Creamy Sun-Dried Tomato Chicken

It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this recipe is for you. This Creamy Sun-Dried Tomato Chicken delivers restaurant-quality flavor in your own kitchen.

You won’t believe how easy this is to make. It uses simple pantry staples to create a rich sauce. Your family will think you spent hours cooking.

Why You’ll Make This Again

This recipe is a total lifesaver for a quick weeknight dinner. It takes just 35 minutes from start to finish. The flavors are bold, bright, and incredibly satisfying.

As the weather turns cold, this becomes the perfect winter comfort food. It is warm, hearty, and fills your home with amazing aromas. You will love how reliable this dish is every time.

How This Comes Together

Everything happens in just one skillet for easy cleanup. You start by searing the chicken to get a golden crust. Then, you build the sauce in those same flavorful juices. It’s a foolproof method for beginners and pros alike.

What You’ll Need

You likely have most of these ingredients in your pantry right now.

• 1.5 lbs boneless skinless chicken breasts
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated parmesan cheese
• 2 cups fresh baby spinach
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• Salt and black pepper to taste

Step-by-Step Directions

1. Season chicken breasts on both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 5 to 7 minutes per side. Remove chicken and set aside on a plate.
4. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute.
5. Whisk in chicken broth, heavy cream, parmesan cheese, oregano, and red pepper flakes.
6. Bring to a gentle simmer and cook for 3 to 5 minutes.
7. Stir in the fresh baby spinach and cook until wilted.
8. Return the chicken to the skillet and spoon the sauce over it.

How to Serve It

This dish looks stunning on a large platter. Spoon plenty of that silky cream sauce over the chicken. Serve it over pasta, mashed potatoes, or even zucchini noodles.

A side of crusty bread is perfect for soaking up extra sauce. It makes a great impression for casual hosting. Your guests will love the vibrant colors of this meal.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stove with a splash of broth. This helps keep the sauce perfectly creamy.

Avoid using the microwave for too long at high heat. The cream sauce can separate if it gets too hot. This recipe does not freeze well due to the dairy content.

Make It Even Better (Pro Tips)

• Don’t skip searing the chicken to get that golden flavor.
• Avoid crowding the pan so the chicken browns properly.
• Use a little oil from the tomato jar for extra flavor.
• Always use freshly grated parmesan for a smoother sauce.
• Add the spinach at the very end to keep it bright.
• If the sauce is too thick, add a splash of broth.
• Let the chicken rest for a few minutes before serving.

Easy Ways to Change It Up

• Substitute chicken breasts with boneless thighs for extra juiciness.
• Add sliced mushrooms for an earthier flavor profile.
• Swap the spinach for kale if you want more texture.
• Use this same sauce over pan-seared salmon or shrimp.

Quick Questions

Can I make this dairy-free?

You can use full-fat coconut milk instead of heavy cream. Use nutritional yeast instead of parmesan cheese. The flavor will change slightly but stay delicious.

Is this recipe keto-friendly?

Yes, this is an excellent low-carb option. Serve it with roasted cauliflower or a simple green salad. It is very satisfying without any grains.

I hope this becomes a new favorite in your kitchen. It is the perfect way to end a busy day. Enjoy every creamy bite!

— Ethan

Creamy Sun-Dried Tomato Chicken

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts
• 1/2 cup sun -dried tomatoes packed in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated parmesan cheese
• 2 cups fresh baby spinach
• 3 cloves garlic , minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• Salt and black pepper to taste

Method

 

1. Season chicken breasts on both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 5 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside on a plate.
4. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
5. Whisk in chicken broth, heavy cream, parmesan cheese, dried oregano, and red pepper flakes.
6. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce begins to thicken.
7. Stir in the fresh baby spinach and cook for 1 minute until wilted.
8. Return the chicken to the skillet and spoon the sauce over the breasts. Serve warm.