Creamy Sun-Dried Tomato Chicken (Printable Version)

Tender seared chicken in a tangy sun-dried tomato cream sauce with fresh basil and Parmesan.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Step-by-Step Instructions:

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 cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until aromatic.
04 - Pour in chicken broth, stirring to deglaze and lift browned bits from the pan. Simmer for 2–3 minutes to concentrate flavors.
05 - Incorporate half-and-half, grated Parmesan cheese, and optional red pepper flakes. Cook for 2–3 minutes while stirring until sauce thickens slightly.
06 - Add baby spinach if using and cook until just wilted, about 1–2 minutes.
07 - Return chicken breasts and any accumulated juices to the skillet. Simmer for 2–3 minutes, spooning sauce over the chicken to reheat thoroughly.
08 - Stir in chopped fresh basil, taste, and adjust seasoning as necessary before serving.
09 - Plate hot, garnished with additional basil and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce is silky and deeply flavorful but comes together in under 30 minutes—no cream reduction needed.
  • It feels restaurant-worthy but uses pantry staples you probably already have on hand.
  • One skillet means less cleanup, which is honestly the real secret ingredient.
02 -
  • Drying the chicken completely before seasoning is non-negotiable if you want that restaurant-quality golden crust; moisture is the enemy of browning.
  • Don't skip deglazing the pan after removing the chicken—those browned bits are where all the deep, savory flavor lives, and they dissolve right into your sauce.
  • Fresh basil stirred in at the very end tastes completely different from basil cooked into the sauce; one is bright, the other becomes muted and earthy.
03 -
  • If your chicken breasts are thick, gently pound them to an even thickness before seasoning so they cook through at the same rate and stay tender instead of drying out on the edges.
  • Use a meat thermometer to check that your chicken reaches exactly 165°F—this takes the guesswork out and guarantees tender, safe chicken every single time.
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