Save to Pinterest There's something about the smell of sun-dried tomatoes hitting a hot skillet that makes everything feel a little more special. I discovered this dish on a Tuesday night when I had chicken, half-and-half, and a jar of sun-dried tomatoes taking up real estate in my fridge, and I thought, why not? The result was so silky and elegant that I've made it dozens of times since—sometimes for myself on a quiet evening, sometimes when I want to impress without spending all day cooking.
I made this for my sister last spring when she was going through a rough patch, and watching her face light up at the first bite reminded me that sometimes the simplest dishes carry the most meaning. She asked for the recipe before she even finished eating, and now it's become her go-to dinner when she needs to feel a little less alone in her kitchen.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning—this is the secret to getting that golden, crispy exterior that locks in all the juices.
- Kosher salt, black pepper, and Italian seasoning: Season generously; don't be shy here because the chicken needs to taste good on its own before the sauce even arrives.
- Olive oil: Use enough to coat the pan and get it really hot; this is your one chance to build flavor through proper searing.
- Garlic and sun-dried tomatoes: The aromatics that make this sauce sing—the garlic blooms in seconds, so watch it carefully.
- Low-sodium chicken broth: This deglazes the pan and captures all those caramelized bits stuck to the bottom, which is where the real flavor lives.
- Half-and-half and Parmesan: Together they create that luxurious, slightly tangy cream sauce that coats every bite of chicken.
- Red pepper flakes: Optional but recommended; just a pinch adds warmth and keeps the dish from feeling one-note.
- Baby spinach and fresh basil: Spinach wilts right into the sauce for subtle earthiness, while basil is your finishing touch that brings everything into focus.
Instructions
- Get Your Chicken Ready:
- Pat the chicken breasts dry with paper towels—moisture is the enemy of browning. Season both sides generously with salt, pepper, and Italian seasoning, making sure every surface gets coated.
- Sear Until Golden:
- Heat olive oil in a large skillet over medium-high heat until it shimmers and almost smokes. Add the chicken and don't touch it for 4–5 minutes; you want that crust to develop. Flip and cook the other side until the internal temperature hits 165°F. Transfer to a plate.
- Build the Flavor Base:
- Lower the heat to medium and add minced garlic and sun-dried tomatoes to the same skillet. Sauté for about a minute, stirring constantly, until the kitchen smells incredible and the garlic is fragrant but not brown.
- Deglaze and Simmer:
- Pour in chicken broth and use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan. Let it simmer for 2–3 minutes so the flavors meld.
- Create the Cream Sauce:
- Reduce heat to medium-low and stir in half-and-half, Parmesan, and red pepper flakes. Stir frequently for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Add the Greens:
- If using spinach, add it now and let it wilt right into the sauce—it takes less than a minute and adds a nice nutritional boost without any fussiness.
- Bring It All Together:
- Return the chicken (and any juices that collected on the plate) to the skillet. Spoon the sauce over it and simmer for 2–3 minutes until everything is heated through and the chicken is nestled in that gorgeous cream.
- Finish Strong:
- Stir in fresh basil, taste the sauce, and adjust seasoning if needed. Sometimes it needs a little more salt; sometimes a crack more pepper. Trust your palate.
Save to Pinterest The best version of this dish happened when a friend came over on a random Friday and we ate it straight from the skillet standing at the counter, passing a piece of crusty bread back and forth to soak up the extra sauce. It felt less like cooking and more like someone had invited me to be part of something warm and uncomplicated.
What Makes This Sauce So Special
The magic is in the combination of sun-dried tomatoes and half-and-half. Sun-dried tomatoes are concentrated and slightly tangy, so they cut through the richness of the cream in a way that keeps the whole dish balanced. The Parmesan adds depth without weighing everything down, and the basil at the end brings a brightness that makes you taste every layer. It's the kind of sauce that makes people ask if you went to culinary school.
Serving Ideas
This chicken is incredibly forgiving about what you serve it with. Pasta soaks up the sauce beautifully, rice holds it gently, and crusty bread might honestly be the best option because you get to tear off pieces and drag them through that silky cream. Some nights I've served it over polenta, other nights just with a simple green salad alongside. The point is there's no wrong choice—the chicken and sauce are the stars, and everything else is just there to support them.
Make It Your Own
Once you understand how this sauce works, you can pivot in any direction. Roasted red peppers work beautifully, kalamata olives add a briny note, fresh thyme is wonderful if you don't have basil. I've even added a handful of capers for a slightly sharper version. The technique stays the same—sear, build the sauce, bring it together—and suddenly you have a completely different meal.
- If you're making this ahead, prepare the sauce and chicken separately, then gently reheat them together so the chicken doesn't dry out.
- Leftovers taste even better the next day as the flavors meld, though they're best eaten within two days.
- This doubles easily if you're feeding more people, and the sauce scales beautifully.
Save to Pinterest This is the kind of recipe that quietly becomes a favorite, one that you find yourself returning to over and over because it works, it tastes good, and it makes you feel like you're taking care of yourself and whoever you're feeding. That's really all any of us are looking for in a weeknight dinner.
Answers to Recipe Questions
- → How do I ensure the chicken stays tender?
Pat chicken dry before seasoning and sear on medium-high heat for a golden crust while keeping the inside juicy. Simmering gently in the sauce helps retain moisture.
- → Can I use a dairy-free alternative for half-and-half?
Yes, coconut cream works well as a substitute, though it will add a different flavor to the sauce.
- → Is it possible to add vegetables to the dish?
Baby spinach can be stirred in near the end of cooking for added freshness and nutrients without overpowering the sauce.
- → What sides complement this chicken dish best?
Serve alongside pasta, rice, or crusty bread to soak up the creamy sun-dried tomato sauce perfectly.
- → How should leftovers be stored and reheated?
Store cooled leftovers in an airtight container in the fridge. Reheat gently over low heat to preserve the sauce's texture and flavors.