Creamy Garlic Sun Dried Tomato Chicken Recipe
This Italian-inspired dish combines tender chicken breasts with a luxurious cream sauce infused with roasted garlic and tangy sun-dried tomatoes. The result is an elegant yet simple main course that pairs beautifully with pasta, risotto, or crusty bread. Rich, aromatic, and ready in under 45 minutes, this creamy garlic sun dried tomato chicken recipe brings restaurant-quality flavors to your home kitchen.
Ingredients
- 4 boneless, skinless chicken breasts (600g / 1.3 lbs)
- 60ml / 0.25 cup extra virgin olive oil
- 6 cloves garlic, minced
- 100g / 0.75 cup sun-dried tomatoes in oil, drained and chopped
- 250ml / 1 cup heavy cream
- 120ml / 0.5 cup chicken broth
- 30g / 0.25 cup grated Parmigiano-Reggiano cheese
- 15ml / 1 tablespoon fresh lemon juice
- 10g / 2 tablespoons fresh basil, chopped
- 5g / 1 teaspoon dried oregano
- 2.5ml / 0.5 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
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Pat the chicken breasts dry with paper towels and season both sides generously with salt, black pepper, and oregano.
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Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken breasts in the pan and sear for 5-6 minutes per side until golden brown. Transfer to a plate.
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In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant and lightly golden.
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Add the chopped sun-dried tomatoes to the skillet and stir gently for 1 minute to warm and blend with the garlic.
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Pour in the chicken broth and lemon juice, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits.
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Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer for 8-10 minutes until the chicken is cooked through (internal temperature 75°C / 165°F).
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Remove the pan from heat. Stir in the heavy cream and grated Parmigiano-Reggiano cheese until smooth and well combined. Add red pepper flakes if desired.
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Taste and adjust seasoning with additional salt and pepper as needed. Gently stir in fresh basil just before serving.
Substitutions
- Use boneless pork chops or turkey cutlets instead of chicken for a different protein variation
- Substitute half-and-half or Greek yogurt mixed with cornstarch for heavy cream to reduce richness
- Replace sun-dried tomatoes with roasted red peppers for a sweeter, milder flavor
- Use vegetable broth instead of chicken broth for a vegetarian version with mushrooms or artichokes
Tips
- Do not skip the searing step—it creates a flavorful golden crust that enriches the entire sauce
- For thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in before the cream if the sauce seems too thin
- Sun-dried tomatoes in oil add extra flavor; if using dry-packed tomatoes, rehydrate them in warm broth for 5 minutes first
- Serve immediately over fresh pasta, creamy polenta, or with a simple green salad to balance the richness
This dish reflects the modern Italian approach to cooking, combining traditional ingredients like sun-dried tomatoes (popular in central and southern Italy) with cream-based sauces influenced by Northern Italian cuisine. While not a strictly classical Italian recipe, it honors the Italian philosophy of letting quality ingredients shine in simple preparations.
Frequently Asked Questions
How long does Creamy Garlic Sun Dried Tomato Chicken Recipe take to make?
Creamy Garlic Sun Dried Tomato Chicken Recipe takes about 45 minutes total — 15 minutes of prep and 30 minutes of cooking — and makes 4 servings.
What can I substitute in Creamy Garlic Sun Dried Tomato Chicken Recipe?
You can adapt it easily: Use boneless pork chops or turkey cutlets instead of chicken for a different protein variation; Substitute half-and-half or Greek yogurt mixed with cornstarch for heavy cream to reduce richness; Replace sun-dried tomatoes with roasted red peppers for a sweeter, milder flavor.
How should I store leftover Creamy Garlic Sun Dried Tomato Chicken Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
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