Creamy Sun-Dried Tomato Chicken with Garlic and Herbs

Chicken with Sun Dried Tomatoes in a creamy sauce features perfectly pan-seared, golden-brown chicken breasts coated in a rich sun-dried tomato cream sauce with artichoke hearts. This one-skillet dinner is simple to prepare and ready in under 30 minutes.

Boneless chicken breast recipes don’t have to be bland. Try this savory sun-dried tomato chicken for a weeknight meal or something special for guests.

✔️ Chicken with Sun Dried Tomatoes

This creamy sun-dried tomato chicken works equally well for entertaining or a quick weeknight dinner. With simple ingredients and one skillet, it produces restaurant-quality results without fuss.

The combination of juicy seared chicken, tangy sun-dried tomatoes and tender artichoke hearts creates a flavorful sauce that consistently pleases the family.

🔎 What To Serve with Sun Dried Tomato Chicken

This dish pairs nicely with pasta, white rice or mashed potatoes. It’s also excellent with crusty bread to soak up the sauce. For a lighter option, serve with blanched green beans or a simple green salad.

✔️ Ingredients

• Chicken: Boneless, skinless chicken breasts (or boneless thighs).
• Sun-dried tomatoes: Preferably dry-packed. If using oil-packed, drain well.
• Artichoke hearts: Canned, jarred (drained) or frozen (thawed) work fine.
• Garlic: Fresh garlic minced; garlic paste as an alternative.
• Oil: Olive oil or a mild cooking oil for searing.
• Butter: Unsalted or salted, used with oil for flavor and browning.
• Tomato paste: Adds depth of tomato flavor and color.
• Chicken broth: Regular or low-sodium, for deglazing and thinning the sauce.
• Heavy cream: Heavy cream (or half-and-half) yields a rich sauce; whole milk will be thinner.
• Seasonings: Salt and freshly ground black pepper.
• Garnish (optional): Chopped fresh basil or parsley.

🔎 How To Make This Creamy Chicken

• Season and sear: Pound or slice chicken to an even thickness, season with salt and pepper. Heat oil and butter in a skillet and sear chicken until golden brown. Work in batches to avoid overcrowding. Transfer to a plate.
• Sauté aromatics: In the same skillet, sauté minced garlic briefly, then add julienned sun-dried tomatoes and tomato paste. Cook until fragrant.
• Deglaze: Pour in chicken stock and scrape up browned bits from the pan—those add great flavor. Simmer a few minutes.
• Add artichokes and cream: Stir in artichoke hearts and heavy cream, bring the mixture to a gentle boil, then lower heat.
• Finish: Return the chicken and any collected juices to the skillet. Simmer until the sauce thickens and the chicken is cooked through, about 4–6 minutes. Adjust seasoning, garnish and serve.

🔎 Tips for Perfect Pan-Seared Chicken

• Even thickness ensures even cooking—pound chicken to about 1/2 inch or slice breasts in half lengthwise.
• Pat chicken dry with paper towels before browning to improve sear and color.
• Use oil or a combination of oil and butter. Butter alone can burn before the chicken reaches a good brown.
• Avoid overcrowding the skillet so pieces brown instead of steam.
• Place chicken in a hot pan and let it brown without moving it; it will release easily when ready to flip.

Other Easy Chicken Recipes to Try:

• Baked Chicken Drumsticks
• Oven Roasted Chicken Thighs
• Chicken and Mushrooms in Creamy Sauce
• Maple Balsamic Glazed Chicken
• Cuban Mojo Chicken

Chicken with Dried Tomatoes Cream Sauce

Chicken with Sun Dried Tomatoes in a creamy sauce is made with pan-seared chicken smothered in a sun-dried tomato cream sauce with artichoke hearts.

Prep 5 mins

Cook 22 mins

Total 27 mins

Makes 6 servings

Ingredients

• 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
• 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)

Instructions

1. Pound chicken breasts to 1/2 inch thickness and season with salt and pepper.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
3. Add chicken in a single layer without crowding and sear until golden, about 5–6 minutes per side. Transfer to a plate and keep warm.
4. Add remaining butter to the pan and reduce heat to medium-low. Cook garlic about a minute, then add sun-dried tomatoes and tomato paste; stir and cook a few minutes.
5. Pour in chicken stock and scrape browned bits from the pan. Simmer about 5 minutes, then add artichoke hearts and cream and bring to a boil.
6. Lower heat, return chicken and any accumulated juices to the skillet, and simmer 5–6 minutes until sauce thickens and chicken is cooked through. Adjust seasoning to taste.
7. Serve garnished with chopped basil or parsley if desired.

Notes

• Use artichokes packed in water or frozen for a less oily sauce. Marinated or oil-packed artichokes can make the sauce greasy.
• If using oil-packed sun-dried tomatoes, drain them thoroughly.
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.

Nutrition

Calories: 353 kcal, Carbohydrates: 6 g, Protein: 26 g, Fat: 24 g

Other Favorite Chicken Recipes

• Blackened Chicken
• Chicken and Avocado Salad
• Chicken Macaroni Salad
• Chicken Ramen Stir Fry
• Chicken Tortillas
• Cream Cheese Chicken Enchiladas
• Creamy Chicken Noodle Casserole
• Easy Slow Cooker Italian Chicken
• Garlic and Ginger Caramel Chicken Thighs
• Hot Chicken and Pancake Tacos
• One Skillet Chicken and Broccoli Alfredo Pasta

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