Amazing 1-Pan Creamy Chicken with Sun-Dried Tomatoes

Creamy Chicken with Sun-Dried Tomatoes is what I call weeknight magic, hands down! I’m Anna, and if you’re anything like me—a passionate food lover who needs dinner on the table without a fuss—you’ve come to the right spot. I spend all my time perfecting simple, flavorful chicken recipes designed to make everyday cooking easier and, honestly, way more joyful.

I’ve been wrestling with skillet dinners for years, learning through trial and error just what makes a sauce rich without needing hours of simmering. This particular recipe is the result of countless evenings trying to maximize flavor while minimizing cleanup. Trust me, getting that beautiful garlic cream sauce coating perfectly seared chicken cutlets in under 40 minutes is a skill I’m eager to share with you!

We’re talking about a deeply satisfying, restaurant-quality meal that you whip up right in one pan. Forget complicated techniques; we’re keeping this straightforward so you can enjoy your evening!

Why This Creamy Chicken with Sun-Dried Tomatoes Skillet Works for You

Listen, when I say this recipe is a lifesaver, I mean it. It hits that perfect trifecta every busy cook dreams about: incredible flavor, lightning-fast preparation, and cleanup that feels almost nonexistent. That savory, bright sun-dried tomato sauce clings perfectly to the chicken, making you forget you only spent a short time in the kitchen.

This isn’t just another chicken dish; it’s a strategy meal. It proves you don’t need a sink full of dishes or an hour of active cooking time to create something truly memorable for dinner. It’s all about smart layering of flavor that builds quickly in one pan.

• It’s a true one-pan chicken dish, meaning fewer pots and pans cluttering your counter when you’d rather be relaxing.
• The flavor profile is huge—garlic, sharp Parmesan, and tangy tomatoes make a robust garlic cream sauce that tastes like it simmered all day.
• It’s fast! We’re talking about getting this on the table when you need it most.

Quick Prep and Cook Times

If you’re staring down the clock after a long day, this is your answer. The prep time is a breezy 15 minutes—that’s just enough time to slice the garlic and cut the chicken. Then, the active cooking time clocks in at just 25 minutes. Seriously, from the moment you pull out the skillet to the moment you garnish with parsley, you’re looking at less than 40 minutes total. That makes it absolutely perfect for those chaotic weeknights when you’re trying to get dinner done before homework or bedtime routines kick in.

Gathering Your Creamy Chicken with Sun-Dried Tomatoes Ingredients

You know, the beauty of a quick skillet meal like this Creamy Chicken with Sun-Dried Tomatoes is that it relies on just a handful of ingredients to pack a massive flavor punch. Because we’re moving fast, the quality of what you use really shines through, especially with the tomatoes and the cheese!

Don’t be tempted to skip grating your own Parmesan; the pre-shredded stuff just doesn’t melt into that sauce the way you want it to. And make sure those sun-dried tomatoes are packed in oil—they carry so much more flavor than the dry-packed kind. Grab everything, lay it out on the counter, and you’re halfway to dinner already. It’s organized chaos, but it works!

Detailed Ingredient List for Creamy Chicken with Sun-Dried Tomatoes

Here is exactly what you’ll need for four satisfying servings of this garlic cream sauce delight:

Ingredient	Amount	Notes/Preparation
Boneless Skinless Chicken Breasts	1.75 pounds	Cut into cutlets about 3/4 inch thick.
Kosher Salt	1 teaspoon	For seasoning the chicken.
Black Pepper	1/2 teaspoon	Freshly ground is best!
Paprika	1 teaspoon	Adds lovely color during searing.
Olive Oil	2 tablespoons	For searing the chicken.
Unsalted Butter	2 tablespoons	Used for building the sauce base.
Garlic	3 cloves	Minced fine. Don’t use too little!
Sun-Dried Tomatoes	1 cup	Drained well and sliced. Oil-packed preferred.
Heavy Cream	1 cup	The backbone of that creamy texture.
Low Sodium Chicken Broth	3/4 cup	Helps thin the sauce slightly.
Grated Parmesan Cheese	3/4 cup	Freshly grated is mandatory here.
Italian Seasoning	1 teaspoon	Adds that classic Mediterranean warmth.
Fresh Parsley	2 tablespoons	Chopped, reserved for garnish at the end.

Essential Equipment for the Creamy Chicken with Sun-Dried Tomatoes Recipe

You don’t need a drawer full of specialized gadgets for this one-pan chicken dish, which is part of the fun! The most important tool you need is a good, large skillet. I mean large—you need enough surface area so the chicken cutlets aren’t overcrowded when you sear them. Overcrowding steams the meat instead of browning it, and we absolutely want that gorgeous golden crust!

