Creamy Sundried Tomato Chicken Recipe delivers that perfect balance of rich comfort and fresh tang in every bite. I love how quickly this dish comes together but doesn’t skimp on flavor, making it my go-to when I want something impressive without the fuss.
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Why You'll Love This Recipe
From the moment I made this creamy sundried tomato chicken recipe, it became a staple in my kitchen. The sauce is velvety and tangy, with just the right hint of spice and sweetness to keep things interesting. Plus, it feels fancy but is surprisingly simple!
- Effortless Flavor: No need for hours in the kitchen—this recipe is quick but looks and tastes like you’ve been simmering it all day.
- Versatile Ingredients: You probably have most of these pantry staples on hand, and it’s naturally adaptable to what you love.
- Impressively Creamy Sauce: The combination of sundried tomatoes and cream cheese adds a depth that delights every single time.
- One-Pan Meal Potential: You can sear and simmer everything in one skillet, which means less cleanup—a total win in my book!
Ingredients & Why They Work
Each ingredient in this creamy sundried tomato chicken recipe brings something special to the table. From the tender chicken breasts to the flavorful seasonings and that luscious sauce, every element is balanced to create a meal that’s both satisfying and memorable. Here’s why I keep these staples stocked:
- Boneless skinless chicken breasts: These cook quickly and soak up the sauce like a dream.
- Italian seasoning: Adds classic herbaceous notes that tie the whole dish together.
- All-purpose flour: A light dusting helps create a crust and thickens the sauce gently.
- Olive oil: Perfect for searing the chicken to a golden perfection.
- Chicken broth: The base for the sauce, bringing a savory depth.
- Half and half: Gives you that creamy texture without overpowering richness.
- Honey: Balances the tangy sundried tomatoes with a hint of sweetness.
- Hot sauce: Just a splash wakes up the flavors without making it spicy.
- White wine: Adds brightness; Sauvignon Blanc works best for me, but any dry white wine will do.
- Garlic and tomato paste: Essential for that umami-packed base.
- Butter and flour (for roux): Creates the sauce’s creamy, silky texture.
- Sundried tomatoes: The star flavor – chewy, tangy, and concentrated.
- Cream cheese: Smooths out the sauce and adds a luscious creaminess.
- Parmesan cheese: Freshly grated for a nutty, salty kick.
- Seasonings (onion powder, dried oregano, basil, mustard powder, red pepper flakes): Layer in the flavor complexity so the sauce feels like it has depth from every bite.
Make It Your Way
I love playing around with this creamy sundried tomato chicken recipe depending on the season or who I’m cooking for. It’s really forgiving and you can easily swap in ingredients or add your favorite veggies to make it your own.
- Variation: Sometimes I toss in sautéed mushrooms or spinach right before adding the cream cheese—it gives a fresh, green twist that’s delicious and healthy.
- Dairy-free: Use coconut cream in place of half and half and skip the cream cheese to make a tasty dairy-free version.
- Spice it up: Add extra red pepper flakes or a dash of smoked paprika if you want a little more heat and smoky flavor.
- Wine substitute: If you prefer not to cook with wine, just increase the chicken broth slightly and add a squeeze of lemon juice for brightness.
Step-by-Step: How I Make Creamy Sundried Tomato Chicken Recipe
Step 1: Prepare and Pound the Chicken
Start by slicing your chicken breasts in half horizontally to make thinner cutlets. I find this helps them cook evenly and soak up the sauce better. Cover them with plastic wrap and gently pound them to about half an inch thickness using the textured side of a meat mallet. This step really tenderizes the chicken, which I’ve learned makes all the difference.
Step 2: Season and Flour
Season both sides of the chicken with salt, pepper, and Italian seasoning. Then sprinkle evenly with flour and rub it in lightly to coat. This might feel like an extra step but trust me, the flour forms a delicate crust and helps thicken your sauce later.
