Creamy Sun-Dried Tomato Chicken

One rainy Tuesday, I opened my fridge and found a jar of sun-dried tomatoes I'd forgotten about. I had chicken breasts thawed and no plan, so I started searing them while the tomatoes sat on the counter, glossy and deep red. The garlic hit the pan, the cream went in, and suddenly my kitchen smelled like a trattoria. That night, I learned you don't need a complicated recipe to make something that tastes like you spent hours on it.

I made this for my sister when she came over after a long week. She sat at the counter with a glass of wine while I cooked, and when I spooned that sauce over the chicken, she stopped mid-sentence. We ended up soaking up every last bit with bread, talking until the skillet was empty. It became our unofficial comfort food after that.

Ingredients

• Boneless, skinless chicken breasts: Pat them dry before seasoning so they get a good sear and don't steam in the pan.
• Kosher salt and black pepper: Season generously because the chicken needs flavor before it meets the sauce.
• Italian seasoning: A blend of oregano, basil, and thyme that gives the chicken a warm, herby backbone.
• Olive oil: Use enough to coat the pan so the chicken doesn't stick and gets that golden crust.
• Garlic: Mince it fresh for the best flavor, it blooms in seconds and fills the kitchen with warmth.
• Sun-dried tomatoes in oil: Drain them well and slice thin so their tangy sweetness spreads through the sauce.
• Chicken broth: Low-sodium lets you control the salt, and it loosens all the browned bits from the pan.
• Half-and-half: Lighter than heavy cream but still creamy enough to make the sauce luxurious.
• Parmesan cheese: Freshly grated melts smoothly and adds a salty, nutty depth.
• Crushed red pepper flakes: Optional, but a pinch gives the sauce a gentle warmth that balances the richness.
• Baby spinach: Wilts right into the sauce and adds color and a little earthiness.
• Fresh basil: Stir it in at the end so it stays bright and fragrant, not dull and cooked out.

Instructions

Season the chicken:

Pat the breasts dry with paper towels, then sprinkle both sides with salt, pepper, and Italian seasoning. Drying them first helps them brown instead of steam.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it sear undisturbed for 4 to 5 minutes per side until golden and cooked through to 165 degrees F. Remove to a plate.

Cook the aromatics:

Lower the heat to medium, add garlic and sun-dried tomatoes to the same skillet, and stir for about a minute until fragrant. The garlic should smell toasty but not brown.

Deglaze the pan:

Pour in the chicken broth and scrape up all the browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes to concentrate the flavor.

Build the sauce:

Stir in the half-and-half, Parmesan, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring often, until the sauce thickens slightly and clings to the spoon.

Wilt the spinach:

Add the baby spinach and stir until it collapses into the sauce. It only takes a minute or so.

Finish the chicken:

Return the chicken and any juices to the skillet, spoon the sauce over top, and simmer for 2 to 3 minutes until everything is heated through. Stir in the fresh basil, taste, and adjust seasoning.

Serve:

Plate the chicken with plenty of sauce, and garnish with extra basil and Parmesan if you like.

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The first time I served this to friends, one of them said it tasted like something from a restaurant she couldn't afford. I laughed, but I got what she meant. It feels special without asking much of you, and that is the kind of recipe that earns a place in your weekly rotation.

What to Serve It With

I usually spoon this over pasta, something short like penne or rigatoni that catches the sauce. Rice works too, especially if you want something lighter. If I am feeling indulgent, I tear up crusty bread and let it soak up every drop. Roasted vegetables on the side, like broccoli or asparagus, balance the richness without adding much effort.

How to Store and Reheat

Let the chicken cool, then transfer everything to an airtight container and refrigerate for up to three days. When you reheat it, use low heat on the stove and add a splash of broth or water to loosen the sauce, it thickens as it sits. I have microwaved it in a pinch, but stovetop keeps the texture better and the chicken doesn't dry out.

Ways to Change It Up

Sometimes I swap chicken thighs for breasts because they stay juicier and have more flavor. If I want it dairy-free, I use coconut cream instead of half-and-half, though it gives the sauce a subtle sweetness. You can also toss in white beans or chickpeas for extra protein and texture, or use kale instead of spinach if that is what you have.

• Add a squeeze of lemon juice at the end for brightness.
• Stir in a tablespoon of tomato paste with the garlic for deeper color and tang.
• Top with toasted pine nuts or slivered almonds for crunch.

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This dish has pulled me out of dinner ruts more times than I can count. It is proof that a handful of good ingredients and a hot skillet can turn an ordinary night into something you will want to make again and again.

Questions & Answers

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts work well for even cooking and tender results in this skillet dish.

→ Can I substitute half-and-half with another ingredient?

Yes, coconut cream can replace half-and-half for a dairy-free option, though the flavor will be different.

→ How do I prevent the sauce from curdling when simmering?

Simmer the sauce gently over medium heat and stir frequently, avoiding high heat to maintain creamy texture.

→ Is it okay to add vegetables to this dish?

Yes, baby spinach is a great addition, added in the last minutes to just wilt and complement the flavors.

→ What sides pair well with this sun-dried tomato chicken?

Pasta, rice, or crusty bread are excellent for soaking up the flavorful sauce and completing the meal.

→ How can I make this dish ahead of time?

Prepare the chicken and sauce separately, then combine and gently reheat before serving to maintain freshness.