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Creamy Sun-Dried Tomato Chicken Skillet - A Comforting One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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.