This Sun Dried Tomato Chicken recipe delivers big Mediterranean flavor with minimal effort. Juicy chicken simmers in a creamy, garlicky sun dried tomato sauce that comes together in one pan. It’s a weeknight-friendly meal that feels impressively special.
Looking for Sun Dried Tomato Chicken inspiration? You'll love what we have! Explore more Chicken Breast Recipes recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Sun Dried Tomato Chicken
- Quick & Flavorful: Tastes like it simmered for hours but ready in under 30 minutes.
- Juicy Chicken: Searing then finishing in sauce keeps it incredibly moist.
- Versatile Serving: Great over pasta, polenta, mashed potatoes, or zoodles.
- Fancy Yet Simple: Impressive one-pan meal that’s secretly easy to make.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (about 150 g) sun dried tomatoes in oil, drained and roughly chopped
- 1/2 cup (120 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 cup fresh basil, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
Tools: A large skillet (cast iron or stainless steel works great), tongs, a microplane or box grater for the Parmesan.
Notes: Don’t skimp on sun dried tomatoes packed in oil—they have deeper flavor. White wine lifts the sauce with brightness.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 42 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. If your chicken breasts are very thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, so you don’t end up with a dry exterior and undercooked center.
- Don’t rush the sear. Get your skillet nice and hot before adding the chicken. A good, golden-brown sear isn’t just for looks—it creates a ton of flavor on the chicken itself and leaves delicious browned bits in the pan for your sauce.
- Use the oil from the sun dried tomatoes. If your sun dried tomatoes are packed in oil, you can use a tablespoon of that flavorful oil to sauté your onions and garlic. It adds an extra layer of that intense tomato essence right from the start.
- Freshly grate your Parmesan. The pre-shredded stuff often contains anti-caking agents that can make your sauce a bit grainy and prevent it from melting smoothly. Taking a minute to grate your own makes a world of difference in texture.
How to Make Sun Dried Tomato Chicken
Step 1: Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and pepper. This is your first step to getting a beautiful, crisp sear. Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully add the chicken. You should hear a satisfying sizzle. Cook for about 5-7 minutes per side, without moving it, until you have a deep golden-brown crust. The chicken does not need to be cooked through at this point. Remove the chicken to a clean plate and set aside.
Step 2: Reduce the heat to medium. In the same skillet, you’ll now have all those lovely browned bits from the chicken. Add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Now add the minced garlic and cook for just one more minute until it becomes incredibly fragrant. Be careful not to burn the garlic, or it will turn bitter.
Step 3: Add the chopped sun dried tomatoes and Italian seasoning to the skillet. Stir everything together, letting the tomatoes warm through and release their oils for about a minute. You’ll notice the aroma becoming richer and more complex. Now, pour in the white wine to deglaze the pan. Use your spoon to scrape up all those browned bits from the bottom of the pan—that’s pure flavor gold! Let the wine simmer and reduce by about half, which should take 2-3 minutes.
Step 4: Pour in the chicken broth and heavy cream, stirring to combine. Bring the sauce to a gentle simmer—you’ll see small bubbles forming around the edges. Let it cook for about 2 minutes to allow the flavors to start melding together. The sauce will begin to thicken slightly. Now, stir in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy.
Step 5: Return the seared chicken breasts (and any accumulated juices from the plate) back to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Let the chicken simmer in the sauce for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be a beautiful creamy orange-red color and coat the back of a spoon.
Step 6: Turn off the heat and stir in the fresh, chopped basil. This adds a final burst of freshness and bright color. Give the sauce a final taste and adjust the seasoning with more salt or pepper if needed. Serve the chicken immediately, topped with plenty of that incredible sauce and an extra sprinkle of basil for a beautiful finish.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without fresh basil) for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of broth or cream to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, buttery texture is the perfect canvas to soak up every last drop of that sun dried tomato sauce.
- Garlic Mashed Potatoes — A classic, comforting pairing. The garlicky notes in the potatoes echo the flavors in the chicken dish beautifully.
- Buttered Pasta or Orzo — A simple bed of pasta lets the chicken and its sauce be the undeniable star of the show.
Drinks
- A Crisp Pinot Grigio — Its bright acidity and citrus notes cut through the richness of the creamy sauce perfectly.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate between each delicious, savory bite.
- Light-Bodied Red like a Pinot Noir — If you prefer red, a fruity, low-tannin red won’t overpower the dish and complements the tomato notes.
Something Sweet
- Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavor is a refreshing finish after a rich meal.
- Panna Cotta with a Berry Compote — The cool, creamy texture provides a lovely contrast, and the tart berries balance the sweetness.
- Dark Chocolate Espresso Beans — Just a few of these offer a bitter, sophisticated end to the meal without being too heavy.
