Skillet Chicken with Creamy Sun Dried Tomato Sauce


You can never have too many easy chicken recipes for a quick weeknight meal! The great thing about this Skillet Chicken with Creamy Sun Dried Tomato Sauce is that it’s simple enough for a weeknight meal yet it’s fancy enough to serve to guests on a weekend. It’s packed with bright and delicious Italian flavors that will leaving everyone craving it and requesting it be made again and again! The combination of flavors here – the sun dried tomatoes, garlic/shallot, cream, parmesan and basil is simply divine!

Skillet Chicken with Creamy Sun Dried Tomato Sauce | Cooking Classy

I love that this is cooked in a skillet on the stove top so you don’t need to wait for an oven or grill to preheat, and of course being the dishes hater that I am I love the fact that the chicken and sauce are made in one pan. This is perfect for serving with pasta as it makes plenty of extra sauce to serve over the top – with extra parmesan of course! And I’d recommend serving it with a side of steamed or roasted asparagus. Who says weeknight meals need to be boring? This is anything but! It’s a restaurant quality dish but no one needs to know how easy it is to make!

Skillet Chicken with Creamy Sun Dried Tomato Sauce | Cooking Classy Skillet Chicken with Creamy Sun Dried Tomato Sauce | Cooking Classy Skillet Chicken with Creamy Sun Dried Tomato Sauce | Cooking Classy


Skillet Chicken with Creamy Sun Dried Tomato Sauce


  • 4 (6 oz) bonelss, skinless chicken breasts*
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 Tbsp finely chopped shallot or yellow onion
  • 2 cloves garlic , minced
  • 1 1/3 cups + 1 Tbsp low-sodium chicken broth
  • 2 1/2 tsp cornstarch
  • 1/2 cup sun dried tomatoe halves packed in olive oil with herbs , finely chopped (this can be done in a food processor)
  • 1/4 cup heavy cream
  • 1/3 cup finely shredded parmesan cheese
  • 3 Tbsp chopped fresh basil


  1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover with a splatter screen if you have one) and cook about 4 - 5 minutes per side until center registers 165 degrees on an instant read thermometer. Transfer to a sheet of foil and wrap to keep warm, set aside.
  2. Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer. Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits. In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste. Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add in cream and parmesan, stirring until parmesan has melted. Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.
  3. *If you can't find smaller chicken breasts you can cut two larger ones in half through the thickness to create four smaller ones (and you shouldn't need to pound it even).
  4. Recipe source: Cooking Classy


  • Melinda | Sprinkle and a Dash: Oh, My. I love it. I’ll have to make it just for ME, since I’m the only one in my house that likes sun-dried tomatoes. More for me, right? April 1, 2016 at 4:18pm Reply

  • kelly: This looks and sounds amazing – I just pinned this to make soon!

    xx Kelly April 1, 2016 at 10:09pm Reply

  • Lincoln at LincsFlavours: Great colours, looks delicious. I can’t wait to give it a try. I also make my own sun-dried tomatoes so the recipe couldn’t be better.

    Thanks for sharing. April 2, 2016 at 1:52am Reply

    • june: Hi Lincoln at LincsFlavours
      Can you post the sun-dried tomatoes recipe on your blog. I was checking for it and did not find it.
      Thanks June 22, 2016 at 11:41am Reply

      • Lincoln at LincsFlavours: Yes of course. I don’t have it prepared so it will take me a couple of days. I will post another comment on here when it is available.

        Best regards, June 24, 2016 at 3:31am Reply

        • Lincoln Betteridge: Hello June,

          I posted the link to the recipe, but it hasn’t been approved yet……

          Hopefully you will see it soon, but meanwhile you can always visit my blog, it is the latest post. June 26, 2016 at 1:23pm Reply

      • Lincoln Betteridge: Here is a link to the recipe you requested:

        I hope you find it useful.

        Best regards
        Lincoln June 25, 2016 at 2:34am Reply

  • Liz: Yum – thank you April 2, 2016 at 8:44am Reply

  • Shari Kelley: I can’t wait to make this, Jaclyn! It looks wonderful. I have company visiting, and I know she would love this! April 3, 2016 at 3:45pm Reply

  • Lynne: Looks delicious. What would you suggest serving with it please? April 4, 2016 at 12:29am Reply

    • Jaclyn: Pasta and asparagus are a good option. April 4, 2016 at 1:07am Reply

      • Lynne: Thank you. Sounds good to me. I love pasta and I love asparagus :-) April 4, 2016 at 1:10am Reply

  • Beverley Press: Jaclyn this is such a succulent recipe that will soon grace my kitchen…keep these great recipes coming xoxo April 4, 2016 at 11:22am Reply

