Creamy Sun Dried Tomato Garlic Chicken (Printable)

Tender chicken in a rich, garlicky cream sauce with sun-dried tomatoes and herbs—ready in 40 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - ¾ cup sun-dried tomatoes, drained and chopped
09 - 1 teaspoon dried Italian herbs
10 - 1 cup heavy cream
11 - ½ cup low-sodium chicken broth
12 - ⅓ cup grated Parmesan cheese
13 - 1 teaspoon lemon juice
14 - ¼ teaspoon crushed red pepper flakes

→ Garnish

15 - 2 tablespoons fresh basil or parsley, chopped

# How to Make It:

01 - Pat chicken breasts dry and season both sides with salt and pepper. Dust lightly with flour, shaking off excess.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove to a plate and cover loosely.
03 - Reduce heat to medium. Melt butter in the same skillet, then sauté garlic for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and Italian herbs. Cook for 2 minutes, stirring constantly.
05 - Pour in chicken broth, scraping up browned bits from the bottom of the skillet.
06 - Add heavy cream, Parmesan, lemon juice, and red pepper flakes. Simmer for 3–4 minutes until sauce thickens slightly.
07 - Return chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes to heat through. Garnish with fresh basil or parsley before serving.

# Expert Suggestions:

01 -
  • The sauce comes together in under 15 minutes but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Do not crowd the pan when searing or the chicken will steam instead of getting that beautiful crust
  • The sauce will continue thickening as it stands, so remove it from heat when it is slightly thinner than you want
03 -
  • Room temperature cream incorporates more smoothly into the sauce without any risk of separating
  • Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent it from melting properly

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