Creamy Sun Dried Tomato and Basil Chicken

This Creamy Sun Dried Tomato and Basil Chicken is one of those weeknight dinners that feels indulgent without being fussy. Tender chicken cutlets seared until golden, finished in a silky sun-dried tomato cream sauce studded with garlic, grated parmesan, and ribbons of bright basil. It comes together in about 30 minutes and pairs beautifully with pasta, rice, or a simple green salad. The flavors are rich but balanced: tangy sun-dried tomatoes, aromatic garlic, and the fresh lift of basil cut through the cream for a comforting yet bright plate.

Why you’ll love this dish

• Simple technique: quick pan-searing and a short simmer make this accessible for weeknights.
• Rich but fresh: heavy cream and parmesan create a luxurious sauce, while sun-dried tomatoes and basil add acidity and brightness.
• Flexible pairing: serve over pasta, mashed potatoes, roasted vegetables, or a bed of rice.
• Make-ahead friendly: the sauce reheats well and can be spooned over grilled vegetables or sandwiches.

Ingredients

Serves 4

• 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

Notes on ingredients

For the best texture, slice the chicken breast into thin cutlets so they cook quickly and evenly. If your sun-dried tomatoes are packed in oil, drain and roughly chop them; if they’re dry-packed, rehydrate them briefly in hot water for 5–10 minutes, then drain and chop. Use freshly grated parmesan for the creamiest melt and brightest flavor, and pick firm, fragrant basil leaves for the most vibrant finish.

Equipment

• Large skillet (nonstick or stainless steel) with lid or cover
• Tongs or spatula
• Wooden spoon or silicone spatula for stirring
• Small bowl or plate for seasoning the chicken
• Measuring spoons and cups

Prep tips

• Pat the chicken dry with paper towels before seasoning; a dry surface helps achieve a golden sear.
• Have your garlic pressed and sun-dried tomatoes chopped before you begin cooking; the sauce comes together quickly.
• If you prefer a thinner sauce, add an extra splash of chicken broth or a few tablespoons of pasta cooking water at the end.

Step-by-step instructions

The following steps rewrite and clarify the original directions while keeping the exact ingredient amounts and order intact. Read through once before starting so everything flows smoothly at the stove.

1. Season the chicken. Place the 2 lbs chicken breast cutlets on a plate or cutting board. Sprinkle evenly with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper. Pat the seasoning into the meat so it adheres.
2. Sear the cutlets. Heat 1 tablespoon olive oil (add a bit more if your pan is large) in a large skillet over medium-high heat until shimmering. Add the seasoned chicken cutlets in a single layer, being careful not to overcrowd the pan—work in batches if necessary. Cook until the undersides are golden brown and the chicken is mostly cooked through, about 3–4 minutes per side depending on thickness. Transfer the seared cutlets to a plate and tent loosely with foil to keep warm.
3. Start the sauce base. Reduce the heat to medium and add 3 tablespoons butter to the same skillet. Once the butter melts, sprinkle in 1 tablespoon flour and stir continuously for about 30–45 seconds. This creates a light roux that will slightly thicken the sauce and remove any raw flour taste.
4. Add garlic and deglaze. Add the 3 cloves garlic, pressed, to the roux and sauté for 20–30 seconds until fragrant—watch closely so it doesn’t brown. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Those bits carry a lot of flavor.
5. Incorporate sun-dried tomatoes and cream. Stir in 4 ounces chopped sun-dried tomatoes, then pour in 3/4 cup heavy cream. Bring the mixture to a gentle simmer, stirring occasionally so the sauce becomes smooth and begins to thicken. Simmer for 2–3 minutes.
6. Season and finish the sauce. Taste the sauce and add 1/2 teaspoon salt (the recipe calls for this additional salt here). Stir in 1/4 cup parmesan, allowing it to melt and slightly thicken the sauce. If the sauce seems too thick, add a tablespoon or two of chicken broth until you reach the desired consistency.
7. Return chicken to the pan. Nestle the seared chicken cutlets back into the skillet with the cream sauce. Spoon some sauce over each piece, then simmer gently for 2–4 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the flavors have melded. This also finishes cooking any thicker pieces without overcooking the exterior.
8. Finish with basil and serve. Remove the skillet from the heat and stir in 1/4 cup chopped fresh basil. Taste once more and adjust seasoning if needed. Serve the chicken hot, spooning extra sauce over the cutlets. Garnish with a little additional grated parmesan or a basil leaf, if desired.

