Creamy Sun-Dried Tomato Chicken (Ready in 25 Minutes!)

This one-pan wonder delivers big Tuscan-inspired flavor fast: golden-seared chicken thighs (or breasts) in a silky cream sauce loaded with sun-dried tomatoes, garlic, and fresh herbs. It’s rich, tangy, slightly sweet from the tomatoes, and perfect for when you want something impressive without spending hours in the kitchen. The sauce clings beautifully to pasta or soaks into rice—pure comfort!

Servings: 4
Prep Time: 5–7 minutes
Cook Time: 18–20 minutes
Total Time: About 25 minutes
Approximate Nutrition per Serving: ~520–580 kcal, ~35–40g protein (varies by chicken cut and sides)

Ingredients

For the chicken:

• 4–6 boneless, skinless chicken thighs (or breasts; thighs stay juicier—about 1.5–2 lbs total)
• 1 tablespoon olive oil
• Salt and freshly cracked black pepper (generous amounts)
• ½ teaspoon paprika (optional, for color and subtle smokiness)

For the creamy sun-dried tomato sauce:

• 1 tablespoon olive oil or oil from the sun-dried tomato jar (for extra flavor)
• 3–4 garlic cloves, minced
• ½ cup sun-dried tomatoes (oil-packed), drained and roughly chopped (save a little oil if desired)
• 1 cup heavy cream (or half-and-half for lighter version)
• ½ cup chicken broth (low-sodium)
• ⅓–½ cup grated Parmesan cheese (freshly grated for best melt)
• 1 teaspoon Italian seasoning (or dried oregano + basil)
• ½ teaspoon red pepper flakes (optional, for gentle heat)
• Salt and black pepper (to taste)
• Fresh parsley or basil, finely chopped (for garnish)

Optional for serving:

• Cooked pasta (fettuccine, penne, or tagliatelle), rice, mashed potatoes, or crusty bread
• Lemon wedges (for brightness)

Step-by-Step Instructions

1. Prep and sear the chicken
   Pat the chicken dry with paper towels. Season both sides generously with salt, black pepper, and paprika (if using).
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed). Sear 4–5 minutes per side until golden-brown and mostly cooked through (internal temp ~160°F/71°C—it will finish in the sauce). Remove to a plate and tent with foil.
2. Build the sauce base
   Lower heat to medium. In the same skillet (keep those flavorful browned bits!), add another drizzle of olive oil or sun-dried tomato oil if desired.
   Add minced garlic and sauté 30–60 seconds until fragrant. Toss in the chopped sun-dried tomatoes and cook 1–2 minutes to release their oils and intensify flavor.
3. Make it creamy
   Pour in chicken broth and scrape up any browned bits from the pan (this adds depth!). Stir in heavy cream, Parmesan, Italian seasoning, red pepper flakes (if using), salt, and pepper.
   Bring to a gentle simmer and let bubble 2–3 minutes until slightly thickened. Stir frequently so the Parmesan melts smoothly.
4. Finish the chicken
   Return the seared chicken (and any juices) to the skillet, nestling it into the sauce. Spoon sauce over the top.
   Simmer gently 4–6 minutes until chicken is fully cooked (165°F/74°C internal) and sauce has thickened to coat the back of a spoon. If sauce gets too thick, add a splash of broth or cream.
5. Garnish and serve
   Remove from heat. Sprinkle generously with chopped fresh parsley or basil for color and freshness.
   Serve hot over pasta, rice, or with bread to mop up the sauce. Add lemon wedges on the side for a bright squeeze if desired.

Pro Tips for Perfection

• Thighs vs. breasts — Thighs stay juicier and more flavorful; breasts cook faster but can dry out—slice thicker pieces if using.
• Sun-dried tomatoes — Oil-packed give the best flavor and texture; if using dry-packed, rehydrate in hot water 10 minutes first.
• Sauce consistency — Simmer gently; high heat can cause separation. Add more cream or broth to adjust.
• Make-ahead — Reheats beautifully—store in airtight container up to 3 days; add a splash of cream when reheating.

Delicious Variations

• Extra veggies — Stir in spinach, mushrooms, or artichoke hearts in the last few minutes.
• Spicy kick — Double the red pepper flakes or add diced fresh chili.
• Lighter version — Use half-and-half or evaporated milk instead of heavy cream.
• Over pasta — Toss cooked noodles directly in the sauce for a one-pan meal.

This creamy sun-dried tomato chicken is rich, tangy, garlicky, and so satisfying—the perfect quick dinner that tastes like you spent hours cooking. Guys, I think this one’s a keeper too! Try it and tell me what you served it with in the comments. 🧄🍅🍗