Save There's something about the way sun-dried tomatoes hit the pan with a sizzle that makes me think of my neighbor's kitchen garden, where she'd dry tomatoes on screens in the summer heat. Years later, I finally learned how to turn those deep, concentrated flavors into something creamy and comforting—a dish that tastes like both of our kitchens had a conversation. This skillet came together on a Thursday when I had chicken, cream, and a jar of sun-dried tomatoes, and somehow it became the thing I now make whenever I want to feel like I'm cooking something special without the fuss.
I made this for my partner on a night when everything else felt complicated, and the smell of garlic and tomato filling our small kitchen somehow reset the whole mood. We sat down with bowls of this over pasta, and neither of us said much—just let the food do the talking. That's when I knew this recipe had staying power.
Ingredients
- Chicken breasts: Pat them completely dry before seasoning, and don't skip this step—it's the trick to getting that golden crust instead of steam.
- Kosher salt, black pepper, and Italian seasoning: These three are your foundation; they wake up the chicken without competing with the sauce.
- Olive oil: Medium-high heat is your friend here—anything hotter and your oil will smoke before the chicken gets its sear.
- Garlic and sun-dried tomatoes: The garlic becomes sweet and mild when it hits that hot pan, and the tomatoes release their concentrated sweetness into the cream.
- Chicken broth and half-and-half: This is where the magic happens—the broth deglazes the pan and picks up all those golden bits, while the cream makes it silky.
- Parmesan cheese: Adds a savory depth that makes you reach for more bread to finish the sauce.
- Red pepper flakes: Optional, but a pinch keeps the sauce from being too sweet.
- Baby spinach and fresh basil: The spinach wilts in seconds and adds earthiness; the basil at the end brings everything into focus.
Instructions
- Dry and season the chicken:
- Pat each breast with paper towels until there's no visible moisture—this is what gives you a proper sear instead of a steam situation. Season generously on both sides with salt, pepper, and Italian seasoning.
- Sear the chicken:
- Get the oil shimmering in your skillet over medium-high heat, then lay the chicken down carefully and let it sit undisturbed for 4-5 minutes. You'll know it's ready to flip when it releases naturally and shows a deep golden color; do the same on the other side until the internal temperature hits 165°F.
- Build the sauce base:
- Lower your heat to medium, add the minced garlic and sliced sun-dried tomatoes to the same skillet, and let them get fragrant—about a minute. This is when your kitchen starts smelling like something from a restaurant kitchen.
- Deglaze and simmer:
- Pour in the chicken broth and use a wooden spoon to scrape up every golden stuck bit from the bottom of the pan—that's liquid gold flavor-wise. Let it bubble gently for 2-3 minutes.
- Make it creamy:
- Stir in the half-and-half, Parmesan, and red pepper flakes if you like a little heat. Keep stirring often for 2-3 minutes until the sauce thickens just enough to coat the back of a spoon.
- Add greens and return the chicken:
- Toss in the spinach if you're using it and watch it wilt in seconds. Return the chicken to the pan with any juices that pooled on the plate, and let everything simmer together for another 2-3 minutes.
- Finish with basil and taste:
- Stir in the fresh basil at the very end so it stays bright and green. Take a spoonful, taste it, and adjust salt or pepper if it needs it.
Save What strikes me most about this dish is how forgiving it is—the kind of meal that doesn't care if you're having your worst cooking day. It's also somehow elegant enough that people always think you fussed over it much more than you actually did.
What to Serve It With
The sauce is honestly the star here, so serve this over whatever you want to soak it up—pasta (pappardelle is gorgeous), creamy polenta, or even just good crusty bread. Rice works too if you want something lighter, and the pasta absorbs all that cream without making the meal feel heavy. I've also piled it over mashed potatoes on nights when I wanted pure comfort food on a plate.
Make It Your Own
This recipe is flexible in the way the best weeknight dinners are. Mushrooms sautéed in that same skillet before the garlic add an earthy richness, or a splash of dry white wine in place of some of the broth brings a different kind of tang. I once added roasted red peppers from a jar because that's what I had, and the sweetness played beautifully against the acidity of the tomatoes.
Timing and Make-Ahead Tips
The whole thing takes about 35 minutes start to finish, which means you can have dinner on the table before anyone gets hangry. If you want to prep ahead, sear the chicken earlier in the day and make the sauce separately, then gently warm everything together right before serving—this keeps the chicken from overcooking. You can also make the sauce a day ahead and just reheat it gently with the chicken, which sometimes makes the flavors even more settled and cozy.
- Seared chicken keeps in the fridge for 3 days and reheats gently in the same skillet with a splash of broth.
- The sauce alone freezes beautifully for up to a month if you want to make double and save half for a lazy evening.
- Fresh basil really does make the final difference, so don't skip it even if you have to run to the store.
Save This is the kind of recipe that quietly becomes part of your regular rotation, the one you make when you want to feel capable in the kitchen without spending your whole evening there. It's proof that good cooking doesn't require a complicated ingredient list—just good technique and the willingness to let flavors do what they do best.
Recipe Questions & Answers
- → How do I ensure the chicken stays tender?
Pat the chicken dry before seasoning and sear it over medium-high heat to lock in juices. Avoid overcooking by monitoring internal temperature until it reaches 165°F (74°C).
- → Can I substitute half-and-half for a dairy-free option?
Yes, coconut cream can be used instead of half-and-half, though it will impart a different flavor profile to the sauce.
- → What is the best way to incorporate sun-dried tomatoes?
Drain and thinly slice sun-dried tomatoes before sautéing with garlic to release their flavors evenly into the sauce.
- → Is it possible to add vegetables to the dish?
Yes, adding baby spinach towards the end of cooking adds a fresh, vibrant element without overpowering the sauce.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator and gently reheat on the stovetop to maintain sauce creaminess and chicken tenderness.