Step 3: Sear the Chicken
Heat olive oil over medium-high heat in a large skillet. Sear the chicken in batches for 4-5 minutes on each side until golden brown. It's tempting to overcrowd the pan, but keeping space between pieces ensures a nice crust. Once seared, transfer the chicken to a plate and set aside.
Step 4: Build the Sauce Base
Lower the heat and deglaze the pan with white wine, scraping up all those flavorful brown bits at the bottom (fond). Let it reduce by half for about 3 minutes. Then add minced garlic and tomato paste, cooking until fragrant—about 1 minute. The aroma at this point fills my kitchen and lets me know the sauce is about to be amazing.
Step 5: Make the Roux and Add Broth Mixture
Melt butter in the same pan, then whisk in flour to form a roux. Keep stirring for 2 minutes to remove the raw flour taste. Next, slowly whisk in the pre-mixed chicken broth mixture (broth, seasonings, half and half, honey, hot sauce). Constant stirring here prevents lumps and builds the saucy base you want.
Step 6: Add Sundried Tomatoes and Simmer
Stir in the diced sundried tomatoes, then bring the sauce to a gentle boil. Reduce the heat and let it simmer uncovered for about 10 minutes so the flavors concentrate and the sauce thickens beautifully. This is where patience pays off—the longer it simmers, the richer the flavor.
Step 7: Finish with Cream Cheese and Parmesan
Turn the heat down to low and stir in cream cheese until smooth. Then add freshly grated Parmesan cheese little by little, stirring to melt. This creates the creamy, cheesy goodness that makes this sauce unforgettable.
Step 8: Return Chicken and Simmer
Place the seared chicken back into the skillet, spoon sauce generously over each piece, and let simmer for 5-7 minutes. This step lets the chicken soak up those delicious flavors without drying out. I always keep a close eye to avoid overcooking.
Top Tip
When I first tried this creamy sundried tomato chicken recipe, I learned that attention to the sauce’s simmer time really pays off. Here are a few tips from my kitchen to help yours turn out just right:
- Don’t Skip Pounding: Pounding the chicken ensures even cooking and tenderness—skip it, and you risk chewy uneven bites.
- Watch Your Heat: Too hot when searing can burn the garlic and tomato paste later, so adjust accordingly when building your sauce.
- Gradual Liquid Addition: Pour broth mixture slowly and whisk well to avoid lumps in your sauce for that silky finish.
- Choose Quality Cheese: Freshly shredded Parmesan melts better than pre-grated, taking your sauce up a notch.
How to Serve Creamy Sundried Tomato Chicken Recipe
Garnishes
I love topping this dish with freshly chopped basil or flat-leaf parsley to add a pop of color and fresh aroma. A little extra Parmesan on top never hurts either—it makes every bite feel a bit indulgent.
Side Dishes
My favorite sides for this dish are garlic butter pasta or creamy mashed potatoes, which soak up the sauce beautifully. A crisp green salad or roasted asparagus always balances out the richness nicely.
Creative Ways to Present
For holidays or dinner parties, I like to plate this over a bed of angel hair pasta twirled into nests, then drizzle the sauce artistically over and around. Garnishing with edible flowers or a sprig of rosemary really makes it feel special without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover creamy sundried tomato chicken in an airtight container in the fridge, and it usually lasts me about 3 days. The sauce thickens quite a bit overnight, so I like to loosen it with a splash of broth or water when reheating.
Freezing
This recipe freezes well too! Just portion it out into freezer-safe containers, and it keeps for up to 3 months. When you’re ready, thaw it in the fridge overnight to preserve texture and flavor.
Reheating
My go-to for reheating is baking the thawed dish in a covered casserole at 350°F for 20-25 minutes, adding a splash of broth if it seems dry. This restores that fresh-from-the-stovetop creaminess better than microwaving.
Frequently Asked Questions:
Absolutely! Chicken thighs have more fat and stay juicy even longer, plus they bring a deeper flavor. Just adjust the cooking time slightly, as thighs may need a bit longer to cook through.
