Creamy Sun-Dried Tomato Chicken – Rich, Comforting, and Weeknight Easy
Creamy sun-dried tomato chicken is the kind of dish that feels fancy but cooks fast. Tender chicken, a silky sauce, and the bright, tangy pop of sun-dried tomatoes all come together in one pan. It’s comforting without being heavy, and it goes with just about anything.
Whether you’re feeding guests or making a cozy dinner at home, this one always delivers. And yes, it tastes just as good as it sounds.
Creamy Sun-Dried Tomato Chicken - Rich, Comforting, and Weeknight Easy
Ingredients
- Chicken: 4 small boneless, skinless chicken breasts or 6 boneless thighs
- Salt and black pepper: To season generously
- Smoked or sweet paprika: 1 teaspoon (optional, for warmth and color)
- All-purpose flour: 2 tablespoons, for light dredging (optional)
- Olive oil: 2 tablespoons, ideally from the sun-dried tomato jar for extra flavor
- Butter: 1 tablespoon for searing and richness
- Garlic: 3–4 cloves, minced
- Red pepper flakes: Pinch to 1/2 teaspoon, to taste
- Sun-dried tomatoes: 1/2 cup, chopped (oil-packed, drained lightly)
- Chicken broth: 3/4 cup (low sodium)
- Heavy cream: 3/4 cup (or half-and-half for lighter)
- Parmesan cheese: 1/2 cup freshly grated
- Baby spinach: 2 cups, loosely packed
- Lemon juice: 1–2 teaspoons, to brighten
- Fresh basil or parsley: 2 tablespoons, chopped, for garnish
Instructions
- Pound and season: If using breasts, lightly pound to even thickness (about 1/2–3/4 inch). Pat dry. Season both sides with salt, pepper, and paprika. Lightly dredge in flour if using, shaking off excess.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken and sear until golden and cooked through, about 4–5 minutes per side for breasts, a bit longer for thighs. Transfer to a plate; tent with foil.
- Build the flavor base: Lower heat to medium. Add garlic, red pepper flakes, and chopped sun-dried tomatoes. Cook 30–60 seconds, stirring so the garlic doesn’t burn.
- Deglaze: Pour in chicken broth. Scrape up browned bits from the pan—they’re packed with flavor. Let it simmer 2–3 minutes to reduce slightly.
- Make it creamy: Stir in heavy cream and bring to a gentle simmer. Sprinkle in Parmesan and stir until melted and smooth. The sauce should thicken enough to coat a spoon.
- Add greens and brighten: Stir in spinach until wilted. Add lemon juice and taste. Adjust salt, pepper, and heat level as needed.
- Finish the dish: Return chicken and any juices to the pan. Spoon sauce over the top and let it bubble gently for 1–2 minutes to marry the flavors.
- Serve: Garnish with fresh basil or parsley. Serve over pasta, rice, or with crusty bread to catch every drop of sauce.
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Get Your Program TodayWhat Makes This Recipe So Good
- Big flavor, minimal effort: The sauce gets tons of character from sun-dried tomatoes, garlic, and Parmesan—no long simmer required.
- One-pan meal: Everything cooks in the same skillet, which means easy cleanup and less stress.
- Balanced and creamy: Heavy cream (or a lighter swap) creates a lush sauce that still has freshness from spinach and a squeeze of lemon.
- Flexible: Use chicken breasts or thighs, serve over pasta, rice, or mashed potatoes—make it your own.
- Great for leftovers: The sauce reheats well and keeps the chicken juicy.
What You’ll Need
- Chicken: 4 small boneless, skinless chicken breasts or 6 boneless thighs
- Salt and black pepper: To season generously
- Smoked or sweet paprika: 1 teaspoon (optional, for warmth and color)
- All-purpose flour: 2 tablespoons, for light dredging (optional)
- Olive oil: 2 tablespoons, ideally from the sun-dried tomato jar for extra flavor
- Butter: 1 tablespoon for searing and richness
- Garlic: 3–4 cloves, minced
- Red pepper flakes: Pinch to 1/2 teaspoon, to taste
- Sun-dried tomatoes: 1/2 cup, chopped (oil-packed, drained lightly)
- Chicken broth: 3/4 cup (low sodium)
- Heavy cream: 3/4 cup (or half-and-half for lighter)
- Parmesan cheese: 1/2 cup freshly grated
- Baby spinach: 2 cups, loosely packed
- Lemon juice: 1–2 teaspoons, to brighten
- Fresh basil or parsley: 2 tablespoons, chopped, for garnish
How to Make It
- Pound and season: If using breasts, lightly pound to even thickness (about 1/2–3/4 inch). Pat dry.
