Dump and Go Creamy Sun-Dried Tomato Chicken – Simple, Comforting, and Weeknight-Friendly

This is the kind of dinner you throw together when you’re short on time but still want something cozy and satisfying. Everything goes into one pan, the oven or slow cooker does the work, and you end up with juicy chicken in a silky, sun-dried tomato cream sauce. It’s rich without being heavy, and the flavors are bright, savory, and a little tangy.

Serve it over pasta, rice, or mashed potatoes and call it a win. Leftovers reheat beautifully, so tomorrow’s lunch is solved too.

Dump and Go Creamy Sun-Dried Tomato Chicken – Simple, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup sun-dried tomatoes in oil, drained and roughly chopped
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
• 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 3 ounces cream cheese, softened and cut into cubes
• 1/2 cup grated Parmesan cheese
• 2 tablespoons sun-dried tomato oil (from the jar) or olive oil
• Fresh basil or parsley, chopped, for garnish
• Cooked pasta, rice, or mashed potatoes, for serving

Instructions

 

• Prep the dish: Lightly grease a 9x13 baking dish or your slow cooker insert. Place the chicken in a single layer. Pat dry with paper towels.
• Season: Sprinkle chicken evenly with salt, pepper, onion powder, Italian seasoning, and red pepper flakes if using.
• Add flavor boosters: Scatter chopped sun-dried tomatoes and minced garlic over the chicken. Drizzle with the sun-dried tomato oil or olive oil.
• Build the sauce base: Pour chicken broth and heavy cream evenly over the chicken. Nestle the cream cheese cubes around the dish. Sprinkle Parmesan on top.
• To bake: Cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Uncover, stir the sauce gently to melt the cream cheese, and bake another 10–15 minutes, until the chicken reaches 165°F and the sauce is smooth and creamy.
• To slow cook: Cover and cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is tender. Stir the sauce to incorporate the cream cheese fully.
• Finish: Taste and adjust salt and pepper. Slice or shred the chicken if you like. Stir in a splash of cream or broth if you prefer a looser sauce.
• Serve: Spoon over pasta, rice, or mashed potatoes. Top with fresh basil or parsley.

What Makes This Recipe So Good

• True dump-and-go method: No pre-searing or complicated steps. You layer, pour, and cook.
• Big flavor, minimal effort: Sun-dried tomatoes, garlic, and Italian herbs bring a restaurant-style taste with just pantry staples.
• Versatile serving options: Pairs well with pasta, rice, polenta, gnocchi, or crusty bread.
• Works in the oven or slow cooker: Choose whatever fits your day and schedule.
• Family-friendly: Creamy sauce, tender chicken, and mild spices keep everyone happy.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup sun-dried tomatoes in oil, drained and roughly chopped
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
• 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 3 ounces cream cheese, softened and cut into cubes
• 1/2 cup grated Parmesan cheese
• 2 tablespoons sun-dried tomato oil (from the jar) or olive oil
• Fresh basil or parsley, chopped, for garnish
• Cooked pasta, rice, or mashed potatoes, for serving

Instructions

1. Prep the dish: Lightly grease a 9×13 baking dish or your slow cooker insert.

   Place the chicken in a single layer. Pat dry with paper towels.

2. Season: Sprinkle chicken evenly with salt, pepper, onion powder, Italian seasoning, and red pepper flakes if using.
3. Add flavor boosters: Scatter chopped sun-dried tomatoes and minced garlic over the chicken. Drizzle with the sun-dried tomato oil or olive oil.
4. Build the sauce base: Pour chicken broth and heavy cream evenly over the chicken.

   Nestle the cream cheese cubes around the dish. Sprinkle Parmesan on top.

5. To bake: Cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Uncover, stir the sauce gently to melt the cream cheese, and bake another 10–15 minutes, until the chicken reaches 165°F and the sauce is smooth and creamy.
6. To slow cook: Cover and cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is tender.

   Stir the sauce to incorporate the cream cheese fully.