I recommend a Sauvignon Blanc for its bright acidity and crispness that balances the creamy sauce beautifully. Chardonnay is also a great option if you like a fuller-bodied white wine. If you don’t have wine on hand, extra chicken broth with a lemon squeeze is a good substitute.
This happens when the flour lumps or the sauce simmers too long uncovered at too high heat. To fix it, whisk in a splash of chicken broth or half and half to loosen it up, then simmer gently until you reach the desired consistency. Make sure to add liquids gradually and stir constantly when incorporating the broth mixture.
You can store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 3 months. Always thaw in the fridge and reheat gently to keep the chicken tender and the sauce creamy.
Final Thoughts
This creamy sundried tomato chicken recipe remains one of my favorites because it hits all the right notes—comforting, yet bright; easy, yet feels special. It’s the kind of meal that brings people to the table and makes them linger over seconds without a second thought. I hope you enjoy making it as much as I do; grab those sundried tomatoes and dive in—you won’t regret it!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Marry Me Chicken is a flavorful, creamy chicken dish featuring tender seared chicken breasts in a rich sauce made with chicken broth, half and half, white wine, sundried tomatoes, and Parmesan cheese. This comforting, elegant main course combines Italian-inspired herbs and spices for a delicious dinner perfect for special occasions or a cozy meal at home.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- Pepper to taste
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- 1-2 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- ½ chicken bouillon cube or ½ teaspoon better than bouillon
- ½ cup half and half
- 2 teaspoons honey
- 1 teaspoon hot sauce (such as Frank's Hot Sauce)
- ½ cup white wine (Sauvignon Blanc preferred)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons flour
- ⅓ cup sundried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- ½ cup Parmesan cheese, grated (freshly shredded is best)
Sauce Seasonings
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prep the sauce: In a large measuring cup with a spout, combine chicken broth, bouillon, half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes; set aside.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound with the textured side of a meat mallet until ½ inch thick. Season both sides with salt, pepper, and Italian seasoning, then sprinkle flour over each side and rub to coat evenly.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Remove chicken and set aside.
- Deglaze the pan: Turn off heat, add white wine to the skillet, and then resume medium heat. Use a silicone spatula to scrape the bottom to release browned bits (fond). Bring to a gentle bubble and reduce by half, about 3 minutes.
- Add aromatics and create roux: Stir in garlic and tomato paste and cook for 1 minute. Melt butter, then whisk in flour, stirring continuously for 2 minutes to cook out raw flour flavor.
- Build the sauce: Gradually add the reserved chicken broth mixture in small splashes while stirring continuously to avoid lumps. Stir in sundried tomatoes. Bring to a boil, then reduce to a simmer and cook for 10 minutes, allowing sauce to thicken and flavors to meld.
- Finish the sauce: Reduce heat to low. Stir in cream cheese until smooth, then gradually add Parmesan cheese until incorporated.
- Simmer chicken in sauce: Return the seared chicken to the skillet, spoon sauce over each piece, and simmer uncovered for 5-7 minutes, allowing chicken to warm through and sauce to reduce further.
- Garnish and serve: Optionally garnish with fresh basil or parsley and serve immediately with your choice of sides.
Notes
- Use Sauvignon Blanc wine for best flavor or substitute with additional chicken broth if avoiding alcohol.
- Choose plain sundried tomatoes without herbs to avoid overpowering the sauce.
- Sundried tomato oil can be used to sear the chicken to enhance flavor.
- Using tomato paste from a tube allows precise measurement and adds freshness.
- Frank’s Hot Sauce adds flavor without significant spiciness.
- Freshly shred Parmesan cheese rather than using pre-shredded for better melting and flavor.
- Simmering the sauce longer will result in a thicker, more concentrated sauce.
- Optional additions include sautéed mushrooms, spinach, cherry tomatoes, or fresh basil.
- Leftovers store well refrigerated for up to 3 days or frozen up to 3 months.
- To reheat, defrost in fridge or microwave, then bake covered at 350°F for 20-25 minutes.
- Try variations such as Marry Me Chicken Pasta or Marry Me Chicken Soup recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
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