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This creamy sun-dried tomato chicken is one of those dinners that feels a little special without any extra fuss.

Juicy chicken simmered in a rich, velvety sauce comes together in one pan and is ready in just 30 minutes.

It’s simple enough for a busy weeknight, but impressive enough to serve when you want something comforting, cozy, and downright crave-worthy.

For the Chicken

• Chicken Breasts – sliced thin so they cook quickly and stay tender.
• Garlic Powder – adds a base layer of flavor directly to the chicken.
• Salt & Pepper – simple seasoning that enhances everything else in the dish.
• Butter – brings richness and helps create a flavorful base in the pan.
• Olive Oil – prevents the butter from burning and helps brown the chicken evenly.
• Flour – used to lightly thicken the sauce and give it a silky texture.
• Garlic – fresh garlic adds bold, savory flavor to the sauce.

For the Creamy Sauce

• Chicken Broth – deglazes the pan and adds depth of flavor.
• Heavy Cream – creates the rich, velvety sauce that makes this dish so irresistible.
• Tomato Paste – adds concentrated tomato flavor and a touch of acidity.
• Sun-Dried Tomatoes – bring sweetness and a deep, savory bite to the sauce.
• Dried Oregano – adds a subtle herb flavor that pairs perfectly with the tomatoes.
• Crushed Red Pepper Flakes – gives a gentle heat without overpowering the dish.
• Parmesan Cheese – melts into the sauce for extra richness and savory flavor.
• Fresh Basil – adds freshness and brightness right at the end.

Marry Me Chicken , Creamy Sun-Dried Tomato Chicken

This quick skillet chicken dish comes together in just half an hour and delivers a bold, comforting flavor. Tender chicken is finished in a rich, creamy tomato sauce with garlic, herbs, and parmesan—perfect for an impressive yet weeknight-friendly dinner.

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Course: Main Dish

Cuisine: American / Italian-inspired

Keyword: Marry Me Chicken , Creamy Sun-Dried Tomato Chicken

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

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Ingredients

• 2 large chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper, to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon flour
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy/whipping cream
• 1 tablespoon tomato paste
• 1/3 cup sun-dried tomatoes (see notes)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup freshly grated parmesan cheese
• 1 small handful fresh basil, chopped or torn

Instructions

1. Slice each chicken breast lengthwise to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper.
2. Heat the butter and olive oil together in a large skillet over medium-high heat. Allow the pan to warm thoroughly.
3. Add the chicken to the skillet and cook for 5–6 minutes per side, until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the pan, place it on a plate, and loosely cover with foil. Turn off the heat briefly.
4. Return the heat to medium. Add the flour and minced garlic to the skillet. Stir constantly and cook for about 1 minute, making sure the mixture doesn’t burn.
5. Pour in the broth and whisk until smooth, scraping up any browned bits from the pan. Let the liquid simmer until reduced by about half.
6. Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Reduce the heat if needed and simmer until the sauce thickens to your liking.
7. Remove the skillet from the heat. Mix in the parmesan cheese and fresh basil until the sauce is smooth.
8. Return the chicken (along with any accumulated juices) to the pan. Spoon sauce over the top and adjust seasoning with additional salt and pepper if necessary.

Notes

• For the best texture and flavor, grate parmesan directly from a block. Pre-shredded cheese doesn’t melt as smoothly.
• If using oil-packed sun-dried tomatoes, drain them well before adding. Chop them if they aren’t already in small pieces.

 

Nutrition
Calories: 520 kcal | Carbohydrates: 8g | Protein: 38g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 175mg | Sodium: 520mg | Potassium: 620mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1200 IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 2mg

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1. Can I use chicken thighs instead of chicken breasts?
   Yes. Boneless, skinless chicken thighs work well and stay very juicy. Just make sure they’re cooked through before removing them from the pan.
2. How do I keep the sauce from getting too thick?
   If the sauce thickens too much, simply stir in a splash of chicken broth or cream until it reaches your desired consistency.
3. Do I need to drain the sun-dried tomatoes first?
   Yes, if they’re packed in oil, drain them before adding. This helps prevent the sauce from becoming greasy.
4. Can I make this recipe ahead of time?
   Yes. You can cook the chicken and sauce, store them in the refrigerator, and gently reheat on the stovetop. Add a little extra cream or broth when reheating if needed.

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