Creamy Sun-Dried Tomato Chicken

There was this rainy Thursday when I opened my fridge and found a jar of sun-dried tomatoes I'd forgotten about, tucked behind the mustard. I had chicken breasts thawing and no real plan, just a craving for something rich and comforting without the heaviness of cream. That's when I grabbed the half-and-half instead, tossed in some garlic, and watched the kitchen fill with the kind of smell that makes you forget you're cooking on a weeknight. The sauce came together so fast I actually checked the clock twice.

I made this for my sister the night she got promoted, and she ate it so quietly I thought something was wrong. Turns out she was just too busy savoring every bite to talk. She texted me two days later asking for the recipe, which is how I knew it was a keeper. Now it's the dish I make when I want someone to feel cared for without making a big fuss about it.

Ingredients

• Boneless skinless chicken breasts: Pat them completely dry before seasoning or they'll steam instead of sear, and you'll miss that golden crust that makes the dish.
• Kosher salt and black pepper: Season generously because the chicken needs to taste good on its own before the sauce even touches it.
• Italian seasoning: This does half the work for you, bringing oregano basil and thyme without opening three jars.
• Olive oil: Use enough to coat the pan so the chicken doesn't stick, and save the fancy stuff for drizzling later.
• Garlic cloves: Mince them small and add them after you pull the chicken out so they get fragrant without burning.
• Sun-dried tomatoes in oil: Drain them well and slice thin, they're concentrated flavor bombs that can overpower if you're not careful.
• Low-sodium chicken broth: This deglazes the pan and picks up all those browned bits that make the sauce taste like you actually know what you're doing.
• Half-and-half: It gives you creaminess without the guilt of heavy cream, and it won't break if you simmer it gently.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind that's coated in cellulose.
• Crushed red pepper flakes: Optional but I always add them, just a pinch wakes up the whole sauce.
• Baby spinach: Stir it in at the end and it wilts down to almost nothing but adds color and a little virtue to your plate.
• Fresh basil: Tearing it in at the last second keeps it bright green and aromatic, dried basil won't give you the same lift.

Instructions

Season the chicken:

Pat the breasts dry with paper towels, this step matters more than you think. Sprinkle both sides with salt, pepper, and Italian seasoning, pressing it in lightly so it sticks.

Sear until golden:

Heat olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in carefully. Let it cook undisturbed for 4 to 5 minutes per side until it's golden and the internal temperature hits 165 degrees, then move it to a plate.

Saute the aromatics:

Lower the heat to medium and add the garlic and sun-dried tomatoes to the same skillet. Stir for about a minute until your kitchen smells like an Italian grandmother's house.

Deglaze with broth:

Pour in the chicken broth and scrape up all those brown bits stuck to the bottom, that's where the flavor lives. Let it simmer for 2 to 3 minutes until it reduces just a little.

Build the creamy sauce:

Stir in the half-and-half, Parmesan, and red pepper flakes if you're using them. Cook for 2 to 3 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Wilt the spinach:

Toss in the baby spinach and stir until it collapses into the sauce, which takes about 30 seconds. It adds a pop of green and makes you feel like you ate a vegetable.

Return the chicken:

Nestle the chicken breasts back into the skillet along with any juices from the plate. Spoon sauce over the top and let everything simmer together for 2 to 3 minutes so the flavors marry.

Finish with basil:

Tear in the fresh basil and give it a gentle stir. Taste the sauce and add more salt or pepper if it needs it, trust your instincts here.

Serve immediately:

Plate the chicken, spoon extra sauce over each piece, and sprinkle with more basil and Parmesan if you're feeling generous.

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The first time I served this to a friend who claimed she didn't like sun-dried tomatoes, she went quiet for a moment and then asked what was in the sauce. When I told her, she just laughed and said maybe she'd been wrong this whole time. That's the magic of this dish, it changes minds without trying too hard.

What to Serve It With

I usually make a big batch of pasta and toss it right into the skillet so it soaks up the sauce, but sometimes I just tear apart a crusty baguette and call it dinner. Rice works too if you want something that disappears into the background and lets the chicken shine. On nights when I'm pretending to eat more vegetables, I'll serve it over zucchini noodles, though I won't lie and say it's the same.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well if you add a splash of broth or water to loosen the sauce. I've microwaved it in a pinch, but it's better gently reheated in a skillet over low heat so the chicken doesn't turn rubbery. Sometimes I'll shred the leftover chicken and toss it with the sauce over fresh pasta, which feels like a completely different meal.

Ways to Make It Your Own

If you want more substance, stir in a can of drained white beans or chickpeas when you add the spinach, it makes the dish heartier without much effort. For a dairy-free version, swap the half-and-half for full-fat coconut cream, though the flavor will shift toward something a little sweeter and more tropical. You can also use chicken thighs instead of breasts if you prefer dark meat, just adjust the cooking time since thighs take a bit longer to reach temperature.

• Try stirring in a handful of chopped artichoke hearts for extra tang and texture
• Swap the spinach for kale if you want something sturdier that holds up to reheating
• Add a squeeze of lemon juice at the end to brighten the whole dish if it tastes too rich

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This is the kind of recipe that makes you look like you know your way around the kitchen, even on nights when you're winging it. I hope it becomes one of those dishes you make without thinking, the kind that feels like home.

Questions & Answers

→ What cut of chicken works best?

Boneless, skinless chicken breasts sear evenly and stay tender in this dish.

→ Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes provide concentrated tanginess; fresh tomatoes may alter flavor and texture.

→ How to make the sauce creamier without half-and-half?

Use coconut cream or full-fat cream to enrich the sauce while maintaining a creamy texture.

→ Is adding baby spinach necessary?

Spinach adds color and nutrition but can be omitted without changing the core flavors.

→ What sides pair well with this dish?

Steamed pasta, rice, or crusty bread complement the creamy tomato sauce perfectly.

→ How do I store leftovers?

Keep leftovers refrigerated in an airtight container for up to 3 days; reheat gently on low heat.