Creamy Sundried Tomato Chicken is a flavor powerhouse! It's hearty, creamy, tangy, saucy...everything you want in comfort food. And the best part? It can be made in about 40 minutes so it makes a great weeknight meal.
What's In It
Chicken - I like to use boneless skinless chicken breasts for this recipe but chicken thighs would also be great! If you use bone-in chicken, you'll need to cook them longer, typically about 30 minutes. Just make sure they reach 165 degrees F to know they're done. Use a meat thermometer to make sure.
Onion & Garlic - These aromatics add a ton of flavor. Especially since they are sautéed until slightly browned and caramelized.
Dry White Wine - The wine helps to deglaze the pan while also adding another layer of flavor. I like to use Sauvignon Blanc or Pinot Grigio for this recipe but any dry white wine will do. If you don't drink wine, feel free to replace it with chicken broth.
Chicken Broth - Chicken broth adds a nice savory flavor. You can use either chicken broth in a carton or I really like using the chicken bouillon concentrate mixed with water.
Heavy Cream - Also called heavy whipping cream, this is the ingredient that gives you all that creamy goodness. You could substitute with half-and-half for a lighter version but I wouldn't use just milk. Full-fat coconut milk would also be good but it will give it a slight coconut taste.
Oil-Packed Sundried Tomatoes - Ok, so this is really where all the flavor comes from. Sundried tomatoes have a deep rich umami (read: savory) flavor that really can't be beat. This recipe gives you a double hit of sundried tomato flavor since the chicken is also sautéed in the sundried tomato oil.
Parmigiano Reggiano - The Parmigiano Reggiano adds a great sharpness similar to alfredo sauce.
Parsley - Parsley adds a much-needed fresh element. I like to stir some in and then sprinkle some more on top right before serving.
Red Pepper Flakes - These are optional but I do find that the little bit of added heat makes the whole dish more interesting. But, if you don't like any heat or you're feeding this to kids feel free to leave them out.
How to Make Creamy Sundried Tomato Chicken
In a cast iron skillet or heavy-bottomed pan, heat the butter and sundried tomato oil over medium heat.
If the chicken breasts are very uneven in thickness, place them between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin until they are more even. Lightly season the chicken on both sides with salt and pepper.
Sauté the chicken in the butter and oil mixture for about 7 minutes or until golden brown. Flip and sauté for another 7 minutes. Remove from the pan.
Add in the onions and sauté until softened and slightly caramelized, about 5 minutes. Add the garlic and cook for 30 seconds.
Pour in the wine and allow it to simmer until it is reduced by about half. Then, add in the broth, heavy cream, sundried tomatoes, Parmigiano Reggiano, parsley, salt, pepper, and red pepper flakes if you're adding them.
Add the chicken back to the pan along with any juices. Simmer everything together for about 10 minutes or until the chicken reaches an internal temp of 165 degrees F.
Ideas For Serving This Dish
There really are no wrong options here. The creamy sundried tomato sauce is just so good that you could serve this chicken with just about anything and it would taste amazing! But, here are some ideas:
- Serve over mashed potatoes with pan-seared asparagus
- Make up a batch of flatbreads to wrap the chicken in
- Serve over pasta with a side salad. Don't forget the crusty bread!
Other Chicken Recipes You'll Love!
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Creamy Sundried Tomato Chicken
- 4 chicken breasts about 1 pound total
- 1 ½ tablespoons butter
- 1 tablespoon oil from sundried tomatoes
- ½ cup white onion finely diced
- 3 garlic cloves minced
- ½ cup dry white wine
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup oil-packed sundried tomatoes chopped
- ½ cup Parmigiano Reggiano grated
- ¼ cup fresh parsley chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes
- Heat the butter and oil in a cast iron or heavy-bottomed pan over medium heat. Lightly salt and pepper each side of the chicken breasts.
- Sauté the first side of the chicken for 7 minutes. Then, flip and sauté for another 7 minutes. Remove from the pan and set aside.
- Add the onions to the pan and sauté until softened and slightly caramelized, about 5 minutes. Add in the garlic and sauté for 30 seconds.
- Pour in the wine and allow it to simmer until it reduces by half. This should take about 5 minutes.
- Add in the chicken broth, heavy cream, sundried tomatoes, Parmigiano Reggiano, salt, pepper, and (optional) red pepper flakes. Add the chicken back into the pan along with any juices.
- Simmer over medium heat for 10 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- If your chicken is very uneven in thickness, place it between two sheets of plastic wrap or parchment paper and pound it out gently with a mallet or rolling pin just until it's more even.
- If you don't ant to use wine, you can replace it with more chicken broth.