If you’re searching for a dish that promises to wow every time, icken in a Sun-Dried Tomato Cream Sauce) is your new secret weapon. Imagine supremely juicy chicken breasts nestled in a velvety, garlicky cream sauce studded with ribbons of sun-dried tomato and a generous handful of fresh basil. This dish is elegant enough for special occasions yet easy enough for a weeknight, making it a household favorite. With layers of flavor in every bite and eye-catching color, icken in a Sun-Dried Tomato Cream Sauce) turns even regular dinners into memorable feasts!

icken in a Sun-Dried Tomato Cream Sauce) Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted by how a handful of well-chosen ingredients come together to make icken in a Sun-Dried Tomato Cream Sauce) truly irresistible. Each element brings something essential, whether it’s depth, brightness, creaminess, or just a pop of color.

Boneless, skinless chicken breasts: The foundation of this dish, providing juicy, tender bites that soak up all that delicious sauce.
Salt: Essential for pulling out the chicken’s natural flavors—don’t skimp!
Freshly cracked black pepper: Builds a subtle, peppery depth that complements the creamy sauce.
Olive oil: Adds richness and helps achieve that enticing golden sear on the chicken.
Minced garlic: Infuses the sauce with irresistible aromatic notes—an absolute must!
Low-sodium chicken broth: Lends savory backbone and keeps the sauce from being too heavy.
Heavy cream: Delivers the lush, dreamy creaminess that makes this dish unforgettable.
Grated fresh parmesan cheese: Melts perfectly for extra flavor and salty tang—always buy it fresh if you can.
Sun-dried tomatoes (preferably packed in oil): Bold, sweet-tart flavor and gorgeous bursts of color throughout the sauce.
Dried oregano: Offers herby warmth that balances the richness of the cream.
Crushed red pepper flakes: Gives just a whisper of heat to keep things interesting.
Chiffonaded fresh basil: A vibrant finish that brightens up every bite.
Extra parmesan cheese, for garnish: Because there’s no such thing as too much when it comes to melting cheese magic.

How to Make icken in a Sun-Dried Tomato Cream Sauce)

Step 1: Prepare and Pound the Chicken

Start by laying your chicken breasts on a cutting board and trimming them if you spot any odd bits. Give them a quick pound so they’re all the same thickness. This not only makes your meat more tender, but ensures each piece cooks evenly—no dry or undercooked parts!

Step 2: Season Generously

Pat your chicken dry with paper towels, then sprinkle both sides with plenty of salt and freshly cracked black pepper. The seasoning is your flavor foundation, so don’t be shy—let each bite sing with well-balanced taste.

Step 3: Sear the Chicken

Heat olive oil in a large skillet over medium-high until it shimmers—this is when it’s ready for chicken. Lay in your seasoned breasts and sear for 3 to 4 minutes per side, building a beautiful golden crust without cooking through completely. Once golden, transfer them to a plate, keeping all the tasty browned bits in the pan for the sauce.

Step 4: Start the Sauce

Lower the heat to medium-low and add minced garlic to the skillet. Sauté for just 30 to 60 seconds—when you catch that inviting, garlicky aroma, it’s time for the next step!

Step 5: Deglaze and Simmer

Pour in chicken broth, scraping up all the delicious browned bits. These add deep, savory notes to the sauce. Remove the skillet from heat for 2 to 3 minutes so the cream won’t curdle, then whisk in heavy cream until the two are silky-smooth together.

Step 6: Add Parmesan and Tomatoes

Sprinkle in the grated parmesan and whisk until it melts completely, making the sauce thick and luscious. Stir in those bright sun-dried tomatoes, oregano, and a touch of crushed red pepper flakes. Adjust seasoning to taste—the sauce should be bouquet-like and just a little bit sassy.

Step 7: Simmer the Sauce

Bring everything back to a gentle simmer over medium-high, stirring often to avoid scorching (no one wants burnt cream sauce!). The scents at this stage are downright dreamy.

Step 8: Return the Chicken to the Sauce

Nestle your seared chicken breasts back into the creamy, sun-dried tomato-studded sauce. Flip each piece a few times, thoroughly coating both sides in all that goodness.

Step 9: Oven Finish

Slide the entire skillet into a preheated 375°F oven. If you have an oven-safe probe thermometer, this is your time to shine—aim for an internal temp of 160°F before pulling from the oven. This finishing touch ensures the chicken is perfectly juicy.

Step 10: Rest and Serve

After baking, spoon extra sauce over the chicken and let everything rest in the skillet for 5 minutes. The carryover heat will bring your chicken up to a food-safe 165°F. Once rested, transfer the chicken to serving plates, smother with sauce, and get ready to dig in.

How to Serve icken in a Sun-Dried Tomato Cream Sauce)

Garnishes

For that wow factor, I love topping icken in a Sun-Dried Tomato Cream Sauce) with a flutter of chiffonaded fresh basil and an extra shower of grated parmesan. The pop of green and snowy white finish the dish beautifully, while the fresh basil smells simply irresistible.

Side Dishes

This creamy, savory main begs for something to soak up all that glorious sauce. Think creamy mashed potatoes, garlic-buttered pasta, or roasted asparagus. Even a crusty artisan bread works wonders—just let everyone mop up every last drop!

Creative Ways to Present

If you want to impress, try serving icken in a Sun-Dried Tomato Cream Sauce) family-style in a cast iron skillet, surrounded by your chosen sides. Or, slice the chicken and fan it out over pasta for an eye-catching (and mess-free) presentation that makes weeknight dinners feel special.

Make Ahead and Storage

Storing Leftovers

Transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days. Because the sauce thickens as it sits, give it a good stir before reheating to reincorporate all the flavors and textures.

Freezing

While you can freeze icken in a Sun-Dried Tomato Cream Sauce), cream sauces may separate upon thawing. For best results, let the dish cool fully, then freeze in single portions. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream as needed to reawaken the sauce. Stir often for even warming, and serve as soon as heated through for the best texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully juicy and work just as well—just adjust the cook time as needed to ensure they’re fully cooked through.

What can I substitute for heavy cream?

If you want to lighten things up, use half-and-half or even full-fat coconut milk for a dairy-free version. The sauce will be a little less rich, but still utterly delicious.

Can I make icken in a Sun-Dried Tomato Cream Sauce) ahead of time?

You sure can! Prepare the recipe up to the oven step, then cover and refrigerate. Finish the baking when you’re ready to serve for best tenderness and flavor.

Are sun-dried tomatoes in oil necessary?

Sun-dried tomatoes packed in oil are softer and lend richer flavor, but if you only have dry-packed, soak them in hot water for 15 minutes to plump up before using.

How can I make this dish spicier?

Simply add extra crushed red pepper flakes or even a finely diced fresh chili into the sauce. Taste as you go to find your perfect level of heat!

Final Thoughts

If you’re looking for a dinner that feels special but doesn’t take a culinary degree, icken in a Sun-Dried Tomato Cream Sauce) might just steal your heart (and your tastebuds). When you’re ready to treat yourself and loved ones, give this dish a try—you’ll be dreaming of that creamy sauce for days!