This creamy sun-dried tomato chicken recipe is one of my easiest skillet dinners, and it’s ready in just 45 minutes. Juicy chicken breasts simmer in a rich sun-dried tomato sauce made with heavy cream, Parmesan, and a healthy dose of fresh spinach. It’s silky, creamy, and full of bold Mediterranean flavor, all in one pan!
Top Reader Reviews
This dish is the perfect combination of flavors! Seriously sooo obsessed! Thanks for sharing!
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We loved this creamy dish! My husband said this is the best chicken dish that he has ever had! He said make it often! Wonderful recipe! Thanks!
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Chicken Breasts with Sun-Dried Tomatoes and Cream Sauce
Chicken breasts in a creamy sauce is one of my favorite stovetop dinner combos! I’ve made my creamy garlic chicken more times than I can count, and this recipe adds another delicious option to this menu.
This time, I paired paprika-coated chicken breasts with sun-dried tomatoes–and yes, it’s all covered in a mouthwatering cream sauce! I love the orange color and slightly-tangy flavor the sun-dried tomatoes add to the sauce, which is amazing served over pasta. This reminds me of my favorite Tuscan chicken, but with a slightly different twist.
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Use the Oil from the Sun-Dried Tomatoes
For the most flavorful results, try using a tablespoon or two of the oil from the sun-dried tomato jar to cook the chicken and/or sauté the garlic. That oil is already infused with bold, concentrated tomato flavor and herbs, so it adds even more depth to the flavor profile!
Creamy Sun-Dried Tomato Chicken Recipe
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (*)
- 3 tablespoons coconut oil
- ½ teaspoon sweet paprika
- ½ teaspoon ground oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Sauce:
- 2 cups heavy cream (**)
- 1 cup fresh spinach leaves
- 8.5 ounces oil-packed sun-dried tomatoes (drained***)
- ¼ cup shredded Parmesan cheese
- 2 cloves garlic (crushed)
Instructions
- Season the chicken breasts with salt, black pepper, sweet paprika, and ground oregano.4 boneless, skinless chicken breasts, ½ teaspoon sweet paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground oregano
- In a non-stick pan, add the coconut oil on medium heat.3 tablespoons coconut oil
- Add the chicken and cook for 10 minutes on each side until golden brown.
- Remove the chicken and set aside.
- In the same pan, add the garlic and sun-dried tomatoes. Sauté for 3 minutes on medium heat.2 cloves garlic, 8.5 ounces oil-packed sun-dried tomatoes
- Add heavy cream and spinach, and cook for 10 minutes over medium-low heat, stirring occasionally.2 cups heavy cream, 1 cup fresh spinach leaves
- Add parmesan and let the sauce thicken for another 5 minutes.¼ cup shredded Parmesan cheese
- Add the chicken and let everything combine for 2 minutes.
- Serve while warm over some steamed rice or pasta! Enjoy!
Notes
- Pat the chicken dry before seasoning to help the seasonings stick and encourage browning.
- Don’t overcrowd the pan. If your skillet is small, brown the chicken in batches so it actually sears instead of steaming.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- After removing the chicken, loosen all those flavorful browned bits when you add the tomatoes and garlic; they make the sauce richer.
- For a little extra heat, sprinkle in some crushed red pepper flakes with the sun-dried tomatoes.
- Drop the heat before adding cream. This prevents the dairy from separating or curdling.
- Use freshly grated Parmesan instead of pre-shredded because bagged cheese contains anti-caking agents that prevent smooth melting.
- If the sauce gets too thick, stir in a splash of chicken broth. If too thin, let it simmer a few extra minutes.
- Pair with angel hair pasta, rice, mashed potatoes, or cauliflower rice.
- Reheat low & slow on the stove with a splash of cream or broth to bring the sauce back together.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Sun Dried Tomato Chicken Step by Step
Prep: Gather the list of ingredients for this skillet chicken recipe. I recommend letting the heavy cream come to room temperature while you prep and cook the rest of the dish, so pull it out of the fridge first thing. Season 4 boneless, skinless chicken breasts with ½ teaspoon of sweet paprika, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground oregano. If your chicken breasts are uneven sizes, pound them to an even thickness before seasoning to encourage even cooking.
Cook the Chicken: In a nonstick pan, add 3 tablespoons of coconut oil (or substitute 2 tablespoons for some of the sun-dried tomato oil) over medium heat. Add the chicken and cook for 10 minutes on each side, until golden brown and cooked through to 165°F. Don’t overcrowd the pan! Cook in batches if needed to encourage browning. Remove and set it aside while you make the sauce.
Add Sun-dried Tomatoes: In the same pan, add 2 minced cloves of garlic and 8.5 ounces of oil-packed sun-dried tomatoes. I drained my sun-dried tomatoes but didn’t rinse them. Use a wooden spatula to scrape up all the browned bits from cooking the chicken. This process of deglazing add lots of flavor to the sauce. Sauté for 3 minutes on medium heat, or until softened and fragrant.
Add Cream and Spinach: Next, lower the heat, then slowly stir in 2 cups of room-temperature heavy cream. Add 1 cup of fresh spinach leaves, and cook for 10 minutes on medium-low heat, stirring occasionally.
Thicken the Sauce: Then add ¼ cup of shredded Parmesan cheese and let the cream sauce thicken for another 5 minutes. Adjust as needed until it reaches your desired thickness by simmering for longer (thicker); or adding a bit of chicken broth (thinner).
Finish: Add the chicken breasts back to the sun-dried tomato sauce, and let everything combine and warm through for 2 minutes. Serve warm over some steamed rice or pasta!
How to Store, Freeze, and Reheat
Store leftover creamy sun-dried tomato chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer (without the spinach) for up to 3 months. Reheat on the stovetop over medium-low heat until warmed through. Add a splash of chicken broth or cream to bring the sauce back together, and stir in fresh spinach in the last few minutes to wilt.
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