Creamy Sun-Dried Tomato Chicken

The skillet was still warm from breakfast when I decided to try this recipe on a random Tuesday. I had a jar of sun-dried tomatoes sitting in the pantry for months, and honestly, I wasn't sure what to do with them until that afternoon. The chicken seared with a sizzle that filled the kitchen, and when the garlic hit the pan, my neighbor texted asking what I was cooking. That's when I knew this was going to be good.

I made this for my sister the first time she visited my new apartment. She's picky about chicken, always worrying it'll be dry, but she went back for seconds without saying a word. Later she asked for the recipe, which felt like winning something. We sat at my tiny kitchen table with bread in one hand, soaking up every bit of that sauce, and she told me it reminded her of a place we used to go in college. I hadn't thought about that restaurant in years.

Ingredients

• Boneless, skinless chicken breasts: Pat them completely dry before seasoning or they won't sear properly, just steam and turn gray.
• Kosher salt and black pepper: Season generously on both sides, the chicken needs more than you think to stay flavorful under that sauce.
• Italian seasoning: This adds a quiet herby background that ties everything together without shouting.
• Olive oil: Use enough to coat the pan well, it helps the chicken get that golden crust and keeps the garlic from burning later.
• Garlic: Mince it finely so it melts into the sauce, big chunks can burn and turn bitter in seconds.
• Sun-dried tomatoes in oil: Drain them well and slice thin, they're intensely flavored and a little goes a long way.
• Low-sodium chicken broth: This deglazes the pan and picks up all those browned bits, which is where the real flavor hides.
• Half-and-half: It makes the sauce creamy without feeling like you're eating butter, and it won't curdle as easily as milk.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
• Crushed red pepper flakes: Optional, but a pinch adds a warm kick that balances the richness.
• Baby spinach: Stir it in at the end and it wilts in seconds, adding color and a little freshness.
• Fresh basil: Chop it right before you add it, the smell is incredible and it brightens the whole dish.

Instructions

Prep the chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and Italian seasoning. Don't skip the drying step, wet chicken won't brown.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for four to five minutes per side until golden and cooked through to 165°F.

Rest the chicken:

Remove the chicken from the skillet and set it aside on a plate. It'll finish cooking in the sauce later, so don't worry if it feels just done.

Sauté the aromatics:

Lower the heat to medium, then add the garlic and sun-dried tomatoes to the same skillet. Stir constantly for about a minute until the garlic smells sweet and toasty.

Deglaze the pan:

Pour in the chicken broth and scrape up all the browned bits stuck to the bottom with a wooden spoon. Let it simmer for two to three minutes to concentrate the flavor.

Build the sauce:

Stir in the half-and-half, Parmesan, and red pepper flakes if using. Cook for two to three minutes, stirring frequently, until the sauce thickens just enough to coat the back of a spoon.

Wilt the spinach:

Add the baby spinach and stir gently until it collapses into the sauce. This only takes thirty seconds, so watch it closely.

Finish the chicken:

Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the top and simmer for two to three minutes until everything is heated through.

Add the basil and serve:

Stir in the fresh basil, taste the sauce, and adjust the salt or pepper if needed. Serve hot with extra basil and Parmesan on top.

Save

There was a night last winter when I made this after a long day and didn't feel like talking to anyone. I turned on music, poured a glass of wine, and just cooked. The smell of garlic and tomatoes filling the kitchen felt like the first good thing that had happened all week. I ate it straight from the skillet with a fork and a piece of bread, and for twenty minutes, everything else disappeared.

Serving Suggestions

This sauce is too good to waste, so serve it over pasta, rice, or mashed potatoes. I've also put it on top of polenta, which soaks up the cream like a dream. If you want to keep it low-carb, spoon it over zucchini noodles or cauliflower rice. A crusty baguette on the side is non-negotiable in my house, you'll want something to mop up every last drop.

Make-Ahead and Storage

You can cook the chicken and make the sauce separately, then store them in the fridge for up to two days. When you're ready to eat, reheat the sauce gently in a skillet and add the sliced chicken back in until warmed through. The sauce might thicken in the fridge, so loosen it with a splash of broth or half-and-half. Leftovers keep for three days and taste even better the next day when the flavors have had time to settle.

Customization Ideas

If you're not a spinach person, swap it for kale or arugula, or skip the greens entirely. Adding white beans or chickpeas turns this into a heartier one-pan meal. For a dairy-free version, use coconut cream instead of half-and-half and nutritional yeast instead of Parmesan, though the flavor will shift toward something a little sweeter and nuttier.

• Try stirring in a handful of capers for a briny pop that cuts through the richness.
• If you have fresh thyme or oregano, toss a sprig into the sauce while it simmers and fish it out before serving.
• For extra heat, double the red pepper flakes or drizzle the finished dish with chili oil.

Save

This is the kind of recipe that makes you feel like you know what you're doing in the kitchen, even on nights when you're winging it. It's become my go-to when I want something comforting, impressive, and done before I lose momentum.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time accordingly.

→ Is it possible to make this dish dairy-free?

Substitute half-and-half with coconut cream and omit Parmesan for a dairy-free version, though flavor will differ slightly.

→ Can I prepare this dish ahead of time?

Yes, cook chicken and sauce separately, then combine and reheat gently before serving.

→ What sides complement this dish best?

It pairs wonderfully with pasta, rice, or crusty bread to soak up the flavorful sauce.

→ How can I add more vegetables to this dish?

Fresh spinach is a great addition. You can also include white beans or chickpeas for protein and texture.