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Chicken With Creamy Sun Dried Tomato Sauce

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A quick and flavorful chicken dish featuring a creamy garlic sauce enriched with sun dried tomatoes, Dijon mustard, and parmesan cheese. Perfect for weeknight dinners and versatile enough to pair with pasta, potatoes, or crusty bread.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4–5 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Ingredients

  • 750 grams (1.5 pounds) skinless, boneless chicken thighs or 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
  • 2 teaspoons Dijon mustard (optional)
  • 1 cup packed fresh basil leaves (optional)

Instructions

  1. If using chicken breasts, slice them in half horizontally to create thinner fillets.
  2. Season both sides of the chicken with salt and pepper.
  3. Heat the oil from the sun dried tomato jar in a large skillet over high heat.
  4. Add the chicken and cook until golden on both sides—about 6 minutes for thighs or 4 minutes for thin breast fillets. Transfer to a plate and keep warm.
  5. In the same skillet, cook the garlic for about 15 seconds until fragrant.
  6. Stir in Dijon mustard (if using), then add chicken broth, cream, parmesan, and sun dried tomatoes.
  7. Bring the sauce to a simmer, then reduce heat to medium. Cook for 2–3 minutes, stirring often, until the sauce thickens and cheese is melted.
  8. Adjust seasoning with salt and pepper if needed.
  9. Stir in basil leaves (if using), return chicken to the pan, and spoon sauce over each piece. Simmer for 1 more minute.
  10. Serve immediately over mashed potatoes, pasta, cauliflower mash, or with crusty bread.

Notes

  • Use chicken thighs for a juicier result or breasts for a leaner option.
  • Spinach can be substituted for basil.
  • Use lemon juice instead of Dijon for a citrusy note.
  • Double the sauce if serving with pasta or for leftovers.
  • Can also be made with shrimp instead of chicken.
  • Stores well in the fridge for 3 days or freezer for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-with-creamy-sun-dried-tomato-sauce/