Chicken with Sun Dried Tomatoes cream sauce is made with perfectly pan seared golden brown chicken breast smothered in a rich and delectable sun dried tomato cream sauce with artichoke hearts. An easy chicken breast dinner recipe made in one skillet in less than 30 minutes!
Chicken with Sun Dried Tomatoes
This creamy chicken with sun dried tomatoes recipe is just as good for entertaining as it is for a weeknight meal. This restaurant quality chicken recipe is made effortlessly, with simple ingredients, in a single skillet.
This flavorful sun dried tomato chicken is one of those recipes you need to have handy as it never fails to impress and delight. Even picky eaters will ask for seconds!
What Can I Serve with Sun Dried Tomato Chicken
You can also soak up the velvety cream sauce with some delicious crusty bread. If you prefer a light and simple side dish, my recipe for blanched green beans goes perfectly well with this creamy chicken recipe.
Chicken with Sun Dried Tomatoes Ingredients
- Chicken: I use boneless and skinless chicken breasts which I always have in my freezer. Boneless chicken thighs can also be used.
- Sun Dried Tomatoes: I prefer using regular, dry sun-dried tomatoes instead of the oil-packed ones. If all you have at home is oil-packed jarred or canned sun dried tomatoes, make sure you drain them well to prevent the sauce from becoming oily.
- Artichoke Hearts: Canned, jarred or frozen artichoke hearts work well in this recipe. if using frozen, let them thaw out while you prepare and sear the chicken.
- Garlic: I use fresh garlic for this recipe. Garlic paste is your next best option.
- Oil: Olive oil or any mild oil can be used.
- Butter: Unsalted or salted butter can be used.
- Tomato Paste: Adds a little extra tomato flavor and a very nice rosy color to the sauce.
- Chicken Broth: You can use regular or low sodium if preferred.
- Heavy Cream; Also sold as heavy whipping cream. Half and half can also be used. You can also use whole milk but, the sauce won’t be as rich and creamy as when made with the other two options.
- Seasonings: Salt and ground black pepper. I prefer using sea salt or Kosher salt.
- Garnish (optional): Chopped basil or parsley add freshness and color to the dish.
How To Make This Creamy Chicken
- Season and Sear: Season the chicken with salt and pepper and heat the oil and melt the butter in a skillet. Sear the chicken until golden brown. Do this in batches if needed not to overcrowd the pan. Transfer the chicken to a plate.
- Sauté: In the same skillet, sauté the garlic until fragrant then, add the sundried tomatoes and tomato paste.
- Deglaze: Add the chicken stock to the pan. Using a wooden spoon, scrape the bottom of the skillet to remove any brown bits. Simmer for a few minutes, then add the artichoke hearts and the cream and bring to a boil.
- Simmer: Return the chicken to the skillet and any collected juices. Simmer until the sauce thickens, about 4-5 minutes.
- Serve: Season to taste, garnish with fresh basil or parsley and serve!
How To Make The 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!
- To get perfect, golden brown pan seared chicken, pat the chicken dry with paper towels before browning it.
- Don’t pan fry the chicken in butter only. You must use oil, or a combination of oil and butter Butter browns quickly and can burn before the chicken is golden brown.
- Do not overcrowd the skillet to prevent the chicken from steaming instead of browning.
- Place the chicken in the hot skillet and allow it to brown, on the first side without moving then, flip and sear the other side. If the chicken is stuck to the pan , don’t force it. It will release when is ready to be flipped.
Sun Dried Tomato Chicken Recipe Tips
- Deglazing removes the bits stuck at the bottom of the skillet. Those brown bits are pure flavor!!
- Marinated artichokes or artichokes packed in oil can make the sauce greasy and oily. For best results, use artichokes packed in water (or frozen ones).
- If using sun dried tomatoes in oil, drain the sun dried tomatoes very well. Too much of the oil can make the sauce greasy.
- According to the FDA, the chicken should reach an internal temperature of 165 degrees before consuming. For accuracy, 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
Other Favorite Chicken Recipe From Foodie Friends
Blackened Chicken from Art of Natural Living
- Chicken and Avocado Salad from That Recipe
- Chicken Macaroni Salad from Leftovers Then Breakfast
- Chicken Ramen Stir Fry from Hezzi-D’s Books and Cooks
- Chicken Tortillas from The Freshman Cook
- Cream Cheese Chicken Enchiladas from The Spiffy Cookie
- Creamy Chicken Noodle Casserole from Cheese Curd In Paradise
- Easy Slow Cooker Italian Chicken from Blogghetti
- Garlic and Ginger Caramel Chicken Thighs from Karen’s Kitchen Stories
- Hot Chicken and Pancake Tacos from A Kitchen Hoor’s Adventures
- One Skillet Chicken and Broccoli Alfredo Pasta from Family Around the Table
Follow me on social media for more recipe ideas & inspiration!
Chicken with Dried Tomatoes Cream Sauce
- 1 tablespoon olive oil plus more if needed
- 2 tablespoon 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).