Sun Dried Tomato Chicken is the creamy skillet dinner that proves delicious doesn’t have to mean complicated. Juicy chicken, a rich Parmesan and white wine sauce, and tangy sun-dried tomatoes come together for a meal that’s fancy enough to impress but easy enough to throw together on a weeknight.
Here is Why This Sun Dried Tomato Chicken Recipe Works
Rich, Creamy Sauce: The white wine, Parmesan, and heavy cream create a sauce so good you’ll want to drink it straight from the skillet (but maybe use a spoon, we’re classy here).
Sun-Dried Tomato Magic: These little flavor bombs take the whole dish from “meh” to “wow” with their tangy, slightly sweet punch.
Weeknight-Friendly: Looks fancy, tastes fancy, but still comes together fast enough for a Tuesday night when takeout feels like giving up.
Perfect for Sopping: Whether it’s pasta, rice, or even a crusty loaf of bread, this dish is a sauce-soaking dream.
If you like this recipe, try our chicken marsala or our bundt pan chicken or our chicken Alfredo lasagna.
The Ingredients
- Meat: Boneless, skinless chicken breasts
- Produce: Garlic, fresh thyme, parsley,
- Pantry: All-purpose flour, chicken broth, Sun-dried tomatoes
- Pantry Seasonings: Salt, black pepper, cayenne pepper
- Fridge: Butter, heavy cream,Parmesan cheese
- Other: dry white wine
Recipe Variations
Sundried Tomato Spinach Chicken: Add 1 cup of fresh spinach to the skillet along with the sundried tomatoes.
Mushroom Parmesan Chicken: Sauté 1 cup of sliced mushrooms in the butter before adding the garlic and herbs, then proceed with the recipe as written.
Artichoke Olive Chicken: Stir in ½ cup of chopped artichoke hearts and ¼ cup of sliced Kalamata olives along with the sundried tomatoes.
Tips for Success
- Pat the Chicken Dry. This helps the flour mixture stick better and ensures a golden, crispy sear.
- Don’t Skip the Deglazing. Scraping up the browned bits with the white wine adds a ton of flavor to the sauce.
- Fresh thyme and parsley really elevate the flavor. You can use dried herbs but they just don’t have the same impact.
- If the sauce seems too thick after baking, stir in a splash of chicken broth or cream to loosen it up.
- Make sure your skillet is ovenproof to avoid transferring the dish to another pan.
- Start boiling your pasta while the chicken bakes so everything comes together seamlessly.
Storage
Refrigerate: Transfer leftovers to an airtight container and store them in the refrigerator for up to 3 days. Let the chicken cool to room temperature before storing to avoid condensation, which can make the sauce watery.
Freeze: To freeze, place the chicken with sun dried tomato sauce in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm the leftovers gently on the stovetop over medium-low heat or in the microwave. If the sauce has thickened during storage, stir in a splash of chicken broth or cream. Avoid overheating, as this can dry out the chicken.
Chicken in Creamy Sun Dried Tomato Sauce
Sun-Dried Tomato Chicken is the perfect blend of easy and elegant, with bold flavors and a creamy sauce that’s impossible to resist. Pair it with pasta, rice, or bread for a simple dinner.
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Chicken in Creamy Sun Dried Tomato Sauce
Ingredients
- 4 boneless skinless chicken breasts, 8 oz. each
- ¼ cup all-purpose flour
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh Italian parsley
- ½ cup dry white wine
- 2 cups chicken broth
- ½ cup heavy cream
- 4 oz. sun-dried tomatoes
- ½ cup grated Parmesan cheese
- Parsley sprigs for garnish
Instructions
- Preheat the oven to 375°F.
- Trim the chicken breasts of excess fat and pat dry.
- In a shallow dish, whisk together the flour, salt, pepper and cayenne pepper.
- Coat the chicken breasts in the flour mixture, shaking off the excess flour, then place the chicken on a plate.
- In a large skillet set over medium-high, add the oil and when it is hot add the chicken breasts. Cook for 4-5 minutes until golden brown, flip and cook the other side. Transfer the chicken to a plate and reserve.
- Reduce the heat under the skillet to medium, add the butter and when it is fully melted stir in the garlic, thyme and chopped parsley. Cook and stir for 30 seconds until the garlic is fragrant.
- Pour in the white wine, scraping up any bits stuck to the skillet, cook for 1 minute. Stir in the chicken broth and cream. Simmer the mixture on medium-low until lightly thickened, about 5-6 minutes. Stir in the tomatoes and the Parmesan cheese.
- Return the chicken and accumulated juices to the sauce and transfer the skillet to the oven. Bake for 10 to 12 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer.
- Serve over hot pasta with sauce spooned on the top and garnished with parsley sprigs.
Notes
- If you prefer not to use wine, replace it with an equal amount of chicken broth for a non-alcoholic option.
- Use oil-packed sun-dried tomatoes for the best flavor.
- If using dry-packed sundried tomatoes, rehydrate them in hot water for 10 minutes before using.
- Ensure your skillet is ovenproof; otherwise, transfer everything to a baking dish before placing it in the oven.
