Creamy Sun Dried Tomato Chicken

Why You’ll Love It

• The sauce is rich, creamy, and packed with garlic parmesan flavour
• Sun dried tomatoes add little bursts of sweetness and tanginess
• Everything cooks in one skillet for easier cleanup
• It tastes like a restaurant dinner but uses simple ingredients
• Perfect for serving over mashed potatoes, pasta, or rice
• The chicken stays juicy and tender thanks to a quick pan sear
• Great for cosy weeknight dinners or date-night meals at home

 

Ingredients

For the Chicken

• 2 large chicken breasts or 4 chicken thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Creamy Sun Dried Tomato Sauce

• 3 cloves garlic, minced
• 1 small shallot, finely diced
• 1/3 cup sun dried tomatoes, sliced
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 3/4 cup heavy cream
• 1/2 cup freshly grated parmesan
• 1/2 teaspoon chilli flakes
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley

For Serving

• Creamy mashed potatoes
• Roasted broccolini or broccoli

Instructions

1. Season the Chicken

Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, and Italian seasoning.

2. Sear Until Golden

Heat olive oil and butter in a large skillet over medium-high heat.

Add the chicken and cook for 4 to 5 minutes per side until deeply golden with a nice crust.

The chicken does not need to be fully cooked yet. Transfer to a plate.

3. Build the Sauce

Reduce the heat to medium.

In the same skillet, add the shallots and cook for 2 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Add the tomato paste and stir it into the pan for about 1 minute to deepen the flavour.

Mix in the sun dried tomatoes, chilli flakes, and Italian seasoning.

Pour in the chicken stock and scrape up all the flavour from the bottom of the pan.

4. Make It Creamy

Lower the heat and stir in the heavy cream and parmesan cheese.

Let the sauce simmer gently for 3 to 4 minutes until smooth and creamy.

Taste and adjust with extra salt or pepper if needed.

5. Finish the Chicken

Return the chicken to the skillet along with any juices from the plate.

Spoon the sauce over the top and simmer for another 5 to 7 minutes until the chicken is fully cooked and tender.

Sprinkle with chopped parsley before serving.

 

Tips for the Best Creamy Chicken

• Freshly grated parmesan melts much smoother than pre-shredded cheese
• Don’t boil the sauce after adding cream or it can split
• Sun dried tomatoes packed in oil give the best flavour
• If your sauce gets too thick, add a splash of chicken stock
• Chicken thighs stay extra juicy, but breasts work beautifully too
• Let the chicken rest for a couple of minutes before serving

Serving Ideas

This dish is especially good over creamy mashed potatoes because the sauce melts right into them, but you can also serve it with:

• Buttered pasta
• Garlic rice
• Roasted baby potatoes
• Crusty bread
• Steamed greens
• Parmesan polenta

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove over low heat with a splash of cream or stock to loosen the sauce.

Final Note

If you love creamy comfort food with bold flavour, this sun dried tomato chicken is one of those recipes you’ll keep making on repeat.

The rich parmesan sauce, tender golden chicken, and creamy mashed potatoes make every bite ridiculously satisfying.

Perfect for nights when you want something cosy, impressive, and genuinely delicious without spending hours in the kitchen.