Creamy Sun-Dried Tomato Chicken (Printable)

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

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approx. 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 packed 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

# How To Make It:

01 - Pat chicken breasts dry using paper towels. Season evenly on both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and keep warm.
03 - Reduce heat to medium in the same skillet. Add minced garlic and sun-dried tomatoes and cook for 1 minute until aromatic.
04 - Pour in chicken broth, scraping the skillet bottom to lift browned bits. Allow to simmer for 2 to 3 minutes to reduce slightly.
05 - Stir in half-and-half, grated Parmesan, and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until sauce thickens slightly.
06 - If desired, stir in baby spinach and cook until just wilted.
07 - Place chicken breasts back into skillet along with any accumulated juices. Simmer for 2 to 3 minutes, spooning sauce over the chicken to reheat evenly.
08 - Stir in chopped fresh basil. Adjust seasoning to taste if necessary.
09 - Plate the chicken with sauce, garnishing with additional basil and Parmesan if desired. Best served hot.

# Expert Suggestions:

01 -
  • The whole thing lives in one skillet, which means you get to feel like a competent adult with minimal cleanup.
  • It tastes like you spent hours layering flavors when really you were done before your favorite show's opening credits.
  • The sauce is sophisticated enough to impress someone at your table, but casual enough that mistakes barely matter.
02 -
  • Don't skip the drying step for your chicken—water on the surface will steam instead of sear, and you'll lose that golden, flavorful crust.
  • Keep that heat at medium once the chicken's out; high heat will make the sauce break and look grainy instead of silky.
  • Fresh basil added at the end stays vibrant and aromatic, while basil cooked too long turns dark and loses its purpose.
03 -
  • The difference between a good sauce and a great one is finishing with something bright—whether that's lemon juice, fresh herbs, or a pinch of red pepper flakes that lands like a secret.
  • Always taste before you serve, because salt levels change depending on your broth, your cheese, even the mood of the kitchen.
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