Save There's something about the smell of sun-dried tomatoes hitting hot oil that stops me mid-kitchen-task every single time. Years ago, a friend brought a jar of them to dinner, and I'd never really paid attention to that concentrated, almost wine-like punch they have until she built a sauce around chicken that night. The whole thing came together in under half an hour, and somehow it tasted like she'd been cooking it all afternoon. I've made it dozens of times since, and it never fails to feel both effortless and indulgent.
I made this for someone I was trying to impress once, and I remember standing at the stove watching the cream sauce come together, thinking I'd finally figured out how to make cooking look casual. They came into the kitchen asking if they could help, and I just handed them a wooden spoon to stir while the basil went in at the end. That's when I knew this recipe had staying power—it's the kind of thing that invites someone to stand beside you instead of banishing them to the living room.
Ingredients
- Chicken breasts: Four boneless, skinless ones give you even cooking and clean flavor—the drying step with paper towels is the quiet move that gets you a proper golden crust.
- Kosher salt, black pepper, Italian seasoning: These three work together to season the chicken before it hits the pan, so every bite tastes intentional.
- Olive oil: Two tablespoons is enough to create that golden sear without making the finished dish heavy.
- Garlic: Three cloves minced fine, because whole pieces get lost in the cream sauce and you want that flavor distributed.
- Sun-dried tomatoes: Half a cup drained from the oil and sliced thin—they're the backbone here, giving brightness and subtle sweetness against the cream.
- Chicken broth: One cup low-sodium lets you control the salt and keeps the sauce tasting like chicken, not stock.
- Half-and-half: This is what makes it lighter than heavy cream alone but still luxurious enough to coat the chicken properly.
- Parmesan cheese: A third cup grated, stirred in right before the sauce thickens, adds umami depth without needing anchovies or other tricks.
- Red pepper flakes: Optional but worth keeping nearby—just half a teaspoon wakes everything up if you're in the mood.
- Baby spinach: Two cups optional but they wilt into nothing and add green without changing the flavor profile.
- Fresh basil: Two tablespoons chopped stirred in at the very end, plus garnish—the brightness matters more here than you'd think.
Instructions
- Dry and season the chicken:
- Pat each breast completely dry with paper towels—any moisture on the surface will steam instead of sear. Season both sides generously with salt, pepper, and Italian seasoning, letting it sit for a minute so the seasoning settles in.
- Sear until golden:
- Heat olive oil in your largest skillet over medium-high until it shimmers and moves like water. Lay the chicken in without moving it for 4 to 5 minutes until the bottom is deep golden, then flip and repeat—an instant-read thermometer should read 165°F when you check the thickest part.
- Build the sauce base:
- Remove the chicken to a clean plate and drop the heat to medium. Add your minced garlic and sliced sun-dried tomatoes, stirring constantly for about a minute until the garlic stops being raw and the whole skillet smells incredible.
- Deglaze and simmer:
- Pour in the chicken broth while scraping the pan with a wooden spoon, getting up all those brown bits stuck to the bottom—that's pure flavor. Let it bubble gently for 2 to 3 minutes, then taste it to see if you want to adjust anything.
- Cream and thicken:
- Lower the heat a touch and pour in the half-and-half slowly, stirring constantly. Sprinkle in the Parmesan and red pepper flakes if you're using them, keep stirring for 2 to 3 minutes until the sauce noticeably coats the spoon but is still pourable.
- Wilt the spinach:
- If you're adding spinach, dump it in now and stir until it's completely green and soft, about a minute—it releases water that actually loosens the sauce a little, which is fine.
- Reunite and finish:
- Nestle the chicken and any juices from the plate back into the skillet, spoon sauce over the top, and let everything warm together for 2 to 3 minutes. Taste the sauce, adjust salt and pepper if needed, then stir in the fresh basil.
- Plate and garnish:
- Serve each chicken breast swimming in sauce, scattered with extra basil and a little more Parmesan if you're feeling generous.
Save The real magic of this dish is that it makes you feel composed. You're not rushing between five pans or timing things to the second—you're just methodically building flavor in one skillet, and somewhere in the middle of it, you realize you're actually hungry watching it come together. That's the moment this recipe earns its place in regular rotation.
What to Serve It With
The sauce is truly the star, so whatever you pair it with should be a vehicle for soaking it up. Wide pasta noodles catch the sauce in their curves better than thin ones, and they're forgiving about cooking time alongside the main component. Rice works beautifully if you want something lighter—the grains absorb the cream without the heaviness of pasta. A thick slice of crusty bread is never wrong, and honestly, I find myself eating the bread and sauce long after the chicken is gone. Polenta is incredible too if you're feeling ambitious, turning the whole thing into comfort food that tastes more refined than it should.
Making It Ahead
The sauce actually improves if it sits for a few hours or even overnight in the refrigerator—the flavors meld and deepen in a way that surprises you. Cook your chicken and sauce separately, let them cool completely, then store them in separate containers so the chicken doesn't get waterlogged. When you're ready to eat, gently warm them in a skillet together, adding a splash of broth or half-and-half if the sauce has thickened too much in the cold. Fresh basil should always go in right before serving, never ahead of time—it loses something green and essential if it sits in the sauce.
Variations and Swaps
The framework here is flexible enough to bend to what's in your kitchen. Mushrooms sliced thin and sautéed with the garlic add an earthy depth that plays well with the tomato tang. If you want protein beyond the chicken, white beans or chickpeas stirred in during the final simmer feel natural and make leftovers more substantial. For dairy-free cooking, coconut cream works in place of half-and-half, though it rounds out the flavor profile and makes everything taste warmer and less bright. Roasted red peppers instead of or alongside the sun-dried tomatoes shift the whole thing sweeter and more mellow.
- Swap half-and-half for cashew cream for a vegan version that's genuinely luxurious.
- Add lemon zest when you finish with basil if the sauce tastes flat or needs brightness.
- Try thyme or oregano instead of basil if that's what you have on hand—completely different but still right.
Save This is the kind of meal that tastes like you know what you're doing, even on nights when you're standing at the stove with no real plan. Make it once and you'll find yourself reaching for it on those evenings when you want something that feels special but won't keep you trapped in the kitchen.
Recipe FAQ
- → How do I achieve tender chicken breasts?
Pat the chicken dry and season well. Sear over medium-high heat until golden and cooked through to retain juices and enhance flavor.
- → Can I substitute half-and-half with another dairy option?
Yes, you can use coconut cream as a dairy-free alternative, though it will slightly alter the flavor and texture of the sauce.
- → How can I add more greens to this dish?
Adding baby spinach toward the end of cooking wilts the leaves gently, boosting color and nutrition without overpowering the sauce.
- → Is it better to use sun-dried tomatoes in oil or dry-packed?
Sun-dried tomatoes in oil add extra richness and flavor. If using dry-packed, consider rehydrating them to maintain a tender texture.
- → What sides complement this skillet dish well?
Pasta, rice, or crusty bread work perfectly to soak up the creamy sauce and complete the meal.