Sun-Dried Tomato Chicken

If you’re craving a dinner that combines juicy chicken breasts seared to golden perfection with a rich, creamy sauce studded with sun-dried tomatoes and fresh basil, then Sun-Dried Tomato Chicken is your new go-to. Tender breasts are bathed in a luscious garlic-infused cream sauce that’s perfect for spooning over pasta or rice and guaranteeing every savory drop ends up on your plate. Let’s dive in and bring Italy into your kitchen tonight!

Key Ingredients

Here’s a breakdown of the ingredients that make this Sun-Dried Tomato Chicken utterly irresistible.

• 1 pound boneless skinless chicken breasts: Tender protein that sears to golden perfection and soaks up the creamy sun-dried tomato sauce.
• 1/2 teaspoon salt: Essential seasoning that enhances the chicken’s natural flavor.
• 1/4 teaspoon black pepper: Adds a subtle kick and balances the richness of the sauce.
• 2 tablespoons olive oil: Provides a flavorful fat for searing the chicken to a crisp, golden crust.
• 1 small onion chopped: Builds a sweet, savory base when sautéed with garlic.
• 3 cloves garlic minced: Infuses the sauce with aromatic depth and a garlicky punch.
• 1/2 cup sun-dried tomatoes chopped: Delivers concentrated, tangy tomato flavor and chewy texture.
• 1/2 cup chicken broth: Lends savory liquid to create a rich, saucy pan base.
• 1/4 cup heavy cream: Creates a luscious, velvety texture that binds all the flavors.
• 2 tablespoons chopped fresh basil: Adds a bright, herbal freshness at the end.
• 1 teaspoon dried oregano: Contributes earthy, Mediterranean undertones to the sauce.

How To Make Sun-Dried Tomato Chicken

Transforming these simple ingredients into a show-stopping Sun-Dried Tomato Chicken is easier than you think. From pounding and searing the chicken to building that dreamy cream sauce right in the skillet, each step ensures maximum flavor and a silky finish. Ready to get cooking?

1. Pound the chicken to an even thickness using a meat mallet or rolling pin, then season both sides with salt and pepper to ensure even cooking and optimal flavor absorption.

2. Heat the olive oil in a large skillet over medium-high heat, swirling the pan to coat the bottom evenly and get that perfect hot surface for searing.

3. Add the chicken to the skillet and cook until golden brown on each side, about 5 minutes per side, resisting the urge to move it so you achieve a crisp sear.

4. Remove the chicken and set aside on a plate, leaving the fragrant oil in the skillet to build your sauce flavor.

5. Add the onion and garlic to the skillet and cook until softened, about 3 minutes, stirring occasionally to avoid burning and release their sweet, aromatic goodness.

6. Stir in the sun-dried tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan for extra depth of flavor.

7. Reduce the heat to medium-low and stir in the heavy cream, basil, and oregano, whisking gently until the sauce is smooth and creamy.

8. Return the chicken to the skillet and simmer until cooked through, about 5 minutes, spooning the sauce over the top to coat each piece.

9. Remove from heat and let rest for a few minutes before serving to allow the juices to redistribute for a juicier result.

Serving Suggestions

Once your Sun-Dried Tomato Chicken is ready, it’s time to plate it up and make it shine. Whether you're hosting a cozy dinner or simply treating yourself, these serve ideas will help you elevate the dish with complementary textures and flavors that soak up every drop of that creamy, tangy sauce.

• Serve over al dente pasta: Toss the hot noodles in the pan sauce before adding the chicken, so each strand is coated in the creamy tomato basil goodness.
• Spoon atop a bed of steamed white rice: The fluffy grains absorb the sauce beautifully, creating a comforting and balanced meal.
• Pair with garlic bread: Use the crispy slices to scoop up extra sauce and add a crunchy contrast to the tender chicken.
• Add a side of roasted vegetables: Choose zucchini, bell peppers, or asparagus roasted with olive oil and herbs to bring vibrant color and fresh flavors.

Tips For Perfect Sun-Dried Tomato Chicken

A few simple tricks ensure your Sun-Dried Tomato Chicken turns out just right every time. From boosting the tomato flavor to keeping those chicken breasts juicy, these tips will take your dinner from good to unforgettable. Ready to nail that creamy sauce and tender meat? Let’s dive in!

• Use oil-packed sun-dried tomatoes for a richer flavor.
• Substitute half-and-half if you prefer a lighter sauce.
• Rest the chicken after cooking to keep it juicy.
• Serve with pasta or rice to soak up the sauce.

