Creamy Sun-Dried Tomato Chicken Skillet – A Comforting One-Pan Dinner
This skillet is what weeknight dreams are made of: juicy chicken, a silky cream sauce, and the rich tang of sun-dried tomatoes. It comes together in one pan, feels restaurant-worthy, and takes less time than waiting for delivery. The sauce clings to every bite, and a handful of fresh basil makes it smell amazing.
Serve it over pasta, rice, or crusty bread, and watch it disappear.
Ingredients
Method
- Prep the chicken. Pat the chicken dry. Season both sides with salt, pepper, and Italian seasoning. Lightly dredge in flour to help browning and thicken the sauce later. Shake off excess.
- Sear for flavor. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear until golden, about 4–5 minutes per side, depending on thickness. Transfer to a plate; it doesn’t need to be fully cooked yet.
- Build the base. Lower heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes. Cook 30 seconds until fragrant, scraping up browned bits.
- Add the sun-dried tomatoes. Stir in the sliced tomatoes and cook 1 minute. If they were packed in oil, add a teaspoon of that oil for extra flavor.
- Deglaze. Pour in the white wine. Simmer 1–2 minutes, stirring, until reduced by about half. This pulls flavor from the pan into the sauce.
- Create the sauce. Add chicken broth and bring to a gentle simmer. Pour in the cream, then reduce heat to medium-low. Stir in Parmesan until melted and smooth. Add Dijon if using.
- Return the chicken. Nestle the chicken back into the skillet with any juices. Simmer 4–6 minutes, turning once, until the chicken is cooked through and the sauce thickens slightly. Aim for an internal temperature of 165°F (74°C).
- Finish with freshness. Stir in lemon juice and basil. Taste and adjust with more salt, pepper, or lemon as needed. The sauce should be creamy, savory, and bright.
- Serve. Spoon the sauce over the chicken. Garnish with extra basil and black pepper. Pair with pasta, rice, mashed potatoes, or crusty bread to catch every drop.
What Makes This Special
This dish balances rich and bright flavors in a way that feels both cozy and fresh. Sun-dried tomatoes bring concentrated sweetness and a gentle tart edge, while garlic and Parmesan deepen the savory notes. A splash of white wine lifts the sauce without overpowering it.
Best of all, it’s a true one-pan recipe, so cleanup is easy and fast. You’ll get hearty comfort food without the heaviness, thanks to quick searing and a light hand with dairy.
What You’ll Need
- 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs), pounded to even thickness
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or dried basil and oregano)
- 2 tablespoons all-purpose flour (for light dredging; optional)
- 2 tablespoons olive oil (use some oil from the sun-dried tomatoes if packed in oil)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 1/2 cup sun-dried tomatoes, thinly sliced (packed in oil is best)
- 1/2 cup dry white wine (or low-sodium chicken broth)
- 3/4 cup low-sodium chicken broth
- 3/4 cup heavy cream (or half-and-half for lighter)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional, for brightness)
- 1 tablespoon lemon juice (more to taste)
- 1/4 cup fresh basil, chopped (plus more for garnish)
- Freshly ground black pepper, to finish
How to Make It
- Prep the chicken. Pat the chicken dry. Season both sides with salt, pepper, and Italian seasoning.
Lightly dredge in flour to help browning and thicken the sauce later. Shake off excess.
- Sear for flavor. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear until golden, about 4–5 minutes per side, depending on thickness.
Transfer to a plate; it doesn’t need to be fully cooked yet.
- Build the base. Lower heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes.
Cook 30 seconds until fragrant, scraping up browned bits.
- Add the sun-dried tomatoes. Stir in the sliced tomatoes and cook 1 minute. If they were packed in oil, add a teaspoon of that oil for extra flavor.
- Deglaze. Pour in the white wine. Simmer 1–2 minutes, stirring, until reduced by about half.
This pulls flavor from the pan into the sauce.
- Create the sauce. Add chicken broth and bring to a gentle simmer. Pour in the cream, then reduce heat to medium-low. Stir in Parmesan until melted and smooth.
Add Dijon if using.
- Return the chicken. Nestle the chicken back into the skillet with any juices. Simmer 4–6 minutes, turning once, until the chicken is cooked through and the sauce thickens slightly. Aim for an internal temperature of 165°F (74°C).
- Finish with freshness. Stir in lemon juice and basil.