Top Mistakes to Avoid
- Overcooking the chicken. Since you’re finishing the chicken in the sauce, it continues to cook even after you turn off the heat. Pull it off just as it hits 165°F to keep it from drying out.
- Using pre-shredded Parmesan cheese. I’ve messed this up before too… it seems like a time-saver, but it often leads to a grainy, non-emulsified sauce that doesn’t coat the chicken smoothly.
- Adding the garlic too early. Garlic burns in a flash. If you add it at the same time as the onions, it will likely become bitter and acrid by the time the onions are soft. Add it in the last minute of cooking the onions.
- Skipping the deglazing step. When you add the wine, make sure you’re actively scraping the bottom of the pan. Those browned bits are packed with flavor, and if you leave them behind, you’re missing out on a major depth-of-flavor opportunity.
Expert Tips
- Tip: For an even deeper flavor, marinate your chicken. About 30 minutes before cooking, rub the chicken with a tablespoon of the oil from the sun dried tomato jar, a minced garlic clove, and a pinch of salt and pepper. It adds another layer of flavor right into the meat.
- Tip: If your sauce seems a bit too thin after adding the chicken back in, simply remove the chicken once it’s cooked and let the sauce simmer for a few more minutes until it reduces to your desired consistency. It will thicken as it reduces.
- Tip: Want to add some greens? In the last two minutes of cooking, stir in a couple of large handfuls of fresh spinach or chopped kale. It wilts down beautifully and adds a pop of color and nutrients.
- Tip: For a little heat, add a pinch of red pepper flakes when you’re cooking the onions and garlic. It infuses the oil with a subtle, warm spice that plays wonderfully with the sweet tomatoes.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic. You’ll just need to adjust the cooking time. Sear them skin-side down first to render the fat and get the skin crispy, then flip and proceed with the recipe. They may need a few extra minutes simmering in the sauce to become fully tender. The richer flavor of thighs pairs wonderfully with the robust sauce.
What can I use instead of white wine?
No worries! You can substitute with an equal amount of additional chicken broth. For that bit of acidity that the wine provides, add a tablespoon of fresh lemon juice or even a splash of white wine vinegar to the broth. It won’t be exactly the same, but it will still be delicious and bright.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a tiny splash of chicken broth or cream to loosen the sauce back up. The microwave can work in a pinch, but it might cause the sauce to separate a bit.
Can I make this dish ahead of time?
You can! You can sear the chicken and make the sauce completely, then combine and store it in the fridge for up to a day. When you’re ready to eat, gently reheat it on the stovetop until the chicken is warmed through. The flavors often meld and become even better overnight.
My sauce broke/separated. How can I fix it?
This can happen if the heat was too high when you added the cream. Don’t panic! Remove the pan from the heat immediately. Take a tablespoon of cold cream and vigorously whisk it into the broken sauce. This can often bring it back together. If that doesn’t work, a teaspoon of cornstarch slurry (mixed with a little cold water) whisked in over low heat can help re-emulsify it.
Sun Dried Tomato Chicken
Make this easy Sun Dried Tomato Chicken in 30 minutes! Juicy chicken in a creamy, garlicky sauce is a one-pan wonder. Get the simple recipe now!
Ingredients
For the Ingredients & Tools
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 tbsp olive oil
-
1 small yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
1 cup sun dried tomatoes in oil (about 150 g, drained and roughly chopped)
-
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
-
1 cup chicken broth
-
1/2 cup heavy cream
-
1/2 cup freshly grated Parmesan cheese
-
1 tsp Italian seasoning
-
1/4 cup fresh basil (chopped, plus more for garnish)
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and pepper. Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully add the chicken. Cook for about 5-7 minutes per side, without moving it, until you have a deep golden-brown crust. The chicken does not need to be cooked through at this point. Remove the chicken to a clean plate and set aside.01
-
Reduce the heat to medium. In the same skillet, add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Now add the minced garlic and cook for just one more minute until it becomes incredibly fragrant.02
-
Add the chopped sun dried tomatoes and Italian seasoning to the skillet. Stir everything together, letting the tomatoes warm through and release their oils for about a minute. Pour in the white wine to deglaze the pan. Use your spoon to scrape up all those browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes.03
-
Pour in the chicken broth and heavy cream, stirring to combine. Bring the sauce to a gentle simmer. Let it cook for about 2 minutes to allow the flavors to start melding together. Now, stir in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy.04
-
Return the seared chicken breasts (and any accumulated juices from the plate) back to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Let the chicken simmer in the sauce for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).05
-
Turn off the heat and stir in the fresh, chopped basil. Give the sauce a final taste and adjust the seasoning with more salt or pepper if needed. Serve the chicken immediately, topped with plenty of that incredible sauce and an extra sprinkle of basil for a beautiful finish.06
Not what you're looking for?
