Creamy Sun-Dried Tomato Chicken (Printable)

Tender chicken breasts simmered in a tangy sun-dried tomato cream sauce with fresh basil.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (1.5 pounds)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - 1/3 cup grated Parmesan cheese
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus more for garnish

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, 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.
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 chicken broth, stirring to scrape up browned bits from the pan. Simmer for 2 to 3 minutes.
05 - Stir in half-and-half, grated Parmesan, and optional crushed red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until sauce thickens slightly.
06 - Incorporate baby spinach if using, cooking until just wilted.
07 - Return chicken breasts and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over chicken until heated through.
08 - Stir in chopped fresh basil. Adjust seasoning to taste.
09 - Serve hot, garnished with additional basil and Parmesan as desired.

# Expert Advice:

01 -
  • It tastes indulgent but won't leave you feeling weighed down after dinner.
  • Everything happens in one skillet, so cleanup is practically nonexistent.
  • The sun-dried tomatoes bring a sweet-tart punch that makes plain chicken feel special.
  • You can have this on the table in half an hour, even on your busiest nights.
02 -
  • Don't skip patting the chicken dry or it will steam instead of sear, and you'll miss out on that golden crust.
  • Use low-sodium broth so you can control the salt level, especially once the Parmesan goes in.
  • If your sauce looks too thick, add a splash more broth or half-and-half and stir until it loosens up.
03 -
  • Let the chicken rest for a minute after searing so the juices redistribute and every bite stays moist.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes sharper.
  • If you're cooking for two, halve the recipe and use a smaller skillet so the sauce doesn't spread too thin.
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