Creamy Sun-Dried Tomato Chicken (Printable Version)

Tender chicken breasts in a tangy sun-dried tomato cream sauce with Parmesan and fresh basil.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Preparation steps:

01 - Pat chicken breasts dry with paper towels and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden brown and fully cooked with an internal temperature of 165°F.
03 - Reduce heat to medium and add minced garlic and sun-dried tomatoes to the skillet; sauté for one minute until fragrant.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the pan. Simmer for 2 to 3 minutes.
05 - Stir in half-and-half, Parmesan cheese, and optional crushed red pepper flakes. Cook for 2 to 3 minutes, stirring frequently until sauce thickens slightly.
06 - Add baby spinach if desired, cooking until just wilted, about 1 to 2 minutes.
07 - Place chicken breasts and any accumulated juices back into the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken to heat through.
08 - Stir in the chopped fresh basil. Adjust seasoning to taste with additional salt or pepper as needed.
09 - Dish portions hot, garnished with extra basil and optional Parmesan cheese.

# Expert Advice:

01 -
  • The sauce clings to chicken like silk, and you'll find yourself scraping the pan clean with crusty bread.
  • It comes together in under 40 minutes, which means weeknight dinner without the guilt of takeout.
  • Those sun-dried tomatoes give you restaurant-quality depth with almost no extra effort on your part.
02 -
  • Don't skip the drying step on the chicken—moisture is the enemy of a proper golden crust, and that crust is what makes this feel like real cooking.
  • Sun-dried tomatoes in oil are your shortcut to depth, but their flavor can overpower if you're heavy-handed; start with less and taste as you go.
  • This sauce can split if your heat is too high when you add the cream—keep everything at a gentle simmer and stir often.
03 -
  • If your sauce looks like it's breaking when you add the cream, remove the pan from heat for 30 seconds and whisk in the cream slowly while stirring constantly.
  • Taste as you add the Parmesan—some brands are saltier than others, and you don't want to oversalt before you know what you're working with.
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