Chicken in a Creamy Sun-Dried Tomato Sauce
This Chicken in a Creamy Sun-Dried Tomato Sauce is a delicious combination of tender chicken thighs bathed in a rich, flavorful sauce. The sun-dried tomatoes add a tangy sweetness that pairs beautifully with the creamy sauce, creating a dish that’s satisfying and full of depth.
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1/4 cup fresh basil chopped
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink in the center, about 5 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Stir in chicken broth, heavy cream, sun-dried tomatoes, Parmesan, and Italian seasoning. Bring to a simmer.
- Return chicken to the skillet, spooning the sauce over the chicken. Cook until the sauce thickens, and the chicken is well-coated, about 5 minutes.
- Garnish with fresh basil before serving.
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