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- 4 chicken breasts, boneless and skinless - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup chicken broth - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Choosing fresh chicken is key. Look for chicken breasts that are plump and pink. When selecting sun-dried tomatoes, go for those packed in oil for added flavor. Heavy cream gives the sauce its rich and creamy texture. You can adjust the amount of garlic based on your taste. Fresh herbs can also enhance the dish. If you want a lighter dish, you can swap heavy cream for half-and-half. Chicken broth can be replaced with vegetable broth for a vegetarian option. If you don't have sun-dried tomatoes, use fresh tomatoes with extra seasoning. For a different flavor, try using fresh herbs instead of dried ones. {{ingredient_image_1}} First, gather your ingredients. You need: - 4 chicken breasts, boneless and skinless - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup chicken broth - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Next, chop the onion and garlic. Drain and chop the sun-dried tomatoes. This helps speed up cooking. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook it until it’s soft. This takes about 4-5 minutes. Stir in the minced garlic and let it cook for 1 more minute. Now, season the chicken breasts with salt and pepper. Place them in the skillet. Cook for 6-8 minutes on each side. You want them golden and cooked through. Once ready, take the chicken out and set it aside. In the same skillet, add the chopped sun-dried tomatoes, chicken broth, heavy cream, and Italian herbs. Mix well, scraping up any brown bits. These add great flavor to your sauce. Let this simmer for 5-7 minutes. The sauce will thicken slightly. Return the chicken to the skillet. Coat it well with the creamy sauce. Let it simmer for another 2-3 minutes to heat through. Taste the sauce and adjust with more salt and pepper if needed. To serve, place the chicken on a plate. Drizzle the creamy sun-dried tomato sauce over it. Garnish with fresh basil leaves for a nice touch. You can serve this dish over cooked pasta or rice for a complete meal. Enjoy your delicious creation! To cook chicken perfectly, start with even-sized breasts. This helps them cook at the same rate. Season with salt and pepper before cooking. Heat your skillet well with olive oil to get a nice sear. Cook each side for 6-8 minutes. Use a meat thermometer to check for 165°F inside. Rest the chicken for a few minutes before slicing. This keeps it juicy. To boost flavor, add minced garlic after the onion. This brings out its aroma. Using sun-dried tomatoes in oil adds richness to your sauce. For a creamy texture, keep stirring the heavy cream into the broth. Don’t rush the simmer. Let it thicken slightly for a luscious sauce. Fresh basil at the end adds brightness and freshness. Avoid overcooking the chicken, as it can become dry. Don't skip resting the chicken after cooking; this step is key. When adding the cream, do not let it boil. Boiling can cause it to curdle. Be careful not to add too much salt too early. Taste the sauce before adjusting the seasoning. Lastly, don’t forget to scrape the brown bits from the skillet. They add great flavor to your dish. Pro Tips Use High-Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for richer flavor and creamier texture in your sauce. Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with Greek yogurt for added tang without sacrificing creaminess. Perfectly Cooked Chicken: Use a meat thermometer to ensure chicken is cooked to 165°F (75°C) for juicy, tender meat. Enhance with Cheese: Stir in grated Parmesan cheese at the end of cooking for an extra layer of flavor in your creamy sauce. {{image_2}} You can switch up the protein in this dish. Instead of chicken, try turkey breasts. They cook similarly and soak up the sauce well. For a more hearty option, use pork chops. Cook them just like the chicken. If you want to go lighter, use shrimp. They cook fast, so add them at the end. You’ll still get the rich flavor of the sauce. If you prefer a meatless version, use mushrooms or eggplant. Both absorb flavors and provide nice texture. You can sauté sliced mushrooms or diced eggplant just like the chicken. Then, follow the same steps for the sauce. Tofu is another great choice. Press and cube firm tofu, then brown it in the skillet before adding the sauce. This way, every bite is full of flavor. You can change the taste by adding different herbs or spices. Instead of Italian herbs, try fresh thyme or rosemary. They add a lovely aroma. For a kick, add red pepper flakes or chili powder. Just a pinch can bring heat to your dish. If you like a tangy flavor, mix in some lemon juice or balsamic vinegar. This brightens up the creamy sauce and makes it more lively. To store leftovers, place the chicken and sauce in an airtight container. Let it cool to room temperature first. Once cooled, seal the container tightly. Store it in the fridge for up to three days. Keeping it sealed helps maintain its flavor and texture. When you're ready to eat, reheat the chicken gently. You can use the stove or microwave. For the stove, place the chicken in a skillet over low heat. Add a splash of chicken broth or cream to keep it moist. Heat until warm, about 5-7 minutes. If using a microwave, cover the dish and heat in 1-minute intervals. Stir in between to ensure even heating. If you want to freeze the dish, let it cool completely. Place the chicken and sauce in a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. You can serve this chicken with pasta, rice, or mashed potatoes. All pair well. A side of steamed veggies adds color and crunch. If you want fresh flavors, a simple salad works great too. Yes, you can! Cook the chicken and sauce, then store them in the fridge. Simply keep them in an airtight container. Reheat the dish gently before serving. This makes it easy for busy nights. The chicken is done when its internal temperature reaches 165°F (75°C). You can also cut into it. If the meat is white and the juices run clear, it's ready. Always ensure it is cooked through for safety. This blog post shared how to make Creamy Sun-Dried Tomato Chicken. We covered the key ingredients, their substitutes, and how to prepare them. The step-by-step guide helped you through cooking and serving. Tips were given to ensure perfect chicken and avoid common mistakes. I also shared variations for different diets and how to store leftovers. In the end, this dish is versatile and easy to make. Enjoy the flavor and have fun cooking!

Creamy Sun-Dried Tomato Chicken

A delicious and creamy chicken dish featuring sun-dried tomatoes and Italian herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces chicken breasts, boneless and skinless
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Season the chicken breasts with salt and pepper. Add them to the skillet, cooking for about 6-8 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sun-dried tomatoes, chicken broth, heavy cream, and Italian herbs. Stir well, scraping up any brown bits from the bottom of the skillet.
  • Allow the sauce to simmer gently for about 5-7 minutes until it thickens slightly.
  • Return the chicken breasts to the skillet, coating them with the creamy sun-dried tomato sauce. Let simmer for another 2-3 minutes to heat through.
  • Taste and adjust seasoning with more salt and pepper if needed.
  • Serve the chicken topped with the creamy sun-dried tomato sauce and fresh basil.

Notes

Serve the chicken on a bed of cooked pasta or rice, drizzled with extra sauce, and garnish with fresh basil leaves for a pop of color.
Keyword chicken, creamy, Italian, sun-dried tomatoes