featured 1047

Creamy Sun-Dried Tomato Chicken Skillet Recipe

Chicken with Sun Dried Tomatoes in a creamy sauce features perfectly pan-seared, golden-brown chicken breasts smothered in a rich sun-dried tomato cream sauce with artichoke hearts. This easy, one-skillet dinner comes together in under 30 minutes and delivers restaurant-quality flavor at home.

Boneless chicken breast dishes don’t have to be bland. Try this recipe for a juicy, flavorful meal that’s great for weeknights or entertaining.

Chicken breast in a creamy sauce made with sun dried tomatoes and artichokes on a white bowl
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✔️ Chicken with Sun Dried Tomatoes

This creamy sun-dried tomato chicken is simple to make yet impressive enough for guests. With straightforward ingredients and one skillet, you can achieve a flavorful, silky sauce and tender chicken with minimal effort.

The bright acidity of sun-dried tomatoes and the tender artichoke hearts balance the richness of the cream, making it a crowd-pleasing recipe even picky eaters will enjoy.

🔎 What Can I Serve with Sun Dried Tomato Chicken

This dish pairs well with pasta, white rice or mashed potatoes. Crusty bread is excellent for soaking up the sauce, while blanched green beans or a simple green salad provide a lighter accompaniment.

Creamy sun dried tomato sauce is poured over juicy golden brown chicken breast on a bed of pasta.

✔️ Chicken with Sun Dried Tomatoes Ingredients

  • Chicken: Boneless, skinless chicken breasts (or boneless thighs).
  • Sun Dried Tomatoes: Preferably dry-packed. If using oil-packed, drain thoroughly.
  • Artichoke Hearts: Canned, jarred (drained), or thawed frozen artichoke hearts.
  • Garlic: Fresh minced garlic for best flavor.
  • Oil: Olive oil or a mild cooking oil.
  • Butter: Unsalted or salted.
  • Tomato Paste: Adds depth of tomato flavor and color.
  • Chicken Broth/Stock: Regular or low-sodium.
  • Heavy Cream: For a rich sauce; half-and-half or whole milk may be substituted for a lighter result.
  • Seasonings: Salt and freshly ground black pepper.
  • Garnish (optional): Chopped basil or parsley.
Ingredients needed to make chicken with sun dried tomato cream sauce

🔎 How To Make This Creamy Chicken

  • Season and Sear: Pound breasts to an even thickness, season with salt and pepper, heat oil and a tablespoon of butter in a skillet, and sear the chicken until golden brown. Work in batches if needed; transfer cooked pieces to a plate.
  • Sauté: In the same skillet, reduce heat and sauté the garlic until fragrant, then add sun-dried tomatoes and tomato paste, stirring to combine.
  • Deglaze: Pour in chicken stock and scrape up browned bits from the pan with a wooden spoon, then simmer for a few minutes.
  • Add Artichokes and Cream: Stir in the artichoke hearts and heavy cream, bring to a gentle boil, then reduce heat to simmer.
  • Finish: Return the chicken and any juices to the skillet and simmer until the sauce thickens and the chicken reaches a safe temperature. Adjust seasoning, garnish, and serve.
Golden brown seared boneless and skinless chicken breasts in a skillet.
Minced garlic and sun dried tomato strips getting sautéed in a skillet.
Chicken, sun dried tomato strips and artichokes smothered in sun dried tomato cream sauce in a skillet

🔎 How To Make The Perfect Pan Seared Chicken

  • Keep pieces uniformly thick by pounding or slicing breasts in half lengthwise so they cook evenly (about 1/2 inch thick).
  • Pat chicken dry before searing to promote a deep golden crust.
  • Use oil or a mix of oil and butter. Pure butter can burn before the chicken is properly browned.
  • Avoid overcrowding the skillet to prevent steaming; leave space between pieces.
  • Let the chicken sear undisturbed on the first side; it will release naturally when ready to flip.
A piece of creamy chicken with artichoke hearts and sundried tomatoes on a white plate.

Sun Dried Tomato Chicken Recipe Tips

  • Deglaze the pan to capture those flavorful browned bits—they add depth to the sauce.
  • Avoid oil-packed marinated artichokes if you want a non-greasy sauce; water-packed or frozen artichokes are better choices.
  • If using oil-packed sun-dried tomatoes, drain them thoroughly to prevent an oily sauce.
  • Cook chicken to a safe internal temperature (165°F / 74°C) for food safety.

Other Easy Chicken Recipes to Try:

  • Baked Chicken Drumsticks
  • Oven Roasted Chicken Thighs
  • Chicken and Mushrooms in Creamy Sauce
  • Maple Balsamic Glazed Chicken
  • Cuban Mojo Chicken
Creamy Chicken pan seared and served with a creamy artichoke and sun dried tomato sauce.

Chicken with Dried Tomatoes Cream Sauce

4.88 from 16 reviews

img 1047 9Kathy McDaniel

Chicken with Sun Dried Tomatoes is pan-seared chicken breast in a rich sun-dried tomato cream sauce with artichoke hearts.
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Prep 5
Cook 22
Total 27
Makes 6 servings

Equipment

  • 12-inch Non-Stick Skillet
  • Cutting Board
  • Meat Pounder/Tenderizer
  • Instant Read Thermometer

Ingredients

  • 1 tablespoon olive oil plus more if needed
  • 2 tablespoon butter, divided
  • 6 boneless and skinless chicken breasts halves
  • Salt and pepper to taste
  • 3 garlic cloves, minced
  • 1/3 cup sun dried tomatoes, julienned
  • 1 teaspoon tomato paste
  • 1 cup chicken stock
  • 1 (14-ounces) can artichoke hearts halves
  • 1 cup heavy cream
  • 1 tablespoon chopped basil or parsley for garnish (optional)

Instructions

  1. Pound chicken breasts to about 1/2 inch thickness for even cooking and season generously with salt and pepper.
  2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
  3. Add chicken, leaving space between pieces. Sear without overcrowding; cook in batches if necessary, adding oil as needed.
  4. Cook 5–6 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
  5. Reduce heat to medium-low, add remaining butter, then garlic; cook about one minute. Stir in sun-dried tomatoes and tomato paste for a few minutes.
  6. Pour in chicken stock and scrape up browned bits. Simmer about 5 minutes, then add artichoke hearts and cream and bring to a gentle boil.
  7. Return chicken and any juices to the skillet, reduce heat, and simmer 5–6 minutes until sauce thickens. Adjust seasoning to taste.
  8. Serve garnished with chopped basil or parsley if desired.

Notes

  • Use water-packed or frozen artichokes to avoid a greasy sauce.
  • If using oil-packed sun-dried tomatoes, drain them well to prevent excess oil in the sauce.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.

Nutrition

Calories: 353 kcal, Carbohydrates: 6 g, Protein: 26 g, Fat: 24 g

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