  • Claire @ TallGirlBigWorld: I have frozen chicken breasts in the freezer that I’ve been trying to think of a good way to spice up somehow. This looks so tasty! Any thoughts on substituting the cream for full fat greek yogurt?
    -Claire April 5, 2016 at 6:57pm Reply

  • NJ-Cook4You: Great recipe, looking delicious!! thanks for sharing Jaclyn April 8, 2016 at 9:43am Reply

  • Audrey: Excellent dish. This recipe is definitely a keeper, loved it! Thank you for sharing it and I look forward to making several of your other postings soon. April 12, 2016 at 4:48pm Reply

    • Jaclyn: I’m so glad you liked this recipe Audrey! Thanks for your comment! April 13, 2016 at 1:14am Reply

  • Alyssa: Me again. I made the Chicken Pad Thai last week, and last night I tried out this recipe. I’m officially hooked to #CookingClassy!!!!

    The sauce has an amazing flavor, it’s perfect. So much yummy sauce that it’s perfect over pasta – cooked al dente! And served with parmesan asparagus. You can never have too much parmesan! ;) Thank you for this recipe! May 13, 2016 at 8:03am Reply

    • Jaclyn: So happy you loved it Alyssa – and thanks for the great review! May 16, 2016 at 9:41am Reply

  • Lin: Jaclyn, this looks great! Going to try this tonight. I will likely modify by adding some cayenne (because every great meal is improved by great suffering), and will follow the suggestion of pasta and asparagus to go with.

    One silly question tho… Do you use the oil from the sun-dried tomatoes as well or leave it in the jar? May 18, 2016 at 3:15am Reply

    • Jaclyn: You leave the oil in the jar :). I hope you love it! May 18, 2016 at 10:12am Reply

      • Lin: Next day report:
        This turned out great! I’ve had similar sauces in restaurants, this was as good as the best of them. The whole family loved it!
        The only thing I changed was the addition of crushed red pepper.

        Thank you, Jaclyn! May 19, 2016 at 9:09am Reply

        • Jaclyn: I’m so glad you enjoyed it Lin! Thanks for your feedback! June 21, 2016 at 3:01pm Reply

  • Norma: This recipe sounds delish! Could I prepare it without the heavy cream? May 26, 2016 at 8:38am Reply

    • Jaclyn: Yes but it won’t be quite as good. If you are looking to make it lighter you could use half and half. June 21, 2016 at 3:02pm Reply

  • Shari Kelley: I made this last night for dinner, and it was so delicious! We absolutely loved it. It is going into our regular dinner rotation. Thanks so much for the recipe, Jaclyn! June 3, 2016 at 3:51pm Reply

    • Jaclyn: So happy you liked it Shari! June 29, 2016 at 11:36am Reply

  • june: I am just seeing this recipe and was wondering if you could use plain yoghurt instead of the heavy cream. I think some one asked the same question but did not see a reponse.
    Thanks June 22, 2016 at 11:45am Reply

  • Dyanne: I just made this for dinner,,,OMG, shut the door, quick. If the neighbors knew what we just had we’d have to call the police. Just wonderful, it’s so easy but would make a great meal for company!!!😊 August 21, 2016 at 5:22pm Reply

    • Jaclyn: Ha! Thanks Dyanne! August 25, 2016 at 2:06pm Reply

  • Liza: I know I am late to the party, but I just made this tonight for a small dinner party and it was a big hit! The onion started getting smoky and I was worried I would burn it, but it turned out delicious. The creaminess of the heavy cream + parmesan cheese was so delicious. I served the chicken on top of egg noodles, with broccoli, asparagus, and garlic bread on the side. It was a delicious, filling, hearty meal! I will definitely make this again. October 4, 2016 at 8:06pm Reply

    • Jaclyn: Thanks for the great review Liza! October 6, 2016 at 4:03pm Reply

  • Shanae Monk: I made this dish tonight it was tasty. I will definitely make it again. My husband and I really enjoyed it. How can I get the sauce to become red. The color of my sauce was pale in comparison to the pictures. The color really attracted me to the recipe. October 10, 2016 at 9:01pm Reply

    • Kristen: My sauce was redder with using more sun dried tomatoes then the recipe asked for. I used 2/3 cup and added a dash of more cream. January 21, 2017 at 6:27am Reply

  • Atalie: I am looking forward to making this meal. Has anyone tried to make this or prep this in advance and freeze as part of a meal prep? October 31, 2016 at 5:15pm Reply

  • Kristen: Made this! It’s amazing and clean up is SO easy!! I used the same skillet from cooking the chicken in without cleaning it. So 1 skillet, little cleanup! Tasty recipe!! January 21, 2017 at 6:25am Reply

    • Jaclyn: Thanks for the great review Kristen! January 25, 2017 at 10:19am Reply

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