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Creamy Sun Dried Tomato Chicken Recipe Easy Weeknight Dinner

Sun Dried Tomato Chicken

A delicious, creamy, and easy-to-make chicken dish bursting with the rich flavors of sun-dried tomatoes, garlic, and Parmesan. Perfect for a quick weeknight dinner or a special family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken breast or thighs cut into 1-inch pieces or left whole
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
Aromatics & Vegetables
  • 4-6 cloves garlic minced
  • 1 medium shallot finely chopped (optional)
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1-2 cups fresh spinach optional
Creamy Sauce Base
  • 1 cup chicken broth low sodium preferred
  • ½ cup heavy cream or half-and-half for a lighter option
  • ¼ cup Parmesan cheese grated, plus extra for garnish
  • 1 tsp dried Italian seasoning or a mix of oregano, basil, and thyme
  • ½ tsp red pepper flakes optional
Finishing Touches
  • fresh basil or parsley chopped, for garnish

Equipment

  • skillet,
  • Wooden spoon
  • Meat thermometer

Method
 

  1. Pat the chicken dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken and cook for 3-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and set aside.
  3. Reduce heat to medium and add the minced garlic and chopped shallot (if using). Sauté for about 1 minute until fragrant.
  4. Add the chopped sun-dried tomatoes and cook for another minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  5. Reduce heat to low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer gently for 3-5 minutes until the sauce thickens.
  6. Return the chicken to the pan, nestling it into the sauce. If using spinach, stir it in and cook until wilted, about 1-2 minutes.
  7. Adjust seasoning to taste. Garnish with fresh basil or parsley and serve hot.

Nutrition

Calories: 380kcalCarbohydrates: 6gProtein: 35gFat: 22gSaturated Fat: 9gCholesterol: 115mgSodium: 580mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 8mgCalcium: 75mgIron: 2.6mg

Notes

This creamy sun-dried tomato chicken is perfect for a quick weeknight meal. You can swap chicken breasts for thighs for extra flavor and juiciness. For a lighter version, substitute cream with coconut milk or cashew cream. Serve it with pasta, rice, mashed potatoes, or steamed vegetables.
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