Creamy Sun-Dried Tomato Chicken Skillet Recipe Easy Tender Juicy Breast

“You really think sun-dried tomatoes and chicken can be a game-changer?” my roommate asked skeptically as I pulled a sizzling skillet off the stove. Honestly, I wasn’t sure at first either. I’d tossed together this dish on a particularly chaotic weeknight when neither of us had the energy to fiddle with complicated recipes. What started as a quick throw-together morphed into something unexpectedly comforting and downright addictive.

The aroma hit us before I even plated it — a rich, creamy sauce mingled with the tangy sweetness of sun-dried tomatoes and a hint of garlic that made the kitchen feel instantly cozy. That night, the tender juicy breast of chicken soaked in the velvety sauce made us pause, and I caught myself thinking, “Why haven’t I made this before?”

It’s funny how the simplest meals, born from a need to keep things easy, often end up sticking with you. This skillet recipe quickly became a staple because it’s not just about cooking chicken; it’s about having a meal that feels a little special without demanding too much time or effort. Plus, the balance of flavors is just right — not too heavy, but undeniably satisfying.

Every time I make this creamy sun-dried tomato chicken skillet, I’m reminded of that night and how a humble meal can turn into a small moment of comfort. The juicy chicken, the tangy tomatoes, and the luscious sauce combine in a way that feels like a gentle hug at the end of a long day. If you’re looking for a dinner that’s both fuss-free and impressively tasty, this might just be the one that sticks for you too.

Why You’ll Love This Recipe

After several kitchen trials and a few tweaks here and there, this creamy sun-dried tomato chicken skillet recipe has become my go-to for weekday dinners. It’s honestly one of those dishes that feels fancy but is surprisingly straightforward to pull off. Here’s what makes it stand out:

• Quick & Easy: Ready in about 30 minutes, perfect for those nights when you want comfort without the wait.
• Simple Ingredients: No need for exotic items — everything you need is probably already in your pantry or fridge.
• Perfect for Cozy Dinners: Whether it’s a solo meal or feeding friends, this skillet fills the room with warmth and satisfaction.
• Crowd-Pleaser: Family, friends, and even picky eaters love how tender and flavorful the chicken turns out.
• Unbelievably Delicious: The creamy sauce with sun-dried tomatoes adds a tangy, rich layer that makes every bite memorable.

What sets this recipe apart from other chicken skillet dishes is the little trick of simmering the chicken in a sauce that’s creamy yet bright with sun-dried tomato flavor. Instead of drying out, the chicken stays juicy and tender, thanks to a gentle cooking method and a splash of chicken broth before the cream steps in.

This isn’t just another creamy chicken recipe; it’s the one that had me making it three times in a week while I perfected the balance of flavors. If you’ve ever tried to make chicken breast juicy and ended up with dry meat, this recipe feels like a small victory — every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but a few fresh touches make all the difference.

• Chicken Breasts: Skinless, boneless, preferably medium-sized for even cooking.
• Sun-Dried Tomatoes: Oil-packed variety works best for richer flavor and a bit of tang (drain slightly before use).
• Garlic: Fresh cloves, minced — the backbone of the sauce’s aroma.
• Heavy Cream: Adds luscious creaminess (you can swap with half-and-half for a lighter version, but cream is ideal for that silky finish).
• Chicken Broth: Helps keep the chicken moist and adds depth.
• Parmesan Cheese: Freshly grated, melts into the sauce for that irresistible savory note.
• Olive Oil: For searing the chicken and cooking the garlic and tomatoes.
• Italian Seasoning: A blend of oregano, basil, thyme — brings a fragrant herbiness.
• Salt & Pepper: To taste, balancing all the flavors.
• Fresh Basil (optional): For garnish and a pop of fresh color.

If you want to tweak the recipe, you can use Greek yogurt instead of cream for a tangier, lighter sauce (add it off heat to prevent curdling). For gluten-free cooks, double-check your chicken broth brand. Plus, if you’re in a pinch, sun-dried tomato paste can be a substitute, but add it sparingly — it’s more concentrated.

