Chicken with Sun-Dried Tomato Cream

A warm skillet, the rich perfume of garlic and olive oil, and a glossy, velvety sauce studded with tangy sun-dried tomatoes — this Chicken with Sun-Dried Tomato Cream is comfort and elegance on a plate. Each bite combines tender, juicy chicken with a lusciously creamy sauce that coats the palate: bright tomato notes, the nuttiness of Parmesan, and a hint of basil to finish. The texture contrast between crisped edges of the seared breasts and the silky cream brings balance; the aroma invites conversation before the first forkful.

This dish is perfect for a weeknight when you want something impressive without fuss, for intimate dinner parties, or for a cozy weekend supper with a glass of white wine. It adapts easily: serve it over pasta to turn it into a full meal, spoon it over mashed potatoes for a homey twist, or keep it simple with crusty bread to soak up every last drop. It’s the kind of recipe that feels celebratory yet reassuring — a go-to when you want to create something memorable.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 2 (adjustable)
Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Estimated nutrition per serving (serves 2). These are approximate values calculated from common ingredient databases (USDA FoodData Central) and should be treated as estimates; adjust if you change quantities or ingredient types.

Calories: ~940 kcal
Protein: ~62 g
Carbohydrates: ~19 g
Fat: ~68 g
- Saturated fat: substantial due to heavy cream and Parmesan — consider lighter cream alternatives if limiting saturated fat
Fiber: ~1–2 g
Sodium: variable (depends on added salt and Parmesan) — can be high; reduce added salt or use lower-sodium cheese if needed

Note on sources and health context: nutritional estimates are based on standard values from USDA FoodData Central. For guidance on saturated fat and overall heart-healthy limits, resources such as the American Heart Association and Mayo Clinic recommend moderating saturated fat intake and balancing with vegetables and whole grains.

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Why You’ll Love It

Flavor & aroma: The sun-dried tomatoes bring concentrated sweetness and umami that brighten the rich cream, while garlic and Parmesan deepen savory notes.
Effort vs. reward: Minimal hands-on time but maximum impression — sear, simmer, serve.
Versatility: It’s a flexible centering protein — great with pasta, rice, potatoes, or a bed of greens for a lighter take.
Comfort + elegance: Suitable for weekday dinners and special occasions alike. This recipe often becomes a family favorite because it tastes like something from a bistro but is easy to reproduce at home.

How to Make Chicken with Sun-Dried Tomato Cream

Ingredients

2 boneless, skinless chicken breasts (about 6–8 oz each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (if oil-packed, drain; if dry-packed, rehydrate in warm water 10 minutes and drain)
1 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Optional ingredients and substitutions

Use half-and-half or 10% cream for a lighter sauce (thinner and less rich).
Substitute Greek yogurt (tempered) for some cream to lower fat — stir in off-heat to avoid curdling.
Use chicken thighs for more fat and flavor; adjust cook time.
Add a splash (1–2 tbsp) of white wine or chicken broth when simmering for extra depth.
For a dairy-free version: use canned coconut cream and nutritional yeast instead of Parmesan (it will change the flavor profile).

Step-by-step instructions

Season the chicken breasts generously with salt and pepper on both sides.
In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the chicken breasts and cook until browned and cooked through, about 6–7 minutes per side (internal temperature 165°F / 74°C). Remove chicken from the skillet and set aside on a plate; tent with foil to keep warm.
In the same skillet, reduce heat slightly and add minced garlic. Sauté until fragrant, about 30–60 seconds — don’t let it brown.
Stir in the chopped sun-dried tomatoes, cooking for about 1 minute to release their flavor. Add the heavy cream and bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. If the sauce becomes too thick, thin with a splash of chicken broth, white wine, or water. Taste and adjust seasoning with salt and pepper.
Return the chicken to the skillet, spooning the sauce over the breasts. Simmer together for 1–2 minutes so the chicken warms and absorbs some sauce flavors.
Serve immediately over pasta, rice, mashed potatoes, or with crusty bread; garnish with torn fresh basil if desired.

