Chicken with sun-dried tomato sauce is an easy dinner made in one skillet in about 35 to 40 minutes. Four seared chicken breasts simmer in a creamy sauce made with garlic, oil-packed sun-dried tomatoes, chicken broth, heavy cream, Parmesan, and Italian seasoning, with baby spinach added if desired.
The finished dish is rich, savory, and wonderfully comforting without requiring complicated techniques. The chicken stays tender while the sauce balances mellow creaminess, salty Parmesan, fragrant garlic, and the sweet-tart flavor of sun-dried tomatoes.
Jump to RecipeWhy You’ll Love This Recipe
This skillet chicken has the character of a slow-simmered meal, yet it is ready quickly enough for a busy weeknight. The chicken is browned first, creating flavorful bits in the pan that become part of the creamy sauce.
Every bite brings together tender chicken, soft sun-dried tomatoes, fragrant garlic, and nutty Parmesan. Baby spinach is optional, but it adds a pleasant freshness and makes the skillet look especially inviting.
The recipe serves four and works beautifully with pasta, rice, mashed potatoes, or crusty bread. If you enjoy cozy chicken dinners with a silky pan sauce, you may also like this comforting chicken Marsala soup for another satisfying meal.
Ingredients You’ll Need
Start with four boneless, skinless chicken breasts weighing about 6 ounces each, or 1 1/2 pounds total. If the breasts are unusually thick, slice them horizontally into cutlets or pound them to an even thickness so they cook at the same rate.
- Chicken: Boneless, skinless breasts provide a lean, tender base for the sauce.
- Sun-dried tomatoes: Oil-packed tomatoes offer a soft texture and concentrated sweet-tart flavor. Drain them well before slicing.
- Aromatics: Three minced garlic cloves give the sauce a savory foundation.
- Liquid: Low-sodium chicken broth loosens the sauce and helps lift the browned bits from the skillet.
- Dairy: Heavy cream and finely grated Parmesan create the rich, spoon-coating finish.
- Seasoning: Italian seasoning, kosher salt, and freshly ground black pepper keep the flavor balanced.
- Greens and herbs: Baby spinach, basil, or parsley are optional finishing touches.
Freshly grated Parmesan is worth using here because it melts more smoothly into the cream. Pre-shredded cheese can contain anti-caking ingredients that make a sauce less silky.
For another chicken dinner with a different texture and presentation, keep our crispy chicken schnitzel recipe on your dinner list.
How to Make It Step-by-Step
Step 1: Prepare and season the chicken. If the breasts are thick, slice them horizontally into cutlets or pound them to an even thickness, then pat them dry with paper towels. Season both sides with about 3/4 teaspoon of the kosher salt and all of the black pepper so the meat is flavored before it reaches the skillet.
Step 2: Sear the chicken in olive oil. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then arrange the chicken in the pan without crowding it. Cook for about 4 to 5 minutes per side, until the surface is golden brown and the chicken is nearly cooked through, then transfer it to a plate.
Step 3: Cook the garlic and tomatoes. Reduce the heat to medium and add the minced garlic and sliced sun-dried tomatoes to the same skillet. Stir constantly for 30 to 60 seconds, just until the garlic smells fragrant and the tomatoes begin to soften in the warm oil.
Step 4: Deglaze with broth. Pour in 1 cup of low-sodium chicken broth and use a wooden spoon or spatula to scrape up the browned bits on the bottom of the skillet. Let the broth simmer for 2 to 3 minutes, allowing the pan flavors to blend into the liquid.
Step 5: Build the creamy sauce. Stir in the heavy cream, finely grated Parmesan, Italian seasoning, and the remaining salt. Simmer gently for 2 to 4 minutes, watching the pan closely and keeping the heat moderate because an aggressive boil may cause the cream to separate.
Step 6: Add the spinach. If using baby spinach, add the 2 cups to the sauce and stir until the leaves wilt. This should take only a short time, and the spinach will fit naturally into the sauce without needing separate cooking.
Step 7: Finish the chicken. Return the chicken to the skillet along with any juices that collected on the plate. Spoon the sauce over the breasts and simmer for 2 to 4 minutes, until the chicken reaches 165°F internally and the sauce is creamy.
Step 8: Garnish and serve. Scatter chopped fresh basil or parsley over the skillet just before bringing it to the table. Serve immediately with your preferred accompaniment so the sauce can be enjoyed while it is warm and glossy.
Pro Tips for the Best Sauce
Patting the chicken dry is a small step that makes a major difference. Excess moisture can prevent the surface from browning, while dry chicken makes better contact with the hot oil and develops a more flavorful crust.
