Creamy sun-dried tomato chicken (Printable Version)

Succulent chicken breasts in a luscious sun-dried tomato cream sauce with fresh basil and Parmesan.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1 cup low-sodium chicken broth
09 - 1 cup half-and-half
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 2 cups baby spinach (optional)
13 - 2 tablespoons chopped fresh basil, plus additional for garnish

# Steps to Follow:

01 - Pat chicken breasts dry with paper towels and season both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and cooked through (internal temp 165°F). Remove from skillet and set aside.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant.
04 - Pour in chicken broth, stirring to scrape up browned bits. Simmer for 2 to 3 minutes to reduce slightly.
05 - Stir in half-and-half, grated Parmesan, and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.
06 - Add baby spinach if using, cooking just until wilted.
07 - Place chicken breasts back in skillet with any accumulated juices. Simmer for 2 to 3 minutes, spooning sauce over the chicken until heated through.
08 - Stir in chopped fresh basil, then taste and adjust seasoning as needed.
09 - Serve immediately, garnished with extra basil and Parmesan if desired.

# Additional Tips::

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • The sauce is luxurious without being heavy, and honestly, it makes even ordinary weeknights feel a little special.
02 -
  • Don't skip the drying step on the chicken—I learned this the hard way when mine came out pale and rubbery instead of golden and tender.
  • The sauce will continue to thicken slightly as it sits, so if it looks a touch thin when you're plating, don't panic; it's actually perfect.
03 -
  • Buy the best sun-dried tomatoes you can afford—they're the soul of this dish, and quality makes a noticeable difference in depth of flavor.
  • If your half-and-half is cold when you add it, whisk it in slowly to prevent the sauce from breaking or becoming grainy.
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