Skillet Chicken with Creamy Sun Dried Tomato Sauce

Published April 1, 2016. Updated August 21, 2019

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Creamy Sun Dried Tomato Chicken is easy enough for weeknights but worthy of guests. The combination of flavors – the sun dried tomatoes, garlic, shallot, cream, parmesan and basil is simply divine.

Creamy Sun Dried Tomato Chicken Cooking in Skillet

Sun Dried Tomato Chicken in Skillet

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! 

Sun Dried Tomato Chicken simmering with Sun Dried Tomato Sauce Sun Dried Tomato Chicken toped with basil leaves in plenty of sauce

One-Pan Meals are the Best!

I love that this sun dried tomato chicken recipe 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 sun dried tomato 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.

Creamy Sun Dried Tomato Sauce over Sun Dried Tomato Chicken Dish

Who says weeknight meals need to be boring? This is anything but! The sun dried tomatoes, garlic/shallot, cream, parmesan and basil is simply divine.

This creamy sun dried tomato chicken is a restaurant quality-dish but no one needs to know how easy it is to make!

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.70 from 13 votes

Skillet Chicken with Creamy Sun Dried Tomato Sauce

Such an easy delicious chicken recipe! Chicken breasts are pan seared then covered in a rich, creamy, incredibly flavorful sun dried tomato sauce and then finished with fresh basil.
Servings: 4
Prep10 minutes
Cook15 minutes
Ready in: 25 minutes



  • 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.
  • 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.


  • *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).
  • **Sun dried tomatoes can be minced by hand or in a food processor.
Nutrition Facts
Skillet Chicken with Creamy Sun Dried Tomato Sauce
Amount Per Serving
Calories 556 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 7g44%
Cholesterol 134mg45%
Sodium 687mg30%
Potassium 951mg27%
Carbohydrates 7g2%
Fiber 1g4%
Protein 38g76%
Vitamin A 615IU12%
Vitamin C 17.5mg21%
Calcium 136mg14%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • kapil

    this receipt is great except i messed up a little on sunday dried tomatoes and cream quanity

  • patch

    Tried this, but hope it’s not upsetting to hear of my changes:
    I cut up my chicken breasts into bite-sized pieces and tossed them in a mixture of seasonings. browned them quickly all sides in a bit of olive oil, removed; made the rest according to recipe except I added a few hot red pepper flakes and a dash of wine. Served over penne pasta, and it is a family favorite.. have made it at least 3 times now.. twice I’ve doubled the recipe with no issues, and leftovers are just as yummy!
    I would like to know if this dish can be frozen.. would it have to be before the cream is added, or could you freeze leftovers with the cream already added? I am so grateful for this recipe because we are very much trying to cut back on eating out, and this recipe is so good we’d rather have it than eat out! I think this recipe would also be fantastic with roasted potatoes and a vegetable.

    • Jaclyn

      Jaclyn Bell

      Sorry for the late reply! Yes I do send email updates would you like me to add your email?

  • Jacki

    Has anyone doubled this recipe? Did it work out exactly doubling everything? I really just want the sauce for pasta (i made this before and it was a great pasta sauce). And I just wont have room for 8 chicken breasts.. But i still want to add chicken (probably cut up) in my pasta. Any suggestions?

  • Mary

    I tried this recipe and my kids loved it so much that it is now one of my go to recipes to make during the week. My daughter hates tomatoes but LOVES this. I made it last night and didn’t have any basil so I just sprinkled on dried parsley and it was still good.

    Try this recipe! Easy to make and soooo good! I have no idea if it makes good leftovers because we never have any!

  • Kathryn M Fischer

    Very delicious; the sauce is surprisingly light. I made a few changes on the preparation as I wanted to make sure the chicken was completely cooked, yet moist and juicy. After searing the chicken in a little olive oil, I took it out and set it aside according to directions. I made the sauce, but omitted the cream, cheese, and chicken broth/cornstarch until after allowing the seared chicken to simmer about 20 minutes, then I removed the chicken, added the remaining ingredients, then put the chicken back in, then cooked until thickened. Also added a few baby bellas and some dried parsley. Served this over whole grain pasta – watching carbs.

  • Marisol

    We loved this recipe, had it for dinner today. Flavors are fantastic. We ate with rice with peas and carrots. Yummy! Thank you.