Season both sides with salt, pepper, and paprika. Lightly dredge in flour if using, shaking off excess.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken and sear until golden and cooked through, about 4–5 minutes per side for breasts, a bit longer for thighs.
Transfer to a plate; tent with foil.
- Build the flavor base: Lower heat to medium. Add garlic, red pepper flakes, and chopped sun-dried tomatoes. Cook 30–60 seconds, stirring so the garlic doesn’t burn.
- Deglaze: Pour in chicken broth.
Scrape up browned bits from the pan—they’re packed with flavor. Let it simmer 2–3 minutes to reduce slightly.
- Make it creamy: Stir in heavy cream and bring to a gentle simmer. Sprinkle in Parmesan and stir until melted and smooth.
The sauce should thicken enough to coat a spoon.
- Add greens and brighten: Stir in spinach until wilted. Add lemon juice and taste. Adjust salt, pepper, and heat level as needed.
- Finish the dish: Return chicken and any juices to the pan.
Spoon sauce over the top and let it bubble gently for 1–2 minutes to marry the flavors.
- Serve: Garnish with fresh basil or parsley. Serve over pasta, rice, or with crusty bread to catch every drop of sauce.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 3–4 days.
- Reheating: Warm gently in a skillet over low heat with a splash of broth, water, or cream to loosen the sauce. Avoid boiling to keep the chicken tender.
- Freezing: Cream sauces can separate when frozen, but this one freezes fairly well for up to 2 months.
Thaw overnight in the fridge, then reheat gently and whisk to bring the sauce back together.
- Make-ahead tips: You can sear the chicken and make the sauce a day ahead. Reheat gently and finish with fresh spinach and herbs right before serving.
Benefits of This Recipe
- Protein-rich: Chicken provides lean protein that keeps you full and satisfied.
- Flavor-forward ingredients: Sun-dried tomatoes and Parmesan add depth without needing long cook times.
- Flexible for diets: Works with gluten-free flour or no flour at all; can be adapted for lower dairy or lighter calories.
- Family-friendly: Mild, creamy sauce appeals to kids, and the spice level is easy to control.
- Great for meal prep: Keeps well and reheats nicely for lunch the next day.
Pitfalls to Watch Out For
- Overcooking the chicken: This is the fastest way to dry meat. Pull it when it hits 165°F in the thickest part.
- Boiling the cream: Keep it at a gentle simmer to prevent curdling or a greasy texture.
- Too salty: Sun-dried tomatoes and Parmesan are salty.
Use low-sodium broth and season gradually.
- Burning the garlic: Add it after lowering the heat and cook briefly. Burnt garlic turns bitter fast.
- Watery sauce: Let the broth reduce a bit before adding cream, and use freshly grated Parmesan to help thicken.
Alternatives
- Protein swaps: Use boneless pork chops, turkey cutlets, or shrimp (cook shrimp separately and add at the end).
- Dairy options: Replace heavy cream with half-and-half or full-fat coconut milk. Use Pecorino Romano instead of Parmesan for a sharper bite.
- Veggie boosts: Add mushrooms, artichoke hearts, or roasted red peppers.
Kale works in place of spinach.
- Low-carb: Skip the flour and serve over zucchini noodles or cauliflower mash.
- Gluten-free: Use gluten-free flour for dredging, or omit and reduce the sauce a bit more.
- Pasta variation: Toss the sauce with cooked penne or fettuccine and slice the chicken over the top.
FAQ
Can I use dry-packed sun-dried tomatoes instead of oil-packed?
Yes. Soak them in hot water for about 10 minutes to soften, then drain and chop. You may want to add an extra teaspoon of olive oil to the pan for richness.
How do I keep the sauce from breaking?
Keep the heat to a gentle simmer after adding cream, and avoid rapid boiling.
Add cheese gradually while stirring, and finish with lemon juice at the end to prevent curdling.
What sides go best with this?
It’s great with buttered pasta, garlic mashed potatoes, rice, or polenta. For something lighter, pair with a simple green salad or roasted broccoli.
Can I make this without cheese?
You can skip Parmesan, but the sauce will be thinner. To compensate, simmer a bit longer, or whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water to thicken.
What’s the best way to tell if my chicken is done?
Use an instant-read thermometer and look for 165°F in the thickest part.
The juices should run clear, and the center shouldn’t look pink.
Is there a way to cut the richness?
Use half-and-half instead of cream and add extra lemon juice or a splash of white wine during the deglaze step. Fresh herbs also brighten the flavor.
Final Thoughts
Creamy sun-dried tomato chicken is the kind of recipe you’ll come back to again and again. It’s quick, flexible, and loaded with flavor that tastes like you cooked all day.
Keep a jar of sun-dried tomatoes in the pantry and you’re halfway there. With a few simple steps and one pan, you’ll have a dinner that feels special any night of the week.
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