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Chicken With Creamy Sun Dried Tomato Sauce Recipe
Ash Tyrrell

Chicken With Creamy Sun Dried Tomato Sauce Recipe

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.