Creamy Sundried Tomato Chicken - Flavorful & Quick Dinner

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.

Inside a shiny metal pan, there are four large pieces of cooked meat covered in a thick, creamy orange sauce. The sauce has a smooth texture with small green herb bits sprinkled on top, adding contrast. The meat pieces show some browned, crispy spots lightly visible through the sauce. The pan is placed on a white marbled surface with fresh green herbs nearby, adding a fresh touch. The sauce looks glossy and rich, filling the pan around the meat evenly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sundried Tomato Chicken Recipe
Top Tip
How to Serve Creamy Sundried Tomato Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

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:

Flat lay of two large raw boneless skinless chicken breasts seasoned with Italian herbs, a small mound of all-purpose flour on a simple white ceramic plate, a few whole brown eggs with clean shells, three whole garlic cloves, a small white bowl filled with golden olive oil, a small white bowl with rich chicken broth, a small white bowl containing half and half cream, a small white bowl of golden honey, a small white bowl of bright red hot sauce, a small white bowl with pale yellow white wine, a small white bowl of deep red tomato paste, three tablespoons of unsalted butter on a white ceramic dish, a small white bowl with diced sundried tomatoes, a small dollop of soft cream cheese on a white plate, a small white bowl of freshly grated Parmesan cheese, and scattered dried herbs including oregano, basil, onion powder, mustard powder, and red pepper flakes—all ingredients fresh and natural, arranged symmetrically with perfect proportions in a professional flat lay style placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white plate holds a meal with two main parts: on the left, a large piece of meat covered fully in thick, creamy orange-brown sauce with small chunks and sprinkled with green herbs; on the right, wide flat yellow pasta ribbons coated lightly with the same sauce, some sauce pooling around the pasta edges. The plate sits on a black marbled surface with a small bunch of fresh green herbs near the top left corner. The lighting is bright and natural, highlighting the smooth texture of the sauce and the soft folds of the pasta. Photo taken with an iphone --ar 2:3 --v 7

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

The image shows two metal saucepans side by side on a black marbled surface. The left saucepan contains a thick, smooth orange mixture being stirred by a pink spatula with white polka dots; a white liquid with black pepper is being poured from a clear glass bowl into the orange mixture. The right saucepan holds a creamy, light orange sauce with small brown bits mixed throughout, also stirred by the same pink polka dot spatula. Both saucepans have long silver handles, and the scene is bright with a clean, simple look. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken thighs instead of breasts in this creamy sundried tomato chicken recipe?

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.

What wine works best for this recipe if I want to cook with wine?

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.

My sauce turned out too thick or clumpy. How can I fix that?

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.

How long can I store leftovers of this creamy sundried tomato chicken?

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!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way