Save There's something about the smell of sun-dried tomatoes hitting hot oil that stops me mid-task every time. It happened one Tuesday when I was testing this creamy skillet dish for the third time—my daughter wandered into the kitchen asking what smelled like a fancy restaurant, and suddenly this wasn't just dinner anymore. The sauce comes together so fast that you'll swear you're cheating somehow, but those golden-seared chicken breasts swimming in that tangy, velvety cream are entirely honest and completely worth the 35 minutes of your evening.
I made this for my neighbor who'd just moved in, and I remember standing at her kitchen counter watching her take that first bite—her eyes got wide and she asked if I'd gone to culinary school, which made me laugh so hard I nearly dropped the serving spoon. That's when I knew this recipe had something special, something that bridges the gap between weeknight comfort and "I'm genuinely impressed" cooking.
Ingredients
- Chicken breasts: Use ones about the same thickness so they cook evenly; if one's thicker than the other, just give it a gentle tap with your palm to level things out.
- Kosher salt and black pepper: Season generously right before searing—this is where golden color and real flavor start.
- Italian seasoning: This blend does the heavy lifting so you don't have to remember five different dried herbs.
- Olive oil: You need enough to create that sizzle sound when the chicken hits the pan.
- Garlic: Mince it small so it releases flavor faster and doesn't turn bitter.
- Sun-dried tomatoes in oil: Get the kind packed in oil, not the dry ones—they're already soft and contribute flavor to your sauce.
- Low-sodium chicken broth: The low-sodium part matters because you're adding Parmesan later, and you want control over saltiness.
- Half-and-half: This is the secret to richness without heaviness; it's lighter than cream but more interesting than milk.
- Parmesan cheese: Grate it fresh if you can, though the pre-grated stuff works in a pinch.
- Red pepper flakes: Optional but encouraged if you like your creamy sauces to whisper something sharp.
- Baby spinach: Wilts down to almost nothing, so it's a sneaky way to add green vegetables without changing the dish's personality.
- Fresh basil: Added at the very end so it stays bright and aromatic instead of turning dark and muted.
Instructions
- Dry and season your chicken:
- Pat the breasts dry with paper towels until they feel almost squeaky—water on the surface prevents browning. Sprinkle salt, pepper, and Italian seasoning on both sides, making sure each piece gets an even coat.
- Sear with a confident hand:
- Get your skillet screaming hot with olive oil, then lay the chicken down with purpose. Don't fidget with it for the first 4-5 minutes; you're building a golden crust that'll make the whole dish taste richer. Flip once and cook the other side until an instant-read thermometer says 165°F.
- Build flavor in the same pan:
- Once chicken's out, drop the heat to medium and add your minced garlic and sun-dried tomatoes. That sizzle you'll hear for about a minute is when all those concentrated flavors wake up.
- Deglaze and simmer:
- Pour in chicken broth and use a wooden spoon to scrape up every stuck-on bit from the bottom of the pan. This is liquid gold made from your chicken's browning, and it's too valuable to leave behind.
- Cream and enrich:
- Stir in half-and-half, Parmesan, and red pepper flakes if you're using them. Keep stirring for 2-3 minutes and watch the sauce thicken slightly as the Parmesan melts in; this is when you know it's working.
- Wilt the spinach:
- If using spinach, add it now and let it turn silky and soft, which takes about a minute.
- Return and finish:
- Nestle the chicken back into the sauce along with any juices that collected on the plate. Let everything simmer together for 2-3 minutes so the chicken reheats and all the flavors get acquainted.
- Taste and adjust:
- Stir in your fresh basil, taste the sauce, and add more salt or pepper if it needs it. Trust your palate here.
Save I still think about the quiet moment when my partner took his second helping and said, 'This is the kind of thing I want when I've had a long day'—not fancy, not trying too hard, just genuinely good. That's what this dish is really about.
When You Want to Stretch This Further
Pasta is the obvious choice, and I usually go with fettuccine or pappardelle because those wide ribbons catch the sauce beautifully. Rice works if you want something warmer and more absorbing, or crusty bread if you're in the mood to use your hands and soak up every drop. I've also done it over creamy polenta when I was feeling fancy, and that richness-on-richness actually works better than you'd think.
Small Tweaks That Change Everything
One night I added a squeeze of fresh lemon juice right before serving and it woke up the whole sauce in the best way—suddenly the richness didn't feel heavy anymore. I've also stirred in a handful of white beans for extra protein, and another time I tossed in some roasted red peppers because they were sitting in my fridge and giving me looks. The sun-dried tomatoes are the non-negotiable backbone here, but once you understand how this sauce works, you start seeing possibilities everywhere in your pantry.
Making This Easier on Yourself
You can prep your ingredients while the chicken sears—mince your garlic, drain and slice your sun-dried tomatoes, measure your broth and cream into a small measuring cup. This way, once you're in sauce-building mode, everything's ready and you're just doing the actual cooking. The chicken can sit for 5-10 minutes after searing without getting cold if you need a breath, and the whole sauce comes together in the time it takes to boil water for pasta.
- Make the sauce and chicken separately if you're cooking ahead, then combine and warm everything gently just before serving.
- Coconut cream works instead of half-and-half if you need dairy-free, though it tastes noticeably different and shifts the whole vibe.
- Fresh herbs make a real difference here, but dried basil won't ruin anything if that's what you've got.
Save This is the kind of recipe that lives on your weeknight rotation because it's honest and kind to whoever ends up eating it. Make it when you need something that tastes like you tried without reminding you why you usually don't.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before seasoning and sear over medium-high heat until golden to lock in moisture. Avoid overcooking by checking internal temperature reaches 165°F (74°C).
- → Can I substitute half-and-half with something else?
Yes, coconut cream works as a dairy-free alternative, though it will slightly change the sauce's flavor profile.
- → What can I serve alongside this dish?
It pairs wonderfully with pasta, rice, or crusty bread to soak up the creamy tomato sauce.
- → Is it possible to add vegetables to this skillet?
Adding baby spinach near the end gently wilts it, adding nutrients and freshness without overpowering the sauce.
- → How do I adjust the heat level in the sauce?
Incorporate crushed red pepper flakes according to taste for a mild kick or omit for a milder sauce.
- → Can the chicken and sauce be prepared ahead of time?
Prepare them separately and combine before gently reheating to maintain texture and flavors.