Creamy Chicken with Sun-Dried Tomatoes

A warm, inviting aroma fills your kitchen as you prepare a dish that’s rich, creamy, and bursting with flavor—Creamy Chicken with Sun-Dried Tomatoes. This delightful recipe takes approximately 35 minutes from start to finish and ensures a satisfying meal that’s both comforting and impressive. The balance of savory chicken with the tangy notes of sun-dried tomatoes and a luscious cream sauce showcases why this dish is a must-try.

This recipe is perfect for busy weeknights when you want something special yet quick to prepare. It’s also great for gatherings, making it a wonderful option for dinner parties or family celebrations. Leftovers can be stored in the fridge for up to three days, making it an ideal meal prep option.

Why You’ll Love This Recipe

• The creamy sauce coats the chicken beautifully, adding rich flavor.
• Sun-dried tomatoes offer a unique sweetness that complements the dish.
• Cooking in one skillet makes for easy cleanup and maximum flavor.
• It can be on your table in less than 40 minutes.

What You’ll Need

Gather all your ingredients before you start cooking.

For the Chicken

• 1 tbsp olive oil
• 4 chicken thighs, boneless, skinless (or chicken breasts)
• Salt and black pepper, to taste

For the Sauce

• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp oregano
• ¼ tsp red pepper flakes
• ½ cup sun-dried tomatoes, drained and thinly sliced
• 1 cup chicken stock
• ½ cup heavy cream
• ¼ cup Parmesan, grated
• 1 tbsp cornstarch

For Garnish

• ¼ cup fresh basil leaves, chopped

Note: Use fresh or jarred sun-dried tomatoes as available.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breasts.
• Heavy cream can be substituted with half-and-half for a lighter version.
• Fresh basil can be swapped with dried basil, if necessary.

How to Make It

Follow these simple steps to create a delicious meal.

1. Heat

Heat a skillet over medium-high heat and add olive oil.

2. Brown

Add the chicken thighs and brown for 2-3 minutes on each side. Season with salt and pepper, then remove the chicken from the skillet and set aside.

3. Sauté

Add minced garlic, Italian seasoning, oregano, red pepper flakes, and sun-dried tomatoes into the same skillet. Sauté for 2-3 minutes until fragrant.

4. Combine

Pour in the chicken stock and heavy cream, then add in the Parmesan. Sprinkle in the cornstarch and whisk immediately to disperse it throughout the cream.

5. Cook

Return the chicken thighs to the skillet, ensuring they are covered with sauce. Lower the heat, cover with a lid, and cook for 15-20 minutes until the chicken is fully cooked. Stir occasionally to prevent the sauce from burning.

6. Finish

Once cooked, stir in the fresh basil leaves and remove from heat. Serve warm, spooning the sauce generously over each chicken thigh. Garnish with extra Parmesan, sun-dried tomatoes, and basil for added flavor.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based sauces do not freeze well.
Reheat: Microwave on medium power for 2-3 minutes, stirring halfway.

Tips for Best Results

• Be sure to brown the chicken evenly for a deeper flavor.
• Adjust the red pepper flakes to your spice preference.
• Taste the sauce before serving and add more seasoning if needed.

Serving Suggestions

• Serve over pasta for a comforting meal.
• Pair with a crisp salad for a refreshing contrast.
• Enjoy with crusty bread to soak up the delicious sauce.