Chicken in a Creamy Parmesan and Sundried Tomato Sauce

This Chicken in a Creamy Parmesan and Sundried Tomato Sauce is a restaurant-worthy dish that’s rich, flavorful, and perfect for any occasion.

Juicy chicken breasts are seared to perfection, then simmered in a luxurious sauce made with Parmesan cheese, sundried tomatoes, garlic, and cream. It’s an easy yet elegant meal that pairs beautifully with pasta, rice, or crusty bread to soak up the irresistible sauce.

Kitchen Equipment Needed

• Large skillet or sauté pan
• Tongs
• Whisk
• Measuring cups and spoons
• Cutting board and knife

Ingredients Overview

• Chicken breasts: Boneless, skinless chicken breasts are tender and cook quickly.
• Sundried tomatoes: Provide a tangy, slightly sweet flavor that balances the creamy sauce.
• Heavy cream: Forms the base of the rich and luscious sauce.
• Parmesan cheese: Melts into the sauce, adding a nutty, salty depth.
• Garlic: Infuses the dish with aromatic, savory notes.
• Spinach (optional): Adds freshness and color.
• Chicken broth: Enhances the sauce and helps thin it to the desired consistency.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sundried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
• 2 cups fresh spinach (optional)

Directions

1. Prepare the chicken:
   Season the chicken breasts on both sides with salt and pepper.
2. Sear the chicken:
   Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. Sauté the garlic and sundried tomatoes:
   In the same skillet, add the minced garlic and sundried tomatoes. Sauté for 1–2 minutes until fragrant.
4. Make the sauce:
   Pour in the heavy cream and chicken broth, whisking to combine. Stir in the Parmesan cheese and basil. Bring to a gentle simmer and let cook for 3–4 minutes until slightly thickened.
5. Add the chicken and spinach:
   Return the chicken breasts to the skillet, spooning the sauce over them. Add the spinach, if using, and let it wilt in the sauce for 2–3 minutes.
6. Serve:
   Serve the chicken and sauce over pasta, rice, or alongside crusty bread. Garnish with additional Parmesan and fresh basil if desired.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (per serving, serves 4)

• Calories: 430
• Protein: 32g
• Fat: 29g
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 3g

Expert Tips

• Pound the chicken: Pound the chicken breasts to an even thickness for faster, more even cooking.
• Deglaze the pan: Scrape up any browned bits after cooking the chicken for extra flavor in the sauce.
• Add a twist: Stir in a splash of white wine or lemon juice for a tangy touch.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully in this recipe. Adjust cooking time as needed.

What can I substitute for heavy cream?
Half-and-half or a mixture of milk and cream cheese can be used, but the sauce may be slightly less rich.

Can I make this dish ahead of time?
Yes! Prepare the dish as directed, let it cool, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Storing & Reheating

Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Reheat in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.

Substitutions & Variations

• Vegetarian: Swap the chicken for mushrooms or tofu, and use vegetable broth.
• Low-carb: Serve with cauliflower rice or zucchini noodles.
• Cheese options: Use Pecorino Romano or Asiago for a different flavor profile.

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

This Chicken in a Creamy Parmesan and Sundried Tomato Sauce is a restaurant-worthy dish that’s rich, flavorful, and perfect for any occasion.

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Equipment

• Large skillet or sauté pan
• Tongs
• Whisk
• Measuring cups and spoons
• - Cutting board and knife

Ingredients

  

• - 4 boneless skinless chicken breasts
• - Salt and pepper to taste
• - 2 tablespoons olive oil
• - 3 cloves garlic minced
• - 1/2 cup sundried tomatoes chopped
• - 1 cup heavy cream
• - 1/2 cup chicken broth
• - 1/2 cup grated Parmesan cheese
• - 1 teaspoon dried basil or 1 tablespoon fresh, chopped
• - 2 cups fresh spinach optional

Instructions

 

• **Prepare the chicken**:
• Season the chicken breasts on both sides with salt and pepper.
• **Sear the chicken**:
• Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
• **Sauté the garlic and sundried tomatoes**:
• In the same skillet, add the minced garlic and sundried tomatoes. Sauté for 1–2 minutes until fragrant.
• **Make the sauce**:
• Pour in the heavy cream and chicken broth, whisking to combine. Stir in the Parmesan cheese and basil. Bring to a gentle simmer and let cook for 3–4 minutes until slightly thickened.
• **Add the chicken and spinach**:
• Return the chicken breasts to the skillet, spooning the sauce over them. Add the spinach, if using, and let it wilt in the sauce for 2–3 minutes.
• **Serve**:
• Serve the chicken and sauce over pasta, rice, or alongside crusty bread. Garnish with additional Parmesan and fresh basil if desired.