the whole vibe toward something more tropical.

• Substitute half-and-half with coconut cream for a dairy-free version, though the flavor profile becomes richer and less Italian.
• Add white beans or chickpeas while the sauce simmers if you want extra protein and heartiness without changing the technique.
• Make it ahead by cooking the chicken and sauce separately, then combining and reheating gently just before serving so the flavors stay bright.

Save

This dish has quietly become one of those recipes I reach for when I want to cook something that feels a little special but doesn't require special effort. It's simple enough to make on a Tuesday, elegant enough for a guest, and the kind of meal that reminds you why cooking for people matters.

Recipe Questions

→ How do I prevent the chicken from drying out?

Ensure the chicken breasts are not overcooked by searing them just until golden and finishing the cooking process by simmering gently in the sauce. Using an internal temperature of 165°F (74°C) helps retain juiciness.

→ Can I substitute half-and-half with a dairy-free option?

Coconut cream can be used instead of half-and-half for a dairy-free variation, though it will add a slightly different flavor profile.

→ Is it necessary to use Parmesan cheese in the sauce?

Parmesan adds a savory depth and slight nuttiness to the sauce but can be omitted or replaced with a non-dairy cheese alternative if desired.

→ What sides pair well with this chicken dish?

Serve with pasta, rice, or crusty bread to fully enjoy the creamy sun-dried tomato sauce that complements the chicken.

→ Can I add vegetables to this skillet dish?

Yes, baby spinach is an excellent addition for color and nutrition, added near the end of cooking just to wilt it slightly.

→ How can I make this dish ahead of time?

Prepare the chicken and sauce separately, then combine and gently reheat before serving for best results.