Sun Dried Tomato Chicken with Cream Sauce Recipe

If you’ve ever craved a dinner that feels both decadent and comforting, you’re going to love this Sun Dried Tomato Chicken with Cream Sauce Recipe. It’s one of those dishes that I discovered when looking for something a little fancy but still easy enough for weeknights. The creamy sauce with sun dried tomatoes and fresh basil brings such an elegant touch, and the chicken stays tender, juicy, and coated in flavors you just can’t resist. Keep reading because this recipe will absolutely become your new go-to for impressing guests or just treating yourself after a long day.

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Ingredients You’ll Need

This mix of fresh, savory, and creamy ingredients work beautifully together to build layers of flavor. A heads-up—try to get good-quality sun dried tomatoes packed in oil because that oil makes all the difference for the sauce! Also, using thin chicken cutlets helps the chicken cook evenly and quickly.

• Chicken cutlets: Thin and tender, pounded to about 1/2″ thick for fast, even cooking.
• Kosher salt: Essential for seasoning and enhancing all the flavors.
• Black pepper: Adds a little kick and balances the creaminess.
• Flour: For dredging, helps create a light crust on the chicken and thickens the sauce slightly.
• Sun dried tomatoes: Provide an intense, sweet-tangy flavor; cut into strips for even distribution.
• Sun dried tomato oil: The secret flavor booster; use it to cook the chicken for an extra burst of taste.
• Garlic cloves: Sliced thin to infuse the sauce with that irresistible aroma.
• Dry white wine: Sauvignon blanc or Pinot Grigio are my favs—adds acidity and depth to the sauce.
• Chicken broth (low sodium): Keeps the sauce savory without overpowering saltiness.
• Heavy cream: Gives the sauce a dreamy, velvety texture and mild richness.
• Baby spinach: Adds color, nutrition, and a slight earthiness that cuts through the richness.
• Pecorino Romano cheese: Salty, sharp, and nutty—perfect for grating fresh into the sauce.
• Fresh basil leaves: Hand-torn for freshness and a bright herbal finish.
• Salt and pepper (to taste): For final seasoning adjustments out of personal preference.

Variations

I love how flexible this Sun Dried Tomato Chicken with Cream Sauce Recipe can be—once you get the basic method down, you can easily swap or add ingredients to suit your taste or dietary needs. It’s perfect for customization!

• Make it spicier: When I want a little heat, I toss in some crushed red pepper flakes alongside the garlic; it adds a gentle kick without overpowering the sauce.
• Use chicken thighs: I’ve used boneless skinless thighs when I want a juicier, more flavorful result—just be mindful of cooking time as they’re a bit thicker.
• Dairy-free option: Swap heavy cream with coconut cream and leave out the Pecorino; the dish still turns out rich and delicious!
• Extra veggies: Adding mushrooms or sun dried tomato strips gives it even more texture—and if spinach isn’t your favorite, kale works wonderfully too.

How to Make Sun Dried Tomato Chicken with Cream Sauce Recipe

Step 1: Season and Dredge the Chicken

Start by seasoning your chicken cutlets with kosher salt and black pepper on both sides—don’t be shy here because this is where a lot of flavor starts. Then, dredge the chicken lightly in flour, shaking off any excess. This simple step creates a lovely crust when cooked and helps thicken the sauce later. I learned early on that if you skip seasoning the chicken well now, the final dish tastes flat.

Step 2: Sear the Chicken Cutlets

Heat your pan to medium and add the sun dried tomato oil—this oil is a game changer! Add the chicken cutlets and cook for about 3 minutes per side. You’re looking for a beautiful golden-brown sear and for the chicken to cook through. If your pan feels crowded, work in batches; overheating and steaming the chicken is a common mistake I try to avoid. Once cooked, transfer the chicken to a plate and tent with foil to keep warm.

Step 3: Build the Sauce

Turn the heat down to medium-low and toss in your sliced garlic. Cook until fragrant and golden—this takes about a minute and releases a magical aroma you’ll love. Next, stir in the sun dried tomatoes and cook just 30 to 60 seconds more so they soften slightly. Then pour in that white wine and crank the heat to high, scraping the bottom with a wooden spoon to lift all those tasty brown bits stuck to the pan. This step is key for developing flavor, so don’t rush it!

Step 4: Simmer with Broth and Add Cream

After about 1-2 minutes when the wine reduces, add the chicken broth and bring to a simmer. Lower the heat to medium and let it cook gently for 3 minutes, allowing the flavors to meld. Then stir in the heavy cream, baby spinach, and Pecorino Romano—watch as the sauce bubbles and thickens in just a few minutes. I like to keep an eye on it here so it doesn’t over-thicken—once the spinach wilts and the cheese melts beautifully, you’re golden.

Step 5: Warm the Chicken in the Sauce and Finish

Return the chicken cutlets to the pan and let them warm through in the sauce for 2 to 3 minutes, gently coating them fully. This final simmer lets all the flavors get cozy together! Don’t forget to taste the sauce and adjust salt and pepper to your liking. Once done, turn off the heat and scatter those fresh hand-torn basil leaves on top—the basil adds brightness and a fresh herbal note that makes this dish sing. Serve with some crusty bread to soak up every last drop—you won’t regret it.

How to Serve Sun Dried Tomato Chicken with Cream Sauce Recipe

Garnishes

For me, fresh basil leaves are a must—they add a pop of color and that wonderful herbal aroma. Sometimes I also sprinkle a little extra grated Pecorino Romano on top just before serving. A few cracked black peppercorns give a hint of spice that contrasts beautifully with the cream sauce.

Side Dishes

I love pairing this with crusty artisan bread or garlic bread—anything to soak up that luscious sauce. Roasted or steamed green beans, garlic mashed potatoes, or a simple arugula salad dressed lightly with lemon make perfect accompaniments. Rice or creamy polenta are also fabulous starch options to keep things cozy and comforting.

Creative Ways to Present

When serving company, I’ve arranged the chicken on a large platter, drizzled the sauce generously over the top, then scattered fresh herbs. Pair it with colorful roasted veggies on the side to make the plate pop. Sometimes a sprinkle of toasted pine nuts adds a nice crunch and an extra layer of flavor—plus it’s impressive but so easy!

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to store the chicken submerged in the sauce to keep it moist.

Freezing

Freezing works great for this dish! I portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Just a heads-up—spinach may darken a bit after freezing, but the flavors remain delicious.

Reheating

Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce if it’s thickened too much. Microwave works in a pinch, but slow and steady on the stove brings back the best texture and flavor. I always recommend stirring occasionally to prevent the cream from separating.

FAQs

Final Thoughts

This Sun Dried Tomato Chicken with Cream Sauce Recipe holds a special place in my kitchen because it’s that rare combination of simple ingredients creating an extraordinary meal. It’s quick enough for weeknights but feels fancy enough to serve for guests without breaking a sweat. I hope you’ll give it a try and find it as comforting and delicious as my family and I do. Once you taste that creamy sauce with the tangy sun dried tomatoes and fresh basil, I promise you’ll be hooked too!

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