Introduction
This is the kind of satisfying skillet dinner I make when the day has been long but I still want something deeply flavorful and comforting. It’s a recipe I developed back in my restaurant days, streamlined for a home kitchen without sacrificing any of the rich, savory notes. It’s fast, reliable, and feels a little luxurious with minimal effort.
What makes this dish a weeknight staple is its efficiency. Everything—from searing the chicken to simmering the creamy sauce—happens in a single pan, which means cleanup is incredibly simple. The combination of tangy sun-dried tomatoes, fragrant garlic, and rich Parmesan creates a Mediterranean-inspired sauce that tastes like it simmered for hours, even though it’s ready in just 30 minutes.
Perfecting the Creaminess
Achieving a silky, stable cream sauce is a core technique for any chef. In this recipe, the balance between heavy cream and chicken broth is key. The cream provides richness and body, while the broth thins the sauce to the perfect consistency and adds savory depth. The most important step is maintaining a gentle simmer after adding the dairy. Boiling can cause the cream to separate or curdle, so keep the heat low and steady. The final addition of grated Parmesan cheese not only adds flavor but also acts as an emulsifier, helping to thicken the sauce and bind the fat and liquid together for a smooth, glossy finish.
Choosing Sun-Dried Tomatoes
The type of sun-dried tomatoes you choose can subtly change the final dish. I typically use oil-packed tomatoes, which are soft, pliable, and ready to use straight from the jar. The infused oil they’re packed in is full of flavor and can even be used in place of some of the olive oil for an extra layer of taste. Dry-packed tomatoes, on the other hand, have a more intense, concentrated tomato flavor and a chewier texture. If you use them, you’ll need to rehydrate them in warm water for about 20 minutes before chopping. This makes them tender and ready to release their flavor into the sauce without drawing moisture from it.
Sauté Techniques for Garlic
Garlic is a foundational aromatic, but its flavor can turn from sweet and pungent to sharp and bitter in seconds. The goal is to toast it just enough to release its fragrant oils. For this recipe, I add the minced garlic to the pan after searing the chicken, once the heat has been lowered to medium. A 30-second sauté is all you need; watch for it to become fragrant and just barely golden. If it starts to brown too quickly, pull the pan off the heat immediately. This careful technique ensures the garlic contributes a mellow, rounded flavor that supports the other ingredients rather than overpowering them.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Chicken
- 680g (4 pieces) boneless, skinless chicken breast
- 6g (1 tsp) salt, to taste
- 1g (1/2 tsp) freshly ground black pepper
- 30g (2 tbsp) extra virgin olive oil
For the Sauce & Finish
- 9g (3 cloves) garlic, minced
- 50g (1/2 cup) sun-dried tomatoes, chopped
- 240g (1 cup) heavy cream
- 120g (1/2 cup) low-sodium chicken broth
- 25g (1/4 cup) grated Parmesan cheese
- 10g (1/4 cup) fresh basil, chopped
Step-By-Step Instructions
Prepare the Chicken
Pat the chicken breasts dry with a paper towel. This helps you get a better sear. Season both sides evenly with salt and freshly ground black pepper.
Sear the Chicken
Place a large skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers, carefully place the chicken in the pan. Sear for 4–5 minutes per side, until a deep golden-brown crust forms. The chicken will not be fully cooked at this point. Transfer it to a plate and set aside.
Sauté the Aromatics
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to prevent it from burning. Stir in the chopped sun-dried tomatoes and cook for one more minute to soften them and release their flavor.
Build the Creamy Sauce
Pour the chicken broth into the pan, scraping up any browned bits from the bottom with a wooden spoon—this adds a ton of flavor. Stir in the heavy cream and bring the mixture to a gentle simmer. Avoid a rapid boil to keep the sauce smooth.
Finish the Dish
Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Let it simmer gently for about 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Stir in the fresh basil and grated Parmesan cheese until the cheese is melted and the sauce has thickened slightly.
