Parmesan sun dried tomato chicken is a creamy skillet dinner with golden seared chicken breasts in a garlic cream sauce packed with Parmesan, tangy tomatoes, and fresh basil. It looks impressive but comes together in one pan in about 35 minutes.
The sauce is made right in the pan after the chicken is seared, so it picks up all the browned flavor left behind. Serve it over pasta, rice, or mashed potatoes, and you have a dinner that works for a busy weeknight or a special occasion.
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Why This Parmesan Sun Dried Tomato Chicken Recipe Works
Searing the chicken first builds a golden crust and leaves browned bits in the pan. When the cream goes in, those bits dissolve into the sauce and give it a deep, roasted flavor.
Sun dried tomatoes bring a sweet, tangy, almost smoky flavor that balances the richness of the cream and cheese. Chopping them small spreads their flavor through every bite.
Finishing the chicken in the sauce, covered, keeps it juicy while it cooks through. Adding the Parmesan after the cream simmers lets it melt smoothly without turning grainy.
Ingredients for Parmesan Sun Dried Tomato Chicken
- 4 boneless skinless chicken breasts, about 1 1/2 pounds total
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun dried tomatoes packed in oil, drained and chopped
- 2 tablespoons thinly sliced fresh basil, for garnish
Chicken breasts. Pound thick breasts to an even 3/4 inch thickness so they cook through at the same time as the sauce.
Heavy cream. Heavy cream stays smooth and does not curdle when it simmers. Half and half will not thicken as well.
Parmesan. Freshly grated Parmesan melts better than the pre grated kind in a shaker. Grate it fine for the smoothest sauce.
Sun dried tomatoes. Oil packed tomatoes are soft and ready to use. If yours are dry, soak them in hot water for 10 minutes first.
Garlic and basil. Garlic cooks quickly in the pan, so add it for only 30 seconds. Basil goes on last for color and freshness.
How to Make Parmesan Sun Dried Tomato Chicken
1. Season the chicken Pat the chicken dry and season both sides with the salt and pepper.
2. Sear the chicken Heat the olive oil in a large skillet over medium high heat. Cook the chicken for 5 to 6 minutes per side until golden brown, then move it to a plate.
3. Cook the garlic Lower the heat to medium and add the garlic to the same skillet. Stir for about 30 seconds, until fragrant.
4. Build the sauce Pour in the cream and bring it to a simmer, scraping up the browned bits. Stir in the Parmesan and tomatoes and simmer for 2 to 3 minutes until slightly thickened.
5. Finish the chicken Return the chicken and any juices to the skillet, cover, and cook over medium low heat for 8 to 10 minutes, until the chicken reaches 165 degrees F.
6. Garnish and serve Sprinkle with fresh basil and serve with extra sauce spooned over the top.
How to Serve Parmesan Sun Dried Tomato Chicken
Serve the chicken over pasta, rice, or mashed potatoes so the sauce does not go to waste. Creamy garlic Parmesan orzo is a natural partner, and air fryer asparagus adds a fresh green side. Crusty mozzarella cheesy garlic bread helps mop up every drop, and an Italian house salad keeps the meal balanced.
How to Store and Reheat Parmesan Sun Dried Tomato Chicken
Cool the chicken and sauce within 2 hours and store them together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium low heat with a splash of cream or broth, covering the pan, until the chicken reaches 165 degrees F. Do not freeze the dish, because cream sauces tend to separate after thawing.
Tips and Variations for Parmesan Sun Dried Tomato Chicken
Pound the chicken. An even thickness prevents dry edges and undercooked centers.
Dry the chicken well. Wet chicken steams instead of searing, so pat it dry with paper towels.
Grate your own cheese. Freshly grated Parmesan melts smoother than the pre grated kind.
Keep the sauce at a simmer. Boiling cream can break, so keep the heat at medium low.
Add spinach. A couple of handfuls of baby spinach wilt into the sauce in 1 minute for extra greens.
Make it dairy free. Replace the cream with full fat coconut cream and the Parmesan with 3 tablespoons of nutritional yeast.
Season gradually. Parmesan and sun dried tomatoes are salty, so taste the sauce before adding more salt.
Check the temperature. Chicken must reach 165 degrees F, and the Texas AgriLife Extension food safety guide explains how to handle and cook it safely.
Frequently Asked Questions About Parmesan Sun Dried Tomato Chicken
Can I use chicken thighs in parmesan sun dried tomato chicken?
Yes. Boneless skinless thighs work well and stay juicy. They may need a few more minutes in the sauce to reach 165 degrees F.
How do I thicken the sauce for parmesan sun dried tomato chicken?
Simmer it uncovered for a few more minutes, or stir in a little more Parmesan. The sauce also thickens as it cools slightly.
Can parmesan sun dried tomato chicken be made ahead?
Yes. Cook the full dish up to 3 days ahead, refrigerate it, and reheat gently with a splash of cream or broth until it reaches 165 degrees F.
What can I serve with this dish?
Pasta, rice, mashed potatoes, or crusty bread all soak up the sauce well.
Which type of sun dried tomatoes should I buy?
Oil packed tomatoes are soft and ready to chop. Dry packed tomatoes also work after soaking in hot water for 10 minutes.
Creamy Parmesan Chicken with Sun Dried Tomatoes and Basil
Equipment
- large skillet with lid
- Tongs
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun dried tomatoes oil packed, drained and chopped
- 2 tbsp fresh basil thinly sliced, for garnish
Instructions
Cooking
- Sear. Season the chicken with salt and pepper and cook in the olive oil over medium high heat for 5 to 6 minutes per side until golden. Move to a plate.
- Start the sauce. Stir the garlic into the skillet for 30 seconds, then add the cream and simmer, scraping up the browned bits.
- Add the flavor. Stir in the Parmesan and sun dried tomatoes and simmer 2 to 3 minutes until slightly thick.
- Finish. Return the chicken to the skillet, cover, and cook over medium low heat for 8 to 10 minutes until it reaches 165 degrees F.
- Serve. Top with basil and serve with the sauce.
