Oh, you are going to LOVE this Sun-Dried Tomato Chicken! Seriously, it’s one of those recipes that feels fancy enough for company but is so ridiculously easy, I whip it up on a Tuesday night. You know those nights? The ones where you’re staring into the fridge, willing dinner to magically appear? This is your answer. I first discovered how amazing sun-dried tomatoes are in chicken dishes when I was trying to use up a jar I had leftover from a pasta recipe. The way those little flavor bombs transform simple chicken into something rich and savory? Pure magic. Trust me, this dish is a total weeknight hero!
Why You’ll Love This Sun-Dried Tomato Chicken
This dish is a total winner for so many reasons:
- Super Quick: Seriously, you can have this on the table in about 35 minutes from start to finish. Perfect for busy weeknights!
- Packed with Flavor: Those sun-dried tomatoes bring such an intense, savory punch, along with garlic and fresh herbs. It’s seriously delicious.
- So Easy: You only need one skillet and a few simple steps. Minimal cleanup? Yes, please!
- Versatile Too: It’s amazing served over pasta, rice, or even just with a big salad. You can totally mix it up!
Ingredients for Sun-Dried Tomato Chicken
Here’s what you’ll need to make this incredibly tasty chicken dish:
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- 1 cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Equipment Needed for Sun-Dried Tomato Chicken
Not much to it for this easy chicken! You’ll just need:
- A good large skillet – one that’s big enough to hold the chicken comfortably and make room for the sauce.
- Some handy-dandy tongs for flipping that chicken.
Step-by-Step Guide to Making Sun-Dried Tomato Chicken
Alright, let’s get this amazing Sun-Dried Tomato Chicken onto your table! Grab your skillet and let’s do this. It’s honestly so straightforward, you’ll wonder why you haven’t made it every week already. Think of it as a little culinary hug that takes hardly any time at all.
Preparing the Chicken
First things first, let’s get our chicken ready. Take those lovely boneless, skinless chicken breasts and give them a good sprinkle of salt and pepper on both sides. Don’t be shy with it! Now, heat up your large skillet over medium-high heat with that good olive oil. You want it nice and hot, but not smoking. Carefully place the seasoned chicken breasts into the skillet. Let them get beautifully golden brown and cooked through – that usually takes about 5-7 minutes per side. Once they’re done, just use your tongs to lift them out and pop them onto a plate for a minute. They’re going to hang out there while we make the magic sauce.
Building the Flavorful Sun-Dried Tomato Sauce
Now, into that same skillet (don’t you dare wash it!), toss in your minced garlic. Give it a quick stir for about a minute until it smells absolutely divine – you don’t want it to burn! Then, add in those gorgeous chopped sun-dried tomatoes. Oh, the smell! Stir those around with the garlic for another minute. Next, pour in your chicken broth. This is where the flavor really comes alive. Use a spoon or your spatula to scrape up all those delicious browned bits stuck to the bottom of the pan – that’s pure gold! Let this mixture come to a gentle simmer for a minute or two. Now for the creamy goodness: stir in the heavy cream, along with your chopped fresh basil and parsley. Let it bubble gently for another 2-3 minutes until the sauce thickens up just a touch. It should be luscious and inviting!
Finishing and Serving Your Sun-Dried Tomato Chicken
We’re almost there! Gently nestle those golden-brown chicken breasts back into the skillet, right into that amazing sauce. Spoon some of that glorious sun-dried tomato goodness right over the top of each piece. Let it all simmer together for just about a minute more, so the chicken gets nice and warm and really soaks up all those fantastic flavors. And that’s it! Seriously, dinner is ready. Serve this beautiful Sun-Dried Tomato Chicken straight from the pan. It looks and smells absolutely incredible, and trust me, everyone will be asking for seconds!
If you love chicken dishes like this, you might also enjoy my Lemon Garlic Butter Chicken or my quick Garlic Mushroom Chicken. Both are fantastic weeknight options!
Tips for the Best Sun-Dried Tomato Chicken
Okay, let’s make this Sun-Dried Tomato Chicken absolutely perfect! It’s already super easy, but a few little tricks can really elevate it. My biggest tip? Use the oil-packed sun-dried tomatoes. They’re already soft and full of flavor from the oil, which actually adds another layer to your sauce. If you *only* have the dry ones, just give them a good soak in hot water for about 30 minutes before chopping – they’ll soften right up! Also, don’t overcrowd the pan when you’re searing the chicken. Give each piece some space so they actually brown instead of steam. This browning is where all that yummy flavor starts! If you like a richer sauce, a tiny splash more cream or a small knob of butter stirred in at the end works wonders. It’s similar to how I get that luscious sauce in my Marry Me Chicken recipe!
Ingredient Notes and Substitutions
Let’s chat a little more about these key players in our dish! For the sun-dried tomatoes, I really, *really* love using the ones packed in oil. They’re already so tender and bursting with flavor. If you happen to only have the dry kind, no worries at all! Just chop them up and give them a good soak in some hot water for about half an hour before you start cooking. They’ll soften right up and be perfect for the sauce. As for herbs, basil and parsley are fantastic, but feel free to play around! A little bit of fresh oregano or even some chopped chives would be delicious too. It’s all about making it yours!
Serving Suggestions for Sun-Dried Tomato Chicken
This Sun-Dried Tomato Chicken is so versatile! It’s absolutely divine served alongside some creamy polenta or fluffy rice to soak up all that yummy sauce. For something a bit lighter, a simple green salad or some perfectly roasted veggies like my garlic herb potatoes are fantastic too.
Frequently Asked Questions about Sun-Dried Tomato Chicken
Got questions about this amazing Sun-Dried Tomato Chicken? I’ve got answers! We all want our dinners to be just perfect, and a little bit of extra info can go a long way. If you love chicken with vibrant flavors, you might also like my Chicken Caprese Skillet – it’s another super quick and tasty option!
Can I make this Sun-Dried Tomato Chicken ahead of time?
You absolutely can! The sauce is actually even better the next day. Just store the cooked chicken and sauce separately in the fridge. Reheat them gently on the stove or in the microwave, and you’re good to go!
What are the best chicken cuts for this recipe?
Boneless, skinless chicken breasts are my go-to because they cook so quickly and evenly. But thighs would also be delicious! Just make sure to trim any excess fat before you start.
How can I make the sauce richer?
For an extra-rich sauce, try stirring in a tablespoon of butter right at the end, or use a little more heavy cream. You could even add a touch of grated Parmesan cheese to the sauce for a savory boost!
Nutritional Information
Just a heads-up, the nutritional info below is an estimate! It can change depending on the brands you use and exact portion sizes, but it gives you a good idea. This Sun-Dried Tomato Chicken is roughly:
- Calories: 450-550
- Fat: 25-35g
- Protein: 40-50g
- Carbohydrates: 10-15g
Sun-Dried Tomato Chicken
Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in chopped sun-dried tomatoes.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Stir in heavy cream, chopped basil, and chopped parsley. Cook for 2-3 minutes until the sauce has thickened slightly.
- Return chicken to the skillet and spoon the sauce over it. Cook for another minute to heat through.
- Serve immediately.