Creamy Sun-Dried Tomato Chicken (Print Version)

Sear tender chicken breasts in a tangy sun-dried tomato cream sauce with garlic and fresh herbs.

# What You’ll Need:

→ Chicken

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

→ Sauce

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

# How-To Steps:

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 each side for 4 to 5 minutes until golden brown and internal temperature reaches 165°F. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet; sauté for 1 minute until fragrant.
04 - Pour in chicken broth, stirring to lift browned bits from the skillet. Simmer for 2 to 3 minutes.
05 - Add half-and-half, grated Parmesan, and crushed red pepper flakes. Cook while stirring frequently for 2 to 3 minutes until the sauce thickens slightly.
06 - If using, stir in baby spinach and cook until wilted.
07 - Return chicken breasts along with any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken until heated through.
08 - Stir in chopped fresh basil, then taste and adjust seasoning as necessary.
09 - Plate immediately and garnish with additional basil and Parmesan if desired.

# Expert Hints:

01 -
  • It tastes like you spent an hour cooking but you'll be sitting down in 35 minutes
  • The sun-dried tomatoes give you that deep tangy sweetness without opening a single can
  • You only dirty one skillet and somehow it still feels fancy enough for company
  • The sauce is creamy and light at the same time, no food coma after dinner
02 -
  • If your chicken breasts are thick and uneven, pound them gently to an even thickness or they'll cook unevenly and you'll end up with dry edges and raw middles
  • Don't rush the searing step, if you move the chicken too soon it'll stick and tear, let it release naturally when it's ready
  • Add the garlic after removing the chicken or it will burn in the high heat and turn bitter, I learned this the hard way on attempt number two
  • Use low-sodium broth or your sauce will taste like a salt lick once the Parmesan goes in
03 -
  • Use a meat thermometer and pull the chicken at exactly 165 degrees, carryover cooking will take it the rest of the way and keep it juicy
  • Save a little pasta water if you're serving this over noodles, it helps the sauce cling and creates a silky finish
  • Taste the sun-dried tomatoes before you add them, some brands are saltier than others and you might need to dial back the seasoning
  • If the sauce looks too thin, let it simmer uncovered for an extra minute or two, it'll thicken as it reduces
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