Sun Dried Tomato Chicken

Bright, creamy, and deeply satisfying, this Sun Dried Tomato Chicken is the kind of weeknight meal that looks and tastes like you spent hours in the kitchen — but comes together quickly with pantry-friendly ingredients. Tender chicken breasts are coated, seared, and finished in a luscious sun-dried tomato and mushroom sauce studded with fragrant basil. Serve it over rice, pasta, or mashed potatoes for a comforting meal the whole family will request on repeat.

Why you’ll love this recipe

This recipe balances bold, sun-soaked tomato flavor with silky evaporated milk and just enough cheese to create a creamy sauce without weighing down the dish. The cooking method—lightly dredging the chicken and searing it until golden—locks in juices and builds a flavorful base for the sauce. It’s simple, flexible, and packed with savory goodness.

Ingredients

• ▢2 boneless skinless chicken breasts halved horizontally to make 4 fillets
• ▢2 tablespoons Tapioca flour or all purpose or plain flour
• ▢2 tablespoons parmesan cheese finely grated fresh, do not include for dairy free option
• ▢1 teaspoon salt
• ▢1 pinch cracked pepper
• ▢2 tablespoons sun dried tomato oil or olive oil
• ▢2 tablespoons garlic minced
• ▢7 ounces sun dried tomato strips in oil jarred, drained, reserve 2 tablespoons of oil for cooking
• ▢1 cup mushrooms sliced
• ▢1 1/2 cups evaporated milk reduced fat or full fat milk
• ▢1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk
• ▢⅓ cup parmesan cheese do not include for dairy free option
• ▢2 teaspoons Italian herbs optional for added flavour
• ▢2 tablespoons fresh basil shredded, to serve

Equipment

• Large skillet (preferably non-stick or stainless steel)
• Bowl for dredging
• Small bowl for cornstarch slurry
• Sharp knife and cutting board
• Tongs or spatula

Prep and notes

To ensure even cooking, halve the chicken breasts horizontally so you have 4 thin fillets. If you prefer a dairy-free version, omit both amounts of parmesan and use a plant-based milk in place of evaporated milk. The sun-dried tomatoes in oil provide the best flavor—reserve 2 tablespoons of that oil as directed for cooking. Tapioca flour or plain flour both make a light coating; use tapioca for a slightly crisp, gluten-free option.

Step-by-step directions

1. Prepare the chicken: Pat the 2 boneless skinless chicken breasts dry with paper towels. Halve each breast horizontally so you end up with 4 thin fillets. This ensures quick, even cooking.
2. Mix the dredge: In a shallow bowl, combine 2 tablespoons Tapioca flour (or all purpose/plain flour), 2 tablespoons finely grated fresh parmesan cheese (omit for dairy-free), 1 teaspoon salt, and 1 pinch cracked pepper. Stir until evenly distributed.
3. Coat the chicken: Lightly press each chicken fillet into the flour mixture so each piece is coated on both sides. Shake off any excess flour and set the fillets aside on a plate.
4. Heat the skillet: Place a large skillet over medium-high heat. Add 2 tablespoons sun dried tomato oil (or olive oil). If you are using jarred sun-dried tomatoes, you should reserve 2 tablespoons of their oil earlier and use that to add extra tomato flavor.
5. Sear the chicken: Once the oil is shimmering, add the coated chicken fillets in a single layer without overcrowding the pan. Cook for about 3–4 minutes on the first side until the underside is golden brown. Flip and cook an additional 3–4 minutes on the second side, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. Remove the chicken from the skillet and transfer to a clean plate; tent loosely with foil to keep warm.
6. Sauté the aromatics: Reduce the heat to medium. Add 2 tablespoons minced garlic to the skillet and sauté briefly for about 20–30 seconds until fragrant, taking care not to burn the garlic.
7. Add sun-dried tomatoes and mushrooms: Stir in 7 ounces sun dried tomato strips in oil (drained). Add 1 cup sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until the mushrooms start to soften and release their juices.
8. Build the sauce: Pour in 1 1/2 cups evaporated milk (use reduced fat or full fat as preferred). Stir to combine, scraping any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer over medium-low heat.
9. Thicken the sauce: In a small bowl, whisk together 1 tablespoon cornstarch (cornflour) with 2 tablespoons milk to make a smooth slurry. Pour the slurry into the simmering sauce, stirring constantly. Continue to cook for 2–3 minutes until the sauce thickens slightly.
10. Finish with cheese and herbs: Stir in ⅓ cup parmesan cheese (omit for dairy-free option) and 2 teaspoons Italian herbs if using. Mix until the cheese melts into the sauce and the flavors meld. Taste and adjust seasoning with additional salt and cracked pepper if needed.
11. Return chicken to the pan: Nestle the seared chicken fillets back into the skillet, spooning sauce over each piece. Simmer gently for 2–3 minutes to allow the chicken to warm through and absorb some of the sauce flavors.
12. Serve: Remove the skillet from heat. Sprinkle 2 tablespoons fresh shredded basil over the chicken and sauce. Serve the Sun Dried Tomato Chicken immediately over your preferred base — rice, pasta, or mashed potatoes all work beautifully.

Make-ahead and storage

You can prepare the sauce up to 24 hours in advance and gently reheat before finishing the dish with freshly cooked chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk if the sauce thickens too much.

Variations and tips

• Dairy-free option: Omit the parmesan amounts and use a plant-based evaporated milk alternative or unsweetened soy or oat milk for a creamy, dairy-free sauce. A dairy-free parmesan substitute can be sprinkled if desired.
• Vegetable boost: Add baby spinach or chopped roasted red peppers during the last 2 minutes of simmering for extra color and nutrients.
• Herb swap: If you don’t have fresh basil, 1 teaspoon dried basil or a sprinkle of fresh parsley will work well as a garnish.
• Spice it up: Add a pinch of red pepper flakes while sautéing the garlic for a subtle heat that pairs nicely with the tomatoes.
• Serving ideas: Spoon this Sun Dried Tomato Chicken over linguine tossed with olive oil and lemon, or lay it on a bed of creamy polenta for a rustic, comforting dinner.

Why the technique matters

Lightly dredging the chicken in flour helps create a thin crust that browns beautifully and provides a base for the sauce to cling to. Searing over medium-high heat develops flavor through caramelization. The sauce is built in stages—garlic, sun-dried tomatoes, mushrooms, and evaporated milk—so each layer contributes depth. Finishing with a cornstarch slurry ensures a silky, clingy sauce without lumps.

Frequently asked questions

Can I use fresh tomatoes instead of sun-dried? Fresh tomatoes won’t provide the same concentrated, savory flavor as jarred sun-dried tomatoes in oil. If you only have fresh tomatoes, roast them first to intensify their flavor, but expect a different profile.

What if I don’t have evaporated milk? You can substitute full fat milk, though the sauce will be slightly lighter. For best creaminess, use the evaporated milk called for in the recipe.

How do I know when the chicken is done? The safest method is to check that the internal temperature reaches 165°F (75°C). The chicken should be opaque throughout and have clear juices when cut.

Final thoughts

This Sun Dried Tomato Chicken is a reliable weeknight superstar: it’s fast, flavorful, and flexible. The combination of preserved tomato sweetness, savory mushrooms, and a luxuriously creamy sauce makes it feel indulgent without being fussy. Once you master this method, you’ll find yourself returning to it whenever you want a satisfying, impressive meal with minimal effort.