Creamy Sun-Dried Tomato Chicken: The Ultimate One-Pan Comfort Meal

The search for the perfect weeknight dinner ends with Creamy Sun-Dried Tomato Chicken. This dish has captured the hearts of home cooks and food bloggers alike because it strikes a rare balance between gourmet elegance and rustic simplicity. Often referred to as “Marry Me Chicken” due to its legendary reputation for being “proposal-worthy,” this recipe relies on the intense, concentrated sweetness of sun-dried tomatoes paired with a velvety parmesan cream sauce. Whether you are hosting a dinner party or looking for a quick 30-minute meal to upgrade your Tuesday night, this dish delivers a rich, savory profile that tastes like it spent hours simmering on a stove in Tuscany.

Ingredients You’ll Need

To achieve the best results, focus on high-quality fats and fresh aromatics. These ingredients work in harmony to create a sauce that is thick, glossy, and bursting with Mediterranean flavor.

• Chicken: 1.5 lbs boneless, skinless chicken breasts (sliced into thin cutlets) or thighs.

• Sun-Dried Tomatoes: 1/2 cup julienned sun-dried tomatoes packed in oil (reserve 1 tablespoon of the oil for sautéing).

• Aromatics: 3 cloves of garlic (minced) and 1 small shallot (finely diced).

• The Cream Base: 1 cup heavy cream and 1/2 cup chicken bone broth or dry white wine (like Pinot Grigio).

• Cheese: 1/2 cup freshly grated Parmesan cheese (avoid the canned variety for better melting).

• Herbs and Spices: 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes (optional for heat), salt, and black pepper to taste.

• Finishing Touches: Fresh basil leaves for garnish and a squeeze of lemon juice to brighten the fats.

Step-by-Step Instructions

Follow these steps to ensure your chicken remains juicy while the sauce reaches the perfect coating consistency.

1. Prep and Sear the Chicken: Season your chicken cutlets generously with salt, pepper, and a pinch of Italian seasoning. In a large skillet over medium-high heat, add the reserved sun-dried tomato oil. Sear the chicken for 3–5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

2. Sauté the Aromatics: In the same skillet, lower the heat to medium. Add the shallots and cook until translucent. Stir in the minced garlic and red pepper flakes, cooking for just 60 seconds until fragrant to avoid burning the garlic.

3. Deglaze and Simmer: Pour in the chicken broth or white wine. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan—this is where the deep flavor lives. Add the sun-dried tomatoes and let the liquid reduce by half.

4. Create the Cream Sauce: Stir in the heavy cream and the remaining Italian seasoning. Bring the mixture to a gentle simmer. Once bubbling, whisk in the Parmesan cheese until the sauce is smooth and begins to thicken.

5. Combine and Serve: Return the chicken and any accumulated juices back into the skillet. Spoon the sauce over the chicken and let it simmer for 2 minutes to reheat. Remove from heat, stir in a squeeze of lemon, and garnish with fresh basil.

Secrets to a Perfect Silky Sauce

The hallmark of a world-class Creamy Sun-Dried Tomato Chicken is the texture of the sauce. Many home cooks struggle with sauces that “break” or become oily. To prevent this, always use heavy cream rather than milk; the higher fat content is more stable when hitting the acidic components like tomatoes and wine.

Furthermore, the “deglazing” step is non-negotiable. By using broth or wine to lift the caramelized bits of chicken from the pan, you incorporate a savory base that prevents the cream from tasting one-dimensional. If you find your sauce is too thick, add a splash of pasta water or extra broth. If it is too thin, continue simmering on low heat—the Parmesan will naturally act as a thickening agent as it cools slightly.

Best Side Dishes for Pairing

Because this dish is undeniably rich, it pairs best with sides that can either soak up the sauce or provide a crisp, acidic contrast.

For a classic approach, serve the chicken over a bed of al dente pasta—fettuccine, angel hair, or penne work beautifully to catch the sun-dried tomato bits. If you prefer a lower-carb option, garlic-rubbed sautéed spinach or roasted asparagus provides a vibrant “green” snap that cuts through the cream. For the ultimate comfort experience, serve it alongside a pile of creamy mashed potatoes or a thick slice of crusty sourdough bread to ensure not a single drop of the parmesan sauce goes to waste.

Customizing Your Recipe

While the classic version is iconic, this recipe is highly adaptable to different dietary needs and flavor preferences. If you want to add more volume and nutrients, stir in two cups of fresh baby spinach during the final simmering stage; it will wilt in seconds and add a lovely color.

For those looking for a dairy-free alternative, you can substitute the heavy cream with full-fat canned coconut milk or a cashew-based cream. While the flavor profile will shift slightly toward a nuttier base, the sun-dried tomatoes and garlic remain the dominant stars. Additionally, if you prefer a bit of crunch, topping the finished dish with toasted pine nuts or crispy pancetta can add a sophisticated layer of texture that elevates the meal from a simple weeknight dinner to a restaurant-quality masterpiece.