Sun-Dried Tomato Chicken – The Almond Eater

Bring Tuscany to your kitchen with this one-skillet Sun-Dried Tomato Chicken! Juicy Italian-seasoned chicken thighs are smothered in a luscious sun-dried tomato cream sauce to give you a must-try dinner in only 30 minutes.

We all want dinner to be easier, right? No more long hours in the kitchen—just simple, foolproof meals that never sacrifice flavor. Well, let me tell you, this recipe for Sun-Dried Tomato Chicken checks all of those boxes and more, making it the dinner of your dreams!

 

If you’re a fan of other creamy Tuscan chicken recipes like Marry Me Chicken or my crockpot Tuscan chicken, you’re going to love this recipe. It begins by pan-searing Italian-seasoned chicken thighs until they’re golden and juicy, then smothering them in the best sun-dried tomato cream sauce. With flavors nothing short of rich, creamy, and well-balanced AND a quick 20-minute cooking time, one bite will have you in chicken dinner heaven.

Do you want to know the best part? This fantastic meal comes together in only ONE skillet! That means fewer dishes to clean up and a streamlined process.

Recipe features

• Like my sun-dried tomato salmon skillet, it’s a foolproof dinner recipe made in one pan in only 30 minutes.
• Features crispy on the outside and tender on the inside chicken thighs nestled in a rich and flavorful sun-dried tomato cream sauce.
• Pair it with pasta and salad for a satisfying meal you’ll want to make again and again!

Ingredients

Chicken thighs – Boneless, skinless chicken thighs are my favorite for one-skillet chicken recipes because they stay juicy and flavorful even after searing and simmering in the sauce. Chicken breasts will also work here if you prefer white meat, but keep in mind that they will cook even faster.

Sun-dried tomatoes packed in oil – You need both the sun-dried tomatoes and the oil from the jar. Together, they give every bite plenty of umami and rich Tuscan-inspired flavors. If you only have dry-packed sun-dried tomatoes (not in oil), soak them in warm water for 10 minutes to soften them first, and substitute the oil with olive oil.

Italian seasoning – If you don’t have a pre-mixed blend, season the chicken with a mix of dried oregano, basil, rosemary, and/or thyme instead. Feel free to add a pinch of crushed red pepper flakes if you like a little heat.

Chicken broth – Deglazing the pan with broth builds a savory base for the sauce. Low-sodium chicken broth or chicken bone broth are both delicious options, or you can use vegetable broth as a simple substitute.

Heavy cream – It’s poured into the skillet at the end to make the sauce luscious and velvety. Half-and-half also works well, but your sauce may be less rich and creamy.

Parmesan cheese – Freshly grated parmesan melts right into the sauce at the end. I recommend grating the cheese from the block for the best flavor and meltability.

Instructions

Step 1: Season the chicken. Dry the chicken thighs with paper towels and season them on both sides with Italian seasoning, salt, and pepper. 

Step 2: Sear. In a hot skillet with the sun-dried tomato oil, sear the chicken thighs until they’re golden brown on both sides and cooked through. Transfer them to a plate.

Step 3: Make the sauce. Sauté the garlic in the skillet before deglazing it with the chicken broth. Next, stir in the chopped sun-dried tomatoes, heavy cream, and parmesan cheese. Whisk the sauce until the cheese melts and it becomes smooth and creamy.

Step 4: Serve. Return the seared chicken to the skillet, spooning some of the sauce over each piece. Remove the skillet from the heat, garnish with freshly chopped basil, and enjoy!

Tips

• Don’t forget to scrape up any browned bits stuck to the bottom of the pan after you pour in the broth! They add a ton of flavor to the sauce.
• After adding the cream and cheese, maintain a gentle simmer over low heat and stir the sauce continuously to keep it from curdling. 
• If your sauce is too thick, stir in a splash of broth to loosen it. If it’s too thin, let it simmer a little longer or until it reduces and thickens.

Variations

This creamy chicken and sun-dried tomato skillet is delicious as is, but there are plenty of ways to switch things up depending on what you’re craving:

• Dairy-free option – Substitute the cream with a can of full-fat coconut milk and use a dairy-free parmesan. The sauce will still be creamy, but with a slightly different flavor profile. 
• Add vegetables – After pan-searing the chicken, consider sautéing sliced mushrooms and/or chopped artichoke hearts before building the cream sauce. Stir in fresh baby spinach right at the end and let it wilt in the warm sauce for a pop of color and extra nutrients.
• Instead of chicken – Try this recipe with boneless pork chops, shrimp, salmon filets, scallops, or even tofu for a vegetarian version (use veggie broth).
• Finish with pesto – You can replace the chopped sun-dried tomatoes with 2 to 3 tablespoons of my sun-dried tomato pesto in the sauce. Stir it in when you add the cream and parmesan, then indulge in the umami-packed goodness.

Serving suggestions

Personally, I think there’s no better way to enjoy this sun-dried tomato chicken skillet than over a bed of pasta. Fettuccine, penne, or gnocchi will easily bulk up this dish and turn it into a satisfying dinner! 

The chicken and sauce are also fantastic served over rice, orzo, or mashed potatoes. For a lighter option, serve the saucy chicken with a side of arugula salad, sautéed asparagus, or green beans. 

Storage

Refrigerator: Store the leftover chicken and sun-dried tomato sauce together in an airtight container and refrigerate them for up to 3 days.

Freezer: You can also freeze the chicken and sauce for up to 2 months. Keep in mind that cream-based sauces can separate or become a bit grainy once thawed. However, whisking in a splash of broth during reheating can help bring it back together. 

Reheating: Add the leftovers to a skillet and warm them over medium heat until the chicken is hot and the sauce is bubbly. Stir in a splash of broth to thin the sauce, if needed.

More easy chicken skillet dinners

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

UPDATE NOTE: This post was originally published in September 2019. It was updated with new text and photos in May 2025.