This Chicken with Creamy Sun-Dried Tomato Sauce is a game-changer. Juicy, golden chicken breasts are simmered in a rich Parmesan cream sauce infused with the bold flavours of sun-dried tomatoes, Italian seasoning, and garlic. Fresh spinach is folded in for a pop of color and added nutrients, making it a complete one-pan meal. Ready in just 30 minutes, it’s the perfect choice for busy weeknights or whenever you’re craving something indulgent yet effortless.
Ingredients for Chicken with Creamy Sun-Dried Tomato Sauce
- Chicken: Boneless, skinless chicken breasts are perfect for this recipe. Make sure they’re patted dry for a great sear. Opt for organic, sustainably raised chicken if possible.
- Sun-Dried Tomatoes: These provide a sweet and tangy depth to the sauce. For the best flavour and texture, use oil-packed sun-dried tomatoes and drain them well.
- Heavy Cream and Parmesan: These form the base of the rich, velvety sauce. Grating your own Parmesan ensures the best melt and flavour.
- Spinach: Baby spinach adds a pop of color and nutrients, folding seamlessly into the sauce.
- Aromatics and Spices: Shallots, garlic, Italian seasoning, and red pepper flakes come together to make the sauce flavourful and fragrant.
Tip: Want more sauce to serve over pasta, rice, or bread? Simply add an extra splash of chicken broth and cream, then adjust the seasoning to keep the flavours balanced.
Creamy Sun-Dried Tomato Chicken in 3 Easy Steps
This simple one-skillet recipe is perfect for weeknights when you want something easy but still crave big, bold flavours. Here’s how to make it in just three easy steps:
- Sear the Chicken: Season the chicken generously and sear it in a mix of butter and olive oil until golden on both sides. Set it aside—it’ll finish cooking in that luscious sauce.
- Make the Sauce: In the same pan, sauté the shallots and garlic until fragrant. Add the seasonings, tomato paste, chicken broth, cream, and Parmesan. Stir it all together to create a velvety, flavourful sauce.
- Finish and Serve: Nestle the chicken back into the sauce and let it simmer until fully cooked. Toss in fresh spinach, let it wilt, and serve warm with a sprinkle of Parmesan on top.
You’ll find the full recipe with precise measurements in the printable recipe card below, but trust me—this one is as easy as it is delicious!
Why You’ll Love This Creamy Sun-Dried Tomato Chicken
This Creamy Sun-Dried Tomato Chicken is the kind of recipe that makes you look like a pro without breaking a sweat. Here’s why it’s sure to become a go-to:
- One Pan, Less Mess: Everything comes together in a single skillet, making cleanup a breeze.
- Weeknight-Friendly: Ready in just 35 minutes, it’s perfect for those busy nights when you need dinner fast.
- Rich and Velvety: The creamy Parmesan sauce feels indulgent without being too heavy.
- Endlessly Versatile: Serve it over pasta, rice, or with crusty bread—or enjoy it as-is for a low-carb option.
- Guaranteed Crowd-Pleaser: Sophisticated enough for guests, but so comforting that even picky eaters will love it.
It’s simple, satisfying, and exactly what you need for your next cozy dinner at home.
More Delicious Chicken Recipes to Try
If this Chicken with Creamy Sun-Dried Tomato Sauce is your kind of meal, here are a few other recipes you’ll love:
- Creamy Tuscan Chicken: A rich, one-pan dish made with crème fraîche, oregano, sun-dried tomatoes, and fresh spinach. Like this creamy chicken recipe, it’s bold, indulgent, and packed with irresistible flavour.
- Chicken Piccata: Bright and tangy with a luscious lemon-caper sauce. Serve it over egg noodles for the perfect weeknight dinner, and the leftovers are just as delicious!
- Chicken Cacciatore: For fans of robust tomato flavours, this Italian-inspired dish is simple, hearty, and perfect for cozy nights.
Each recipe is packed with flavour, easy to make, and sure to become a favourite in your rotation!
Chicken with Creamy Sun-Dried Tomato Sauce
Ingredients
- 4 boneless skinless chicken breast filets (700–800 g)
- Sea salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons olive oil, divided
- 2 shallots, finely chopped
- 3 large garlic cloves, minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, or to taste
- 1 tablespoon tomato paste
- 1 1/4 cups chicken broth (300 ml)
- 200 g container heavy cream
- 65 g sun-dried tomatoes in oil, drained and chopped (10-12 halves)
- 1/4 cup grated Parmesan cheese (25 g)
- 100 g fresh baby spinach (about 4 handfuls)
Method
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Prepare and sear the chicken: Pat the chicken breasts dry with a paper towel and generously season both sides with salt and pepper. Heat the butter and 1 tablespoon of olive oil in a large, non-stick skillet over medium-high heat. Add the chicken in a single layer and sear for 3 minutes per side, until golden brown. Transfer to a plate (the chicken will finish cooking in the sauce).
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Build the flavour base: In the same skillet, add the remaining olive oil and reduce the heat to medium. Sauté the shallots for 3–4 minutes until softened. Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
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Make the cream sauce: Pour in the chicken broth. Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.
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Finish cooking the chicken: Nestle the chicken breasts back into the sauce, reduce the heat to medium-low, and cook for about 3 minutes, or until the chicken is cooked through.
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Add spinach and serve: Gently stir the baby spinach into the sauce, lifting the chicken to incorporate the greens. Once the spinach is wilted (1 minute), taste the sauce and adjust seasoning as needed. Serve warm, garnished with extra Parmesan if desired. Enjoy!
Notes
- If your pan caused some sticking and browned bits remain on the bottom, don’t worry! When adding the chicken stock, use a wooden spoon to gently scrape up the browned bits and incorporate them into the sauce for an extra boost of flavour.
- For fans of lots of sauce: To increase the amount of sauce, simply add an extra ½ cup (125 ml) of chicken broth and 100 g of heavy cream. You can also increase the garlic, Italian seasoning, and red pepper flakes slightly to keep the flavours balanced. Be sure to adjust the Parmesan and seasoning (salt and pepper) to taste for a perfectly rich and flavourful result.
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