Creamy Sun-Dried Tomato Chicken (Print version)

Tender chicken breasts simmered in a creamy sun-dried tomato sauce with fresh basil and Parmesan.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus more for garnish

# How to Make:

01 - Pat chicken breasts dry with paper towels. Season both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 4–5 minutes per side until golden and internal temperature reaches 165°F. Remove chicken and set aside.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet; sauté for 1 minute until aromatic.
04 - Pour in chicken broth, stirring to scrape up browned bits. Simmer for 2–3 minutes.
05 - Stir in half-and-half, grated Parmesan, and crushed red pepper flakes. Cook for 2–3 minutes, stirring frequently, until sauce thickens slightly.
06 - If using, stir in baby spinach and cook until wilted.
07 - Return chicken breasts and any accumulated juices to skillet. Simmer for 2–3 minutes, spooning sauce over chicken until heated through.
08 - Stir in chopped fresh basil. Adjust seasoning to taste.
09 - Plate the chicken, garnish with extra basil and Parmesan if desired. Serve immediately.

# Expert tips:

01 -
  • The sauce is genuinely luxurious but comes together faster than takeout, so you actually feel like you accomplished something on a Tuesday night.
  • That sun-dried tomato tang against the cream is addictive—once you make it, you'll find yourself planning the next time.
  • Everything happens in one skillet, which means minimal cleanup and maximum time to actually enjoy dinner.
02 -
  • Don't skip drying the chicken—it's the one thing that separates a beautiful golden crust from a disappointing gray sear.
  • Once you add the half-and-half, keep the heat moderate so the sauce stays smooth and creamy instead of breaking or looking curdled.
03 -
  • If your sauce breaks or looks separated after adding the half-and-half, whisk in a splash of cold broth off heat and it usually comes right back together.
  • White beans or cannellini beans stirred into the sauce at the end add protein and substance without changing the flavor profile—I do this when I want to stretch it to feed more people.
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