Chicken with sun-dried tomato cream sauce is a restaurant-style skillet dinner you can make in under 40 minutes. Juicy seared chicken breasts swim in a silky Parmesan cream sauce loaded with tangy sun-dried tomatoes and garlic—perfect for weeknights, date nights, and meal prep when you want something that feels special without a long ingredient list.
This chicken with sun-dried tomato cream sauce recipe walks through searing, sauce timing, and simmering so the chicken stays juicy and the sauce coats every bite. Serve it over pasta with our chicken and bacon pasta with spinach and tomatoes on another night, or pair with Hasselback cheesy garlic bread for a cozy spread.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 to 30 minutes
- Yield: 4 servings
- Skill level: Beginner-friendly
- Best for: weeknight dinners, date nights, and meal prep
Why This Recipe Works
Searing the chicken first builds flavor and keeps the meat tender when it finishes in the sauce. Sun-dried tomatoes add concentrated sweetness and acidity that balance rich heavy cream and Parmesan. A splash of chicken broth thins the sauce just enough so it simmers smoothly without breaking.
For another fast skillet dinner with bright flavors, try our chicken asparagus lemon stir fry.
Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil leaves, for garnish (optional)
How to Make Chicken With Sun-Dried Tomato Cream Sauce
1. Season the chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. Even thickness helps the chicken cook evenly—pound thicker ends lightly if needed.
2. Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 6 to 7 minutes per side until golden brown and cooked to 165°F in the thickest part. Transfer to a plate and tent loosely with foil.
3. Sauté the garlic
Reduce heat to medium. Add garlic to the same skillet and cook 30 to 60 seconds until fragrant. Watch closely so the garlic does not brown and turn bitter.
4. Simmer the cream sauce
Stir in heavy cream, chicken broth, sun-dried tomatoes, and Parmesan. Bring to a gentle simmer and cook 5 to 7 minutes, stirring often, until the sauce thickens slightly and looks glossy. Taste and adjust salt and pepper.
5. Finish the chicken in the sauce
Return the chicken and any accumulated juices to the skillet. Spoon sauce over each piece and simmer 3 to 5 minutes until the chicken is heated through and coated. The sauce should cling to the chicken, not pool thinly.
6. Garnish and serve
Transfer chicken to plates and spoon extra sauce over the top. Garnish with fresh basil and serve with pasta, rice, or roasted vegetables. For a seafood twist on another night, try our garlic butter shrimp pasta.
Tips for the Best Cream Sauce
- Pat chicken very dry before searing for a better crust.
- Use oil-packed sun-dried tomatoes; drain well so the sauce is not greasy.
- Keep the simmer gentle—boiling cream too hard can cause separation.
- Grate Parmesan fresh for smoother melting.
- Let cooked chicken rest 3 to 5 minutes before slicing.
Variations
- Add a pinch of red pepper flakes for gentle heat.
- Stir in baby spinach or sautéed mushrooms during the last simmer.
- Swap half the cream for half-and-half for a lighter sauce.
- Serve over fettuccine, penne, or mashed potatoes.
Make-Ahead and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. The chicken reheats best when sliced before storing.
Freeze the sauce alone up to 2 months; add freshly cooked chicken when serving for best texture.
Chicken With Sun-Dried Tomato Cream Sauce Checklist
- Pat chicken dry and season with salt, pepper, and Italian seasoning
- Sear chicken 6 to 7 minutes per side until golden and 165°F
- Sauté garlic 30 to 60 seconds in the same skillet
- Simmer cream, broth, sun-dried tomatoes, and Parmesan until thickened
- Return chicken to the sauce and simmer 3 to 5 minutes
- Taste and adjust seasoning before serving
- Garnish with fresh basil
- Serve with pasta, rice, or vegetables
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay extra juicy. Sear them until browned and cook to 165°F; they may need a few extra minutes per side depending on thickness.
Why did my cream sauce break or look grainy?
The sauce likely boiled too hard or the Parmesan was added too quickly off heat. Simmer gently and stir constantly. Reheat leftovers slowly with a splash of cream to smooth it out.
Can I use milk instead of heavy cream?
Heavy cream is best for a stable, rich sauce. Whole milk will be thinner and can curdle more easily. If you use milk, keep the heat low and add a little flour slurry for thickness.
What pasta pairs best with this chicken?
Fettuccine, linguine, and penne all work beautifully. Toss cooked pasta directly in the skillet with extra sauce for a one-pan pasta dinner.
Are sun-dried tomatoes in oil or dry better here?
Oil-packed sun-dried tomatoes are softer and blend into the sauce easily. Dry-packed tomatoes work if you chop them finely and simmer long enough to soften.
Can I make this ahead of time?
Yes. Cook the chicken and sauce, cool, and refrigerate up to 2 days. Reheat covered in a skillet over low heat with a little broth until warmed through.
What sides go well besides pasta?
Garlic bread, roasted broccoli, Caesar salad, or lemon orzo balance the rich cream sauce. A simple arugula salad with lemon vinaigrette also cuts through the richness nicely.