Sun-Dried Tomato & Basil Chicken – A Bright, Savory Weeknight Favorite

This is the kind of dinner that feels special without much effort. Tender chicken, a creamy sun-dried tomato sauce, and fresh basil come together in one skillet with ingredients you can find anywhere. The flavors are bold but balanced—tangy tomatoes, garlicky richness, and a hint of sweetness from cream.

It’s quick enough for a weeknight and pretty enough for company. Serve it with pasta, rice, or crusty bread to soak up every drop.

Sun-Dried Tomato & Basil Chicken - A Bright, Savory Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or 6 thighs)
• Salt and black pepper
• Olive oil: use the oil from the sun-dried tomato jar if packed in oil
• Sun-dried tomatoes: 1/2 cup, thinly sliced (packed in oil is best)
• Garlic: 3–4 cloves, minced
• Chicken broth: 1 cup (low sodium)
• Dry white wine: 1/3 cup (optional; sub more broth)
• Heavy cream: 3/4 cup (or half-and-half for lighter)
• Parmesan cheese: 1/2 cup, finely grated
• Fresh basil: 1/2 cup, chopped or torn
• Red pepper flakes: a pinch (optional)
• Butter: 1 tablespoon (optional, for gloss)
• Lemon: 1, for finishing

Instructions

 

• Prep the chicken. Pat chicken dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. If the breasts are thick, pound to an even 1/2–3/4 inch for quicker, more even cooking.
• Brown the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the chicken and sear 4–6 minutes per side until golden. Transfer to a plate; it doesn’t need to be fully cooked yet.
• Sauté the aromatics. Lower heat to medium. Add a drizzle more oil if needed. Stir in the minced garlic and sliced sun-dried tomatoes. Cook 1–2 minutes until fragrant, being careful not to burn the garlic.
• Deglaze. Pour in the white wine and scrape up browned bits. Let it reduce by about half, 2–3 minutes. If not using wine, use broth and a squeeze of lemon later to brighten.
• Build the sauce. Stir in the chicken broth and bring to a gentle simmer. Add the cream and a pinch of red pepper flakes if you like subtle heat. Simmer 2–3 minutes to thicken slightly.
• Add Parmesan. Sprinkle in the Parmesan, stirring until it melts and the sauce is smooth. Taste and adjust salt and pepper. The sauce should be savory and balanced, not overly salty.
• Finish cooking the chicken. Nestle the chicken back into the skillet with any accumulated juices. Simmer on low 5–7 minutes, turning once, until the chicken is cooked through (internal temp 165°F/74°C).
• Brighten and basil. Turn off the heat. Stir in the butter (optional) and a squeeze of lemon for freshness. Fold in most of the basil, reserving some for garnish.
• Serve. Spoon the sauce over the chicken and shower with remaining basil. Serve with pasta, mashed potatoes, rice, or toasted bread. A simple green salad or steamed green beans rounds it out.

What Makes This Special

The combination of sun-dried tomatoes and basil brings big flavor with minimal prep. Sun-dried tomatoes pack a punch, and when they mingle with garlic and cream, the sauce turns silky and complex without being heavy.

A splash of white wine (or broth) lifts everything, while Parmesan ties it together with a savory finish. Best of all, this comes together in one pan, so cleanup is simple. It’s comfort food that still tastes fresh.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6 thighs)
• Salt and black pepper
• Olive oil: use the oil from the sun-dried tomato jar if packed in oil
• Sun-dried tomatoes: 1/2 cup, thinly sliced (packed in oil is best)
• Garlic: 3–4 cloves, minced
• Chicken broth: 1 cup (low sodium)
• Dry white wine: 1/3 cup (optional; sub more broth)
• Heavy cream: 3/4 cup (or half-and-half for lighter)
• Parmesan cheese: 1/2 cup, finely grated
• Fresh basil: 1/2 cup, chopped or torn
• Red pepper flakes: a pinch (optional)
• Butter: 1 tablespoon (optional, for gloss)
• Lemon: 1, for finishing

Step-by-Step Instructions

1. Prep the chicken. Pat chicken dry.

   Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. If the breasts are thick, pound to an even 1/2–3/4 inch for quicker, more even cooking.

2. Brown the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the chicken and sear 4–6 minutes per side until golden.

   Transfer to a plate; it doesn’t need to be fully cooked yet.

3. Sauté the aromatics. Lower heat to medium. Add a drizzle more oil if needed. Stir in the minced garlic and sliced sun-dried tomatoes.

   Cook 1–2 minutes until fragrant, being careful not to burn the garlic.

4. Deglaze. Pour in the white wine and scrape up browned bits. Let it reduce by about half, 2–3 minutes. If not using wine, use broth and a squeeze of lemon later to brighten.
5. Build the sauce. Stir in the chicken broth and bring to a gentle simmer.