Beyond the skillet, make sure you have a sturdy cutting board and a sharp knife for prepping the garlic and tomatoes. A whisk will be your best friend when mixing that Parmesan into the cream sauce to keep things silky smooth, and a reliable meat thermometer is always my recommendation for perfect, safe chicken every time.

Step-by-Step Instructions for Creamy Chicken with Sun-Dried Tomatoes

Okay, here’s where the magic happens! This process is fast, so have everything ready to go before you turn on the heat. We’re aiming for maximum flavor transfer from the pan directly into that luxurious sauce. Don’t rush the searing, but move quickly once the sauce starts bubbling!

Preparing and Searing the Chicken

First things first, let’s season that chicken. Take your cutlets—remember, they should be about three-quarters of an inch thick for even cooking—and season them generously on both sides. We’re using 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Make sure that paprika is spread everywhere; it gives us that beautiful, restaurant-quality color when it hits the hot oil.

Heat your olive oil in that big skillet over medium-high heat. You’ll know it’s ready when the oil shimmers just slightly. Carefully lay the seasoned chicken cutlets in the hot oil. Don’t crowd them! Sear them skin-side down (or just one side, since they’re cutlets) for about 4 to 5 minutes until they are deeply golden brown. Flip them over and sear the other side for another 4 to 5 minutes. Once they have a nice crust, pull them out and set them aside on a clean plate. They won’t be fully cooked yet, and that’s okay; they’ll finish later!

Building the Signature Garlic Cream Sauce

Keep the heat on medium now—we don’t want to burn the garlic! Drop those 2 tablespoons of butter right into the same skillet where the chicken juices are sitting. Once it melts, toss in your 3 minced cloves of garlic. Stir constantly for just 30 seconds until you can really smell that beautiful fragrance. If it smells burnt, you’ve gone too far, so start over! Immediately stir in your sliced, drained sun-dried tomatoes and let them cook for about a minute to wake up their flavor.

Now, deglaze! Pour in the 3/4 cup of chicken broth and the 1 cup of heavy cream. Use your spoon or whisk to scrape up any browned bits stuck to the bottom—that’s pure flavor! Let it bubble gently, then whisk in the 3/4 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Keep whisking until that cheese melts in smoothly. Let this mixture simmer for about 3 to 4 minutes until the sauce noticeably thickens up a bit.

Finishing the Creamy Chicken with Sun-Dried Tomatoes

It’s time to bring the chicken home! Gently nestle those seared cutlets back into the pan right on top of the sauce. Spoon a little sauce over the top of each piece. Reduce the heat to low and let everything simmer together for 6 to 8 minutes. This is the crucial part where the chicken finishes cooking right in that flavorful bath.

You absolutely must check the temperature here for safety! Stick your meat thermometer into the thickest part of the largest cutlet. We are looking for an internal temperature of 165°F. Don’t guess on this step!

Resting and Garnishing

Once the chicken hits 165°F, turn off the heat immediately. Now, resist the urge to serve it right away! You need to let the chicken rest in the sauce for a good 5 minutes. This lets the juices redistribute, keeping your chicken tender. While it rests, chop up your 2 tablespoons of fresh parsley. After the 5 minutes are up, sprinkle that bright green parsley all over the top for color and freshness. If, by chance, you didn’t have fresh parsley, you can skip the garnish or whisk 1 teaspoon of dried parsley right into the sauce when you add the Italian seasoning.

Tips for Perfect Creamy Chicken with Sun-Dried Tomatoes Success

This recipe is robust, but a couple of little tricks can make sure it’s perfect every time you make it. The biggest thing to watch out for is the chicken thickness. If your breasts are super thick—say, closer to an inch—you’ll need to sear them for longer to get color, and then you might need an extra few minutes simmering in the sauce to hit that 165°F mark. Don’t be afraid to cover the pan slightly to help the heat penetrate!

For the sauce consistency, if it seems too thin after simmering, just keep it on low heat uncovered for another minute or two; the cream will reduce beautifully. If, oops, you added too much broth and it seems watery, you can quickly whisk in another tablespoon or two of Parmesan cheese off the heat—that thickens things up right away. Remember, slow and low is the secret once the chicken goes back in!

