Creamy Sun-Dried Tomato Chicken Skillet – A Cozy One-Pan Dinner

This Creamy Sun-Dried Tomato Chicken Skillet is the kind of meal that feels special but doesn’t keep you in the kitchen for hours. Tender chicken in a silky, garlic-infused sauce with sun-dried tomatoes and spinach, all made in one pan. It’s weeknight-easy and dinner-party-worthy.

Serve it over pasta, rice, or with crusty bread to soak up the sauce. If you love big flavor with minimal fuss, this one’s for you.

Creamy Sun-Dried Tomato Chicken Skillet - A Cozy One-Pan Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced in half horizontally or pounded to even thickness
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• 1/2 teaspoon smoked paprika (optional, for depth)
• 2 tablespoons all-purpose flour (for light dredging; use gluten-free flour if needed)
• 2 tablespoons olive oil, preferably from the sun-dried tomato jar
• 2 tablespoons unsalted butter
• 3–4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained but not rinsed)
• 1/2 cup dry white wine or low-sodium chicken broth
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional, for brightness)
• 2 cups baby spinach (or chopped kale)
• Red pepper flakes, to taste (optional)
• Fresh basil or parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Method

 

1. Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika. Lightly dust with flour, shaking off excess.
2. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
3. Build flavor: Reduce heat to medium. Add butter, then garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.
4. Deglaze: Pour in wine (or 1/2 cup broth). Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly.
5. Make the sauce: Add remaining broth and cream. Stir in Dijon, if using. Simmer gently 3–4 minutes, stirring, until it starts to thicken.
6. Add cheese: Reduce heat to low and whisk in Parmesan a little at a time until melted and smooth. Season with a pinch of salt and pepper. Add red pepper flakes if you like a kick.
7. Finish the chicken: Return chicken and any juices to the skillet. Simmer 3–5 minutes, turning once, until chicken is cooked through and the sauce coats the back of a spoon.
8. Stir in greens: Add spinach and fold gently until just wilted, 30–60 seconds. If sauce gets too thick, splash in a bit of broth or cream.
9. Taste and garnish: Adjust seasoning. Top with chopped basil or parsley. Serve with lemon wedges for a fresh squeeze over the top.

What Makes This Recipe So Good

• One-pan convenience: Everything cooks in a single skillet, so cleanup is a breeze.
• Big, bold flavor: Sun-dried tomatoes bring a sweet-tangy punch that pairs perfectly with garlic, cream, and Parmesan.
• Quick but impressive: Ready in about 30 minutes, yet feels like a restaurant dish.
• Flexible: Swap the greens, use chicken thighs or breasts, and adjust the sauce thickness to your taste.
• Crowd-pleasing: Rich and cozy without being heavy, and great with pasta, polenta, mashed potatoes, or cauliflower rice.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced in half horizontally or pounded to even thickness
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• 1/2 teaspoon smoked paprika (optional, for depth)
• 2 tablespoons all-purpose flour (for light dredging; use gluten-free flour if needed)
• 2 tablespoons olive oil, preferably from the sun-dried tomato jar
• 2 tablespoons unsalted butter
• 3–4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained but not rinsed)
• 1/2 cup dry white wine or low-sodium chicken broth
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional, for brightness)
• 2 cups baby spinach (or chopped kale)
• Red pepper flakes, to taste (optional)
• Fresh basil or parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

How to Make It

1. Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika.

   Lightly dust with flour, shaking off excess.

2. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
3. Build flavor: Reduce heat to medium.

   Add butter, then garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.

4. Deglaze: Pour in wine (or 1/2 cup broth). Scrape up browned bits with a wooden spoon.

   Simmer 1–2 minutes to reduce slightly.

5. Make the sauce: Add remaining broth and cream. Stir in Dijon, if using. Simmer gently 3–4 minutes, stirring, until it starts to thicken.
6. Add cheese: Reduce heat to low and whisk in Parmesan a little at a time until melted and smooth.

   Season with a pinch of salt and pepper. Add red pepper flakes if you like a kick.

7. Finish the chicken: Return chicken and any juices to the skillet. Simmer 3–5 minutes, turning once, until chicken is cooked through and the sauce coats the back of a spoon.
8. Stir in greens: Add spinach and fold gently until just wilted, 30–60 seconds.

