This Creamy Chicken with Sun Dried Tomatoes is made in one pan in less than 30 minutes! Pan seared chicken breast are smothered in the most delicious sundried tomato sauce. This sun dried tomato chicken recipe is easy enough for weeknight dinners and elegant enough for holidays and special occasions.
People always ask me for quick and easy chicken recipes, especially chicken breast recipes for dinner. This simple pan seared creamy chicken with sun dried tomatoes recipe is definitely a restaurant quality meal sure to impress your family and guests. This easy to make creamy chicken will make you look like a professional cook, no doubt!
Creamy Chicken with Sun Dried Tomatoes Ingredients
- Boneless and Skinless Chicken Breasts
- Olive Oil
- Unsalted Butter
- Garlic Cloves
- Sun Dried Tomatoes
- Artichoke Hearts
- Tomato Paste
- Chicken Broth
- Heavy Cream
- Fresh Basil or Parsley
How To Make This Creamy Chicken
- Season the chicken with salt and pepper.
- In a skillet, heat oil and butter and pan sear the chicken.
- Sear the chicken in batches if they don’t fit comfortably in the skillet. Add oil as needed.
- When the chicken is golden brown and cooked through, remove the chicken from the skillet.
- Add butter to the skillet and quickly saute the garlic. Add the sundried tomatoes and tomato paste.
- Add the chicken stock and deglaze the pan. Use a wooden spoon to scrape the bottom of the skillet to remove the brown bits stuck at the bottom.
- Simmer for a few minutes. Add the artichoke hearts and cream and bring to a boil.
- Reduce the heat to low and return the chicken to the skillet with any collected juices. Simmer for about 5 minutes. The sauce will get a bit thick.
- Season to taste, garnish with fresh basil or parsley and serve!
Tips For Making Perfect Pan Seared Chicken
- The key to perfect pan seared chicken is to keep the chicken pieces at about the same thickness so they cook evenly. You can do this by pounding the chicken with a mallet (about 1/2-inch thick) or by cutting the chicken breasts in half lengthwise. If you don’t have a mallet, a rolling pin or even a wine bottle can do the trick!
- With paper towels, pat the chicken dry. This helps to get a nice golden sear.
- Use oil (extra virgin olive oil is my preferred oil) or a combination of oil and butter. Don’t use just butter! The butter will get brown before the chicken is nicely seared.
- Do not overcrowd the skillet. Give the chicken pieces some room.
- Sear the chicken on one side until golden and then flip the chicken and sear the other side. Don’t keep moving or flipping the chicken!
- If you want to flip or move the chicken and the chicken is sticking to the pan, don’t force it. It means the chicken is not ready to be flipped yet.
Creamy Chicken Recipe Tips
- Deglazing removes the bits stuck at the bottom of the skillet. Those brown bits are pure flavor!!
- I tested this recipe with canned artichoke hearts in water. I have not used marinated artichoke hearts. If you have marinated artichoke hearts in oil, your sauce could turn a bit greasy. To prevent this, place the marinated artichokes in a colander and give then a quick rinse.
- Instead of canned artichokes, you can use frozen artichoke hearts thawed out.
- If using sun dried tomatoes in oil, drain the sun dried tomatoes very well. Too much of the oil can make the sauce greasy.
- Chicken should reach an internal temperature of 165 degrees before consuming. Check the internal temperature with an instant-read thermometer.
Take A Look At These Other Easy Chicken Recipes:
- Baked Chicken Drumsticks
- Oven Roasted Chicken Thighs
- Chicken and Mushrooms in Creamy Sauce
- Maple Balsamic Glaze Chicken
- Cuban Mojo Chicken
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Creamy Chicken with Sun Dried Tomatoes and Artichokes
- 1 tablespoon olive oil plus more if needed
- 2 tablespoon unsalted butter, divided
- 6 boneless and skinless chicken breasts halves
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1/3 cup sun dried tomatoes, julienned *see notes
- 1 teaspoon tomato paste
- 1 cup chicken stock
- 1 (14-ounces) can artichoke hearts halves
- 1 cup heavy cream
- 1 tablespoon chopped basil or parsley for garnish (optional)
- Pound the chicken breast to 1/2 inch thickness to allows even cooking. Season the chicken generously with salt and pepper to taste.
- In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the entire skillet.
- Add the chicken to the skillet, leaving about an inch in between each piece. Don’t over crowd the skillet to allow the chicken to cook evenly and get a golden brown sear. If needed, sear the chicken in batches adding extra oil as needed.
- Cook chicken for 5 to 6 minutes per side or until golden brown and cooked through. Transfer to a plate, cover and keep warm.
- Add the remaining butter to the pan and lower the heat to medium-low. Add the garlic and cook for about a minute. Add the sundried tomatoes and tomato paste and cook stirring often for a few minutes.
- Add the chicken stock and with a wooden spoon scrape the bottom of the skillet to release the brown bits. Turn the heat to low and simmer for about 5 minutes. Add the artichoke hearts and the cream and bring to a boil.
- Decrease the heat to low and return the chicken and any collected juices to the skillet. Simmer for about 5 to 6 minutes. Adjust seasoning to taste.
- Serve garnished with chopped basil or parsley (optional).
- If using sun dried tomatoes in oil, drain them well.
- Chicken should reach an internal temperature of 165 degrees before consuming. Always check the internal temperature with an instant-read thermometer.