Creamy Sun-Dried Tomato Chicken: Your New Favorite Skillet Meal

Let’s be honest. We’ve all been there. You’re excited about making a delicious chicken dinner, maybe something with a beautiful, rich sauce, only to cut into it and find… dry, sad chicken. It’s a total dinner deflater! But what if I told you there’s a way to get incredibly juicy, tender chicken every single time, even when it’s swimming in a dreamy, flavorful sauce? Well, get ready, because this Creamy Sun-Dried Tomato Chicken recipe is about to change your weeknight cooking game.

This dish is packed with vibrant flavor from sun-dried tomatoes and a luxurious creaminess that coats every bite. It comes together quickly in just one skillet, making cleanup a breeze, and the simple technique ensures your chicken stays perfectly moist from start to finish. Seriously, once you master this method, dry chicken will be a distant, unpleasant memory!

Why You’ll Fall in Love with This Creamy Chicken Recipe

Beyond banishing dry chicken forever, there are so many reasons why this dish deserves a spot in your regular rotation:

• Guaranteed Juicy Chicken: The secret method we’ll use ensures the chicken is cooked just right before finishing in the sauce, leading to unparalleled tenderness.
• Incredible Flavor Profile: The tangy sweetness of sun-dried tomatoes pairs perfectly with rich cream, savory garlic, and a hint of fresh herbs. It’s a flavor explosion in every bite!
• One-Skillet Wonder: Less dishes? Yes, please! Everything happens in a single large skillet from searing the chicken to simmering the luscious sauce.
• Weeknight Friendly: With just 10 minutes of prep and 25 minutes of cook time, you can have a restaurant-quality meal on the table in about 35 minutes.
• Versatile & Adaptable: It’s delicious on its own, but also fantastic served over pasta, rice, or with your favorite vegetables.

If you’re looking for other delicious and quick chicken recipes, you might enjoy our Crispy Chicken Tenders or maybe a vibrant Juicy Chicken and Rice Bowl for something different.

Gathering Your Delicious Ingredients

Part of the magic of this dish is how a few simple ingredients come together to create something truly special. We’re focusing on building layers of flavor while ensuring that signature creamy, sun-dried tomato goodness.

Here’s what you’ll need to create this culinary masterpiece:

• Boneless, Skinless Chicken Thighs: We opt for thighs here because they have more fat and connective tissue than breasts, which makes them much more forgiving and naturally juicy. Even with our technique, thighs are your best friend for guaranteed tenderness. You’ll need about 1.5 pounds, which usually works out to 4-6 individual thighs.
• Salt and Black Pepper: The essential seasonings to enhance the natural flavor of the chicken. Don’t be shy with the seasoning before searing!
• Olive Oil or Butter: For searing the chicken and sautéing the garlic. Both add richness; choose your preference!
• Garlic Cloves: Minced fresh garlic is key to building the aromatic base of our sauce. Three cloves provide a perfect punch of flavor.
• Sun-Dried Tomatoes Packed in Oil: These are the stars of the show, bringing intense, concentrated tomato flavor and a lovely chewy texture. Make sure to drain off the excess oil before roughly chopping them.
• Chicken Broth: Used to deglaze the pan and start building the sauce base, capturing all those delicious browned bits (fond) left behind by the chicken.
• Heavy Cream: This is where the luxurious creaminess comes from. It transforms the chicken broth and tomato flavors into a velvety, rich sauce.
• Grated Parmesan Cheese (Optional): Adds a salty, umami depth to the sauce and helps thicken it slightly. While optional, it really elevates the dish!
• Fresh Parsley: A pop of fresh, green color and a bright, herbaceous finish. Stirred in at the end, it adds freshness that cuts through the richness of the sauce.

Crafting Your Creamy Sun-Dried Tomato Chicken: Step-by-Step

This recipe is straightforward, but following a few key steps ensures that perfect juicy result every time. We’ll focus on searing the chicken correctly and building the sauce with maximum flavor.

1. Prep the Chicken for Maximum Sear: Start by getting your chicken thighs ready. Pat them completely dry on both sides using paper towels. This is a crucial step you don’t want to skip! Excess moisture on the surface of the chicken prevents a good sear. A strong sear is what creates those flavorful brown bits in the pan and helps lock in juices. Once dry, season both sides generously with salt and black pepper. Don’t be afraid to season from a foot or so above the chicken for even coverage.

2. Sear the Chicken to Golden Perfection: Heat your large skillet over medium-high heat and add the olive oil or butter. You want the pan to be hot enough that when you add the chicken, it sizzles immediately. Carefully place the seasoned chicken thighs in a single layer. It’s essential not to overcrowd the pan; if you have too many pieces, the temperature will drop, and the chicken will steam instead of sear. Cook in batches if necessary. Let the chicken sear undisturbed for 4-5 minutes per side. You’re looking for a deep, golden-brown crust. Cook the chicken through at this stage until an internal temperature of 165°F (74°C) is reached. Cooking it fully now means it only needs a short simmer in the sauce later, preventing it from drying out.

