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overhead shot of sun-dried tomato chicken in skillet

Creamy Sun-Dried Tomato Chicken

This creamy sun-dried tomato chicken is simple to make but loaded with flavor, making it a great weeknight dinner option.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 518kcal
Author Ryan Beck


  • 4 chicken breasts cutlets (or 2 chicken breasts cut in half)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • ½ cup all-purpose flour
  • 3 tablespoon unsalted butter, divided
  • 1 medium shallot, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ cup julienned sun-dried tomatoes in olive oil, drained
  • 1 cup low-sodium chicken stock
  • ½ cup heavy cream
  • cup freshly grated Parmesan cheese
  • ¼ cup fresh basil leaves, julienned


  • In shallow medium bowl, add flour and mix in salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium-heat, melt 2 tablespoon butter. Add chicken and cook for 3 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
  • Melt the remaining tablespoon of butter in skillet. Add shallot and cook for 2-3 minutes, or until translucent. Add garlic, Italian seasoning, paprika and sun-dried tomatoes and cook for 30 seconds. Stir in chicken stock, heavy cream and Parmesan cheese. Bring to a boil and continue to stir until thickened and creamy, about 5 minutes.
  • Return the chicken to the the skillet and spoon the sauce over the chicken. Top with some additional cheese and fresh basil. Serve immediately.


  • Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
  • If the sun-dried tomatoes are julienned, then take the time to do this. By slicing thinner, you get more bites with the sun-dried tomatoes.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
  • Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.


Serving: 1chicken breast | Calories: 518kcal | Carbohydrates: 31g | Protein: 42g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 153mg | Sodium: 1036mg | Potassium: 1361mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2200IU | Vitamin C: 16.5mg | Calcium: 820mg | Iron: 4mg