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A serving of chicken with sundried tomato sauce on noodles.
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5 from 1 vote

Chicken in Creamy Sun Dried Tomato Sauce

A creamy skillet dinner featuring tender chicken in a rich Parmesan and sun-dried tomato sauce. Perfect for pairing with pasta, rice, or bread for an unforgettable meal.
Prep Time10 minutes
Cook Time30 minutes
Course: dinner, Main Dish
Cuisine: American
Keyword: sun dried tomato chicken
Servings: 4 servings
Author: Pat Nyswonger

Ingredients

  • 4 boneless skinless chicken breasts 8 ounces each
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
  • 2 garlic cloves minced
  • 1 tablespoon Fresh thyme
  • 1 tablespoon fresh chopped parsley
  • ½ cup dry white wine
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 4 ounces sun-dried tomatoes
  • ½ cup grated Parmesan cheese
  • fresh parsley

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.
    Coating a chicken breast in flour.
  • 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.
    Cooking chicken breasts in a skillet.
  • 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.
    Adding garlic and herbs to a skillet.
  • 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.
    Stirring cream into the skillet to make a creamy sauce.
  • Add the sun dried tomatoes and the Parmesan cheese. Stir to incorporate the cheese into the sauce.
    Adding sundried tomatoes and parmesan cheese to the sauce.
  • 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.
    Nestling four chicken breasts into the creamy tomato sauce.
  • Serve over hot pasta with sauce spooned on the top and garnished with parsley sprigs.

Notes

No wine? Replace it with an equal amount of chicken broth.
Sun dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. If you use air dried tomatoes, soak them in hot water to soften them. 
Use an ovenproof skillet: If yours isn’t oven proof, transfer everything to a baking dish before baking.
 

Nutrition

Serving: 1 serving | Calories: 459kcal | Carbohydrates: 27g | Protein: 11g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1055mg | Potassium: 1106mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1252IU | Vitamin C: 16mg | Calcium: 185mg | Iron: 4mg
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