Creamy Chicken with Sun-Dried Tomatoes

Short description

A rich and flavorful one-pan dish featuring tender chicken in a creamy sun-dried tomato sauce. It’s a quick and comforting meal perfect for busy weeknights or casual entertaining.

Why You’ll Love This Recipe

• Quick to prepare and cook in about 20 minutes

• Bold flavors from sun-dried tomatoes, garlic, and Parmesan

• Made in one skillet for easy cleanup

• Customizable with your favorite herbs or vegetables

• Elegant enough for guests, simple enough for everyday meals

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless skinless chicken breasts or thighs

• Salt and black pepper

• Sun-dried tomatoes (preferably oil-packed)

• Oil from the sun-dried tomato jar

• Garlic cloves, minced

• White wine (or chicken broth)

• Chicken broth

• Heavy cream

• Parmesan cheese, shredded

• Dijon mustard

• Fresh basil (optional)

directions

1. Season chicken with salt and pepper. If using breasts, slice or pound to even thickness.

2. Heat a skillet over medium-high heat. Add oil from the sun-dried tomato jar.

3. Sear chicken on both sides until golden brown and cooked through. Remove and set aside.

4. In the same pan, add minced garlic and sauté briefly until fragrant.

5. Deglaze the pan with white wine (or broth), scraping up any browned bits.

6. Add broth, cream, Dijon mustard, Parmesan, and chopped sun-dried tomatoes. Stir to combine.

7. Simmer until sauce thickens slightly, then return chicken to the pan.

8. Cook for a few more minutes to heat through and coat the chicken in the sauce.

9. Garnish with fresh basil if using, and serve hot.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Use spinach or kale for added greens

• Add a pinch of red pepper flakes for a spicy twist

• Swap heavy cream with coconut cream for a dairy-free version

• Use grilled tofu or chickpeas for a vegetarian alternative

• Serve over pasta, rice, mashed potatoes, or crusty bread

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days

• Reheat gently on the stove over low heat; add a splash of cream or broth if needed

• Can be frozen for up to 2 months; thaw overnight and reheat slowly to prevent sauce separation

FAQs

What cut of chicken works best?

Both chicken breasts and thighs are great. Thighs offer more flavor and remain juicy, while breasts are leaner and cook quicker.

Can I use dried sun-dried tomatoes?

Yes, rehydrate them in warm water for about 20 minutes before using.

What can I use instead of white wine?

Chicken broth is a great substitute. Add a splash of lemon juice or vinegar for a hint of acidity.

How do I make this dairy-free?

Use coconut cream or a non-dairy alternative, and omit the Parmesan or use a dairy-free cheese.

Can I use milk instead of cream?

You can, but the sauce will be less rich. For a thicker consistency, consider adding a little flour or cornstarch.

How do I keep the sauce from curdling?

Use full-fat cream and avoid high heat. Simmer gently and stir often.

What sides pair well with this dish?

Mashed potatoes, pasta, steamed rice, or roasted vegetables all complement the creamy sauce beautifully.

Can I prepare this ahead of time?

Yes, you can make the sauce and cook the chicken ahead. Reheat gently before serving.

Is this recipe freezer-friendly?

Yes. Store in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat slowly.

How can I thicken the sauce more?

Simmer a bit longer, or mix a teaspoon of cornstarch with water and stir it into the sauce.

Conclusion

Creamy Chicken with Sun-Dried Tomatoes is a perfect blend of simplicity and elegance. With its rich sauce and tender chicken, it’s sure to impress at the dinner table while still being easy enough for a quick weeknight meal. This dish is endlessly adaptable and guaranteed to become a household favorite.