   If sauce gets too thick, splash in a bit of broth or cream.

9. Taste and garnish: Adjust seasoning. Top with chopped basil or parsley. Serve with lemon wedges for a fresh squeeze over the top.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet over low heat.

  Add a splash of broth or cream to loosen the sauce. Avoid high heat, which can cause the sauce to separate.

• Freezing: Cream sauces can split when frozen. If you must freeze, do it without the spinach and add fresh greens after reheating.

  Thaw overnight in the fridge and rewarm gently.

Why This is Good for You

• Protein-rich: Chicken provides steady, satisfying protein that helps keep you full.
• Lycopene boost: Sun-dried tomatoes are packed with lycopene and antioxidants.
• Calcium and flavor from Parmesan: A little goes a long way to create a creamy sauce without needing tons of cream.
• Greens in the mix: Spinach brings iron, folate, and fiber with hardly any effort.
• Balanced comfort: You get richness, but you control the portion and sides—pair with veggies or whole grains for a well-rounded meal.

Pitfalls to Watch Out For

• Overcooking chicken: Thin, even pieces cook quickly. Pull them as soon as they reach 165°F so they stay juicy.
• Boiling the sauce: A hard boil can break the cream. Keep it at a gentle simmer and stir often.
• Too salty: Oil-packed sun-dried tomatoes and Parmesan are salty.

  Use low-sodium broth and salt gradually.

• Grainy cheese: Add Parmesan off the boil and in small handfuls. Pre-grated cheese can be waxy; freshly grated melts best.
• Watery sauce: If it’s thin, simmer a bit longer or whisk in a teaspoon of flour mixed with a tablespoon of cream. Add slowly until it thickens.

Alternatives

• Protein swaps: Use boneless thighs for extra juiciness, or try shrimp (cook briefly and remove before making the sauce).

  For a vegetarian twist, use cannellini beans and sautéed mushrooms.

• Dairy tweaks: Half-and-half works, though the sauce will be lighter. For dairy-free, use full-fat coconut milk and a dairy-free parm-style cheese.
• Herb options: Fresh basil is classic. Rosemary or thyme adds a cozy note; add early so they infuse the sauce.
• Greens and veg: Swap spinach for kale or Swiss chard.

  Add peas, roasted red peppers, or artichoke hearts for extra texture.

• Carb pairings: Serve over pasta, gnocchi, rice, polenta, mashed potatoes, or with crusty bread. For lighter options, try zucchini noodles or cauliflower rice.

FAQ

Can I make this ahead?

Yes. Cook the chicken and sauce, cool, and refrigerate up to 3 days.

Reheat gently and add a splash of broth or cream to revive the sauce. Add fresh greens at the end for best texture.

What can I use instead of white wine?

Use chicken broth with a squeeze of lemon for brightness. A splash of apple cider vinegar can also help, but go light—start with 1/2 teaspoon.

Will half-and-half curdle?

It’s less stable than heavy cream, but it works fine if you keep the heat low and avoid boiling.

Add cheese off the heat to help prevent splitting.

Do I have to dredge the chicken in flour?

No, but a light dredge helps browning and gives the sauce a silkier body. For gluten-free, use a 1:1 GF flour or cornstarch.

How do I make it spicier?

Stir red pepper flakes into the sauce, or add a pinch of cayenne with the dry seasonings on the chicken.

What if my sauce is too thick?

Whisk in warm broth or a little cream, a tablespoon at a time, until it loosens to your liking.

Can I use dry-packed sun-dried tomatoes?

Yes. Rehydrate them in hot water for 10–15 minutes, drain, and pat dry.

You may want to add an extra teaspoon of olive oil for richness.

Final Thoughts

Creamy Sun-Dried Tomato Chicken Skillet hits that sweet spot between comfort and simplicity. It’s fast, flexible, and full of flavor, with a sauce you’ll want to pour over everything. Keep the staples on hand—sun-dried tomatoes, cream, and Parmesan—and you’re always a half hour away from a standout meal.

Pair it with something to catch the sauce, add a green salad, and you’ve got an easy win any night of the week.