Creamy Sun Dried Tomato and Basil Chicken

There’s something comforting about a simple weeknight dinner that feels a little bit special. This Creamy Sun Dried Tomato and Basil Chicken is exactly that: tender thin-cut chicken breasts seared to a golden edge and finished in a velvety sauce studded with sun dried tomatoes, fresh basil, and a punch of garlic and Parmesan. It’s quick enough for busy evenings but elegant enough to serve to company. The flavors are bright, layered, and deeply satisfying — tomato-sweetness mingles with aromatic basil and a silky creaminess that hugs every bite.

Why you’ll love this recipe

• Fast: Ready in about 25–30 minutes from start to finish.
• Simple pantry-friendly ingredients: olive oil, butter, chicken broth, heavy cream, Parmesan, and sun dried tomatoes.
• Versatile: Serve over pasta, rice, mashed potatoes, or with a crisp green salad.
• Texture-forward: Crisp-edged chicken cutlets paired with a rich, luscious sauce.

Ingredients

• 2 lbs chicken breast, cut into thin cutlets
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 tablespoon olive oil, or more as needed
• 3 tablespoons butter
• 1 tablespoon flour
• 3 cloves garlic, pressed
• 1/2 cup chicken broth
• 4 ounces Sun dried tomatoes, chopped
• 3/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 cup Parmesan
• 1/4 cup chopped fresh basil

Tools you’ll need

• Large skillet (preferably nonstick or stainless steel)
• Tongs or spatula
• Measuring cups and spoons
• Cutting board and sharp knife
• Small bowl for seasoning

Prep tips

Trim any visible fat from the chicken and slice the breasts horizontally if needed so each piece is a thin cutlet. Thin cutlets cook faster and develop better browning. Chop the sun dried tomatoes finely so they distribute evenly through the sauce. Fresh basil should be added at the end to retain color and fragrance.

Rewritten step-by-step directions

1. Pat the chicken cutlets dry with paper towels. In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper. Season both sides of the chicken evenly with this mixture.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken cutlets in a single layer without crowding the pan. You may need to cook in batches; add more olive oil if necessary.
3. Cook the chicken for about 3–4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer the cooked cutlets to a plate and tent loosely with foil to keep warm.
4. Lower the heat to medium. Add 3 tablespoons butter to the same skillet. Once the butter melts and begins to foam, sprinkle 1 tablespoon flour over the melted butter and whisk or stir continuously for about 30–45 seconds to cook out the raw flour taste and form a light roux.
5. Add 3 pressed cloves of garlic to the roux and sauté for about 20–30 seconds until fragrant, taking care not to let the garlic brown.
6. Pour in 1/2 cup chicken broth while stirring to deglaze the pan, scraping up any browned bits from the bottom. Allow the broth to simmer for 1–2 minutes so it reduces slightly.
7. Add the 4 ounces chopped sun dried tomatoes to the skillet, stirring to combine. Let the mixture simmer for another 1–2 minutes so the tomato pieces soften and release flavor into the sauce.
8. Pour in 3/4 cup heavy cream and stir to combine with the broth mixture. Bring the sauce to a gentle simmer and let it thicken slightly for about 2–3 minutes, stirring occasionally so it doesn’t stick.
9. Stir in 1/2 teaspoon salt and 1/4 cup Parmesan until the cheese melts and the sauce becomes smooth. Taste and adjust seasoning if needed.
10. Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Spoon sauce over the top of each cutlet and simmer for 1–2 minutes to heat the chicken through and allow flavors to meld.
11. Turn off the heat and stir in 1/4 cup chopped fresh basil. Garnish with a little extra Parmesan if you like, then serve immediately over pasta, rice, or your preferred side.

Serving ideas

This Creamy Sun Dried Tomato and Basil Chicken shines over a bed of al dente pasta — fettuccine or penne work beautifully. For a lower-carb option, serve it atop cauliflower rice or alongside roasted vegetables. A side of garlicky green beans or a simple arugula salad dressed with lemon vinaigrette also pairs nicely and cuts through the richness of the sauce.

Make-ahead and storage

You can prepare the sauce up to one day ahead: keep the sauce and chicken stored separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce over low heat, add the chicken to warm through for a couple of minutes, then stir in the fresh basil right before serving. Leftovers will keep for 3–4 days in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

Ingredient swaps and notes

• If you prefer a lighter finish, use half-and-half instead of heavy cream, but expect a slightly thinner sauce.
• For a dairy-free version, substitute butter with a plant-based margarine and heavy cream with a full-fat coconut milk or a creamy plant-based alternative, and use a dairy-free grated cheese substitute in place of Parmesan.
• If you only have sun dried tomatoes packed in oil, drain and chop them, reserving a little of the oil to boost flavor when searing the chicken.
• Adjust garlic to your taste. The three pressed cloves here give a bright background without overpowering the dish.

Flavor tips

• Browning the chicken well creates fond (those browned bits) that deepen the sauce flavor — don’t rush this step.
• When making the roux with butter and flour, keep the heat moderate and stir constantly so it becomes smooth and integrates fully with the liquids.
• Fresh basil belongs at the end. Adding it too early will mute its bright fragrance and turn the leaves dark.

Common questions

Can I use bone-in chicken? You can, but cooking times will increase and you’ll want to adjust to ensure the chicken reaches a safe internal temperature. Thin cutlets are preferable for quick weeknight cooking.

What kind of sun dried tomatoes are best? Both oil-packed and dry-packed sun dried tomatoes work. If using dry-packed, rehydrate them briefly in warm water or chicken broth and then chop. If oil-packed, drain and chop; you can reserve a teaspoon of the oil to sauté the chicken for extra tomato flavor.

Is the Parmesan necessary? Parmesan brings a salty, nutty depth and helps thicken the sauce slightly. If you prefer, you can omit it, but you may want to season the sauce to taste with a bit more salt or a splash of lemon for brightness.

Final thoughts

This Creamy Sun Dried Tomato and Basil Chicken is a dependable, craveable dinner: rich, aromatic, and fast. It’s one of those recipes that feels special despite minimal fuss. Whether you’re cooking for family or a few friends, it delivers restaurant-worthy comfort with familiar ingredients you likely already have on hand. The balance of creamy sauce, tangy sun dried tomatoes, and the fresh pop of basil is joyful — and the leftovers taste even better the next day.

Quick recipe card

Prep time: 10 minutes. Cook time: 15–20 minutes. Serves: 4.

• Prepare chicken and season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet and cook chicken 3–4 minutes per side; remove and keep warm.
• In the same skillet, melt 3 tablespoons butter. Whisk in 1 tablespoon flour, then add 3 pressed garlic cloves and cook briefly.
• Pour in 1/2 cup chicken broth, scrape up browned bits, then add 4 ounces chopped sun dried tomatoes.
• Stir in 3/4 cup heavy cream and simmer until slightly thickened. Add 1/2 teaspoon salt and 1/4 cup Parmesan.
• Return chicken to the sauce to warm through, then stir in 1/4 cup chopped fresh basil. Serve immediately.

Now gather a skillet and a loaf of crusty bread (or your favorite pasta), and treat yourself to a cozy, flavorful dinner. This Creamy Sun Dried Tomato and Basil Chicken is comfort food with a bright, sophisticated twist.