Creamy Sun-Dried Tomato Chicken (Print View)

Tender chicken breasts in a luscious sun-dried tomato cream sauce, flavored with garlic and fresh basil.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from skillet and set aside.
03 - Reduce heat to medium. Add minced garlic and sliced sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.
04 - Pour in chicken broth, stirring to scrape up browned bits from the skillet. Let simmer for 2 to 3 minutes to reduce slightly.
05 - Stir in half-and-half, grated Parmesan cheese, and crushed red pepper flakes if using. Cook while stirring frequently for 2 to 3 minutes, allowing sauce to thicken slightly.
06 - If using baby spinach, stir it into the sauce and cook just until wilted.
07 - Return chicken breasts and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken until heated through.
08 - Stir chopped fresh basil into the skillet. Adjust seasoning as needed and remove from heat.
09 - Plate the chicken breasts, spoon sauce over top, and garnish with additional basil and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce is silky and tangy without being heavy, so you can eat a full bowl without feeling like you need a nap afterward.
  • You can have dinner on the table in under 40 minutes, which means weeknight wins without takeout boxes.
  • It tastes elegant enough to serve guests but simple enough that you won't stress in the kitchen.
02 -
  • Don't skip the drying and searing step—that golden crust on the chicken is where half the flavor lives, and it won't happen if the pan isn't hot enough or the chicken is wet.
  • Add the basil at the very end, after you've taken the pan off heat; cooking it destroys its bright, peppery character and you'll lose that finishing sparkle.
03 -
  • Keep a small bowl of reserved pasta water nearby if you're serving this over noodles; stir in a splash to loosen the sauce right before plating so it coats everything evenly.
  • Taste the sauce before the chicken goes back in and adjust the salt then, not at the end, so the seasoning is even throughout.
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