Name: Creamy Sun-Dried Tomato Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or sweet paprika; 2 tablespoons all-purpose flour; 2 tablespoons oil from the jar of sun-dried tomatoes; 1 tablespoon unsalted butter; 1/2 cup sun-dried tomatoes in oil, drained and sliced; 4 cloves garlic, minced; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon red pepper flakes; 1 cup low-sodium chicken broth; 1 cup heavy cream; 1/2 cup finely grated parmesan cheese; 1 teaspoon Dijon mustard; 1 cup baby spinach, roughly chopped; 2 tablespoons chopped fresh basil or parsley; lemon wedges, for serving

Creamy Sun-Dried Tomato Chicken Recipe tastes rich, tangy, and garlicky with a velvety sauce that clings to every bite of tender chicken. It works perfectly for busy weeknights or casual dinner guests and takes about 35–40 minutes from start to finish. I first cooked a version of this on a Tuesday when my fridge looked sad, and it still turned into one of my most requested dinners.

Why You Should Try This Creamy Sun-Dried Tomato Chicken Recipe

This dish gives you restaurant-style flavor with simple pantry ingredients and one skillet. The sun-dried tomatoes add concentrated tomato flavor, the cream and parmesan add richness, and the garlic and herbs keep every bite bold and savory.

You can serve it over pasta, rice, or mashed potatoes, so it fits whatever you already have on hand. Cleanup stays easy, and the leftovers taste even better the next day, which always feels like a small life win.

“This Creamy Sun-Dried Tomato Chicken Recipe tastes like something from a cozy Italian bistro, but it comes together on a weeknight and my family licks the plates clean. ★★★★★”

Ingredients You’ll Need

Chicken

4 boneless skinless chicken breasts
- Pound them to even thickness for quick, even cooking.
- Use chicken thighs instead if you prefer richer flavor and extra tenderness.
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika or sweet paprika
2 tablespoons all-purpose flour
- This light coating helps the chicken brown and thickens the sauce.
- Use a 1:1 gluten-free flour blend if you avoid gluten.

Oil, butter, and sun-dried tomatoes

2 tablespoons oil from the jar of sun-dried tomatoes
- This oil carries tons of flavor, so treat it like liquid gold.
- If the jar does not have much oil, add olive oil to reach 2 tablespoons.
1 tablespoon unsalted butter
½ cup sun-dried tomatoes in oil, drained and sliced
- I like the kind packed in olive oil with Italian herbs.
- If you only have dry-packed tomatoes, soak them in hot water for 10 minutes, then pat dry.

Aromatics and seasoning

4 cloves garlic, minced
½ teaspoon dried Italian seasoning or a mix of dried basil and oregano
¼ teaspoon red pepper flakes
- Adjust to taste; my kids handle a pinch, adults usually want more.

Creamy sauce base

1 cup low-sodium chicken broth
- Use a good-quality boxed broth or a bouillon paste mixed with water.
1 cup heavy cream
- Use half-and-half for a lighter sauce, but simmer a bit longer to thicken.
½ cup finely grated parmesan cheese
- Use real parmesan, not the green can, for best melting and flavor.
1 teaspoon Dijon mustard
- This adds subtle tang and depth without making the sauce taste like mustard.

Fresh finish

1 cup baby spinach, roughly chopped
- Kale works too; chop it small and cook a few extra minutes.
2 tablespoons chopped fresh basil or parsley
Lemon wedges, for serving
- A squeeze of lemon at the end brightens the creamy sauce.

Equipment

Large skillet or sauté pan (10 to 12 inch), preferably stainless steel or cast iron
Tongs for turning chicken
Wooden spoon or silicone spatula
Cutting board and sharp knife
Small bowl for seasoning and dredging flour
Measuring cups and spoons

Tips & Tricks

Pat the chicken dry before seasoning so it browns instead of steaming.
Pound thick chicken breasts to about ½ to ¾ inch so they cook evenly and stay juicy.
Season the chicken generously; bland chicken will not magically fix itself in the sauce.
Use the oil from the sun-dried tomato jar to cook the chicken and aromatics for extra flavor.
Do not crowd the pan; brown the chicken in batches if needed to keep a nice sear.
Keep the heat at medium to medium-high when browning so the flour coating does not burn.
Shred or grate parmesan very finely so it melts smoothly into the sauce.
Lower the heat before adding cream to prevent scorching or curdling.
Add spinach at the end so it stays bright and does not overcook.
Taste the sauce before serving and adjust salt, pepper, and lemon juice right at the end.
If the sauce feels too thick, thin it with a splash of broth or a bit of pasta cooking water.
If the sauce feels too thin, simmer it a few extra minutes and stir often.

