Save to Pinterest There's something about the smell of sun-dried tomatoes hitting hot oil that instantly transports me back to my friend's tiny kitchen in Portland, where she first made this for me on a rainy Tuesday night. I remember being skeptical—how could something so simple become so elegant?—but then she plated it and I understood. That creamy, tangy sauce clinging to perfectly seared chicken felt like a secret I'd been missing.
I made this for my partner last Valentine's Day without any fanfare—just lit a candle and set the table properly. The moment he tasted it, he looked up and asked if I'd been secretly taking cooking classes. I hadn't, but I felt like a genius anyway, and that's the real magic of this dish.
Ingredients
- Chicken breasts: Use boneless, skinless ones (about 1.5 lbs total) and pat them dry before seasoning—this is what gives you that golden, crispy exterior that makes the whole dish sing.
- Olive oil: You'll need 2 tablespoons to get the pan hot enough for a proper sear, which is non-negotiable.
- Kosher salt, black pepper, Italian seasoning: Season generously on both sides; don't be shy here.
- Garlic: Three cloves, minced fine, release their flavor in seconds, so stay close to the stove.
- Sun-dried tomatoes in oil: Use the oil-packed kind and drain them well; the thinly sliced pieces melt into the sauce and add that deep, complex tang.
- Chicken broth: Low-sodium lets you control the salt level and keeps the sauce balanced.
- Half-and-half: This is what makes the sauce creamy without being overly heavy; don't substitute with heavy cream unless you want something richer.
- Parmesan cheese: Freshly grated makes a difference; the pre-shredded kind has anti-caking agents that prevent it from melting as smoothly.
- Red pepper flakes: Optional, but they add a gentle heat that brightens the whole thing.
- Baby spinach: Optional, but it wilts down to almost nothing and adds nutrition without changing the flavor.
- Fresh basil: Stir it in at the very end so it stays vibrant and aromatic; dried basil won't give you the same lift.
Instructions
- Prepare your chicken:
- Pat the breasts dry with paper towels—this removes surface moisture so they'll sear instead of steam. Season both sides generously with salt, pepper, and Italian seasoning and let them sit for a minute while you get your skillet hot.
- Sear until golden:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken. Listen for that immediate sizzle—it means your pan is ready. Sear for 4 to 5 minutes per side until the edges are golden and an instant-read thermometer reads 165°F at the thickest part.
- Build the sauce base:
- Remove the chicken to a clean plate (keep any juices!) and lower the heat to medium. Add minced garlic and sun-dried tomatoes to the same skillet and let them warm for about 1 minute until the kitchen smells incredible.
- Deglaze and simmer:
- Pour in chicken broth and use a wooden spoon to scrape up all those caramelized bits from the bottom of the pan—that's flavor you don't want to waste. Simmer for 2 to 3 minutes to let the broth reduce slightly and concentrate.
- Make it creamy:
- Stir in the half-and-half, grated Parmesan, and red pepper flakes if using. Keep stirring frequently for 2 to 3 minutes as the sauce gently thickens and becomes silky.
- Finish with greens (optional):
- If you're using spinach, add it now and stir until it wilts down into the sauce—this takes just a minute or two.
- Bring it all together:
- Nestle the chicken breasts back into the skillet along with any accumulated juices. Simmer for 2 to 3 minutes, spooning that beautiful sauce over the top until everything is heated through and the chicken soaks up the flavors.
- Finish fresh:
- Stir in the chopped fresh basil, taste the sauce, and adjust salt and pepper if needed. Serve immediately while everything is hot and the basil is still vibrant.
Save to Pinterest What I love most about this recipe is that it changed how I think about weeknight cooking. It proved to me that simple ingredients, treated with care and the right technique, don't need to be fussy or complicated to feel genuinely delicious.
Why This Sauce Works
The secret is the interplay between acidic sun-dried tomatoes, savory broth, and rich cream—each one balances the others so nothing overwhelms your palate. The Parmesan adds a subtle umami that makes you keep reaching for another bite, and the fresh basil at the end wakes everything up right before you taste it.
How to Serve It
This dish is forgiving about sides. Pasta is the obvious choice if you want to soak up every drop of sauce, but rice, crusty bread, or even mashed potatoes work beautifully. I've also served it over zucchini noodles when I wanted something lighter, and the chicken and sauce shine just as bright.
Make It Your Own
The foundation is flexible—this is a framework, not a prison. I've added white beans for heartier meals, swapped the spinach for kale, and once I stirred in a handful of sun-dried cherry tomatoes for extra bursts of flavor. The beauty is that it always tastes restaurant-worthy, no matter what you adjust.
- If dairy isn't your thing, coconut cream creates a different but equally delicious sauce—richer, slightly sweeter, more tropical.
- Leftover sauce keeps in the fridge for 3 days and reheats gently in a low oven or on the stovetop with a splash of broth.
- You can prep everything in advance and finish the dish right before serving, making it perfect for busy days or impromptu dinner guests.
Save to Pinterest This is the kind of recipe that feels like you're sharing a meal with someone who genuinely cares about how it tastes. Make it, and you'll understand why.
Common Recipe Questions
- → What is the best way to cook the chicken breasts?
Pat them dry and season with salt, pepper, and Italian seasoning before searing in hot olive oil. Cook each side for 4–5 minutes until golden and fully cooked.
- → Can I use a substitute for half-and-half?
Yes, coconut cream can be used as a dairy-free alternative, but it may slightly alter the flavor and texture of the sauce.
- → Is it necessary to add spinach to the dish?
Spinach is optional but adds a fresh, vibrant touch. Add it towards the end of cooking and cook just until wilted.
- → How can I make this dish ahead of time?
Prepare the chicken and sauce separately in advance. When ready to serve, combine and gently reheat to maintain the sauce's texture and flavor.
- → What sides complement this skillet meal?
It pairs well with pasta, rice, or crusty bread that can soak up the rich sun-dried tomato cream sauce.