3. Rest the Chicken: Once the chicken is cooked through and beautifully seared, remove it from the skillet and set it aside on a plate. Allowing the chicken to rest for a few minutes while you make the sauce helps the juices redistribute, ensuring tenderness.

4. Build the Flavor Base with Garlic: Reduce the heat under the skillet to medium. Add the minced garlic to the pan. Cook the garlic for about 1 minute, stirring constantly. Watch it carefully – garlic can burn quickly, and burnt garlic tastes bitter. You just want to cook it until it’s fragrant and slightly softened.

5. Deglaze and Reduce the Broth: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape the bottom of the pan, loosening all those flavorful browned bits (called ‘fond’). This fond is packed with delicious flavor and will enrich your sauce. Bring the broth to a simmer and let it bubble gently for 2-3 minutes, allowing it to reduce slightly and concentrate the flavors.

6. Create the Creamy Sauce: Stir the heavy cream and the chopped sun-dried tomatoes into the simmering broth. Bring the sauce back to a gentle simmer. If you’re using Parmesan cheese, stir it in now until it melts smoothly into the sauce, making it even more luxurious.

7. Return Chicken to Sauce & Finish: Carefully nestle the cooked chicken thighs back into the creamy sauce in the skillet. Let everything simmer gently for just 2-3 more minutes. This brief simmer allows the chicken to absorb some of the sauce’s delicious flavor without overcooking. It’s just enough time for the flavors to meld beautifully.

8. Serve and Enjoy: Sprinkle the dish generously with fresh chopped parsley just before serving. The fresh parsley adds a bright, vibrant contrast to the rich sauce. Serve the chicken hot, making sure to spoon plenty of that irresistible creamy sun-dried tomato sauce over each piece.

Tips for Making Perfect Creamy Sun-Dried Tomato Chicken

Here are a few extra pointers to help you achieve maximum deliciousness every time:

• Don’t Skip Drying the Chicken: I know I mentioned it in the steps, but it’s worth repeating! A dry surface is essential for a good sear.
• Use an Instant-Read Thermometer: Cooking chicken to exactly 165°F (74°C) is key for safety and tenderness. A thermometer takes the guesswork out.
• Adjust Sauce Consistency: If your sauce is too thick, add a splash more chicken broth or cream. If it’s too thin after the chicken has simmered, you can remove the chicken temporarily and simmer the sauce for a few extra minutes to reduce, or stir in a tiny bit of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and simmer until thickened.
• Add Veggies: Want to add some greens? Stir in a few handfuls of fresh spinach during the last few minutes of the sauce simmering. Mushrooms or chopped bell peppers could also be sautéed with the garlic.
• Cheese Options: If you don’t have Parmesan, a little grated Pecorino Romano or even some shredded mozzarella could work, though Parmesan is classic here.

What to Serve With Your Creamy Sun-Dried Tomato Chicken

This flavorful dish pairs beautifully with a variety of sides. For a classic meal, serve it alongside some fluffy rice, simple pasta (like penne or fettuccine), or creamy mashed potatoes. If you’re looking for something lighter, roasted asparagus, green beans, or a fresh side salad like our Easy Kale Salad are excellent choices. And don’t forget some crusty bread to soak up that amazing sauce!

Your Creamy Sun-Dried Tomato Chicken Questions Answered (FAQ)

Got questions? We’ve got answers!

Can I use chicken breasts instead of thighs?

Yes, you can, but you’ll need to be extra careful not to overcook them as chicken breasts are leaner and dry out more easily. Follow the same searing method, but check the internal temperature frequently. The resting step is even more important for breasts. Be aware that the sauce might not be quite as inherently moist with breasts.

How do I store leftovers?

Store leftover Creamy Sun-Dried Tomato Chicken in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can certainly make it ahead. Cook the chicken and prepare the sauce separately. Store them both in airtight containers in the fridge. When ready to serve, gently reheat the sauce in the skillet, then add the cooked chicken and simmer for a few minutes until heated through. This helps maintain the best texture.

What kind of sun-dried tomatoes should I use?

For this recipe, sun-dried tomatoes packed in oil are recommended. They are usually softer and have a richer flavor than dry-packed ones. Just remember to drain off the excess oil before chopping.

Is this recipe gluten-free?

Yes, as written, this recipe is naturally gluten-free! Chicken, sun-dried tomatoes, cream, broth, garlic, and herbs are all gluten-free. Just ensure your chicken broth is certified gluten-free if you have a severe sensitivity.

Enjoy Your Homemade Creamy Sun-Dried Tomato Chicken!

Say goodbye to dry, boring chicken dinners and hello to a truly irresistible meal! This Creamy Sun-Dried Tomato Chicken is proof that you can achieve restaurant-quality results at home with just a little technique and simple ingredients. The rich, velvety sauce clings to the tender chicken, creating a dish that’s both comforting and elegant enough for guests.

Give this recipe a try tonight! I’d love to hear how it turns out for you. Leave a comment below and let me know your favorite way to serve it. Happy cooking!