Easy Sun-Dried Tomato Chicken , One-Pan, 25-Minute Dinner

This creamy sun-dried tomato chicken skillet is a restaurant-quality dinner made in just one pan. Juicy chicken breasts simmer in a velvety sauce of sun-dried tomatoes, garlic, and cream. The rich flavors pair beautifully with rice, pasta, or roasted veggies. Ready in 25 minutes, it’s perfect for busy weeknights. Comforting, elegant, and irresistibly flavorful.

Why This Sun-Dried Tomato Chicken Works

This dish hits the sweet spot of easy and impressive. The chicken stays juicy while soaking up a creamy tomato sauce that’s full of flavor. You only need one skillet, and it comes together fast with basic ingredients. It tastes like something you’d order at a bistro, but it’s simple enough to make anytime.

Ingredients for Creamy Sun-Dried Tomato Chicken

2 boneless skinless chicken breasts, sliced in half horizontally
1 tbsp olive oil, for searing
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup chicken broth, for deglazing
3/4 cup heavy cream, for richness
1/4 tsp dried Italian herbs, or fresh if available
Salt and pepper, to taste
Optional: 1 tbsp grated parmesan, fresh basil or parsley for garnish

How to Make Creamy Sun-Dried Tomato Chicken

Season chicken with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Sear chicken on both sides until golden and cooked through, 4–5 minutes per side. Remove and set aside.
In the same skillet, sauté garlic for 30 seconds.
Add sun-dried tomatoes and stir.
Pour in chicken broth, scraping up bits from the pan.
Reduce heat and stir in cream and herbs. Simmer for 2–3 minutes until slightly thickened.
Return chicken to the pan and spoon sauce over the top.
Let it warm through, then garnish and serve.

Topping & Serving Ideas

Serve over rice, pasta, or mashed potatoes.
Top with fresh basil, parsley, or grated parmesan.
Pair with sautéed spinach or roasted broccoli.
Add red pepper flakes for a kick of heat.

Meal Prep Tip

Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stove or in the microwave.
Sauce may thicken in the fridge — add a splash of broth or cream when reheating.

Nutrition Breakdown Per Serving, Approximate

Protein: 30–35 grams
Carbs: 6–8 grams
Fat: 20–24 grams
Fiber: 1–2 grams

Final Thought

This creamy sun-dried tomato chicken is a no-fuss way to bring bold, rich flavor to your dinner table. It’s warm, satisfying, and totally doable on a weeknight no reservations required.

This one-skillet creamy sun-dried tomato chicken is a restaurant-quality dinner made easy. Juicy chicken breasts simmer in a rich sauce of garlic, cream, and sun-dried tomatoes perfect with pasta, rice, or veggies.

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Course: Dinner, Main Course

Cuisine: Gluten-Free, Italian-Inspired

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts, sliced in half horizontally
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 0.5 cup sun-dried tomatoes, drained and chopped
• 0.5 cup chicken broth
• 0.75 cup heavy cream
• 0.25 tsp dried Italian herbs
• salt and pepper, to taste
• 1 tbsp grated parmesan (optional)
• fresh basil or parsley (optional garnish)

Equipment

• large skillet
• knife and cutting board
• Measuring cups and spoons
• spoon or spatula

Method

 

1. Season chicken with salt and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Sear chicken on both sides until golden and cooked through, 4–5 minutes per side. Remove and set aside.
4. In the same skillet, sauté garlic for 30 seconds.
5. Add sun-dried tomatoes and stir.
6. Pour in chicken broth, scraping up bits from the pan.
7. Reduce heat and stir in cream and herbs. Simmer for 2–3 minutes until slightly thickened.
8. Return chicken to the pan and spoon sauce over the top.
9. Let it warm through, then garnish and serve.

Notes

Garnish with parmesan or fresh herbs for extra flavor. Store leftovers for up to 3 days and reheat gently with a splash of cream. Great with mashed potatoes, pasta, or a side of greens.