Creamy Sun-Dried Tomato Chicken (Printable)

Tender chicken breasts cooked in a luscious sun-dried tomato cream sauce with fresh herbs.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Method:

01 - Pat chicken breasts dry with paper towels. Season both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic and sliced sun-dried tomatoes to the skillet; sauté for 1 minute until fragrant.
04 - Pour in chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes.
05 - Stir in half-and-half, grated Parmesan, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring frequently until the sauce slightly thickens.
06 - Add baby spinach if desired and cook until just wilted.
07 - Return chicken breasts and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken until heated through.
08 - Stir in chopped fresh basil. Adjust seasoning to taste.
09 - Serve immediately, garnished with extra basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce is silky and tangy without feeling heavy, even though half-and-half does the work.
  • You'll have a restaurant-quality meal on the table faster than you'd expect for something this impressive.
02 -
  • Don't overcrowd the pan when searing chicken; those breasts need breathing room to brown properly instead of steaming.
  • The sauce will look a little thin at first, but it thickens as it sits, so resist the urge to add cornstarch and make it gluey.
03 -
  • Buy sun-dried tomatoes packed in oil and don't drain them completely; a little of that oil mixed into the sauce adds depth and smoothness.
  • If the sauce breaks or looks grainy when you add the cream, remove the pan from heat for a moment and whisk gently—patience fixes it every time.
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