Name: chicken in a Sun-Dried Tomato Cream Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 pounds boneless, skinless chicken breasts; Salt, to taste; Freshly cracked black pepper, to taste; 2 tablespoons olive oil (or other neutral oil); 2 tablespoons minced garlic; ¾ cup low-sodium chicken broth; ½ cup heavy cream (at room temperature); ½ cup grated fresh parmesan cheese (at room temperature); 1 cup sun-dried tomatoes (preferably packed in oil); 1 teaspoon dried oregano, more or less to taste; ½ teaspoon crushed red pepper flakes, more or less to taste; Chiffonaded fresh basil, for garnish; Grated fresh parmesan cheese, for garnish

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If you’re searching for a crave-worthy dinner that’s equal parts beautiful and soul-satisfying, look no further than chicken in a Sun-Dried Tomato Cream Sauce! This is the sort of dish you whip up when you really want to spark some joy at the dinner table: juicy, golden seared chicken breasts nestled in a velvety sauce of sun-dried tomatoes, cream, and a swirl of Parmesan. The result? Every bite is a big, comforting hug with little bursts of tangy tomato and fresh basil. It’s easy enough for a weeknight yet just decadent enough for those special “just because” moments.

icken in a Sun-Dried Tomato Cream Sauce) Recipe - Recipe Image

Ingredients You’ll Need

The magic of chicken in a Sun-Dried Tomato Cream Sauce comes from a handful of thoughtfully chosen ingredients. Each item plays a unique role, whether it’s creaminess, richness, or pops of sweet and savory flavor—you’ll taste the difference in every bite!

Chicken breasts: Go for boneless, skinless breasts and pound them to an even thickness for juicy, evenly cooked meat every time.
Salt and freshly cracked black pepper: These basics boost every flavor in the dish—don’t be shy with seasoning!
Olive oil (or neutral oil): This helps create that irresistible golden crust when searing the chicken.
Minced garlic: Fresh garlic brings warmth and a bit of bite, perfectly infusing the cream sauce.
Low-sodium chicken broth: Broth deepens the sauce without overwhelming it—plus, low-sodium means you can control the final saltiness.
Heavy cream: This essential ingredient gives the sauce its signature lush texture; make sure it’s at room temperature for smooth blending.
Grated fresh Parmesan cheese: Parmesan melts into the sauce for complex, nutty flavor and extra creaminess.
Sun-dried tomatoes: The real stars! Use the kind packed in oil for plump, flavorful bursts and a hint of tanginess.
Dried oregano: Adds a subtle herbal note that brings the whole dish together.
Crushed red pepper flakes: Gives a gentle heat that keeps every forkful interesting.
Fresh basil (chiffonade): Scattered on top, this adds brightness and a splash of color at serving time.
Extra Parmesan cheese: Never a bad idea to finish with a little more nutty, cheesy goodness!

How to Make chicken in a Sun-Dried Tomato Cream Sauce

Step 1: Prepare and Sear the Chicken

Lay your chicken breasts on a cutting board and give them a quick trim if needed. Lay a piece of parchment over the top and gently pound each breast so it’s the same thickness. This guarantees the most tender chicken—no dry or undercooked spots! Pat them dry with paper towels, season generously with salt and black pepper on both sides, and get your skillet screaming hot with olive oil. Add your seasoned chicken and let it sear undisturbed for 3 to 4 minutes per side until beautifully golden in spots. Transfer them to a plate (don’t worry, they’ll finish cooking later) and keep all that gorgeous seared flavor in the skillet.

Step 2: Make the Sun-Dried Tomato Cream Sauce

Reduce the heat slightly and add minced garlic directly to the pan, letting it sizzle just long enough to turn fragrant—about 30 seconds. Quickly pour in chicken broth, making sure to scrape up all those flavor-filled bits stuck to the bottom. When the skillet has cooled just a bit, whisk in your room-temperature heavy cream until everything is silky-smooth. Sprinkle in grated Parmesan, whisking gently as it melts into the sauce to create that luscious texture.

Step 3: Build the Flavor

Return the pan to medium-low heat. Stir in your sun-dried tomatoes, dried oregano, and a sprinkle of crushed red pepper flakes for heat. Let the sauce slowly bubble, tasting as you go—this is your chance to adjust salt, pepper, oregano, or even amp up the chili flakes if you love a spicy kick! The mixture should be creamy, aromatic, and just a little tangy from the tomatoes.