Serve
Taste the sauce and adjust with more salt and pepper if needed. Serve the chicken immediately, spooning a generous amount of the creamy sauce over each piece. Garnish with extra fresh basil if you like.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Lighter Sauce: For a less rich sauce, substitute the heavy cream with an equal amount of half-and-half or evaporated milk.
- Add Greens: Stir in a few large handfuls of fresh spinach during the last few minutes of cooking until it wilts.
- Different Herbs: If you don’t have fresh basil, 1 teaspoon of dried oregano or thyme can be added with the garlic for a different aromatic profile.
- Chicken Thighs: Boneless, skinless chicken thighs can be used instead of breasts. Sear them for 5-6 minutes per side.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Per Serving: 420 calories, 29g protein, 30g fat, 6g carbohydrates
- Per 100g: 190 calories, 13g protein, 14g fat, 3g carbohydrates
- Estimates only.
FAQ
Why did my cream sauce separate or look greasy and how can I fix it?
This often happens if the heat is too high, causing the cream to curdle. To fix it, remove the pan from the heat and slowly whisk in a tablespoon of warm water or cream.
What is the best way to reheat leftovers so the sauce stays creamy?
The best method is a skillet over low heat. The gentle temperature prevents the cream from separating. Add a splash of broth or water to thin the sauce as it warms.
Is it worth freezing this dish, or will the texture be ruined?
I don't recommend freezing this dish. Dairy-based sauces can separate and become watery upon thawing, which ruins the smooth texture. It is best enjoyed fresh or refrigerated.
My sauce came out a little too thin. What is the best way to thicken it?
The easiest fix is to let it simmer uncovered over low heat for a few extra minutes. This allows moisture to evaporate and the sauce to reduce naturally without you adding anything.
What is the most common reason this chicken dish might turn out bland?
The most common cause is under-seasoning the chicken itself. Be sure to salt and pepper both sides generously before searing to build a deep base of flavor that infuses the sauce.
How should I adjust this recipe if I need to double it for a crowd?
Use a larger, wider skillet so the chicken isn't crowded, which helps it sear instead of steam. You may need to brown the chicken in two batches to ensure a good crust on each piece.
Can this recipe be made dairy-free without losing the creamy texture?
Yes, for a creamy result, use full-fat canned coconut milk instead of cream. Its high fat content prevents a thin sauce. Use a dairy-free Parmesan or nutritional yeast for flavor.
What kind of skillet is best for both searing chicken and making the sauce?
A heavy-bottomed skillet, like stainless steel or cast iron, works best. It retains heat well for a great sear and creates the browned bits on the bottom that flavor your pan sauce.
One-Pot Creamy Sun-Dried Tomato Chicken
Equipment
- 1 Large 12-inch skillet or Dutch oven
- Wooden spoon
- Plate
- Paper towels
- Tongs
- Chef’s knife
- Cutting board
Ingredients
- 680 g Boneless, skinless chicken breast 4 pieces
- 6 g Salt to taste
- 1 g Freshly ground black pepper ½ tsp
- 30 g Extra virgin olive oil
- For the Sauce & Finish
- 9 g Garlic minced (3 cloves)
- 50 g Sun-dried tomatoes chopped
- 240 g Heavy cream
- 120 g Low-sodium chicken broth
- 25 g Grated Parmesan cheese
- 10 g Fresh basil chopped
Instructions
- Pat the chicken breasts dry with a paper towel and season both sides evenly with salt and freshly ground black pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Carefully place the chicken in the pan and sear for 4 to 5 minutes per side until a deep golden-brown crust forms. Transfer the chicken to a plate and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning. Stir in chopped sun-dried tomatoes and cook for 1 more minute to soften them and release their flavor.
- Pour chicken broth into the pan, scraping up any browned bits from the bottom with a wooden spoon. Stir in heavy cream and bring to a gentle simmer, avoiding a rapid boil to keep the sauce smooth.
- Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Let it simmer gently for about 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Stir in fresh basil and grated Parmesan cheese until the cheese is melted and the sauce has thickened slightly.
- Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve immediately, spooning a generous amount of creamy sauce over each chicken piece. Garnish with extra fresh basil if desired.