Taste and adjust with more salt, pepper, or lemon as needed. The sauce should be creamy, savory, and bright.
- Serve. Spoon the sauce over the chicken. Garnish with extra basil and black pepper.
Pair with pasta, rice, mashed potatoes, or crusty bread to catch every drop.
Storage Instructions
Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling, which can cause the sauce to split.
You can freeze it for up to 2 months, but the cream sauce may separate slightly after thawing. Rewarm slowly and whisk to bring it back together.
Why This is Good for You
- Protein-rich: Chicken provides lean protein to keep you full and support muscle repair.
- Lycopene boost: Sun-dried tomatoes are packed with antioxidants, including lycopene.
- Balanced fats: Olive oil and a moderate amount of dairy make the sauce satisfying without going overboard.
- Customizable carbs: Serve with whole-grain pasta or brown rice for steady energy.
- Fresh herbs: Basil adds flavor and aroma without extra sodium or calories.
What Not to Do
- Don’t skip pounding the chicken. Uneven pieces cook unevenly and can dry out. Aim for uniform thickness.
- Don’t crowd the pan. Overcrowding steams the chicken and prevents a good sear.
Work in batches if needed.
- Don’t boil the cream. High heat can split the sauce. Keep it at a gentle simmer.
- Don’t rely only on salt. Finish with lemon and fresh basil to brighten the dish without oversalting.
- Don’t use pre-grated Parmesan if you can help it. Freshly grated melts smoother and tastes better.
Variations You Can Try
- Spinach or kale: Stir in a few handfuls of baby spinach or chopped kale during the final minutes to add greens.
- Mushroom lovers: Sauté sliced cremini mushrooms after searing the chicken, then continue with the recipe.
- Lighten it up: Use half-and-half instead of cream and add a slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) to help the sauce thicken gently.
- Herb swap: Try thyme or parsley if you don’t have basil. A little fresh rosemary can be nice, but go easy—it’s strong.
- Spicy kick: Add extra red pepper flakes or a pinch of Calabrian chili paste for heat.
- Cheese twist: Substitute Pecorino Romano for a sharper, saltier profile.
Use a bit less, then taste.
- Dairy-free: Use full-fat coconut milk and skip the Parmesan. Add nutritional yeast for a savory note, and thicken with a cornstarch slurry if needed.
- Gluten-free: Skip the flour dredge or use a gluten-free flour blend. Serve with gluten-free pasta or polenta.
FAQ
Can I use chicken thighs instead of breasts?
Yes.
Boneless, skinless thighs work beautifully and stay tender. Sear them the same way and simmer until they reach 165°F. They may need a minute or two longer than breasts.
Do I need the white wine?
No.
You can use more chicken broth with a teaspoon of lemon juice or a splash of apple cider vinegar at the end. Wine adds depth, but the dish is still great without it.
How can I prevent the sauce from curdling?
Keep the heat moderate and avoid rapid boiling after adding cream. If the pan is very hot, take it off the heat for 30 seconds before stirring in the cream.
Whisk in the Parmesan gradually for a smooth finish.
What’s the best side to serve with this?
It’s delicious over al dente pasta, creamy polenta, or with warm crusty bread. For something lighter, try zucchini noodles or a simple arugula salad with lemon vinaigrette.
Can I make this ahead?
You can sear the chicken and prep the sauce base ahead, but the cream sauce is best finished right before serving. If making ahead, reheat gently and freshen with a squeeze of lemon and a bit of broth.
What if my sauce is too thin?
Simmer a few extra minutes to reduce.
If it still feels loose, whisk in a teaspoon of cornstarch mixed with two teaspoons of cold water and simmer briefly until it thickens.
What if it’s too salty?
Add a splash of cream or unsalted broth to dilute, then brighten with lemon juice. Fresh basil also helps balance saltiness without masking flavor.
Can I use jarred sun-dried tomatoes not packed in oil?
Yes, but rehydrate them in warm water for 10 minutes, drain well, and add an extra teaspoon of olive oil when cooking. Tomatoes packed in oil are naturally softer and more flavorful.
In Conclusion
Creamy Sun-Dried Tomato Chicken Skillet is the kind of recipe you’ll keep coming back to—fast, comforting, and full of bold flavor.
With simple ingredients and one pan, you get a silky sauce and tender chicken that works for both busy nights and casual entertaining. Keep the basics the same, play with the variations, and make it your own. Just don’t forget some bread for swiping the pan clean.
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