This Chicken With Creamy Sun Dried Tomato Sauce is a flavor-packed, comforting dish I can get on the table in just 20 minutes. The creamy, garlicky sauce is elevated by sun dried tomatoes and finished with parmesan for richness. I like to use the oil from the sun dried tomato jar to cook the chicken—it gives an extra layer of flavor that takes the whole dish up a notch. Whether I’m serving it over mashed potatoes, pasta, or soaking it up with some crusty bread, this one always disappears fast in my kitchen.

Why You’ll Love This Recipe

I love how quick and easy this dish is to prepare without sacrificing flavor. The creamy sauce is so indulgent, I often double it. It’s incredibly versatile—I’ve paired it with everything from mashed cauliflower to penne pasta. Using both the tomatoes and their oil adds an intense burst of umami, while Dijon mustard adds a slight tang that balances the richness of the cream. It’s an effortless weeknight dinner that feels like something I’d serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 750 grams (1.5 pounds) skinless, boneless chicken thighs or chicken breasts

• 1/2 teaspoon salt

• Freshly ground black pepper, to taste

• 1/2 cup sun dried tomatoes, cut into strips and drained of oil

• 2 tablespoons oil from the jar of sun dried tomatoes

• 2 garlic cloves, minced

• 1 1/4 cups (310 ml) low sodium chicken broth or stock

• 3/4 cup (185 ml) thickened or heavy cream

• 1/3 cup (30 grams) parmesan cheese, very finely shredded (not powder-style)

• 2 teaspoons Dijon mustard (optional, but I always use it for flavor and thickness)

• 1 cup packed fresh basil leaves (optional, but I love the fresh finish it gives)

Directions

1. If I’m using chicken breasts, I slice them in half horizontally to create thinner fillets.

2. I season both sides of the chicken with salt and pepper.

3. In a large skillet over high heat, I heat the oil from the sun dried tomato jar.

4. I add the chicken and cook it until golden on both sides—about 6 minutes total for thighs or 4 minutes total for thin breast fillets. Then I transfer them to a plate and keep warm.

5. In the same skillet, I add the minced garlic and cook for about 15 seconds, just until fragrant and lightly golden.

6. I stir in the Dijon mustard, then add the chicken broth, cream, shredded parmesan, and sun dried tomatoes.

7. I bring the sauce to a simmer, then lower the heat to medium and cook for 2–3 minutes, stirring often, until it thickens slightly and the cheese melts completely.

8. I taste the sauce and adjust the seasoning with salt and pepper if needed.

9. I stir in the fresh basil leaves if I’m using them, return the chicken to the pan, and spoon the sauce over each piece. I let it simmer together for 1 more minute.

10. I serve it immediately while hot. I like it over mashed potatoes, mashed cauliflower, pasta, or just with some crusty bread to mop up the sauce.

Servings And Timing

This recipe serves 4 to 5 people and comes together in no time.

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

• Servings: 4–5

Variations

• Use Chicken Breasts Or Thighs: I’ve made this with both and they each work great. Chicken breasts cook faster and give a leaner result, while thighs stay extra juicy.

• Spinach Instead Of Basil: If I don’t have basil, I stir in a handful of baby spinach at the end. It wilts quickly and adds a pop of green.

• Lemon Instead Of Mustard: When I want a citrusy note, I replace the mustard with a squeeze of fresh lemon juice. It cuts through the richness of the cream.

• Double The Sauce: If I’m serving this over pasta or want leftovers, I double the sauce ingredients—it’s that good.

• Try With Shrimp Or Chicken Only: I’ve used the same sauce base with shrimp and chicken and both variations turned out delicious.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I do so gently on the stovetop over low heat. If the sauce has thickened in the fridge, I add a splash of chicken broth or cream to loosen it.
I also freeze this dish with the chicken and sauce combined in individual portions. It keeps well for up to 2 months. I let it thaw overnight in the fridge, then reheat as usual.

FAQs

Can I Use Dry Sun Dried Tomatoes Instead Of Oil-Packed?

I can, but I always rehydrate them in warm water for about 10 minutes before using. However, I prefer the oil-packed ones because they add more flavor and the oil is perfect for cooking the chicken.

What Can I Use Instead Of Dijon Mustard?

If I want to skip the mustard, I sometimes add a little lemon juice to balance the creaminess with a fresh tang.

Can I Make This Ahead Of Time?

Yes, I can cook the chicken and sauce ahead of time and store them separately. When I’m ready to serve, I reheat the sauce gently, add the chicken, and warm it through.

What Can I Serve This With?

I like to serve it over mashed potatoes, pasta, cauliflower mash, or with warm crusty bread. The sauce is rich and pairs well with just about any side.

How Do I Know When The Chicken Is Cooked?

I check that it’s golden on the outside and cooked through in the center. For thighs, they should be opaque and juices should run clear. For breasts, slicing one open helps confirm they’re no longer pink inside.

Conclusion

This Chicken With Creamy Sun Dried Tomato Sauce is one of my go-to recipes when I want something rich, satisfying, and quick. It’s loaded with creamy, tangy flavor and can be served in so many different ways. I love how easy it is to customize and how well it stores for later. Whether I’m cooking for the family or just myself, this one never lets me down.

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