Creamy Sun-Dried Tomato Chicken Recipe

One pan creamy sun-dried tomato chicken skillet

4.93 from 13 votes

Creamy Sun-Dried Tomato Chicken Recipe

This creamy sun-dried tomato chicken is an easy one-pan dinner made with juicy chicken breasts simmered in a rich sun-dried tomato cream sauce. It’s cozy, flavorful, and perfect for busy weeknights.

Prep Time10

Cook Time33

Total Time43

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 847kcal

Author: Becky Hardin

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!

Video

Notes

*For quick cooking, use boneless breasts on the smaller side (4-6 oz). If needed, slice larger breasts in half and/or pound them into a thinner, more even consistency.

**Half n half can be substituted, but the sauce consistency won't turn out quite as creamy and silky.

**Drain, but reserve 1–2 tbsp of the tomato oil to enhance flavor (unless you prefer coconut). If using dry-packed sun-dried tomatoes instead, soften them in hot water for 10 minutes first.

Tips:

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.

Storage: Store creamy sun dried tomato chicken in an airtight container in the refrigerator for 3 days.

Nutrition