Equipment Needed

• Large Skillet or Sauté Pan: A heavy-bottomed skillet, ideally non-stick or cast iron, is perfect for even searing and simmering.
• Tongs or Spatula: To flip the chicken breasts without tearing.
• Measuring Cups and Spoons: For accurate ingredient amounts.
• Knife and Cutting Board: Essential for prepping garlic and tomatoes.
• Grater: For freshly grating Parmesan cheese — a box grater or microplane works well.

If you don’t have a cast iron skillet, a stainless steel pan will do just fine — just keep an eye on the heat so the chicken doesn’t stick. For budget-friendly options, a well-seasoned non-stick skillet can also work, especially if you’re making this recipe regularly.

Personally, I prefer using a cast iron because it retains heat beautifully, which helps get that perfect golden crust on the chicken without overcooking inside. Plus, it’s easy to transfer from stovetop to oven if you want to finish the chicken gently (though this recipe doesn’t require that step).

Preparation Method

1. Prepare the Chicken: Pat 4 medium skinless, boneless chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and 1 teaspoon of Italian seasoning. This step helps build a flavorful crust and ensures the seasoning penetrates the meat. (Time: 5 minutes)
2. Sear the Chicken: Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Once hot, add the chicken breasts. Cook undisturbed for about 5 minutes until the underside is golden brown and releases easily from the pan. Flip and sear the other side for another 4 minutes. (Time: 9-10 minutes)
3. Remove Chicken and Sauté Aromatics: Transfer the chicken to a plate and cover loosely with foil. Lower the heat to medium. Add 3 cloves of minced garlic and ½ cup of chopped sun-dried tomatoes (oil-packed, drained) to the skillet. Stir frequently and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic! (Time: 2 minutes)
4. Deglaze Pan: Pour in ½ cup (120 ml) of chicken broth, scraping up any browned bits from the bottom with a wooden spoon. This adds tons of flavor and prevents the sauce from tasting flat. (Time: 1 minute)
5. Add Cream and Cheese: Stir in ¾ cup (180 ml) heavy cream and ½ cup (50 g) freshly grated Parmesan cheese. Whisk gently until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Keep the heat moderate to avoid curdling. (Time: 4 minutes)
6. Return Chicken to Skillet: Nestle the chicken breasts back into the creamy sauce. Spoon some sauce over the top. Reduce heat to low and let everything simmer gently for 5-7 minutes. This step finishes cooking the chicken through and lets it soak up all the flavors, keeping it tender and juicy. (Time: 7 minutes)
7. Finish and Garnish: Taste the sauce and adjust with salt and pepper if necessary. Sprinkle fresh chopped basil over the skillet for a fresh herbal note. Serve immediately.

If the sauce gets too thick, add a splash more chicken broth until you reach the desired consistency. When cooking the chicken, avoid poking or pressing it — let it cook undisturbed for that perfect sear and juicy interior.

Cooking Tips & Techniques

Getting tender, juicy chicken breasts can be a bit tricky, but a few tricks make all the difference. First, don’t rush the sear — you want that golden crust that locks in juices. Resist the urge to flip too often; one flip is all you need.

Simmering the chicken in the creamy sauce after searing is key. It finishes cooking gently, so the meat stays moist instead of drying out like in the oven or on high heat. Also, adding a splash of chicken broth before the cream thins the sauce enough to coat the chicken without overwhelming it.

When stirring in Parmesan, do it off the highest heat to avoid a grainy texture. Freshly grated cheese melts better than pre-grated, which can sometimes have anti-caking agents that affect smoothness.

Finally, sun-dried tomatoes are powerful flavor bombs — don’t skimp on them. If you want a less intense tomato punch, rinse the oil off a bit, but I find their oily richness perfect for this sauce. Over the years, I learned that balancing those tangy tomatoes with creamy richness is what makes this dish sing.