Do not overcrowd the skillet. If the chicken pieces do not fit comfortably in a single layer, sear them in batches so they brown instead of steaming.
The browned bits left in the pan are essential to the sauce. Scrape them up thoroughly when adding the broth, but do not worry if a few stubborn bits remain because they will continue to soften as the liquid simmers.
Keep the sauce at a gentle simmer after adding the cream and Parmesan. A calm simmer thickens the sauce gradually and helps the dairy remain smooth.
Oil-packed sun-dried tomatoes are preferred for this recipe because they are tender and ready to use after draining. Dry-packed tomatoes can be firmer and may need soaking before they are pleasant in the finished dish.
Serving Ideas
For a classic pairing, spoon the chicken and sauce over pasta so the noodles catch every drop of Parmesan cream. Rice is another excellent choice because it provides a simple base that lets the tomato flavor stand out.
Mashed potatoes turn this into an especially comforting dinner, while crusty bread is ideal for dipping into the skillet sauce. A crisp green salad or steamed vegetables can provide contrast beside the rich chicken.
If you are planning a lighter, make-ahead meal for another day, try this chicken pasta salad with pesto, avocado, and tomato. For a seafood option with a bright pan sauce, our pan-roasted cod with cherry tomatoes is also worth trying.
Variations and Ingredient Swaps
A common variation replaces part of the chicken broth with 1/2 cup of dry white wine. Add the wine with the broth and let it simmer so its sharper notes mellow before the cream goes into the skillet.
For a simpler version, leave out the spinach and fresh herbs. The chicken, sun-dried tomatoes, garlic, broth, cream, Parmesan, and Italian seasoning still create a full-flavored sauce.
If you prefer a lighter sauce, use evaporated milk or increase the broth, though heavy cream is the usual choice for the richest result. Any adjustment may change the final thickness, so simmer gently until the sauce reaches the consistency you like.
Boneless chicken thighs can be used in many skillet chicken recipes, but this version is written for four boneless, skinless chicken breasts weighing about 1 1/2 pounds total. Keep the quantity and internal temperature in mind if making substitutions.
For a hands-off family meal on a different evening, this slow cooker chicken and potatoes dinner offers a hearty alternative.
Storage and Reheating
Cool leftovers promptly and place them in a covered container in the refrigerator. The chicken and sauce are best enjoyed within a few days for the freshest flavor and texture.
Reheat gently in a skillet over low to medium-low heat, adding a small splash of broth if the sauce has thickened in the refrigerator. Stir carefully and warm until the chicken is hot throughout, taking care not to boil the cream sauce.
When serving leftovers with pasta or rice, warm the accompaniment separately and spoon the chicken sauce over it at the last moment. Finish with a little fresh parsley or basil if you have some available.
Chicken With Sun-Dried Tomato Sauce
Ingredients
Method
- If the chicken breasts are thick, slice them horizontally into cutlets or pound them to an even thickness. Pat them dry, then season with about 3/4 teaspoon kosher salt and all of the black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 4 to 5 minutes per side, until golden brown and nearly cooked through, then transfer it to a plate.
- Reduce the heat to medium and add the minced garlic and sliced sun-dried tomatoes. Cook for 30 to 60 seconds, just until the garlic is fragrant.
- Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes so the broth absorbs the savory pan flavor.
- Stir in the heavy cream, Parmesan, Italian seasoning, and remaining salt. Simmer gently for 2 to 4 minutes, avoiding an aggressive boil, until the sauce begins to thicken.
- Add the baby spinach if using and stir until the leaves wilt. Return the chicken and any juices from the plate to the skillet.
- Spoon the sauce over the chicken and simmer for 2 to 4 minutes, until the chicken reaches 165°F internally and the sauce is creamy. Garnish with chopped basil or parsley before serving.
Notes
Final Thoughts
Chicken with sun-dried tomato sauce is the kind of dinner that feels special while remaining practical enough for a weeknight. In one skillet, you get golden chicken, a creamy Parmesan sauce, tender tomatoes, and optional spinach with very little preparation.
Keep the heat gentle once the cream is added, use freshly grated Parmesan, and give the chicken room to brown. Those simple details produce a smooth sauce and deeply savory flavor every time.
Serve it over pasta, rice, mashed potatoes, or with crusty bread, then finish with fresh herbs for a bright final touch. Save this easy recipe for evenings when you want a warm, restaurant-style meal without spending hours in the kitchen.