7. Finish: Taste and adjust salt and pepper. Slice or shred the chicken if you like. Stir in a splash of cream or broth if you prefer a looser sauce.
8. Serve: Spoon over pasta, rice, or mashed potatoes.

   Top with fresh basil or parsley.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–60% power. Add a splash of broth or cream to revive the sauce.
• Freezing: Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then reheat gently to prevent curdling.
• Make-ahead: Assemble everything in the dish up to 24 hours ahead, cover, and refrigerate.

  Bake or slow cook when ready.

Benefits of This Recipe

• Time-saving: Minimal prep and hands-off cooking let you handle the rest of your evening.
• Budget-friendly: Uses simple ingredients and stretches well over starches.
• Protein-rich: Chicken provides satisfying protein in a crowd-pleasing format.
• Flexible: Works with breasts or thighs and both oven or slow cooker methods.
• Meal-prep friendly: Holds up in the fridge, so you can plan for leftovers.

Common Mistakes to Avoid

• Overcooking the chicken: Check for 165°F doneness. Overcooked chicken gets dry fast, especially breasts.
• Skipping the salt: Cream sauces need proper seasoning. Taste at the end and adjust.
• Using too much oil from the tomatoes: A little adds great flavor, but too much can make the sauce greasy.

  Stick to about 2 tablespoons.

• Boiling the sauce when reheating: High heat can cause the dairy to split. Warm gently and add a splash of liquid as needed.
• Not stirring after baking: Give the sauce a quick stir to fully melt and combine the cream cheese and Parmesan.

Recipe Variations

• Spinach add-in: Stir in 2 cups of fresh baby spinach at the end. It wilts in the heat and adds color and nutrients.
• Mushroom twist: Add 8 ounces of sliced mushrooms around the chicken before cooking for extra earthiness.
• Lighter version: Use half-and-half instead of heavy cream and swap cream cheese for Neufchâtel.

  The sauce will be a bit thinner but still tasty.

• Gluten-free: The recipe is naturally gluten-free; just serve over GF pasta, rice, or polenta.
• Dairy-free: Use full-fat coconut milk in place of cream, skip the cream cheese, and use a dairy-free Parmesan alternative. Flavor will be slightly sweeter and still delicious.
• Herb swap: Try dried tarragon or rosemary instead of Italian seasoning for a different aromatic profile.
• Extra protein: Stir in a can of drained white beans at the end for added fiber and heartiness.
• Spicy version: Double the red pepper flakes or add a pinch of Calabrian chili paste to the sauce.

FAQ

Can I use frozen chicken?

Yes, but thaw it fully first for even cooking and the best texture. If cooking from frozen in a slow cooker, it may stay in the “danger zone” too long, so thawing is the safer route.

Are oil-packed or dry-packed sun-dried tomatoes better?

Oil-packed tomatoes bring richer flavor and a softer texture.

Dry-packed work in a pinch, but soak them in hot water for 10 minutes and drain well before adding.

How can I thicken the sauce?

If you want a thicker sauce, remove the chicken and simmer the sauce for a few minutes on the stovetop, stirring often. You can also whisk in a tablespoon of grated Parmesan to tighten it up.

What’s the best pasta to serve with this?

Short shapes like penne, rigatoni, or orecchiette hold the sauce nicely. Egg noodles and gnocchi also pair beautifully.

Can I make it ahead for guests?

Absolutely.

Assemble the dish in the morning, refrigerate, then bake before serving. Reheat gently and finish with fresh herbs for a just-cooked feel.

How do I keep the cream from curdling?

Avoid high heat and rapid boiling. Bake covered for most of the time, stir once, and finish uncovered.

Reheat over low heat with a splash of liquid.

Can I use bone-in chicken?

Yes, but increase cooking time. For oven baking, bone-in thighs typically need 40–45 minutes total. Check for 165°F at the thickest part without touching bone.

In Conclusion

Dump and Go Creamy Sun-Dried Tomato Chicken brings big comfort with little effort.

It’s simple enough for weeknights but special enough for guests, with a sauce that clings to pasta and soaks into rice or potatoes. Keep this one in your back pocket for busy nights, and enjoy the leftovers just as much the next day.