Variations & Adaptations

This creamy sun-dried tomato chicken skillet is super versatile, so here are a few ways you can switch it up depending on mood or dietary needs:

• Low Carb/Keto: Skip any added sugars or thickeners. Serve over cauliflower rice or sautéed greens instead of pasta or bread.
• Dairy-Free: Swap heavy cream for canned coconut milk and use nutritional yeast in place of Parmesan for a cheesy flavor without dairy. It changes the profile slightly but keeps it creamy.
• Protein Swap: Try the same method with turkey cutlets or pork chops for a different protein experience.
• Vegetarian Version: Replace chicken with portobello mushroom caps or thick slices of eggplant. Sear and simmer in the same sauce for a hearty, veggie-forward meal.
• Extra Veggies: Stir in fresh spinach or kale toward the end of cooking for added color and nutrients.

One variation I love is adding a splash of white wine with the broth for a subtle acidity that brightens the sauce. It’s a small step up in complexity but worth it for a dinner party. If you want to try a more indulgent version, sprinkle crispy prosciutto on top—kind of like the crunch factor in my crispy prosciutto wrapped asparagus.

Serving & Storage Suggestions

This dish is best enjoyed hot, straight from the skillet, spooning that creamy sauce over the chicken. It pairs wonderfully with buttery mashed potatoes, garlic roasted veggies, or even a simple side of steamed green beans.

For a lighter meal, serve it alongside a crisp salad like a fresh strawberry spinach salad with poppy seed dressing, which adds a nice contrast to the richness.

Leftovers store well in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave to prevent the cream sauce from breaking. Adding a splash of broth or cream while reheating helps restore the saucy texture.

Flavors tend to deepen overnight, so if you can wait a few hours before eating, you’ll notice a richer, more melded taste. Just bring it back up to temperature slowly.

Nutritional Information & Benefits

This creamy sun-dried tomato chicken skillet offers a balanced mix of protein and fats, making it filling and sustaining. A typical serving (about one chicken breast with sauce) contains roughly:

Nutrient	Amount (per serving)
Calories	400-450 kcal
Protein	40g
Fat	25g
Carbohydrates	5-8g

Sun-dried tomatoes are rich in antioxidants and vitamins A and C, supporting immune health. Chicken breast is a lean protein source, great for muscle repair. Using heavy cream adds some saturated fat, so if you’re watching intake, you can swap with lighter dairy options.

This recipe is gluten-free as long as you check your broth labels and avoid cross-contamination. It’s also low-carb and fits well into many balanced eating plans. Just watch the portion size of cheese and cream if you’re tracking macros closely.

Conclusion

If you’ve ever struggled to cook chicken breasts that are juicy and flavorful, this creamy sun-dried tomato chicken skillet might just become your new favorite. It’s easy enough for weeknights but special enough to serve guests without stress. I love how the tang of sun-dried tomatoes cuts through the richness, creating a comforting, satisfying meal every time.

Feel free to adjust the herbs or add your favorite veggies to make it your own. Cooking is about experimenting, after all. I hope it finds a spot in your rotation, just like it did in mine — a simple dish that keeps me coming back, again and again.

When you try this recipe, I’d love to hear how it turns out or your own twists on it. Sharing those little changes is what keeps cooking fun and fresh!

FAQs About Creamy Sun-Dried Tomato Chicken Skillet

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be even more forgiving and juicy. Just adjust cooking time slightly, as thighs may take a bit longer to cook through.

What can I serve with this creamy chicken skillet?

It goes great with mashed potatoes, pasta, steamed veggies, or a fresh salad like the fresh strawberry spinach salad with poppy seed dressing for a lighter side.

How do I prevent the cream from curdling?

Keep the heat moderate to low when adding cream and cheese. Avoid boiling the sauce vigorously and stir gently until smooth.

Can I make this recipe ahead of time?

Yes, you can prepare the skillet sauce and chicken separately, then combine and gently reheat before serving. Just store in airtight containers in the fridge.

Is this recipe gluten-free?

It can be, as long as you use gluten-free chicken broth and ensure no cross-contamination. Always double-check labels if you’re sensitive.

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