How To Store It

If you happen to have leftovers (though they rarely stick around!), proper storage will help maintain that luscious flavor and creamy texture for days. Whether you’re planning ahead for a quick lunch or saving dinner for later, follow these guidelines to keep your Sun-Dried Tomato Chicken fresh and delicious.

• Cool to room temperature: Let the chicken and sauce sit for about 20 minutes before storing to prevent condensation and soggy texture.
• Refrigerate in an airtight container: Transfer to a sealed, airtight container and store in the fridge for up to 3 days, keeping flavors locked in.
• Reheat gently: Warm over low heat on the stove or in the microwave in short intervals, stirring occasionally to restore creaminess without curdling.

Frequently Asked Questions

Got questions? I’ve got you covered with answers to the most common queries about this Sun-Dried Tomato Chicken.

• Q: How long does it take to prepare this recipe?

A: It takes about 10–15 minutes to prepare, including pounding the chicken to an even thickness, seasoning, chopping the onion, garlic, and sun-dried tomatoes, plus about 20–25 minutes of cooking time, for a total of approximately 30–40 minutes.

• Q: Can I use dry-packed sun-dried tomatoes instead of oil-packed ones?

A: You can, but dry-packed tomatoes will absorb more liquid and may produce a thicker sauce, so it’s best to rehydrate them in warm water for 10 minutes, drain well, and reduce the initial chicken broth by a few tablespoons to maintain the right sauce consistency.

• Q: What can I substitute for heavy cream if I want a lighter sauce?

A: The recipe notes that half-and-half can be used for a lighter sauce; substitute it in equal measure for the heavy cream, and be sure to stir gently over medium-low heat to prevent curdling.

• Q: Why is it important to let the chicken rest after cooking?

A: Resting the chicken for a few minutes off the heat allows the juices to redistribute throughout the meat, keeping it moist and tender when you slice or serve it.

• Q: How should I store leftovers, and how long will they keep?

A: Allow the chicken and sauce to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat or in the microwave until warmed through.

• Q: What are the best side dishes to serve with Sun-Dried Tomato Chicken?

A: This dish pairs beautifully with al dente pasta, steamed rice, or even cauliflower rice to soak up the creamy tomato sauce, and a side salad or roasted vegetables adds freshness and color.

• Q: Can I prepare parts of this recipe in advance?

A: Yes—you can chop the onion, garlic, and sun-dried tomatoes up to a day ahead and keep them refrigerated; you can also pound and season the chicken and store it covered in the fridge, then cook everything together when you’re ready.

What Makes This Special

This Sun-Dried Tomato Chicken is a flavor powerhouse thanks to the combination of juicy, seared chicken breasts and a creamy, tangy sauce studded with sun-dried tomatoes and fresh basil. The one-pan method means less fuss and more time to drool over those rich, herb-scented juices—all ready to be spooned over your favorite starch. Print this article, stash it in your recipe binder, and let me know how it turns out or if you have any questions—I’m all ears!

Print Recipe

Sun-Dried Tomato Chicken

Author: Rachael Foster Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Calories: 295

Description

Tender chicken breasts get a golden sear before being bathed in a luscious, tomato-studded cream sauce scented with garlic and fresh basil. Perfect for spooning over pasta or rice to capture every drop.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound boneless skinless chicken breasts

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 2 tablespoons olive oil

• 1 small onion chopped

• 3 cloves garlic minced

• ¹⁄₂ cup sun-dried tomatoes chopped

• ¹⁄₂ cup chicken broth

• ¹⁄₄ cup heavy cream

• 2 tablespoons chopped fresh basil

• 1 teaspoon dried oregano

Instructions

1. Pound the chicken to an even thickness and season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until golden brown on each side, about 5 minutes per side.
4. Remove the chicken and set aside, leaving the oil in the skillet.
5. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
6. Stir in the sun-dried tomatoes and chicken broth, scraping up any browned bits.
7. Reduce the heat to medium-low and stir in the heavy cream, basil, and oregano.
8. Return the chicken to the skillet and simmer until cooked through, about 5 minutes.
9. Remove from heat and let rest for a few minutes before serving.

Note

• Use oil-packed sun-dried tomatoes for a richer flavor.
• Substitute half-and-half if you prefer a lighter sauce.
• Rest the chicken after cooking to keep it juicy.
• Serve with pasta or rice to soak up the sauce.

Keywords: sun-dried tomato chicken, chicken dinners, creamy chicken recipe, easy weeknight dinner, italian chicken, one-pan meals