How to Make Creamy Sun-Dried Tomato Chicken Recipe

Step 1: Season and prep the chicken

Lay the chicken breasts on a cutting board and pat them dry with paper towels. Pound the thicker end with a meat mallet or rolling pin until each piece has even thickness. Season both sides with salt, pepper, and smoked paprika.

Add the flour to a shallow bowl and lightly dredge each piece of chicken, shaking off the excess. Set the chicken aside on a plate while you heat the pan.

Step 2: Brown the chicken

Heat the sun-dried tomato oil and butter in a large skillet over medium-high heat. When the butter foams and sizzles, add the chicken in a single layer. Sear the chicken for 4 to 5 minutes per side until it turns golden and the internal temperature reaches about 160°F.

Move the browned chicken to a clean plate and tent it loosely with foil. The chicken will finish cooking in the sauce later and reach 165°F.

Step 3: Sauté garlic and sun-dried tomatoes

Lower the heat to medium and add the sliced sun-dried tomatoes to the same skillet. Stir and cook for 1 to 2 minutes so they warm and release flavor into the oil. Add the minced garlic, Italian seasoning, and red pepper flakes.

Cook the aromatics for about 30 to 60 seconds until the garlic smells fragrant. Scrape up any browned bits from the bottom of the pan with your spoon, since those bits carry a lot of flavor.

Step 4: Build the creamy sauce

Pour in the chicken broth and stir well, scraping the bottom of the pan again. Let the mixture simmer for 2 to 3 minutes so it reduces slightly. Stir in the Dijon mustard until it dissolves.

Lower the heat to medium-low and slowly pour in the heavy cream while you stir. Keep the sauce at a gentle simmer and cook for 3 to 4 minutes until it thickens slightly and coats the back of a spoon.

Step 5: Add parmesan and greens

Sprinkle in the grated parmesan a little at a time while you stir. Continue to stir until the cheese melts and the sauce turns smooth and glossy. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Add the chopped spinach and stir it into the hot sauce. Cook for 1 to 2 minutes until the spinach wilts and blends into the sauce.

Step 6: Return chicken to the pan

Nestle the browned chicken breasts back into the skillet, along with any juices from the plate. Spoon some of the creamy sun-dried tomato sauce over each piece. Simmer everything together on low heat for 5 minutes so the chicken finishes cooking and absorbs flavor.

Check that the thickest part of the chicken reaches 165°F. Sprinkle chopped fresh basil or parsley over the top, and squeeze a little lemon juice into the sauce for brightness.

Step 7: Serve

Serve the creamy sun-dried tomato chicken over pasta, rice, mashed potatoes, or cauliflower mash. Spoon plenty of sauce over each portion, since the sauce carries most of the flavor. Garnish with extra parmesan and fresh herbs if you feel fancy.

I like to keep lemon wedges on the table so everyone can adjust the brightness to their taste. Leftover sauce works nicely over steamed vegetables the next day.

What to Serve with Creamy Sun-Dried Tomato Chicken Recipe

This Creamy Sun-Dried Tomato Chicken Recipe pairs beautifully with simple sides that soak up the sauce. Think buttered pasta, fluffy white rice, or creamy mashed potatoes. Add a crisp green salad with a light vinaigrette or some roasted broccoli, green beans, or asparagus for balance.

You can also serve warm crusty bread or garlic bread to swipe through the extra sauce. For drinks, try sparkling water with lemon, iced tea, or a fruity mocktail.

Storage Options

Store leftover chicken and sauce in an airtight container in the fridge for up to 3 to 4 days.
Chill the dish completely before you transfer it to containers so condensation does not water down the sauce.
Freeze portions in freezer-safe containers or bags for up to 2 months; label with the date so you track freshness.
Reheat gently on the stove over low heat, and stir in a splash of broth or milk if the sauce thickens too much.
Reheat single portions in the microwave at 50 percent power in short bursts, stirring between bursts to keep the sauce creamy.