Creamy Sun-Dried Tomato Chicken (Printable)

Tender chicken cooked with sun-dried tomatoes and creamy sauce for a rich, comforting dish.

# What you'll need:

→ 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 more for garnish

# Preparation steps:

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 sear for 4 to 5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
04 - Pour in low-sodium chicken broth, stirring to deglaze the pan and scrape up any browned bits. Allow to simmer gently for 2 to 3 minutes.
05 - Stir in half-and-half, grated Parmesan cheese, and crushed red pepper flakes if using. Cook for 2 to 3 minutes, stirring frequently, until the sauce slightly thickens.
06 - Incorporate baby spinach if desired, cooking just until wilted.
07 - Return chicken breasts and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken until heated through.
08 - Stir in chopped fresh basil. Taste and adjust seasoning as necessary.
09 - Plate warm, garnished with additional basil leaves and Parmesan cheese if preferred.

# Expert advice:

01 -
  • It tastes like you spent hours on it, but you'll be eating in thirty-five minutes flat.
  • The sauce is rich and tangy without feeling too heavy, thanks to the half-and-half instead of cream.
  • You only need one skillet, which means less cleanup and more time to actually enjoy your dinner.
  • It's fancy enough to serve guests but easy enough to make on a weeknight when you're tired.
02 -
  • Don't move the chicken around while it's searing, let it sit and develop that golden crust or it'll stick and tear.
  • Use low-sodium broth or the sauce can turn too salty once the Parmesan and sun-dried tomatoes add their own saltiness.
  • If the sauce looks too thin, let it simmer an extra minute, if it's too thick, splash in a little more broth.
  • Fresh basil goes in at the very end, cooking it too long kills the bright flavor you're looking for.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear evenly and don't dry out in the middle.
  • Save a few slices of sun-dried tomato to scatter on top at the end, it makes the dish look as good as it tastes.
  • If the sauce breaks or looks grainy, pull it off the heat and whisk in a tablespoon of cold half-and-half to bring it back together.
  • Use the same skillet from start to finish, all those browned bits are flavor you don't want to waste.
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