Sun Dried Tomato Chicken in Creamy Sauce Recipe

If you’re looking for a dinner that feels fancy but comes together in no time, you’re going to adore this Sun Dried Tomato Chicken in Creamy Sauce Recipe. I absolutely love how this dish marries the tangy richness of sun dried tomatoes with a velvety cream sauce and tender chicken cutlets—it’s honestly one of those recipes that makes you feel like a total kitchen rockstar without any fuss. Stick with me here, because I’m going to share all the little secrets to get this just right, whether you’re cooking for family, friends, or simply craving something special midweek.

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Ingredients You’ll Need

The star ingredients in this Sun Dried Tomato Chicken in Creamy Sauce Recipe come together in harmony — simple pantry staples boosted by quality sun dried tomatoes and fresh basil to make this dish pop. I always recommend fresh basil and Pecorino Romano cheese for that authentic punch, but I’ll share alternatives later if you’re in a pinch.

• Chicken cutlets: Thinner cutlets cook quickly and stay juicy—if yours are thicker, just pound them gently to even them out.
• Kosher salt and black pepper: Essential for seasoning with a clean, balanced saltiness.
• Flour: Used to dredge the chicken, giving it a lovely crust when seared.
• Sun dried tomatoes: I like the oil-packed kind for extra flavor, drained and sliced thinly.
• Sun dried tomato oil: Don’t toss this! It adds incredible depth when searing the chicken and cooking the sauce.
• Garlic: Sliced, it mellows beautifully in the sauce instead of overpowering everything.
• Dry white wine: Sauvignon blanc or Pinot Grigio are my go-tos, but anything dry and crisp works great.
• Low sodium chicken broth: Keeps the sauce flavorful without being salty.
• Heavy cream: This is where the sauce gets luxuriously creamy and comforting.
• Baby spinach: Adds freshness and a bit of color, wilting perfectly into the warm sauce.
• Pecorino Romano: Sharp, salty cheese that cuts through the creaminess—one of my personal favorite tweaks.
• Basil leaves: Hand-torn right before serving for that fresh herbal aroma.

Variations

I love playing around with this Sun Dried Tomato Chicken in Creamy Sauce Recipe to suit what’s in my fridge or cater to different tastes—feel free to make it truly yours. It’s one of those recipes that’s forgiving and flexible, so don’t hesitate to experiment!

• Spicy Twist: I once added a pinch of red pepper flakes when cooking the garlic, and it gave the sauce a delightful kick without overpowering the main flavors.
• Dairy-Free Option: Swap the heavy cream for canned coconut milk, and use nutritional yeast instead of Pecorino Romano for a luscious, cheese-free sauce that’s still full of flavor.
• Greens Swap: If you’re not a spinach fan, kale or Swiss chard makes a great alternative—just be sure to remove thick stems and chop finely.
• Mushroom Addition: Adding sautéed mushrooms before the garlic step adds an earthy depth that my family goes crazy for.

How to Make Sun Dried Tomato Chicken in Creamy Sauce Recipe

Step 1: Prep and Season the Chicken Cutlets

Start by seasoning your chicken cutlets generously on both sides with kosher salt and black pepper. I find that this simple seasoning is key to balancing the acidic sun dried tomatoes later on. Next, lightly dredge each piece in flour, shaking off the excess—this gives the chicken a nice golden crust without making it heavy. Pro tip: Don’t skip this step as it helps thicken your sauce later on! 

Step 2: Sear the Chicken to Perfection

Heat a stainless steel pan over medium heat and pour in the reserved sun dried tomato oil—that oil is liquid gold, seriously. Add the chicken cutlets, working in batches if needed, and sear them for about 3 minutes on each side until they’re beautifully browned and cooked through. Don’t overcrowd the pan; you want a crisp exterior, not steamed chicken. Once done, transfer the chicken to a plate and loosely cover it with foil to keep warm while you make the sauce.

Step 3: Build the Flavorful Sauce Base

Lower the heat to medium-low and toss the sliced garlic into the pan. Cook just until fragrant and golden—about a minute. This step is where the fragrance of the dish really starts to come alive. Then stir in the sun dried tomatoes and cook for 30 to 60 seconds more to release their flavor into the oil. Pour in the white wine and crank the heat back up to high. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan; that’s where the magic is.

Step 4: Simmer with Broth and Reduce

After about 1 to 2 minutes, once the wine has reduced slightly, add the chicken broth. Bring everything to a gentle simmer, then reduce the heat to medium and let it cook for 3 minutes. This step concentrates the flavors and balances the acidity from the wine and tomatoes.

Step 5: Cream It Up with Cheese and Greens

Pour in the heavy cream, add the baby spinach, and sprinkle in the grated Pecorino Romano. Let the sauce bubble and thicken for about 3 to 5 minutes. You’ll see the spinach wilt and the sauce get luscious and rich. This is when the dish really starts feeling indulgent! Stir gently to melt the cheese and marry all those delicious flavors.

Step 6: Final Touches and Serving

Return the chicken cutlets to the pan, nestling them into the creamy sauce. Let everything warm together for 2 to 3 minutes until the chicken is hot throughout and coated generously in sauce. Taste the sauce now—this is your moment to add a little extra salt or pepper if needed. Once perfect, turn off the heat and gently hand-torn basil leaves over the top to finish. Serve immediately with some crusty bread ready for dipping—you’ll love mopping up every last bit!

How to Serve Sun Dried Tomato Chicken in Creamy Sauce Recipe

Garnishes

I’m a big fan of finishing this dish with fresh, hand-torn basil—it adds a fragrant herbal brightness that contrasts beautifully with the creaminess. Sometimes, I also sprinkle a little extra Pecorino Romano or even a crack of fresh black pepper right on top for a final pop of flavor and texture.

Side Dishes

This chicken pairs effortlessly with a variety of sides. My go-to is a simple, crusty baguette to sop up all that sauce. For something heartier, creamy mashed potatoes or buttery polenta are fantastic. If you want to keep things lighter, steamed green beans or a crisp arugula salad with lemon vinaigrette balance the richness nicely.

Creative Ways to Present

For a dinner party, I like plating the chicken over a bed of saffron risotto and garnishing with a sprig of basil and a drizzle of extra virgin olive oil. Another fun idea is to serve this in shallow bowls with torn ciabatta on the side and just let guests dig in family-style. It always looks inviting and makes the meal feel cozy and communal.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. Because of the cream and cheese, the sauce thickens as it cools, so it’s best to loosen it up with a splash of chicken broth or milk when reheating to keep it silky.

Freezing

Freezing cream-based dishes can be tricky because the texture might change a bit, but I’ve had decent luck freezing this recipe without the spinach, which you can add fresh after reheating. Freeze in a heavy-duty container for up to 2 months and thaw overnight in the fridge before gently warming.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of chicken broth or cream as needed to loosen the sauce. Microwaving works in a pinch, but stirring frequently helps keep the sauce creamy and prevents it from separating.

FAQs

Final Thoughts

This Sun Dried Tomato Chicken in Creamy Sauce Recipe has become one of my absolute favorites because it feels special yet comes together so naturally. When I first tried it, I was hooked on how the tang of sun dried tomatoes brilliantly lifted the creamy sauce and balanced the savory chicken. I love sharing this recipe with friends and family because it earns rave reviews every single time—and I know you’ll feel the same way. So next time you want a comforting, standout meal that’s simple but elegant, give this one a go. You’ll be glad you did!

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