Serving suggestions

• Over pasta: Toss hot spaghetti or fettuccine with a little olive oil, then plate and top with a cutlet and sauce.
• With rice: Spoon the saucy chicken over steamed rice for a comforting, saucy meal.
• Vegetable-forward: Serve next to roasted asparagus, green beans, or a medley of sautéed zucchini and bell peppers.
• Bread: Thick slices of crusty bread are perfect for mopping up the remaining sauce.

Make-ahead and storage

• To make ahead: Cook through step 6, then cool and refrigerate the sauce and chicken separately. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed to loosen the sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.
• Freezing: The cream sauce may separate slightly after freezing and thawing; it’s best to freeze only the cooked chicken without sauce, or freeze the entire dish knowing the texture may change. Reheat slowly and whisk in a little extra cream if needed.

Troubleshooting

• If the chicken is overcooked and dry, slice it and toss it briefly in the sauce to moisten; serve immediately.
• If the sauce is grainy, it likely overheated. Lower the heat and whisk in a splash of warm chicken broth to smooth it out.
• If the sauce is too thin, simmer it a bit longer uncovered; if it’s too thick, stir in extra chicken broth or a tablespoon of cream.

Flavor variations

• Add a pinch of red pepper flakes with the garlic for a subtle kick.
• Swap some of the heavy cream for half-and-half for a slightly lighter sauce (texture will be marginally thinner).
• Stir in a handful of baby spinach with the basil at the end for extra greens.
• For a citrus lift, grate a little lemon zest over the finished dish just before serving.

Final thoughts

This Creamy Sun Dried Tomato and Basil Chicken is straightforward, comforting, and full of layered flavors. The golden sear on the chicken gives way to a luxurious cream sauce dotted with tangy tomato and bright basil — a combination that feels special but is totally doable any night of the week. With minimal prep and a single skillet, you’ll get a dinner that looks like it took longer than it did to make.

Enjoy this recipe over your favorite starch or vegetables, and know that a few pantry staples—good olive oil, quality sun-dried tomatoes, fresh basil, and real parmesan—will make all the difference.

Creamy Sun Dried Tomato and Basil Chicken

Juicy chicken cutlets simmered in a rich sun-dried tomato and basil cream sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb chicken breast cut into thin cutlets
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil or more as needed
• 3 tbsp butter
• 1 tbsp all-purpose flour
• 3 cloves garlic pressed
• 1/2 cup chicken broth
• 4 oz sun dried tomatoes chopped
• 3/4 cup heavy cream
• 1/2 tsp salt (additional)
• 1/4 cup Parmesan cheese
• 1/4 cup fresh basil chopped

Equipment

• Large Skillet
• Measuring Spoons
• Measuring Cups
• Knife
• Cutting Board
• Meat Thermometer

Method

 

1. Pat the chicken cutlets dry and season both sides with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper.
2. Heat a large skillet over medium heat and add the olive oil.
3. When the skillet is hot, add the chicken in a single layer (work in batches if needed) and cook without moving for 3–4 minutes, then flip and cook another 3–4 minutes until the internal temperature reaches 165°F. Transfer chicken to a plate and set aside.
4. Reduce heat to low and add the butter to the same skillet. When melted, stir in the flour to make a roux and cook 30–60 seconds.
5. Add the pressed garlic and cook 30 seconds until fragrant.
6. Pour in the chicken broth and bring to a gentle simmer, stirring to incorporate and thicken slightly.
7. Slowly whisk in the heavy cream until smooth, then stir in the additional 1/2 teaspoon salt, Parmesan, chopped sun-dried tomatoes, and chopped basil.
8. Return the cooked chicken to the skillet, spoon sauce over it, and simmer 3–5 minutes to heat through and meld flavors.
9. Serve hot, garnished with extra basil or Parmesan if desired.

Notes

• This is excellent served over mashed potatoes or pasta.
• Cook chicken in batches to avoid overcrowding.
• Use a meat thermometer to ensure chicken reaches 165°F.
• Chop sun-dried tomatoes finely for even distribution.