Skillet Chicken with Sun Dried Tomatoes – A Creamy, Flavor-Packed Weeknight Dinner

Juicy chicken, a silky cream sauce, and the bold tang of sun dried tomatoes come together in one pan. This is the kind of dish that tastes like it took all afternoon but actually comes together fast. The flavors are warm, savory, and just a little luxurious without being heavy.

It’s perfect for busy nights or a cozy dinner in. Serve it over pasta, rice, or with crusty bread to soak up every drop of sauce.

What Makes This Special

This recipe uses sun dried tomatoes for a deep, concentrated tomato flavor you can’t get from fresh. The oil from the jar becomes part of the sauce, adding richness and aroma.

A quick stovetop sear keeps the chicken juicy, and the sauce simmers in the same pan for easy cleanup. Fresh garlic, a splash of broth, and a touch of cream pull everything together. It’s simple food that tastes like a restaurant meal.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 thighs), patted dry
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or dried oregano + basil)
• 2 tablespoons olive oil (use some from the sun dried tomatoes if possible)
• 1/2 cup sun dried tomatoes, drained and sliced (packed in oil preferred)
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream (or 2/3 cup half-and-half; see notes)
• 1/3 cup grated Parmesan cheese
• 1 tablespoon lemon juice (fresh)
• 1 cup baby spinach (optional but great for color and balance)
• Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

1. Season the chicken. Sprinkle both sides with salt, pepper, and Italian seasoning.

   Let it sit for 10 minutes while you prep the other ingredients.

2. Heat the skillet. Warm the olive oil over medium-high heat in a large skillet. When the oil shimmers, it’s ready.
3. Sear the chicken. Add the chicken in a single layer. Cook 4–6 minutes per side until golden and nearly cooked through.

   Transfer to a plate; it will finish in the sauce.
4. Sauté aromatics. Lower heat to medium. Add a teaspoon more oil if the pan is dry. Stir in garlic, sun dried tomatoes, and red pepper flakes.

   Cook 1 minute, stirring so the garlic doesn’t brown.

5. Deglaze. Pour in the chicken broth. Scrape up the browned bits on the bottom of the pan—they add big flavor.
6. Make it creamy. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low.

   Let it bubble for 2–3 minutes to thicken slightly.

7. Add cheese and lemon. Whisk in Parmesan until smooth. Add lemon juice and taste. Adjust salt and pepper as needed.
8. Finish cooking the chicken. Return the chicken and any juices to the pan.

   Spoon sauce over the top. Simmer 3–5 minutes until the chicken is cooked through and the sauce clings to it.

9. Add greens. Stir in spinach until just wilted, 30–60 seconds. Turn off the heat.
10. Serve. Garnish with chopped basil or parsley.

    Serve with pasta, mashed potatoes, rice, or crusty bread.

How to Store

• Refrigerate: Let it cool, then store in an airtight container for up to 4 days.
• Reheat: Warm gently over low heat on the stovetop with a splash of broth or water. Avoid boiling to keep the sauce smooth.
• Freeze: Cream sauces can separate when frozen, but it’s still doable. Freeze up to 2 months.

  Thaw overnight in the fridge, then reheat gently and whisk to bring the sauce back together.

Why This is Good for You

• Lean protein: Chicken offers satisfying protein that keeps you full and supports muscle health.
• Lycopene-rich tomatoes: Sun dried tomatoes are packed with antioxidants that support heart health.
• Balanced fats: Olive oil and a moderate amount of cream make the dish rich but not heavy. You can lighten it with half-and-half or evaporated milk.
• Greens add nutrients: Spinach brings iron, folate, and fiber for extra balance.

Common Mistakes to Avoid

• Overcrowding the pan: If the chicken is packed together, it steams instead of sears. Cook in batches if needed.
• Burning the garlic: It turns bitter fast.

  Keep the heat moderate and stir constantly for that short minute.

• Boiling the cream: A harsh boil can split the sauce. Keep it to a gentle simmer.
• Skipping seasoning: Taste the sauce before adding the chicken back. A pinch of salt or squeeze of lemon makes a big difference.
• Using dry-packed tomatoes without extra oil: If your tomatoes aren’t in oil, add a teaspoon of olive oil for the best flavor and texture.

Variations You Can Try

• Mushroom twist: Add 1 cup sliced cremini mushrooms with the garlic and sauté until browned.
• Artichoke hearts: Stir in canned or jarred artichoke quarters for a Mediterranean feel.
• Creamy pesto: Add 1–2 tablespoons basil pesto when you add the cream for extra herb flavor.
• Dairy-light: Swap heavy cream for evaporated milk.

  The sauce will be lighter but still silky.

• Gluten-free: The recipe is naturally gluten-free. Serve with polenta or GF pasta.
• Spicy calabrian: Use Calabrian chili paste instead of red pepper flakes for a fruity heat.
• Herb-forward: Finish with fresh thyme or rosemary in place of basil for a cozy, woodsy note.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay juicy and are very forgiving.

Cook them a little longer during the sear—about 6–7 minutes per side—until they reach 165°F internally.

What can I substitute for heavy cream?

Half-and-half works well, though the sauce will be a bit thinner. Evaporated milk is another good option. Avoid regular milk unless you add a slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) to help thicken it gently.

Do I need to rehydrate sun dried tomatoes?

If they’re packed in oil, no.

Just drain and slice. If they’re dry-packed, soak them in hot water for 10 minutes, then drain and pat dry before using.

How do I know when the chicken is done?

Use an instant-read thermometer. You’re looking for 165°F in the thickest part.

If you don’t have a thermometer, cut into the thickest piece; the juices should run clear and the center should be opaque.

Can I make this without Parmesan?

Yes. The sauce will be less cheesy but still delicious. Add a bit more salt and a small pat of butter for richness, or use Pecorino Romano for a saltier, sharper bite.

What should I serve it with?

Pasta, rice, or mashed potatoes are classic.

For something lighter, try cauliflower mash or a simple arugula salad with lemon vinaigrette. Don’t forget bread for the sauce.

How can I make it dairy-free?

Use full-fat coconut milk instead of cream and skip the Parmesan or use a dairy-free alternative. Add extra lemon juice and herbs to brighten the flavor.

Can I add vegetables?

Absolutely.

Zucchini, bell peppers, or spinach work well. Sauté firmer veggies like peppers before adding the liquids to keep them crisp-tender.

In Conclusion

Skillet Chicken with Sun Dried Tomatoes is the kind of reliable, crowd-pleasing dinner that tastes special without much effort. It uses smart shortcuts—like jarred tomatoes and one-pan cooking—to deliver big flavor fast.

Keep a jar of sun dried tomatoes in your pantry, and you can make this any night of the week. Simple, creamy, and full of personality, it’s a keeper.