Pin it There's something about the smell of sun-dried tomatoes hitting hot garlic that just stops me in my tracks. I was half-watching my niece do homework at the kitchen table when that aroma drifted over, and suddenly she looked up and asked what I was making—that's when I knew this sauce was going to be a keeper. The chicken soaks up every bit of that tangy, creamy richness, and somehow it feels fancier than the twenty-five minutes it actually takes. It's become my go-to when I want to feel like I'm treating myself without the fuss.
I made this for my partner on a random Thursday when they'd had a rough week, and they literally asked for it three nights the following week. There's something about a warm, silky sauce that just makes people slow down and actually taste their food. That moment when they went back for seconds without even asking—that's when I realized this wasn't just a recipe, it was a small way of saying I care.
Ingredients
- Boneless, skinless chicken breasts (4, about 1.5 lbs): Pat them dry before seasoning—it's the difference between a golden crust and pale, steamed chicken, and I learned that the hard way.
- Kosher salt, black pepper, and Italian seasoning: These three things are your foundation; don't skip seasoning the chicken on both sides.
- Olive oil (2 tablespoons): Use a medium-quality oil here since you're searing, not making salad dressing.
- Garlic (3 cloves, minced): Mince it by hand or with a knife—the flavor is fresher than pre-minced, and you'll smell the difference.
- Sun-dried tomatoes in oil (½ cup, drained and sliced): These are the soul of the sauce; the oil they pack in is flavorful but drain it so the sauce doesn't separate.
- Low-sodium chicken broth (1 cup): Low-sodium lets you control the salt level without ending up with something too aggressive.
- Half-and-half (1 cup): This is lighter than cream but richer than milk—it's the sweet spot for a sauce that feels indulgent without being heavy.
- Grated Parmesan cheese (⅓ cup): Freshly grated is worth the extra thirty seconds; pre-grated has anti-caking agents that don't melt as smoothly.
- Crushed red pepper flakes (½ teaspoon, optional): A tiny pinch adds complexity, but leave it out if heat isn't your thing.
- Baby spinach (2 cups, optional): It wilts down to almost nothing, so don't be shy with the amount if you want greens in there.
- Fresh basil (2 tablespoons, plus more for garnish): Add it at the end so it stays vibrant and doesn't turn dark or lose its brightness.
Instructions
- Prep and season the chicken:
- Pat your chicken breasts dry with paper towels—moisture is the enemy of a good sear. Season both sides generously with salt, pepper, and Italian seasoning, making sure to get the edges too.
- Sear until golden:
- Heat olive oil in your skillet over medium-high heat until it shimmers, then lay in the chicken. You'll hear it sizzle; that's what you want. Sear for 4-5 minutes per side until the outside is deep golden and the internal temperature hits 165°F. Remove and set aside.
- Build the flavor base:
- Drop the heat to medium, then add your minced garlic and sun-dried tomatoes to the same pan. The garlic will start to turn golden in about a minute, and the whole kitchen will smell incredible.
- Deglaze and simmer:
- Pour in the chicken broth, scraping up all those golden, stuck bits from the bottom of the pan—that's pure flavor. Let it bubble gently for 2-3 minutes.
- Create the sauce:
- Lower the heat a bit, then stir in the half-and-half, Parmesan, and red pepper flakes if you're using them. Keep stirring as the sauce comes together and thickens slightly, about 2-3 minutes.
- Add greens if desired:
- If you're using spinach, toss it in now and let it wilt into the sauce until it's tender and dark, about a minute.
- Finish the dish:
- Return the chicken to the skillet, nestling it into the sauce, and let everything simmer together for 2-3 minutes so the chicken soaks up all those flavors. Stir in the fresh basil right at the end, taste for seasoning, and adjust salt or pepper if needed.
- Plate and garnish:
- Serve it hot in shallow bowls so you get plenty of that silky sauce, and scatter extra basil and Parmesan over the top.
Pin it I've learned that the best meals aren't always the complicated ones—they're the ones that feel effortless to make but taste like you spent all afternoon thinking about them. This dish does that trick perfectly.
Why This Sauce Works
The combination of sun-dried tomato funk with fresh basil brightness is almost magical—they balance each other out so the sauce never feels one-note. The Parmesan adds a subtle umami depth that makes you keep eating even after you're full, and the half-and-half keeps everything creamy without the heaviness of pure cream. It's a formula I've used as a base for so many other variations now, swapping in different proteins or vegetables depending on what's in the fridge.
What to Serve It With
The sauce is really the star here, so pick something that lets it shine—pasta soaks it up beautifully, or you can go lighter with rice or even mashed cauliflower if that's more your speed. I've also spooned it over polenta when I was feeling fancy, and it was honestly transcendent. A crusty piece of bread on the side is never a mistake because you'll want every last drop of that sauce.
Make-Ahead and Storage Tips
I've found that cooking the chicken and sauce separately, then combining them right before serving, keeps everything fresher-tasting than making the whole thing and reheating it. If you're meal-prepping, store them in separate containers and just warm them together gently when you're ready to eat. The sauce stays creamy and the chicken doesn't dry out, which is honestly half the battle with make-ahead dinners.
- Chicken keeps refrigerated for 3-4 days; the sauce lasts about the same, though it might thicken slightly when cold.
- You can freeze the sauce separately for up to a month, then thaw and combine with freshly cooked chicken when you need a fast dinner.
- Don't freeze the chicken itself once it's been seared and sauced—texture suffers, but freezing it beforehand and then cooking fresh works great.
Pin it This is the kind of recipe that quietly becomes part of your rotation, the one you make without thinking when someone you care about is coming over. It's reliable, delicious, and somehow always feels a little bit special.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Pat the chicken dry before seasoning and sear it over medium-high heat for a golden crust. Cooking just until internal temperature reaches 165°F keeps it juicy.
- → Can I substitute half-and-half in the sauce?
Coconut cream works as a dairy-free alternative, though it will alter the flavor and texture slightly.
- → Is fresh basil essential in the dish?
Fresh basil adds a bright, aromatic note that complements the tangy tomato sauce; however, it can be omitted or replaced with dried herbs if needed.
- → What can I serve alongside this skillet dish?
It pairs well with pasta, rice, or crusty bread to soak up the rich sauce, enhancing the meal experience.
- → Can I add vegetables to the skillet?
Baby spinach is a great addition that wilts gently into the sauce, adding color and nutrition without overpowering flavors.