Name: Chicken with Creamy Sun‑Dried Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Western
Ingredients: 2 chicken breasts , cut horizontally to make 4 steaks; 1/2 tsp each salt and pepper; 1/2 tsp garlic powder; 2 tbsp olive oil; 2 garlic cloves , finely minced; 1/2 cup (75g) sun dried tomato strips in oil, drained; 1/4 cup (60ml) dry white wine (or chicken broth); 3/4 cup (185ml) chicken broth / stock; 3/4 cup (185ml) heavy cream (thickened cream); 3/4 cup (75g) parmesan, finely grated; 1/2 tsp each salt and pepper (for sauce); 1 tsp cornstarch (optional, for thickening); Fresh basil, for garnish

Why You’ll Love This Recipe

It’s quick — on the table in around 20 minutes, perfect for busy weeknights.
The sun-dried tomato oil is used to cook the chicken, infusing deep tomato-olive flavor throughout.
The creamy sauce — cream, broth, Parmesan, a touch of mustard — is indulgent yet balanced, especially with basil for freshness.
It’s versatile: serve over mashed potatoes, pasta, cauliflower mash, or with crusty bread to soak up the sauce.

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
1/2 tsp salt
Black pepper, to taste
1/2 cup sun-dried tomatoes, strips, drained of oil
2 tbsp oil from the sun-dried tomatoes jar
2 garlic cloves, minced
1/2 cup (125 ml) white wine (or substitute with chicken broth)
3/4 cup (185 ml) chicken broth / stock (low sodium)
3/4 cup (185 ml) heavy / thickened cream
1/3 cup (about 30 g) Parmesan cheese, very finely shredded
2 tsp Dijon mustard (optional, for a bit of acidity and slightly thicker sauce)
1 cup basil leaves, packed (optional, for freshness and flavor balance)

Directions

If using chicken breast, slice horizontally into 2 thin steaks. Season chicken with salt and pepper.
Heat the oil from the sun-dried tomato jar in a large skillet over high heat. Add chicken and cook until golden brown on both sides — about 6 minutes total for thighs or 4 minutes for breasts. Remove chicken to a plate and keep warm.
Lower heat slightly, add the minced garlic to the skillet and cook for about 15 seconds until fragrant.
Add the wine (or extra broth), bring to a simmer, scraping up any browned bits from the bottom of the pan. Let simmer about 1 minute for the alcohol to evaporate.
Stir in the Dijon mustard (if using), then pour in the chicken broth, cream, Parmesan and the drained sun-dried tomatoes.
Bring to a simmer, reduce heat to medium, and let sauce thicken for about 2–3 minutes, stirring frequently to help the Parmesan melt and the sauce become smooth.
Taste, and adjust seasoning with salt and pepper as needed. Add basil leaves, return the chicken to the pan, spoon sauce over the chicken, and simmer an extra minute.
Serve immediately — this goes beautifully with mashed potatoes, pasta, cauliflower mash, or bread to soak up the sauce.

Servings and timing

Serves 4–5 people. Total time from start to finish: about 20 minutes (approximately 10 minutes prep + 10 minutes cooking).

Variations

Use chicken breast instead of thighs — just slice horizontally for quicker, even cooking.
Skip the white wine and use extra chicken broth if you prefer non-alcoholic cooking or don’t have wine on hand.
Add a handful of baby spinach or fresh arugula right before serving for a touch of green and extra nutrients.
Swap basil for fresh parsley or a mix of Italian herbs for a different herb profile.
Serve over pasta (e.g. fettuccine, penne), rice, or mashed cauliflower for a lower-carb option.

Storage/Reheating

Leftovers: store chicken and sauce in an airtight container in the fridge for up to 2–3 days.
To reheat: gently warm on the stove over low heat, stirring occasionally. If the sauce becomes too thick, add a splash of cream or broth to loosen it.
Because of the cream, avoid reheating multiple times — better to reheat only what you’ll eat immediately.

FAQs

How do I know when the chicken is cooked through?

Use a meat thermometer — chicken breasts should reach 74 °C (165 °F), and thighs around 82 °C (180 °F). Alternatively, check that the juices run clear and the center is no longer pink.

Can I use dried (not oil-packed) sun-dried tomatoes?

Yes, but rehydrate them in warm water or broth for 10–15 minutes first. The flavor and texture will be less rich and soft compared to oil-packed tomatoes.

My sauce turned grainy after adding Parmesan — what went wrong?

Graininess can occur if you use coarsely shredded or pre-grated Parmesan. For best results, use finely shredded fresh Parmesan that melts smoothly into the cream.

Can I skip the white wine?

Yes, simply replace it with more chicken broth. The depth of flavor will be slightly different but still delicious.

Do I have to use Dijon mustard?

No, it’s optional. It adds a subtle tang and helps thicken the sauce, but you can skip it without sacrificing too much flavor.

How can I make this dish lighter or dairy-free?

Use light cream or a plant-based cream alternative for a lighter version. For dairy-free, substitute both cream and Parmesan with non-dairy equivalents, but note that the texture and flavor will change.

What should I serve with it?

This dish pairs wonderfully with mashed potatoes, pasta, rice, cauliflower mash, or a slice of crusty bread to mop up the sauce.

Can I double the recipe?

Absolutely. Just make sure to sear the chicken in batches to avoid overcrowding the pan, which can prevent proper browning.

Does the sauce thicken when cooled?

Yes, creamy sauces often thicken as they cool. When reheating, stir in a splash of cream or broth to return it to the desired consistency.

How do I make the sauce even richer?

Use chicken thighs for more flavor, increase the amount of sun-dried tomatoes, or add an extra splash of cream. Fresh herbs like basil or parsley can also enhance richness and aroma.

Conclusion

Chicken with Creamy Sun‑Dried Tomato Sauce is a winning combination of quick prep, bold flavor, and comforting texture. Whether you serve it over pasta, mash, or with bread, this dish brings together a satisfying blend of savory, creamy, and herbaceous notes — perfect for weeknights or special dinners alike. Try it once, and it’s sure to become a regular in your recipe rotation.