   Add the cream and a pinch of red pepper flakes if you like subtle heat. Simmer 2–3 minutes to thicken slightly.

6. Add Parmesan. Sprinkle in the Parmesan, stirring until it melts and the sauce is smooth. Taste and adjust salt and pepper.

   The sauce should be savory and balanced, not overly salty.

7. Finish cooking the chicken. Nestle the chicken back into the skillet with any accumulated juices. Simmer on low 5–7 minutes, turning once, until the chicken is cooked through (internal temp 165°F/74°C).
8. Brighten and basil. Turn off the heat. Stir in the butter (optional) and a squeeze of lemon for freshness.

   Fold in most of the basil, reserving some for garnish.

9. Serve. Spoon the sauce over the chicken and shower with remaining basil. Serve with pasta, mashed potatoes, rice, or toasted bread. A simple green salad or steamed green beans rounds it out.

How to Store

Let leftovers cool to room temperature, then store in an airtight container.

Refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling, which can cause the sauce to split.

For freezing, the sauce may separate slightly after thawing, but it’s still tasty; reheat slowly and whisk to bring it back together.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein to keep you full and support muscle health.
• Lycopene and antioxidants: Sun-dried tomatoes are rich in lycopene and other antioxidants that support heart health.
• Fresh herbs: Basil adds flavor with virtually no calories and brings natural plant compounds that may support inflammation balance.
• Balanced indulgence: A bit of cream goes a long way here. The sauce is rich, but you don’t need much to feel satisfied, especially with a veggie side.

What Not to Do

• Don’t scorch the garlic. Burned garlic turns bitter fast. Keep heat moderate and stir constantly.
• Don’t skip seasoning the chicken. Salting the meat first adds flavor and helps form a good crust.
• Don’t boil the cream. A hard boil can cause separation.

  Simmer gently for a silky sauce.

• Don’t add Parmesan all at once on high heat. It may clump. Lower the heat and sprinkle gradually, stirring.
• Don’t overcrowd the pan when searing. If needed, brown in batches to keep that golden crust.

Variations You Can Try

• Spinach boost: Stir in 2 cups baby spinach during the last minute until just wilted.
• Mushroom version: Sauté sliced cremini mushrooms with the garlic and tomatoes for extra umami.
• Dairy-light: Use half-and-half instead of cream and reduce the sauce a minute longer to thicken.
• Non-dairy: Swap in full-fat coconut milk and use a vegan Parmesan-style topping. Flavor will be slightly sweeter and tropical—add extra lemon to balance.
• Herb twist: Add a few sprigs of thyme with the broth or finish with chopped parsley alongside the basil.
• Spicy kick: Increase red pepper flakes or add a spoonful of Calabrian chili paste.
• Tomato-forward: Use both sun-dried tomatoes and a handful of halved cherry tomatoes for brightness.
• Thighs instead of breasts: Juicier and more forgiving; add a few extra minutes of simmering to cook through.

FAQ

Can I make this without wine?

Yes.

Use extra chicken broth and finish with more lemon to provide the lift that wine usually brings. The result is still flavorful and balanced.

What’s the best type of sun-dried tomatoes to use?

Tomatoes packed in oil are ideal because they’re softer and more flavorful. You can also use the flavored oil from the jar for cooking, which adds depth.

If using dry-packed, rehydrate them in warm water for 10 minutes and pat dry.

How can I tell when the chicken is done?

Use an instant-read thermometer. The thickest part should reach 165°F (74°C). If you don’t have one, cut into the center; the juices should run clear and the flesh should be opaque, not pink.

Will the sauce thicken as it cools?

Yes.

Cream and Parmesan set up a bit off the heat. If it seems slightly loose in the pan, give it a minute. If it’s too thick when reheating, add a splash of broth or cream.

What can I serve with it?

Butter noodles, orzo, rice, or mashed potatoes are all great.

For lighter sides, try roasted asparagus, sautéed zucchini, or a crisp green salad with lemon vinaigrette.

Can I make it ahead?

You can sear the chicken and prep the sauce components in advance. For best texture, finish the sauce and simmer the chicken right before serving. Leftovers reheat well, but gentle heat is key.

How do I keep the sauce from curdling?

Keep the heat moderate, avoid rapid boiling after adding cream and cheese, and add acidic ingredients like lemon at the end.

Stirring in Parmesan gradually also helps.

Can I use pre-grated Parmesan?

Freshly grated melts better and tastes cleaner. If using pre-grated, choose a fine, powdery style and add slowly over low heat to prevent clumping.

Wrapping Up

Sun-Dried Tomato & Basil Chicken is comfort cooking with a bright, modern edge. It’s simple to make, big on flavor, and flexible enough to match what you have on hand.

With one pan and a handful of ingredients, you get a silky, restaurant-style sauce and juicy chicken any night of the week. Keep this in your rotation, and you’ll always have a fail-safe dinner that tastes like a treat.