This chicken with sundried tomatoes recipe gives you tender pan-seared chicken in a creamy garlic sauce in about 30 minutes.
Why This Sundried Tomato Chicken Skillet Works
A jar of sundried tomatoes, a pack of chicken breasts, and one skillet are all you need for a rich, cozy dinner. You brown the chicken, build a creamy tomato sauce around the browned bits, then slide the chicken back into the pan so each piece soaks up flavor.
Sundried tomatoes bring tomato taste in a compact form, with sweetness and chew that play well with cream, garlic, and parmesan. Because they are dried, a small handful seasons the whole pan and turns a plain protein into a meal that feels suited to guests as well as a quick weeknight.
Main Ingredients For Creamy Chicken And Sundried Tomatoes
Here is a quick guide to the main ingredients you will use and how each one shapes the sauce and texture.
| Ingredient | Role In Dish | Tips |
|---|---|---|
| Boneless Skinless Chicken Breasts | Lean protein that takes on the creamy tomato sauce. | Slice into thin cutlets so they cook fast and evenly. |
| Sundried Tomatoes In Oil | Concentrated tomato flavor and chewy pieces. | Drain well and cut into slim strips. |
| Garlic | Savory base that runs through the whole sauce. | Use fresh cloves, minced just before cooking. |
| Chicken Broth | Loosens browned bits and forms the liquid base. | Choose low sodium broth and season to taste. |
| Heavy Cream | Adds body and a smooth feel. | Keep at a gentle simmer to avoid splitting. |
| Grated Parmesan Cheese | Thickens the sauce and adds savory depth. | Grate from a block so it melts cleanly. |
| Baby Spinach (Optional) | Adds color and tender greens. | Stir in at the end so it just wilts. |
| Olive Oil And Butter | Help brown the chicken and carry flavor. | Use a mix for flavor and a higher smoke point. |
| Salt, Pepper, Dried Italian Herbs | Simple seasoning that suits tomato and cream. | Adjust near the end after the sauce reduces. |
Sun-dried tomatoes are dense in tomato solids. Nutrient tools such as USDA FoodData Central show that they supply more vitamin C and potassium per gram than fresh tomatoes because the water content is lower.
Chicken With Sundried Tomatoes Recipe For Busy Nights
Once you set out the ingredients, the cooking moves in a simple order: sear the chicken, build the sauce, then finish the chicken in that sauce. Cutlets cook fast, so this chicken with sundried tomatoes recipe fits a weeknight schedule yet looks at home on a weekend table.
Safe Internal Temperature For Chicken
Food safety charts on sites such as FoodSafety.gov advise cooking all poultry to an internal temperature of 165°F (74°C). Use a digital thermometer and test the thickest part of each piece to reach that number before you serve.
For creamy skillet dishes, you can pull the chicken at around 163–165°F and let it rest in the warm sauce for a few minutes. The temperature evens out, juices stay in the meat, and the sauce has time to settle into a silky texture.
Step-By-Step: Creamy Chicken With Sundried Tomatoes
1. Prep The Chicken And Sundried Tomatoes
Lay the chicken breasts flat on a board and slice them through the center to form thinner cutlets. Pat them dry, then season both sides with salt, pepper, and dried Italian herbs. Drain the sundried tomatoes, pat them dry, and slice into narrow strips.
2. Brown The Chicken
Set a large heavy skillet over medium high heat. Add a spoon of tomato oil from the jar and a small knob of butter. When the fat shimmers, lay the seasoned chicken in a single layer and brown each side for three to five minutes, then move the pieces to a plate.
3. Build The Garlic And Tomato Base
Lower the heat to medium. Add more oil if the pan looks dry, then stir in the minced garlic. Cook for about thirty seconds, stirring from time to time. Add the sliced sundried tomatoes and stir so they warm through and share their flavor with the oil and garlic.
4. Deglaze With Broth
Pour in the chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the skillet. Let the liquid bubble for a minute or two so it reduces slightly and tastes like a light tomato and garlic stock.
5. Add Cream, Parmesan, And Greens
Turn the heat down to medium low and stir in the heavy cream. Bring it to a gentle simmer, then sprinkle in the grated parmesan. Stir until the cheese melts and the sauce thickens enough to coat the back of a spoon. If you are using spinach, stir it in now so it softens.
