Introduction

When I first made Chicken with Creamy Sun-Dried Tomato Sauce, I couldn’t believe how quickly it came together yet tasted like something from a fancy restaurant.

The chicken turns golden and tender, while the sauce is creamy, tangy, and just a little garlicky. It’s one of those recipes that make you feel proud when you put it on the table.

I love that it’s versatile — I’ve served it over pasta, mashed potatoes, and even zucchini noodles. And honestly, the leftovers taste just as good (sometimes even better!) the next day.

Chicken With Creamy Sun Dried Tomato Sauce

Ingredients

Here’s everything you’ll need to bring this creamy chicken dish to life. I’ve added a few notes and tips from my own experience.

4 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs) – thighs stay juicier, but breasts cook faster.
1 teaspoon salt – helps season the chicken through and through.
½ teaspoon black pepper – freshly cracked gives a brighter flavor.
2 tablespoons oil from a sun-dried tomato jar – don’t skip this, it’s loaded with flavor.
½ cup sun-dried tomatoes, drained and chopped – oil-packed ones give the best taste and texture.
3 garlic cloves, minced – fresh garlic works far better than jarred for aroma and taste.
¼ cup white wine (or chicken broth) – wine adds depth, broth keeps it alcohol-free.
½ cup chicken broth – homemade broth makes it even richer.
1 cup heavy cream – this gives the sauce its dreamy texture.
½ cup freshly grated Parmesan cheese – grate it yourself for the smoothest melt.
1 teaspoon Dijon mustard – adds a subtle tang that balances the creaminess.
2 tablespoons chopped fresh basil – brightens the dish right before serving.

Note: This quantity serves about 4 people generously.

Variations

Here are some fun and useful ways to switch things up.

Lighter version: Swap heavy cream for half-and-half or evaporated milk.
Vegetarian twist: Use thick slices of portobello mushrooms or pan-fried tofu instead of chicken.
Extra greens: Toss in a couple of handfuls of baby spinach or chopped kale right before adding the chicken back.
Cheese swap: Asiago or Pecorino Romano bring a different but delicious flavor profile.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

Large skillet – cooks chicken and sauce in the same pan for less cleanup.
Tongs – makes flipping chicken easy without losing juices.
Microplane or grater – for freshly shredding Parmesan.
Wooden spoon – perfect for stirring without scratching your pan.

How to Make Chicken with Creamy Sun-Dried Tomato Sauce?

This is a simple process, but a few small details make all the difference.

Prepare the Chicken

Season the chicken evenly with salt and pepper. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides — about 4 minutes per side for breasts or 6 for thighs. Remove and set aside so they stay juicy while you work on the sauce.

Create the Flavor Base

Reduce the heat to medium and add minced garlic. Stir for about 15 seconds until fragrant, then pour in the white wine (or broth). Scrape up the browned bits from the pan — this is where the flavor hides. Let it simmer for a minute so the sharpness of the wine mellows.

Build the Sauce

Whisk in Dijon mustard, chicken broth, heavy cream, Parmesan, and chopped sun-dried tomatoes. Let it simmer gently for 3 minutes until it thickens slightly. Taste and adjust seasoning if needed — a pinch more salt or pepper can really bring it together.

Combine and Finish

Return the chicken to the skillet, spooning sauce over each piece. Let it cook for one more minute so the flavors fully blend. Sprinkle with fresh basil before serving for a burst of freshness.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned after making this dish multiple times.

Always use freshly grated Parmesan — it melts smoother and tastes richer.
Don’t rush searing the chicken; that golden crust adds so much flavor.
If the sauce is too thick, a splash of broth or reserved pasta water will thin it perfectly.
For extra depth, add a pinch of red pepper flakes while the sauce simmers.

How to Serve Chicken with Creamy Sun-Dried Tomato Sauce?

I love serving this chicken over pasta, mashed potatoes, or even crusty bread that soaks up every drop of sauce. For a lighter meal, pair it with zucchini noodles or cauliflower mash. Garnish with fresh basil or extra Parmesan for a restaurant-worthy presentation.

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 529
Protein: 42g
Carbohydrates: 11g
Fat: 33g

Make Ahead and Storage

Make Ahead

You can prepare the sauce a day or two in advance. Keep it in an airtight container in the fridge, then reheat gently before adding freshly cooked chicken.

Storage

Leftovers keep well for up to 3 days in the refrigerator. Reheat slowly in a skillet over low heat to keep the sauce creamy.

Why You’ll Love This Recipe?

This dish isn’t just tasty — it’s a keeper for so many reasons.

Quick to make: It’s on the table in just 20 minutes, perfect for busy evenings.
Full of flavor: The creamy sauce, tangy tomatoes, and tender chicken work in harmony.
Versatile pairings: Goes with pasta, potatoes, bread, or low-carb options.
Customizable: Easy to tweak for lighter, vegetarian, or spicier versions.
Elegant yet simple: It’s impressive enough for guests but easy enough for weeknights.

Ash Tyrrell