Chicken with Creamy Sun‑Dried Tomato Sauce

Why You’ll Love Chicken with Creamy Sun‑Dried Tomato Sauce Recipe

• The sun‑dried tomatoes add a bold, concentrated tomato flavour that lifts the dish.

• Using the oil from the sun‑dried tomatoes builds extra depth of flavour in the sauce.

• It comes together in about 20 minutes — ideal for busy weeknights.

• Versatile: serves beautifully over mashed potato, pasta, or even with crusty bread for dipping in the sauce.

• The creamy sauce makes it feel comforting and a little luxurious, yet uses everyday ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 750 g / 1.5 lb chicken thighs or chicken breast, skinless and boneless

• ½ tsp salt

• Black pepper

• ½ cup sun‑dried tomatoes (strips), drained of oil

• 2 tbsp oil from the sun‑dried tomatoes jar

• 2 garlic cloves, minced

• ½ cup (125 ml) white wine (or substitute chicken broth)

• ¾ cup (185 ml) chicken broth / stock, low sodium

• ¾ cup (185 ml) thickened/heavy cream

• ⅓ cup (30 g) finely shredded Parmesan cheese

• 2 tsp Dijon mustard

• 1 cup basil leaves, packed (optional)

Directions

1. If using chicken breast, cut each in half horizontally to form two thin steaks.

2. Season chicken with salt and pepper. Heat the sun‑dried tomato oil in a large skillet over high heat.

3. Add the chicken; cook until golden brown on both sides (about 6 minutes for thighs, or about 4 minutes for breasts). Remove from the skillet and keep warm.

4. Add the garlic to the skillet and cook for about 15 seconds until lightly golden.

5. Pour in the white wine (or substitute broth) and bring to a simmer, scraping up the browned bits from the bottom of the skillet.

6. Simmer for about 1 minute until the alcohol smell has gone (if using wine).

7. Stir in the mustard, then add the chicken broth, cream, Parmesan and sun‑dried tomatoes.

8. Bring to a simmer, reduce heat to medium and simmer 2‑3 minutes until thickened, stirring regularly to help the Parmesan melt.

9. Taste the sauce and adjust seasoning (salt, pepper) as needed.

10. Stir in the basil leaves (if using), then return the chicken to the pan, spoon the sauce over, and simmer 1 minute.

11. Serve immediately — this dish is best enjoyed while the sauce is at its creamy best.

Servings and timing

Serves: 4–5
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Swap chicken thighs or breasts for turkey cutlets or pork loin for a variation in protein.

• Skip the wine and use extra chicken broth if you prefer alcohol‑free cooking.

• Stir in spinach or wilted kale at the end for extra veggies.

• Use half cream and half milk for a slightly lighter sauce (though it will be less rich).

• Add chopped sun‑dried tomato pieces or a handful of toasted pine nuts for extra texture.

• For a spicy twist, stir in a pinch of chilli flakes or cayenne just before serving.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm in a skillet on low heat, stirring occasionally and adding a splash of cream or broth if the sauce has thickened too much. Avoid overheating aggressively to prevent the cream from separating.

FAQs

1. Can I use chicken breast instead of thighs?

Yes — you can use chicken breast. If using breast, cut each piece in half horizontally to make thinner steaks so they cook quickly and evenly.

2. What if I don’t have sun‑dried tomato oil?

If the sun‑dried tomatoes you have are not in oil, you can still use them — just use a neutral oil (like olive oil) to cook the chicken, and then drain and chop the tomatoes as directed. You may lose a bit of flavour from the oil, but the dish will still be tasty.

3. Do I have to use wine?

No — the white wine adds flavour and acidity, but you can substitute an equal amount of chicken broth and add a little extra mustard or lemon juice to mimic the tang.

4. Can I make this gluten‑free?

Yes — all the ingredients are naturally gluten‑free (check your stock and mustard labels to be sure). Serve over gluten‑free pasta, mashed potato, or cauliflower mash.

5. Can I prepare it ahead of time?

You can cook the chicken ahead of time and prepare the sauce just before serving, or fully assemble and simply reheat. Note: the sauce may need a splash of cream/broth when reheating because it thickens in the fridge.

6. How can I lighten this dish?

Use half cream / half milk instead of full cream. Use chicken breast rather than thigh. Serve with vegetables or a lighter side instead of heavy mashed potato.

7. What should I serve with this dish?

Great options include mashed potatoes, cauliflower mash, pasta, or crusty bread to mop up the sauce. A side of steamed vegetables or a simple salad also works well.

8. Can I freeze leftovers?

Freezing cream‑based sauces can be tricky because they may separate when thawed. It is possible, but texture may change. If you freeze, thaw gently in the refrigerator and reheat slowly while stirring in a bit of fresh cream.

9. How thick should the sauce be?

The sauce should be creamy but pourable — not too runny and not overly thick. It will thicken slightly as it cools, so if it seems a little loose when hot, that’s fine.

10. What type of sun‑dried tomatoes should I use?

Choose jarred sun‑dried tomatoes that are marinated in oil (rather than dry, unpackaged ones). The oil adds extra flavour and you’ll use some of it to cook the chicken.

Conclusion

This chicken with creamy sun‑dried tomato sauce is a fantastic pick when you want something quick, flavourful and a little decadent. With minimal prep and a short cook time, it offers maximum taste and can easily become a go‑to favourite for dinners at home. Give it a try and make the extra effort to do the sauce right — your future self (and those you’re cooking for) will thank you.