Creamy Sun-Dried Tomato Chicken – Easy 5-Ingredient Dinner

We've all had those evenings when the clock is ticking, the kids are hungry, and the last thing you want is a complicated recipe with a mile-long ingredient list. You want something that feels special but doesn't demand a trip to three different stores or a culinary degree.

That's exactly why I created this creamy sun-dried tomato chicken skillet. With just five core ingredients (plus pantry staples like salt and pepper), you can put a restaurant-quality meal on the table that even your pickiest eater will love. It's the dinner that makes you look like a hero when you barely lifted a finger.

What I love most is how the sweet, tangy sun-dried tomatoes melt into the cream to create a luscious sauce that coats every piece of chicken. It's warm, comforting, and surprisingly light. Whether you're a seasoned cook or just starting out, this recipe is foolproof and forgiving. Let's get dinner sorted.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts, pounded to even thickness

Pounding ensures even cooking. If you prefer, use chicken thighs – they'll be even juicier.

1 cup (240ml) heavy cream

Heavy cream creates the richest sauce. For a lighter option, substitute half-and-half, but the sauce won't be as thick.

1/2 cup (80g) sun-dried tomatoes (oil-packed, drained and chopped)

Oil-packed have more flavor. If using dry-packed, rehydrate in warm water for 10 minutes.

3 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts smoother. Pre-shredded contains anti-caking agents and won't melt as well.

1 tablespoon olive oil

For searing the chicken. Use a neutral oil like canola if you prefer.

Salt and freshly ground black pepper, to taste

Essential for seasoning. Don't skip – it brings out all the flavors.

Tips & Tricks

• Pound the chicken to an even thickness – about 1/2 inch – so it cooks uniformly and stays juicy.
• Don't overcrowd the pan when searing. If needed, cook in batches to get a nice golden crust.
• When adding the cream, scrape up any browned bits from the bottom of the pan – that's where the flavor is.
• Let the chicken rest for 5 minutes before serving to keep it moist.

Step-by-Step Instructions

1. Prep the Chicken

Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides generously with salt and pepper.

2. Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and cover loosely with foil.

3. Sauté Garlic and Tomatoes

Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the same skillet. Cook for 1 minute, stirring constantly, until fragrant.

4. Make the Cream Sauce

Pour the heavy cream into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, until the cream begins to thicken slightly.

5. Add the Parmesan

Stir in the grated Parmesan cheese and continue to simmer for another 2 minutes, until the sauce is smooth and has thickened enough to coat the back of a spoon.

6. Combine and Finish

Return the chicken to the skillet, spooning some sauce over the top. Let it simmer for 2-3 minutes, until the chicken is heated through and the flavors meld.

7. Serve

Serve hot, with extra sauce spooned over the chicken. Garnish with fresh herbs if desired.

Delicious Variations

• Add 2 cups of fresh spinach in step 5 and stir until wilted for extra greens.
• Swap the chicken for shrimp – reduce the cooking time in the skillet to 2-3 minutes per side until pink and opaque.
• Make it dairy-free by using full-fat coconut cream and nutritional yeast instead of heavy cream and Parmesan.

How to Store 5-Ingredient Creamy Sun-Dried Tomato Chicken Skillet

Frequently Asked Questions

I hope this creamy sun-dried tomato chicken becomes your new weeknight savior. If you try it, let me know in the comments – I'd love to hear how it turned out for you and your family!

5-Ingredient Creamy Sun-Dried Tomato Chicken Skillet

This 5-ingredient creamy sun-dried tomato chicken skillet is a quick, one-pan dinner that's rich, tangy, and ready in 35 minutes.

★★★★½ 4.8 (187 ratings)

10 minPrep time25 minCook time4Servings485 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts, pounded to even thickness
• 1 cup (240ml) heavy cream
• 1/2 cup (80g) sun-dried tomatoes (oil-packed, drained and chopped)
• 3 cloves garlic, minced
• 1/2 cup (50g) grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

📋 Instructions

1. 1Prep the Chicken — Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides generously with salt and pepper.
2. 2Sear the Chicken — Heat the olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and cover loosely with foil.
3. 3Sauté Garlic and Tomatoes — Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the same skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Make the Cream Sauce — Pour the heavy cream into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, until the cream begins to thicken slightly.
5. 5Add the Parmesan — Stir in the grated Parmesan cheese and continue to simmer for another 2 minutes, until the sauce is smooth and has thickened enough to coat the back of a spoon.
6. 6Combine and Finish — Return the chicken to the skillet, spooning some sauce over the top. Let it simmer for 2-3 minutes, until the chicken is heated through and the flavors meld.
7. 7Serve — Serve hot, with extra sauce spooned over the chicken. Garnish with fresh herbs if desired.

👨‍🍳 Chef's Note: This dish is proof that you don't need a long ingredient list to create something truly special. The key is to use high-quality sun-dried tomatoes and fresh Parmesan – they make all the difference.

Servings: 4

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 485 kcal · 38g protein · 10g carbs · 32g fat

Written by Amara Okafor

Amara writes about parenting and child development with a focus on neurodivergent kids. She shares strategies for managing sensory meltdowns, building routines, and advocating in schools. Her perspective is that every child’s brain works differently, and that’s okay.