Save There's something about the smell of sun-dried tomatoes hitting hot garlic that stops me mid-thought every single time. I discovered this skillet one ordinary Tuesday when I was staring into my pantry, half-willing inspiration to strike, and spotted a jar of sun-dried tomatoes someone had gifted me months before. Twenty-five minutes later, my kitchen smelled like an Italian dream, and I understood why people actually plan meals around this one.
I made this for my partner on a night when I wanted to cook something that felt special but wasn't going to keep me trapped in the kitchen. Watching them taste it and immediately reach for the bread to soak up every last drop of sauce—that's when I knew this recipe had staying power.
Ingredients
- Chicken breasts: Boneless, skinless ones dry out faster than you'd think, so don't skip patting them fully dry before seasoning; it's the difference between juicy and stringy.
- Sun-dried tomatoes in oil: Buy them packed in oil, not dry, because they're already tender and their oil carries flavor straight into your sauce.
- Half-and-half: This is lighter than heavy cream but richer than milk, which is exactly why this sauce never feels cloying.
- Garlic: Minced fresh garlic will perfume your entire kitchen in the best way possible; don't substitute with powder here.
- Parmesan cheese: Grating it fresh means it melts silkily instead of clumping, and the flavor is sharper and more alive.
- Fresh basil: Save the bulk of it for finishing; even those few tablespoons stirred in at the end wake the whole dish up.
Instructions
- Dry and season the chicken:
- Pat those breasts completely dry—any moisture left behind will steam instead of sear. Season generously on both sides so every bite tastes intentional.
- Sear until golden:
- Listen for that satisfying sizzle when chicken hits oil. Don't move it around; let each side develop a golden crust for about 4 to 5 minutes before flipping.
- Build the sauce base:
- Once the chicken's out, lower your heat and let the garlic and sun-dried tomatoes get cozy together for a minute. You want fragrant, not burned.
- Deglaze and simmer:
- Pour in the broth and scrape up those caramelized bits stuck to the pan—that's pure flavor you'd waste by skipping this step. Let it bubble gently for a couple minutes.
- Create the creamy finish:
- Stir in the half-and-half slowly so it doesn't break, then add the cheese and red pepper flakes if you like a whisper of heat. You'll feel the sauce thicken as it cooks.
- Wilt the spinach:
- If using it, toss it in now and watch it collapse into the warm sauce in seconds.
- Reunite chicken and sauce:
- Nestle the chicken back into the skillet and spoon sauce over the top so it soaks back in. This is where everything becomes whole again.
- Finish and taste:
- Stir in the fresh basil and take a moment to taste. Adjust salt and pepper because they're personal preferences, and your palate is the final authority.
Save The first time a friend asked me for the recipe, I realized this skillet had become more than just dinner—it was the thing I reached for when I wanted to feel competent and generous at the same time.
What to Serve Alongside
Crusty bread is my go-to because that sauce deserves to be chased with something that can soak it up completely. Buttered pasta or rice works beautifully too, though honestly, I've been known to eat this straight from the skillet with just a fork and no shame whatsoever. The sauce is too good to leave behind.
Making It Your Own
White beans or chickpeas stirred in at the end add protein and substance if you want to stretch this further. If dairy isn't your thing, coconut cream substitutes respectably, though it shifts the whole flavor profile into something more tropical. Some nights I add a handful of capers for briny sharpness, and other nights I'm faithful to the original—both versions have their place.
A Word on Timing and Prep
Most of the work here is mental—reading the recipe once and then moving through it with confidence. The actual hands-on time is closer to 10 minutes if you've prepped your ingredients beforehand, which means you can absolutely pull this together on a weeknight without stress.
- Mince your garlic and slice your sun-dried tomatoes before you start searing so you're not rushed once the chicken hits the pan.
- Check your chicken's internal temperature with a meat thermometer if you're uncertain; 165°F is the moment it's done, and one degree more is when it starts to dry out.
- Taste the sauce before serving because you're the one who lives with the seasoning, and half-and-half can muffle salt sometimes.
Save This recipe has become my answer to the question 'what's for dinner?' on nights when I want something that feels both effortless and thoughtful. It's the kind of meal that reminds you why you like cooking in the first place.
Recipe Guide
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts ensure even cooking and tender texture. They absorb the sauce flavors beautifully.
- → Can I substitute half-and-half in the sauce?
Yes, coconut cream is a great dairy-free option but will add a slightly different flavor profile.
- → Is this dish suitable for gluten-free diets?
Yes, when served without bread or pasta, all ingredients used are naturally gluten-free.
- → How do sun-dried tomatoes influence the flavor?
They add a rich, tangy depth with slightly sweet and concentrated tomato notes, enhancing the cream sauce.
- → Can I add vegetables to this skillet meal?
Baby spinach works well added into the sauce for extra color and nutrition, wilting gently before serving.