Serving Suggestions for Your Creamy Chicken with Sun-Dried Tomatoes

That rich garlic cream sauce is the star, right? It begs to be soaked up by something neutral and delicious! I always serve this Creamy Chicken with Sun-Dried Tomatoes over a bed of fluffy white rice or maybe some creamy mashed potatoes if I’m feeling extra indulgent. Those starches are perfect for catching every last drop of that savory sauce.

If you’re looking for something lighter, steamed asparagus or some simple sautéed green beans tossed with a tiny bit of lemon zest work wonderfully. They give you that necessary green crunch to contrast the richness of the heavy cream. Keep the sides simple so the chicken and its sauce remain the main event!

Storing and Reheating Your Creamy Chicken with Sun-Dried Tomatoes

This Creamy Chicken with Sun-Dried Tomatoes is so good, you’ll definitely want leftovers, but we have to talk about how to handle that heavy cream sauce when storing it. Cream sauces can sometimes separate or look a little greasy when they get cold, so we need a gentle approach to reheating!

The best way to store leftovers is to make sure the chicken is completely cooled before putting it in an airtight container. Don’t leave cooked chicken sitting out for more than two hours—you know the drill with food safety!

Storage Aspect	Guideline	Notes for Best Results
Refrigeration Time	3 to 4 days	Store chicken and sauce together in one sealed container.
Freezing	Not Recommended	Dairy-heavy cream sauces often change texture significantly when thawed.
Reheating Method	Stovetop (Low Heat)	Reheat slowly in a clean skillet over medium-low heat.
Sauce Fix	Add a splash of liquid	If the sauce seems too thick or broken, whisk in a teaspoon of milk or chicken broth while reheating to bring it back to a smooth consistency.

When you reheat it, use a small saucepan or skillet on low heat. High heat will cause the cream to break, and you’ll end up with oily spots instead of that smooth sun-dried tomato sauce you love. Just warm it gently until it’s steaming, and you’re good to go!

Frequently Asked Questions About Creamy Chicken with Sun-Dried Tomatoes

I get so many messages about how to tweak a recipe for different needs, and that’s totally normal! These questions are usually about adapting the quick weeknight dinner to fit what people have on hand or what they prefer. Here are the things I hear most often about making this garlic cream sauce dish.

Can I use chicken thighs instead of breasts in this Creamy Chicken with Sun-Dried Tomatoes?

Oh, absolutely! Chicken thighs are actually really forgiving, and they stay moist even if you accidentally cook them a minute or two too long. Since thighs are usually a bit thicker and have more fat, you will need to adjust your cooking times. When searing, give them maybe 6 minutes per side instead of 4 or 5. Then, when they go back in the sauce to finish cooking, they might need closer to 8 to 10 minutes to reach that safe 165°F internal temperature. They taste amazing in this sun-dried tomato sauce, too!

What if I want a less rich sauce for this Creamy Chicken with Sun-Dried Tomatoes?

If you’re watching your fat intake or just prefer a lighter coating, you can definitely adjust the heavy cream. I suggest swapping out about half of the heavy cream with low-sodium chicken broth or even whole milk. Now, fair warning: using milk or broth will result in a thinner sauce. It won’t be quite as luxurious or thick as the original recipe, but it will still be delicious! You might need to simmer it a bit longer to reduce it down if you use milk, or you could stir in an extra tablespoon of Parmesan cheese right at the end to help thicken the lighter liquid.

How do I ensure the Parmesan cheese does not clump in the sauce?

This is a classic issue when adding cheese to hot liquid! You want that smooth, velvety finish, not little rubbery bits floating around. The trick is temperature and motion. Make sure the sauce is simmering gently, but **not** boiling rapidly when you add the Parmesan. Turn your heat down to low. Then, add the grated cheese in small handfuls while whisking constantly and vigorously. You’re incorporating air and breaking up the cheese as it melts. If it starts to look stringy or clumpy, pull the skillet completely off the heat and keep whisking until it smooths out before returning it to the low burner.

Sharing Your Creamy Chicken with Sun-Dried Tomatoes Experience

I truly hope this Creamy Chicken with Sun-Dried Tomatoes makes its way into your regular dinner rotation! When you make this—whether it’s your first time trying a one-pan chicken dinner or you’re a seasoned pro—I absolutely want to hear about it.

Did you serve it over rice or maybe try it with some pasta? Did you sneak in a little extra garlic or maybe add a pinch of red pepper flakes for some heat? Don’t keep those delicious secrets to yourself! Take a moment after you’ve enjoyed that incredible garlic cream sauce and let me know how it went down in your kitchen. Leave a rating below so other busy cooks know this recipe is worth their time. I read every single comment, and sharing your success stories is honestly one of the best parts of my day!

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