Step 4: Simmer and Bake

Bring the sauce to a gentle simmer and nestle the seared chicken breasts back in, flipping them a few times so every side gets coated in sauce. Now it’s oven time! Slide the skillet into a 375°F oven and bake for about 13 minutes, or until the chicken’s thickest part reaches 160°F. If you have a probe thermometer, even better—no guessing needed. Spoon sauce over the chicken and let it rest in the pan for 5 minutes as it reaches that perfect, juicy 165°F internal temp.

Step 5: Finish and Serve

Once rested, transfer the chicken to plates, generously ladle over more of that irresistible sun-dried tomato cream sauce, and shower everything with fresh basil and extra Parmesan. The aroma alone will be impossible to resist!

How to Serve chicken in a Sun-Dried Tomato Cream Sauce

icken in a Sun-Dried Tomato Cream Sauce) Recipe

Garnishes

This dish truly shines when topped with ribbons of fragrant, bright green basil and a generous grate of Parmesan. Both not only look stunning, but each bite feels extra-special with their pop of freshness and salty bite.

Side Dishes

chicken in a Sun-Dried Tomato Cream Sauce pairs beautifully with fluffy mashed potatoes, buttery noodles, or a simple mound of steamed asparagus. The sauce loves to mingle, so anything that can soak up its richness—think warm, crusty bread or creamy polenta—is a smart move.

Creative Ways to Present

Try slicing the chicken and fanning it over your favorite risotto, swirl extra sauce through a bowl of zoodles for a lighter spin, or pile everything onto toasted ciabatta for a knock-out open-faced sandwich. However you plate it, the sun-dried tomato cream will steal the spotlight!

Make Ahead and Storage

Storing Leftovers

Keep any remaining chicken in a Sun-Dried Tomato Cream Sauce in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, but that just makes tomorrow’s dinner even more flavorful!

Freezing

You can freeze leftovers for up to two months by storing portions in sealed containers. To prevent the cream sauce from separating, let the dish cool completely, then freeze. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stove over low heat, adding a splash of chicken broth or cream to loosen up the sauce as needed. Microwave in short bursts also works—just cover to keep things moist.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are deliciously juicy and work beautifully in this recipe. Just adjust the cooking time slightly since thighs can take a bit longer to reach the proper internal temperature.

What’s the best kind of sun-dried tomatoes to use?

I recommend sun-dried tomatoes packed in oil—they’re plumper and more flavorful, making your sauce pop. If using dry-packed sun-dried tomatoes, soak them in hot water for about 20 minutes before using.

Can I make chicken in a Sun-Dried Tomato Cream Sauce dairy-free?

You can substitute coconut cream for heavy cream and use a dairy-free Parmesan alternative. While the flavor will change a bit, it’ll still be creamy and delicious!

Is it possible to make this recipe ahead of time?

Yes, you can prep the sauce and seared chicken a day in advance. Store them separately, then bake together just before serving for maximum freshness and flavor.

How do I keep my sauce from curdling?

The trick is to let your heavy cream and Parmesan come to room temperature before adding them, and to avoid boiling the sauce vigorously after adding the cream. Gentle heat is your friend!

Final Thoughts

If you’re ready to bring a little extra magic to your dinner rotation, I can’t recommend chicken in a Sun-Dried Tomato Cream Sauce enough. Every time I make it, there’s nothing but happy sighs all around the table. Give it a try, and watch it become a new staple in your kitchen too!

chicken in a Sun-Dried Tomato Cream Sauce Recipe

★★★★★

4.8 from 28 reviews

Author: Mariam
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Marry Me Chicken is a delightful dish featuring tender chicken breasts in a rich sun-dried tomato cream sauce. This recipe is sure to impress with its flavorful combination of ingredients.

Instructions

To Prepare and Sear the Chicken – Place chicken breasts on cutting board, season with salt and pepper, sear in a skillet until golden. Set aside.
To Make the Sun-Dried Tomato Cream Sauce – Preheat oven, sauté garlic, add broth, cream, parmesan, and spices. Simmer the sauce.
To Finish the Chicken – Coat seared chicken in sauce, bake in oven until fully cooked.
To Serve – Garnish chicken with basil and parmesan, serve with sides of choice.