Ever have those evenings when you stare into the fridge, hoping dinner will just magically appear? I've been there too. This creamy sun-dried tomato chicken skillet is my answer to those nights – it's quick, uses pantry staples, and tastes like you spent hours at the stove.
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The secret is a simple pan sauce that comes together in the time it takes to cook the chicken. You get restaurant-quality flavor with minimal effort, and clean-up is a breeze since it's all in one skillet.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts
Thin-sliced or pounded to even thickness for quick, even cooking. You can use thighs for more juiciness.
1 tbsp (15ml) olive oil
Use a good quality extra-virgin for best flavor. Can substitute with avocado oil.
3 cloves garlic, minced
Fresh garlic is best, but you can use 1 tsp (5g) garlic powder in a pinch.
1/2 cup (80g) sun-dried tomatoes (in oil, drained)
Look for ones packed in oil for extra flavor. If using dry, rehydrate in warm water for 10 minutes.
1 cup (240ml) heavy cream
For a lighter option, use half-and-half, but the sauce won't be as thick.
1/2 cup (50g) grated Parmesan cheese
Freshly grated is best. The pre-shredded kind contains anti-caking agents that can affect the sauce texture.
1 tsp (5g) dried Italian seasoning
Or use 1 tbsp (15g) fresh herbs like basil and oregano.
1/2 tsp (3g) salt
Adjust to taste. Use kosher salt for better control.
1/4 tsp (1.5g) black pepper
Freshly ground is always better.
Fresh basil, for garnish (optional)
Adds a pop of color and freshness. You can skip it if you don't have it.
Tips & Tricks
- Pound the chicken to an even thickness so it cooks evenly and stays juicy.
- Don't overcrowd the pan when searing – cook in batches if needed to get a nice golden crust.
- If the sauce gets too thick, thin it with a splash of chicken broth or water.
- Let the chicken rest for 5 minutes after cooking to keep it moist.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Slice the chicken breasts horizontally into thin cutlets. Season both sides with salt and pepper.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove and set aside.
3. Sauté Garlic & Tomatoes
In the same skillet, lower heat to medium (350°F/175°C). Add garlic and sun-dried tomatoes, sauté for 1 minute until fragrant.
4. Make the Cream Sauce
Pour in the heavy cream, scraping up any browned bits. Bring to a gentle simmer, then stir in Parmesan and Italian seasoning. Cook for 2-3 minutes until the sauce thickens slightly (coats the back of a spoon).
5. Combine and Finish
Return the chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until heated through. Garnish with fresh basil if desired.
Delicious Variations
- Add 2 cups (60g) fresh spinach and let it wilt into the sauce for extra greens.
- Swap the chicken for 1.5 lbs (680g) shrimp – cook shrimp only 2-3 minutes per side.
- Make it dairy-free by using coconut cream and nutritional yeast instead of Parmesan.
How to Store Creamy Sun-Dried Tomato Chicken Skillet
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, thighs are more forgiving and juicier. Adjust cooking time to 6-7 minutes per side.
Q: What can I serve with this dish?
It pairs well with pasta, rice, or crusty bread to soak up the sauce. A simple green salad works too.
Q: Can I make it ahead of time?
Yes, you can prepare the sauce and chicken ahead, but the sauce may thicken; add a splash of broth when reheating.
Q: Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Just check the label on your Italian seasoning.
Q: How do I prevent the cream sauce from curdling?
Use full-fat cream and keep the heat at a gentle simmer, not a rolling boil.
Have you tried this skillet dinner? Let me know in the comments below – I'd love to hear how it turned out for you!
Creamy Sun-Dried Tomato Chicken Skillet
Juicy chicken in a rich sun-dried tomato cream sauce, ready in 30 minutes for a cozy weeknight dinner.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tbsp (15ml) olive oil
- 3 cloves garlic, minced
- 1/2 cup (80g) sun-dried tomatoes (in oil, drained)
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp (5g) dried Italian seasoning
- 1/2 tsp (3g) salt
- 1/4 tsp (1.5g) black pepper
- Fresh basil, for garnish (optional)
📋 Instructions
- 1Prep the Chicken — Slice the chicken breasts horizontally into thin cutlets. Season both sides with salt and pepper.
- 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove and set aside.
- 3Sauté Garlic & Tomatoes — In the same skillet, lower heat to medium (350°F/175°C). Add garlic and sun-dried tomatoes, sauté for 1 minute until fragrant.
- 4Make the Cream Sauce — Pour in the heavy cream, scraping up any browned bits. Bring to a gentle simmer, then stir in Parmesan and Italian seasoning. Cook for 2-3 minutes until the sauce thickens slightly (coats the back of a spoon).
- 5Combine and Finish — Return the chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until heated through. Garnish with fresh basil if desired.
Elena writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that make a big difference over time.
