Creamy Sun-Dried Tomato Chicken – 30-Minute Skillet

This Creamy Sun-Dried Tomato Chicken Skillet is my go-to when I need a dinner that feels fancy but comes together in a flash. The chicken gets perfectly golden, then simmers in a luscious sauce made with sun-dried tomatoes, garlic, and cream. It's the kind of meal that makes you look like a rockstar with minimal effort.

I love how the sun-dried tomatoes add a sweet-tangy punch that brightens up the creamy sauce. Plus, it's all made in one skillet, so cleanup is a breeze. Serve it over pasta, rice, or with crusty bread to soak up every last drop.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts

About 2 large breasts. You can use chicken thighs for extra juiciness; just adjust cooking time.

1 teaspoon salt

Fine sea salt or kosher salt both work well.

1/2 teaspoon black pepper

Freshly ground is best, but pre-ground works too.

1 teaspoon garlic powder

Adds savory depth; feel free to use 1 minced fresh clove instead.

2 tablespoons olive oil

Use a good quality extra-virgin olive oil for best flavor.

1 cup (about 120g) sun-dried tomatoes in oil, drained and chopped

If using dry-packed, rehydrate in warm water for 10 minutes before chopping.

3 cloves garlic, minced

Fresh garlic is key; don't substitute garlic powder here.

1 cup (240ml) heavy cream

For a lighter option, use half-and-half, but the sauce won't be as thick.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better; pre-shredded may contain anti-caking agents.

1 teaspoon dried oregano

Or 1 tablespoon fresh oregano, chopped.

1/4 cup (10g) fresh basil, chopped (optional)

Adds a fresh pop of color and flavor at the end.

Tips & Tricks

• Pound chicken to even thickness for uniform cooking.
• Don't overcrowd the pan when searing; cook in batches if needed.
• Let the chicken rest for 5 minutes before slicing to keep it juicy.

Step-by-Step Instructions

1. Prepare the chicken

Slice chicken breasts horizontally to create thin cutlets. Season both sides with salt, pepper, and garlic powder.

2. Sear the chicken

Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and set aside.

3. Sauté aromatics

Reduce heat to medium. Add sun-dried tomatoes and garlic to the same skillet. Cook for 1-2 minutes until fragrant, stirring constantly.

4. Make the sauce

Pour in heavy cream, scraping up any browned bits from the bottom of the pan. Add Parmesan and oregano. Stir and bring to a gentle simmer.

5. Simmer the sauce

Let the sauce bubble for 2-3 minutes until slightly thickened, stirring occasionally. It should coat the back of a spoon.

6. Return chicken to skillet

Nestle the chicken back into the sauce. Spoon some sauce over the top. Simmer for 2-3 minutes until heated through and flavors meld.

7. Garnish and serve

Sprinkle with fresh basil if using. Serve immediately over pasta, rice, or with crusty bread.

Delicious Variations

Make it dairy-free

substitute full-fat coconut milk and omit Parmesan.

• Add 1 cup of baby spinach with the cream and wilt it down.
• Use boneless chicken thighs for a juicier, more forgiving option.

How to Store Creamy Sun-Dried Tomato Chicken Skillet

Frequently Asked Questions

If you try this Creamy Sun-Dried Tomato Chicken Skillet, let me know how it turns out in the comments below! Don't forget to tag me in your photos on social media. Cook smart, eat happy.

Creamy Sun-Dried Tomato Chicken Skillet

Creamy Sun-Dried Tomato Chicken Skillet: juicy chicken in a rich, tangy sauce, ready in 30 minutes for an easy weeknight dinner.

★★★★½ 4.8 (214 ratings)

10 minPrep time20 minCook time4Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup (about 120g) sun-dried tomatoes in oil, drained and chopped
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/4 cup (10g) fresh basil, chopped (optional)

📋 Instructions

1. 1Prepare the chicken — Slice chicken breasts horizontally to create thin cutlets. Season both sides with salt, pepper, and garlic powder.
2. 2Sear the chicken — Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and set aside.
3. 3Sauté aromatics — Reduce heat to medium. Add sun-dried tomatoes and garlic to the same skillet. Cook for 1-2 minutes until fragrant, stirring constantly.
4. 4Make the sauce — Pour in heavy cream, scraping up any browned bits from the bottom of the pan. Add Parmesan and oregano. Stir and bring to a gentle simmer.
5. 5Simmer the sauce — Let the sauce bubble for 2-3 minutes until slightly thickened, stirring occasionally. It should coat the back of a spoon.
6. 6Return chicken to skillet — Nestle the chicken back into the sauce. Spoon some sauce over the top. Simmer for 2-3 minutes until heated through and flavors meld.
7. 7Garnish and serve — Sprinkle with fresh basil if using. Serve immediately over pasta, rice, or with crusty bread.

👨‍🍳 Chef's Note: For an extra burst of flavor, deglaze the pan with a splash of white wine before adding the cream. Let it reduce by half for a deeper taste.

Servings: 4

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 485 kcal · 38g protein · 12g carbs · 31g fat

Written by Elena Vasquez

Elena focuses on healthy cooking and meal prep for people with limited time and budget. She shares flexible recipes and shortcuts that don’t sacrifice flavor.