Save to Pinterest There's something about the way sun-dried tomatoes catch the light in a jar that made me want to build an entire dinner around them. One slow afternoon, I was rummaging through my pantry and found a half-empty container I'd forgotten about, and instead of letting it sit untouched for another year, I decided to turn it into something warm and creamy. This chicken skillet came together almost by accident—a quick sear, a handful of aromatics, and that gorgeous tangy cream sauce that somehow tastes like you've been cooking all day. It's become one of those recipes I make when I want to feel a little fancy without the fuss.
I made this for someone who claimed they didn't like sun-dried tomatoes, convinced they were too intense. One bite of that tangy, creamy sauce and they were asking for seconds. Watching their skepticism turn into genuine delight was worth every minute of prep work, and now it's become our go-to when we want something that feels special without being complicated.
Ingredients
- Chicken breasts: Four boneless, skinless ones give you a tender canvas for that gorgeous sauce; patting them dry is the secret to getting a proper golden sear.
- Kosher salt: One teaspoon brings out the natural sweetness of the chicken.
- Freshly ground black pepper: Half a teaspoon adds a gentle heat.
- Italian seasoning: One teaspoon seasons the chicken before it hits the pan.
- Olive oil: Two tablespoons for searing the chicken until it's golden on both sides.
- Garlic: Three cloves, minced, become fragrant and sweet when they hit the warm oil.
- Sun-dried tomatoes in oil: Half a cup, drained and thinly sliced—the real star that gives this sauce its character.
- Low-sodium chicken broth: One cup provides the savory base that brings everything together.
- Half-and-half: One cup turns the pan into a luxurious cream sauce without being heavy.
- Grated Parmesan cheese: A third of a cup adds nuttiness and helps the sauce cling to the chicken.
- Crushed red pepper flakes: Half a teaspoon is optional but adds a whisper of heat that balances the tanginess.
- Baby spinach: Two cups wilts right into the sauce and adds a bit of green (totally optional, but it looks lovely).
- Fresh basil: Two tablespoons stirred in at the end brightens everything with fresh, herbaceous flavor.
Instructions
- Dry and season the chicken:
- Pat your chicken breasts completely dry with paper towels—this is what gives you that golden crust instead of steam. Season both sides generously with salt, pepper, and Italian seasoning.
- Sear the chicken:
- Heat olive oil in your skillet over medium-high heat until it shimmers. Add the chicken and resist the urge to move it around; let it sit for 4–5 minutes until the bottom is golden and caramelized, then flip and do the same on the other side. You're looking for an internal temperature of 165°F, which usually takes about 8–10 minutes total. Remove it to a plate and set aside.
- Build the sauce base:
- Lower the heat to medium and add your minced garlic and sun-dried tomatoes to the same skillet. Let them sizzle for about a minute until the kitchen smells absolutely irresistible. Pour in your chicken broth and use a wooden spoon to scrape up all those browned, caramelized bits stuck to the bottom—that's pure flavor.
- Create the cream sauce:
- Stir in the half-and-half, Parmesan, and red pepper flakes if you're using them. Keep stirring frequently for 2–3 minutes until the sauce thickens slightly and becomes silky. It should coat the back of a spoon.
- Add greens if using:
- If you're adding spinach, toss it in now and let it wilt right into the sauce, which takes just a minute or two. The leaves will turn a beautiful dark green.
- Bring it all together:
- Return the chicken to the skillet along with any juices that collected on the plate. Spoon that gorgeous sauce over the top and let everything simmer together for 2–3 minutes until the chicken is heated through and loves the sauce. Stir in your fresh basil, taste, and adjust the seasoning if needed.
- Serve:
- Plate the chicken with extra sauce spooned over top, garnish with more fresh basil and Parmesan, and get ready for real appreciation.
Save to Pinterest There was a moment when I realized this dish had become more than just dinner—it was the thing I made when I wanted to show someone I cared enough to get the little details right. The golden chicken, the silky sauce, the fresh basil scattered on top like a final thought: it all says something without words needing to be said.
What to Serve This With
The sauce is the star here, so you'll want something to catch every last drop. Creamy pasta is my instinct—pappardelle or fettuccine will hug that sauce like it was made for it. Rice works beautifully too, whether you go plain white, buttery, or a pilaf studded with herbs. Crusty bread is the quiet option but honestly might be the most satisfying way to finish the bowl, and for something lighter, a simple green salad cut through the richness of the cream without making you feel guilty about dinner.
Making It Your Own
This recipe feels flexible enough to bend without breaking. I've added white beans or chickpeas when I wanted more protein and vegetable substance, and the sauce just absorbed them like they were always supposed to be there. Coconut cream instead of half-and-half changes the whole personality of the dish—it becomes tropical and interesting, though I won't pretend it tastes quite the same. Some people I know add a splash of balsamic vinegar to deepen the tomato flavor, while others stir in a touch of Dijon mustard for subtle savory complexity.
Kitchen Wisdom and Last-Minute Tips
I've learned that the quality of your sun-dried tomatoes actually matters here, so if you're using the oil-packed kind, taste them first and make sure they taste good on their own—if they're bitter or off, start over with a different jar. The sauce can be made ahead and gently reheated with the chicken added back in right before serving, which takes the pressure off if you're cooking for someone you want to impress. One final thing: don't skimp on the fresh basil at the end; it's the difference between good and unforgettable.
- Prep your ingredients before you start cooking so you can move quickly once the chicken hits the pan.
- Taste the sauce before serving and adjust salt, pepper, or red pepper flakes to your preference—what tastes good in my kitchen might need tweaking in yours.
- Leftover chicken and sauce reheat beautifully the next day, and honestly tastes even better once the flavors have had time to get to know each other.
Save to Pinterest This dish reminds me that the best recipes are the ones that feel easy to make but taste like you cared. It's comfort and elegance in one skillet, ready whenever you need it.
Recipe Questions & Answers
- → How do I prevent chicken from drying out?
Patting the chicken dry before searing and cooking it to an internal temperature of 165°F ensures juiciness and tenderness.
- → Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used but won't provide the same intense flavor; roasting them beforehand helps enhance taste.
- → What can substitute half-and-half in the sauce?
Coconut cream works as a dairy-free alternative but will alter the sauce's flavor and texture.
- → Is this dish suitable for gluten-free diets?
Yes, as long as bread or pasta is avoided or gluten-free options are used; check labels for hidden gluten in ingredients.
- → How can I add more vegetables to this dish?
Adding baby spinach towards the end of cooking wilts it nicely; other greens or white beans can also boost nutrition and texture.