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One pan, skillet Chicken with Sun-Dried Tomato Cream Sauce
I can’t wait for you try this incredible skillet Chicken with Sun-Dried Tomato Cream Sauce. This dish is loaded with flavor, I mean really loaded with flavor! It’s made with plenty of fresh basil, minced shallots, garlic, Parmesan and tons of diced sun-dried tomatoes.
This is a company-worthy skillet chicken dish that comes together in about 30 minutes. It’s also perfect for a weeknight meal the whole family will love!
If you’re a fan of our Skillet Chicken with Mushroom Wine Sauce, you’ll love this too. We’ve used the same fool-proof method to build tons of flavor with every step.
The pièce de résistance is all those luscious sun-dried tomatoes packed in oil. The oil is also used to brown the chicken cutlets, which adds another layer of flavor.
Ingredients you’ll need to make Chicken with Sun-Dried Tomato Cream Sauce:
For the chicken:
- Chicken breasts or cutlets
- all-purpose flour – used for dredging the chicken before cooking
- garlic powder – you can use garlic salt but omit adding the salt listed above
For the sauce:
- unsalted butter
- shallots – sliced thin or minced
- garlic cloves
- crushed red pepper flakes – optional but an easy way to add a punch of flavor
- dry white wine – we often have Chardonnay on hand but any dry white wine will do
- oil packed sun-dried tomatoes – don’t skimp and cheap out on this ingredient. Buy the best you can find!
- chicken broth – we use low-sodium chicken broth
- heavy cream – substitute half-and-half, if desired
- fresh basil leaves – fresh basil is a must in this dish. It won’t taste as amazing and fresh if you use dried basil.
- grated Parmesan cheese – don’t use pre-shredded here. Fresh grated will bring the best flavor
How to make Skillet Chicken with Sun-Dried Tomato Cream Sauce:
1. Prepare the chicken:
For this recipe you can use chicken breasts that you cut in half diagonally into cutlets. You can also find prepared chicken cutlets at your local grocery store. For this recipe you’ll need 6 cutlets.
Dredge the chicken cutlets in a mixture of flour, salt, pepper and garlic powder.
2. Cook the chicken:
Warm a large skillet over medium heat. Add the butter and a tablespoon of the oil from the jar of sun-dried tomatoes. Brown the chicken on both sides, then remove to a plate to keep warm.
3. Make the sauce:
Add more butter to the pan and sauté the shallots with a little salt. Add the garlic and red pepper flakes. Deglaze the pan by adding the wine to the skillet, scraping up any browned bits. Cook the sauce until reduced by half, then add the chicken broth and cream.
Bring to a boil and add the tomatoes and Parmesan. Return the chicken to the pan and simmer until warmed through. Off-heat add plenty of basil and season with salt and pepper to taste.
Garnish with fresh basil, fresh ground black pepper and more Parmesan, if desired. This dish is wonderful served over pasta, rice or potatoes!
Omit the wine, if desired, and replace with more chicken broth. Personally I adore the flavor wine brings to this dish, so use it if you can.
I often purchase a 4-pack of single serving bottles of wine to use in cooking. That way I don’t have to open an entire bottle of wine but still get the flavor I’m looking for in this dish. Any dry white wine will work well with this chicken but Chardonnay is our go-to.
Add 4 cups of baby spinach leaves in at the end. Stir just until wilted which takes about 1 minute.
Replace the chicken breasts with boneless, skinless thighs, if desired. Pound the chicken thighs to an even thickness for consistent cooking.
What are the best sun-dried tomatoes and where can you get them?
When it comes to a specialty product like sun-dried tomatoes in olive oil, I usually let my pocketbook be the guide. The tomatoes pictured here cost around $6 to $7 per jar. I know you can find a cheaper product, but trust me, you may not want to. We love these DeLallo sun-dried tomatoes and they’re worth every penny!
You’ll need about half of this jar to make our Chicken with Sun-Dried Tomato Cream Sauce. Make sure you purchase tomatoes packed in oil because you’ll use the oil to brown the chicken.
Check the imported food section of your local grocery store for these incredible tomatoes.
What do sun-dried tomatoes taste like?
Sun-dried tomatoes have an intense, sweet, tomato flavor. The flavor really pops and is more potent than fresh tomatoes. They are heavenly!
What else can you make with sun-dried tomatoes?
One of our favorite ways to use sun-dried tomatoes is in a simple pasta dish like this Penne with Sun-Dried Tomato Pesto. They’re also great on just about any sandwich like grilled cheese or a panini.
You can add a few diced sun-dried tomatoes to any of your favorite pasta dishes. Take your Lasagna to a whole new flavor dimension with a few minced sun-dried tomatoes mixed in.
Salads are also a great way to enjoy these intense flavor enhancers. Simply toss in a few diced sun-dried tomatoes and serve!
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Skillet Chicken with Sun-Dried Tomato Cream Sauce
- 1 ½ pounds boneless skinless chicken breasts, cut diagonally into 6 cutlets
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 4 tablespoons unsalted butter, divided (2oz)
- 2 large shallots, sliced thin
- 2 garlic cloves
- ¼ teaspoon crushed red pepper flakes
- 1 cup dry white wine (8 oz)
- ½ cup oil-packed sun-dried tomatoes, drained and chopped fine (reserve 1 tablespoon oil for searing the chicken cutlets)
- ½ chicken broth, low sodium
- ½ cup heavy cream
- ¼ cup fresh basil leaves, sliced thin (5g) plus more for garnish
- ¼ cup fresh grated Parmesan Cheese (14g or ½ oz) plus more for garnish
- Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Or purchase chicken cutlets from your butcher. You can also place chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
- Add 2 tablespoons butter and 1 tablespoon oil from the sun-dried tomatoes to a large skillet. Warm over medium heat until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides and shaking off excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-4 minutes. Remove the chicken to a plate and cover to keep warm. Repeat until all chicken cutlets are browned.
- Add the remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced shallots and season with ¼ teaspoon salt. Cook until softened, about 2 or 3 minutes. Add the minced garlic and crushed red pepper flakes and sauté for 30 seconds or until fragrant.
- Pour the wine into the skillet scraping the bottom of the pan to deglaze. Once reduced about half, add the chicken broth and cream. Bring to a boil. Stir in the tomatoes and Parmesan and stir until the cheese is melted. Add the chicken and any accumulated juices. Simmer for 5 minutes or until the chicken is warmed through. Off heat, add the basil and season with salt and pepper to taste.
- Garnish with additional fresh basil leaves, fresh ground black pepper and Parmesan, if desired. Serve over rice, potatoes or pasta.
- Omit the white wine if desired and replace with low-sodium chicken broth.
- Use any dry white wine for this recipe.
- You can also stir in 4 cups of rough chopped baby spinach leaves at the end. Stir until wilted.
- Replace the chicken breasts with boneless, skinless thighs, if desired. Pound until the thighs are an even thickness.
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