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5 from 2 votes

Skillet Chicken with Sun-Dried Tomato Cream Sauce

Easy tender and flavorful chicken in a rich sauce with sun-dried tomatoes, shallots, garlic, white wine, fresh basil and plenty of Parmesan
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Servings: 4
Calories: 474kcal
Author: Tricia


  • 3 boneless, skinless chicken breasts, cut diagonally into 6 cutlets (1 ½ lbs)
  • 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.


Calories: 474kcal | Carbohydrates: 21g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 546mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 17mg | Calcium: 123mg | Iron: 2mg