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Creamy Chicken pan seared and served with a creamy artichoke and sun dried tomato sauce.
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4.92 from 12 votes

Chicken with Dried Tomatoes Cream Sauce

Chicken with Sun Dried Tomatoes cream sauce is made with pan seared golden brown chicken breast smothered in a rich sun-dried tomato cream sauce with artichoke hearts.
Course Dinner, Main Course
Cuisine American
Keyword Chicken with Sun Dried Tomatoes
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 servings
Calories 353kcal



  • 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).



Calories: 353kcal | Carbohydrates: 6g | Protein: 26g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 260mg | Potassium: 715mg | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 4.7mg | Calcium: 41mg | Iron: 1.1mg