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This creamy sun dried tomato chicken is drenched in the most irresistible sauce and couldn’t be easier to make!

This recipe is ‘fancy’ enough for company but easy enough for a simple weeknight dinner. Follow me…

overhead shot of creamy sun dried tomato chicken in pan garnished with fresh basil

Sun Dried Tomato Chicken

For this recipe, we’ll be using chicken breast. Whilst you could use thigh, the sauce is quite rich already, so I find a leaner cut of chicken more suitable for this recipe.

Slicing the chicken

A really important step is horizontally slicing the chicken right through the centre to create 4 even-sized cutlets. This will not only ensure the chicken cooks quicker, but more importantly, more evenly too.

Dredging the chicken

After you’ve sliced the chicken, you’ll want to dredge it through seasoned flour. This will not only ensure the chicken builds up a nice golden crust as it fries, but the crust will also absorb the sauce and help it clings to the chicken, as opposed to just sliding off. This step is a game-changer, so don’t skip it.

Cooking the chicken

In order to build up that gorgeous crust we speak off, the best method is pan-frying. I love frying the chicken in sun dried tomato oil, just to really highlight that flavour. It’s literally just the excess oil from the jar – nothing fancy.

Process shots: slice chicken (photos 1&2), dredge chicken (photos 3&4), cook chicken (photos 5&6)

6 step by step photos showing how to fry chicken breasts

Creamy Sun Dried Tomato Sauce

The sauce itself is made up of cream and stock. The flavour is then deepened with parmesan and shallots.

Sun Dried Tomato Pesto

Typically with recipes similar to this I’d go in with some tomato paste, but since this is sun dried tomato chicken, I actually love adding in a good dollop of sun dried tomato pesto. It adds so much flavour and really highlights the sun dried tomatoes in this recipe.

Alongside the above ingredients, we’ve got some sliced sun dried tomatoes and fresh basil.

Process shots: remove chicken (photo 1), fry shallots (photo 2), add pesto (photo 3), add stock, cream, parmesan, tomatoes and basil (photo 4), stir and simmer (photo 5), add chicken (photo 6).

6 step by step photos showing how to make creamy sun dried tomato chicken

Sun Dried Tomato Chicken FAQ

wHERE DO I FIND sun dried tomato pesto?

You’ll find it in all major supermarkets. You can also make your own Homemade Sun Dried Tomato Pesto!

How do I know when the chicken is cooked?

You’re looking for a light golden exterior with the inside white and piping hot. It won’t take long, typically a few minutes on each side. Keep in mind it’ll carry on cooking as it rests and when added back to the sauce.

Can I make this ahead of time?

This is definitely best served fresh!

close up shot of spatula lifting sun dried tomato chicken in pan

Serving Creamy Sun Dried Tomato Chicken

After you’ve drenched the chicken in the sauce, serve up right away. You don’t want it to sit in the pan too long otherwise you risk it overcooking.

Here I’ve served with small air-fried potatoes and a side salad, but do check out my Sides for more inspo!

Alrighty, let’s tuck into the full recipe for this creamy sun dried tomato chicken shall we?!

close up overhead shot of creamy sun dried tomato chicken breast on small white plate with potatoes and salad

How to make Creamy Sun Dried Tomato Chicken (Full Recipe & Video)

close up shot of spatula lifting sun dried tomato chicken in pan
5 from 1 vote

Creamy Sun Dried Tomato Chicken

By: Chris Collins
This creamy sun dried tomato chicken is drenched in the most irresistible sauce and couldn't be easier to make!
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4
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Equipment

  • Sharp Knife & Chopping Board
  • Large Shallow Dish (for dredging chicken)
  • Large Pan & Tongs
  • Wooden Spoon
  • Jug (for stock)
  • Fine Cheese Grater (for parmesan)
  • Kitchen Roll/Paper Towels (for drying sun dried tomatoes)

Ingredients 

Chicken

  • 2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed
  • 1/4 cup / 35g Plain Flour
  • 1 1/2 tsp Italian Seasoning
  • 1 tsp EACH: Garlic Powder, Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Sun Dried Tomato Oil (from the jar)

Sauce

  • 1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots)
  • 60g / 1/4 cup Sun Dried Tomato Pesto (see notes)
  • 180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream
  • 125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil
  • 30g / 1/3 cup freshly grated Parmesan
  • 1/2 small bunch of Fresh Basil, finely chopped

Instructions 

  • Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
  • In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt and pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side.
  • Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium.
  • Add the shallot to the leftover oil and fry until soft and golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce.
  • Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy!

Video

Notes

a) Chicken – Slicing the chicken is important to ensure it cooks quicker and more evenly. Depending on how thick the cutlets are, they’ll only take around 3 minutes each side (4 maximum) until the chicken is cooked through the centre. It’ll carry on cooking slightly as it rests and when added back to the pan.
b) Oil – Just use 2 tbsp oil from the jar of sun dried tomatoes to fry the chicken (or sub regular olive oil – not a huge deal). Just be aware the oil can spit a lot as the chicken fries, so if you have an oil splatter guard then definitely use it here. It’s important to remove the excess oil from the sun dried tomatoes because there will already be plenty of oil from the chicken and pesto.
c) Sun Dried Tomato Pesto – I typically pick up a jar from the shops (I use Sacla). I do have a Homemade Sun Dried Tomato Pesto if you want to make a big batch!
d) Serving – Here I’ve served with small air fried potatoes and a side salad, but do check out my Sides for more inspo!
e) Calories – Whole recipe divided by 4 with no sides.

Your Private Notes:

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Nutrition

Calories: 598kcal | Carbohydrates: 26.47g | Protein: 39.63g | Fat: 38.53g | Saturated Fat: 14.867g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 16.615g | Trans Fat: 0.012g | Cholesterol: 161mg | Sodium: 775mg | Potassium: 1663mg | Fiber: 4.6g | Sugar: 14.75g | Vitamin A: 1362IU | Vitamin C: 14.6mg | Calcium: 208mg | Iron: 4.27mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
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6 Comments

  1. Amy T Lian says:

    This might be the best cast iron creamy chicken dinner I ever made. My fiancee wants to laminate the recipe and make it for guests next week. Delicious, creamy, flavorful and easy to make. Thank you Chris!

    Reply
    1. Chris Collins says:

      So pleased this went down well, Amy! 🙂 C.

      Reply
  2. Patricia Fanego says:

    5 stars
    I have tried two so far! Delicious and simple. Thank you!

    Reply
    1. Chris Collins says:

      Thanks for the review, Patricia! 🙂 C.

      Reply
  3. Glenda Burford says:

    Love this recipe

    Reply
    1. Chris Collins says:

      Thanks Glenda! C.

      Reply