6. Finish The Chicken In The Sauce
Slide the browned chicken pieces back into the skillet along with any juices from the plate. Spoon sauce over the top of each piece. Simmer on low heat for five to seven minutes, turning once, until the internal temperature in the thickest part reaches 165°F.
7. Adjust Seasoning And Serve
Taste the sauce and adjust with a pinch of salt or pepper. A squeeze of lemon brightens the cream and tomato flavors. If the sauce feels too thick, stir in a splash of broth until it reaches a texture you like.
Serving Ideas And Simple Sides
This creamy chicken pairs well with many pantry staples. Short pasta shapes such as penne or fusilli hold pockets of sauce, while long strands such as spaghetti work if you thin the sauce with a little pasta water.
You can also spoon the chicken and sauce over mashed potatoes, soft polenta, plain rice, or steamed green vegetables. A crisp salad with a sharp vinaigrette balances the rich skillet sauce and keeps the plate from feeling heavy.
Portion wise, one cutlet with a spoonful or two of sauce tends to suit an adult when paired with pasta or potatoes. If you serve the chicken over vegetables only, you might want to allow an extra half piece per person. Leftover sauce on the plate still works well the next day over grilled bread or scrambled eggs.
Fresh Garnish Ideas
Chopped flat leaf parsley, basil, or chives bring freshness to the top of the dish. A small sprinkle of extra parmesan at the table adds a final salty lift and makes the plate feel generous without extra effort.
Variations And Easy Swaps For Chicken With Sundried Tomatoes
Once you know the flow of this skillet method, you can change the protein, greens, or dairy while keeping the same basic steps. That means you get a range of meals from one simple sundried tomato chicken skillet template.
Protein And Dairy Changes
Boneless skinless chicken thighs stay tender and juicy, even with a little extra cooking time. Sear them as you would cutlets, then simmer a bit longer in the sauce until they reach 165°F. Shrimp also suits this sauce; brown briefly on each side, then set aside and return the shrimp to the pan near the end so they do not toughen.
You can swap part of the heavy cream for half and half to lighten the sauce, though the texture will be a bit thinner. In that case, give the sauce more time to reduce. A splash of dry white wine in place of some broth adds gentle acidity that balances the cream.
Vegetable Additions
Baby spinach is the fastest green to use, but chopped kale, swiss chard, or broccoli florets also work. Add sturdier greens earlier in the simmer so they have time to soften. Sliced mushrooms or artichoke hearts can share the pan with the sundried tomatoes for more texture.
Storage, Leftovers, And Reheating
Let the skillet cool on a trivet for about fifteen minutes, then move the chicken and sauce to shallow containers. Place them in the refrigerator within two hours so the dish passes through the temperature danger zone quickly.
When you are ready to eat the rest, warm the chicken gently so the cream sauce stays smooth. Aim again for an internal temperature of 165°F in the thickest part of each piece before you plate the meal.
| Storage Method | Time Limit | Reheating Tip |
|---|---|---|
| Fridge, Airtight Container | Up to 3 days | Warm slowly on the stove with a splash of broth. |
| Freezer, Airtight Container | Up to 2 months | Thaw in the fridge, then reheat on low heat. |
| Microwave Reheat | Eat right away | Heat in short bursts, stirring between each round. |
| Oven Reheat | Eat right away | Wrap with foil and warm at low heat until hot. |
| Leftover Sauce Only | 1 to 2 days | Spoon over vegetables, pasta, or a baked potato. |
Reheat cream sauce over low heat and stir often so it does not split. If the sauce thickens more than you like, whisk in a spoon or two of broth or water at the end.
You can also use the sundried tomato cream sauce without the chicken. Try it as a topping for roasted vegetables, a baked salmon fillet, or a pan of gnocchi. Keeping a jar of tomatoes and a small carton of cream on hand means you can pull together this kind of skillet meal even when the fridge looks sparse.
With these steps in hand, you can turn a jar of sundried tomatoes and simple pantry items into a skillet of tender chicken in creamy tomato sauce whenever you need a fast, comforting meal. Leftovers rarely stay long when this dish is on the weekly menu at home with family meals for dinner.