Practical tips

Avoid overcrowding the pan when searing — work in batches if needed so you get a good brown crust.
Use a thermometer to check doneness (165°F / 74°C) instead of cutting into the chicken, which can release juices and dry it out.
If using oil-packed sun-dried tomatoes, reduce added oil when searing to avoid excess greasiness.
If the cream splits, remove the pan from heat and stir in a tablespoon or two of cold liquid (milk or broth) to bring it back together.

Best Pairings

Over linguine, fettuccine, or short pasta (penne, rigatoni) to catch the sauce.
Served atop creamy mashed potatoes or polenta for a cozy plate.
With roasted or steamed vegetables: asparagus, broccoli, or green beans for color and balance.
Crusty garlic bread or a warm baguette to mop up the sauce.
Light-bodied white wine (Pinot Grigio, Sauvignon Blanc) or a medium-bodied red (Pinot Noir) depending on personal preference.

Keeping it Fresh

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (per food safety guidelines).
Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on low in a skillet or microwave in short bursts; add a splash of broth or cream to refresh the sauce.
Freezer: Freeze sauce and chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: cream-based sauces can change texture after freezing — reheat slowly and whisk to reintegrate.

Insider Secrets

Browning the chicken well gives the dish a deeper flavor; don’t rush the sear.
Let the sauce reduce to concentrate flavors but stop before it becomes too thick — it will thicken further as it cools.
If the sauce tastes too rich, cut it with a teaspoon of lemon juice or a splash of white wine to brighten it.
Grate fresh Parmesan instead of pre-grated for better melting and flavor.
For a silky finish, finish the sauce off-heat with a small knob of cold butter and a stir (mounting with butter) for sheen and rounded flavor.

Fun Flavor Ideas

Mediterranean twist: Add chopped Kalamata olives and capers for briny notes; swap basil for oregano.
Mushroom and spinach: Sauté sliced cremini mushrooms before garlic and add a handful of baby spinach near the end for an earthy, green variation.
Lighter, herby option: Replace half the cream with chicken broth, add lemon zest and plenty of fresh herbs (parsley, tarragon) for a fresher finish.
Vegan alternative: Use firm tofu or seared cauliflower steaks; make the sauce with full-fat coconut milk, nutritional yeast, and sun-dried tomatoes, and thicken with a cornstarch slurry.

Recipe Q&A

Q: Can I use boneless chicken thighs instead of breasts?
A: Yes — thighs are more forgiving and stay juicier. Reduce searing time slightly and check internal temp (165°F).

Q: My cream sauce separated — what went wrong?
A: High heat can cause splitting. Remove from heat and whisk in a little cold liquid (milk or broth) or a pat of cold butter to smooth it.

Q: How can I make this lower in calories and saturated fat?
A: Use half-and-half or evaporated milk instead of heavy cream, reduce olive oil, and use less Parmesan. You can also serve with a lighter side (e.g., greens) to balance the meal.

Q: Is there a gluten-free option?
A: Yes — serve the dish over gluten-free pasta, rice, or polenta. Ensure any additional pantry items are certified gluten-free.

Q: How long will leftovers keep in the fridge?
A: Up to 3–4 days in an airtight container. Reheat gently and add a splash of broth if the sauce seems too thick.

Conclusion

This Chicken with Sun-Dried Tomato Cream is a dependable weeknight showstopper: quick to make, deeply flavorful, and endlessly adaptable. Try the classic version first, then play with the variations to find your favorite. If you’d like to explore similar takes and extra tips, check out this excellent write-up from RecipeTin Eats’ Creamy Sun Dried Tomato Chicken and the skillet approach at Crème De La Crumb’s Chicken in Sun Dried Tomato Cream Sauce. I’d love to see your photos or hear how you adapted it — share your results and join the conversation so we can keep swapping tasty ideas.