Rich, juicy, and completely irresistible — this Creamy Sun-Dried Tomato Garlic Chicken turns golden seared chicken breasts into a restaurant-worthy dinner with one silky pan sauce. Sun-dried tomatoes, garlic, and cream simmer together into a blush sauce that clings to every bite. Perfect for cozy family dinners, busy weeknights, date nights, or any special meal at home.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 3/4 cup sun-dried tomatoes in oil, drained and sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn, plus more for garnish
Instructions
- Season the chicken: Pat the chicken breasts dry and season all over with the salt, pepper, and garlic powder.
- Sear until golden: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 5–6 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
- Start the sauce: Reduce the heat to medium. Add the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes to the same skillet and cook 1 minute until fragrant.
- Build the cream sauce: Pour in the chicken broth, scraping up the browned bits. Stir in the heavy cream and Parmesan and simmer 2–3 minutes until slightly thickened.
- Finish: Stir in the torn basil, taste and adjust the salt and pepper.
- Serve: Return the chicken to the skillet, spoon the sauce over the top, and simmer 2 minutes to warm through. Garnish with more basil and serve over pasta, rice, or with crusty bread.
Pro tip: Use sun-dried tomatoes packed in oil rather than dry — they are softer, sweeter, and bring extra flavor to the sauce from the seasoned oil.
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Estimated nutrition per serving: 430 calories, 38g protein, 9g carbs, 27g fat.
