One Pan Chicken Sun-Dried

The first time I made this sauce, my husband took one bite and literally asked me to marry him again. That tiny jar of sun-dried tomatoes sitting in my pantry had been gathering dust for months until desperation struck on a Tuesday night. Now this recipe lives in permanent rotation, and honestly, the way the cream coats every tender bite of chicken makes me understand why it has such a reputation.

I remember serving this at my sister's engagement dinner last winter. She and her fiancé were too busy making heart eyes at each other to notice I had barely broken a sweat. The whole house smelled like garlic and butter, and my mom actually asked for the recipe instead of suggesting improvements, which is basically her highest compliment.

Ingredients

• 4 boneless skinless chicken breasts: These cook evenly and stay juicy, but thighs work beautifully too if you prefer darker meat
• 1 teaspoon salt: Don't skip this step since proper seasoning is what transforms plain chicken into something memorable
• ½ teaspoon black pepper: Freshly cracked gives you way more flavor than the pre-ground stuff sitting in your spice drawer
• ½ teaspoon garlic powder: This builds a base layer of flavor that pairs with fresh garlic later
• 1 tablespoon olive oil: Use something with a neutral flavor so it does not compete with the sauce
• 2 tablespoons unsalted butter: Unsalted lets you control the sodium level, which matters with all that Parmesan
• 3 cloves garlic: Minced finely so it melts into the sauce instead of leaving chunks
• ½ cup sun-dried tomatoes in oil: Drain them well and slice them into strips so they distribute evenly throughout every bite
• 1 teaspoon dried oregano: This earthy herb balances the richness of the cream
• 1 teaspoon dried thyme: Adds a subtle woodsy note that makes the sauce taste restaurant quality
• 1 cup chicken broth: Low sodium works best here since the other ingredients bring plenty of saltiness
• 1 cup heavy cream: The high fat content is what gives the sauce its luxurious texture
• ½ cup freshly grated Parmesan: Pre grated cheese has anti caking agents that prevent smooth melting, so buy a wedge and grate it yourself
• ¼ teaspoon red pepper flakes: Optional, but a tiny kick makes everything else taste brighter
• 2 tablespoons chopped fresh basil: Stir this in at the very end to preserve its bright color and delicate flavor

Instructions

Season the chicken:

Pat the chicken dry with paper towels so the seasoning sticks, then sprinkle both sides with salt, pepper, and garlic powder

Sear to golden perfection:

Heat olive oil in a large skillet over medium high heat until it shimmers, then add chicken and cook 4 to 5 minutes per side until deep golden brown

Set aside while building flavor:

Transfer the chicken to a plate and let it rest, leaving all those gorgeous browned bits behind in the pan

Start the aromatics:

Reduce heat to medium, melt the butter, and cook the minced garlic for just 1 minute until you can smell it filling the kitchen

Add depth and texture:

Toss in the sliced sun dried tomatoes with the oregano and thyme, sautéing for 1 to 2 minutes to wake up their flavor

Build the sauce:

Pour in the chicken broth and scrape up every bit of fond from the bottom of the pan, then stir in the heavy cream until everything is blended

Thicken and enrich:

Add the Parmesan cheese and red pepper flakes, stirring constantly for about 3 minutes until the cheese melts and the sauce coats the back of a spoon

Bring it all together:

Return the chicken to the pan, nestling it right into that creamy sauce, then cover and simmer on low heat for 8 to 10 minutes

Finish with fresh basil:

Stir in the chopped basil and serve immediately, spooning extra sauce over each piece

Save

My neighbor smelled this cooking through our shared wall and texted me asking what restaurant I ordered from. There is something deeply satisfying about telling someone you made it yourself in 35 minutes. This recipe has become my go to for nights when I want to feel fancy without actually trying that hard.

Make It Your Own

Sometimes I toss in baby spinach during the last two minutes of simmering, letting it wilt into the sauce for extra nutrients. A splash of white wine after sautéing the garlic adds brightness, or swap half and half for the heavy cream if you are watching your intake. The sauce also works beautifully over pork chops if you want to change up the protein.

Perfect Pairings

Creamy mashed potatoes soak up every drop of sauce, but crusty bread works just as well for sopping up the plate. A crisp glass of Pinot Grigio cuts through the richness, though I have also served this with roasted green beans and lemon when I want something fresh alongside.

Make Ahead Magic

The sauce actually tastes better the next day once all those flavors have had time to become best friends. Store everything in an airtight container and reheat gently on the stove, adding a splash of cream if it needs loosening up. The texture stays surprisingly lush, which is rare with creamy sauces.

• Make the sauce up to 2 days in advance and keep it refrigerated
• Freeze cooked chicken and sauce separately for up to 3 months
• Reheat slowly over medium low heat to prevent separating

Save

Hope this becomes the recipe that saves your weeknight dinners the way it saved mine. There is something pretty wonderful about a dish that looks impressive but secretly only dirtied one pan.

Recipe FAQs

→ How long does this chicken take to cook?

After searing, the chicken simmers in the sauce for 8–10 minutes until fully cooked and tender.

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs can be substituted and may add extra juiciness to the dish.

→ What sides pair well with this dish?

Serve over pasta, rice, or mashed potatoes to complement the creamy sauce.

→ Is the sauce spicy?

Red pepper flakes are optional; omit for a milder flavor or add for a subtle heat.

→ Can I add wine to the sauce?

A splash of white wine after sautéing garlic enhances the sauce’s depth and complexity.