Creamy Sun-Dried Tomato Chicken
Welcome to a bright, cozy weeknight favorite: Creamy Sun-Dried Tomato Chicken. This dish combines tender pan-seared chicken breasts with an aromatic garlic and basil-infused coconut cream sauce studded with sweet-tart sun-dried tomatoes. It’s simple enough for a busy evening yet elegant enough to serve for guests. The flavors are balanced and comforting — garlicky, slightly tangy, and richly creamy without being heavy.
Why you’ll love this recipe
This version of Creamy Sun-Dried Tomato Chicken uses pantry-friendly ingredients and a short cook time, so you can get a soulful, saucy dinner on the table in about 30 minutes. Coconut milk provides a luscious, dairy-free creaminess that pairs beautifully with the umami of sun-dried tomatoes and the freshness of basil. Minimal hands-on time, maximum flavor.
Ingredients
Use the following ingredients exactly as listed for the best result. The ingredient list is the source of truth for names and quantities.
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- salt and pepper (to taste)
- 4 chicken breasts fillets
- 1/2 cup chicken broth
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 cup canned coconut milk
- 1/4 cup basil, freshly chopped
Equipment
- Large skillet with lid (or frying pan)
- Tongs or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Small bowl (optional, for holding chopped garlic and tomatoes)
Prep tips
- Pat the chicken breasts dry with paper towels. Dry surfaces brown better.
- Trim any excess fat if needed and, if the breasts are very thick, gently pound them to an even thickness for even cooking.
- Use sun-dried tomatoes preserved in oil for the most flavor; drain and finely chop before measuring 1/4 cup. If you only have dry-packed tomatoes, rehydrate them in warm water for 10 minutes, drain, and then chop.
- Measure the coconut milk so it’s ready to pour; canned coconut milk separates sometimes — give the can a good shake or stir before measuring.
Flavor variations and serving ideas
- For a milder garlic profile, reduce to 2 cloves. For more heat, add a pinch of red pepper flakes with the garlic.
- Serve over cooked rice, pasta, cauliflower rice, or alongside roasted vegetables to soak up the sauce.
- Garnish with extra chopped basil or a squeeze of lemon for brightness if desired.
Rewritten step-by-step instructions
Follow these clear steps to make the Creamy Sun-Dried Tomato Chicken. The directions follow the original order and use the ingredient list exactly as given.
- Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Allow the oil to warm until it shimmers but does not smoke.
- Season both sides of the 4 chicken breasts fillets with salt and pepper to taste. Press the seasoning lightly into the meat so it adheres.
- Place the seasoned chicken breasts in the hot skillet. Cook undisturbed for 4–6 minutes on the first side, until the underside is golden brown. Flip the chicken and cook the second side for another 4–6 minutes until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and both sides are nicely browned. If your breasts are very thick, reduce the heat to medium and cover the pan for a few minutes to finish cooking through without burning the exterior.
- Transfer the cooked chicken to a plate and tent loosely with foil to keep warm while you make the sauce in the same skillet. Leave any browned bits and a little oil in the pan; they add flavor to the sauce.
- Reduce the skillet heat to medium. Add the finely chopped 3 cloves garlic to the pan and sauté briefly, about 30–45 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
- Pour in 1/2 cup chicken broth and use a wooden spoon or spatula to scrape any browned bits from the bottom of the skillet. Let the broth simmer for 1–2 minutes to reduce slightly and concentrate the flavor.
- Add 1/4 cup sun-dried tomatoes, finely chopped, to the skillet. Stir them into the simmering broth so their flavor begins to release into the sauce.
- Pour in 1 cup canned coconut milk and stir to combine thoroughly with the broth and tomatoes. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes until the sauce slightly thickens. Taste the sauce and adjust salt and pepper as needed.
- Return the cooked chicken breasts to the skillet, nestling them into the creamy tomato sauce. Spoon some sauce over each breast. Reduce the heat to low, cover the skillet, and simmer gently for 3–4 minutes so the chicken warms through and soaks up a little of the sauce.
- Remove the skillet from the heat. Sprinkle 1/4 cup basil, freshly chopped, over the chicken and sauce. Let the aroma develop for a minute, then spoon sauce and basil over the chicken to serve.
Timing
Total active time: about 25–30 minutes. The chicken browning and sauce-making are quick; resting the chicken briefly while you finish the sauce helps keep it juicy.
Make-ahead and storage
- Make the sauce up to one day in advance and store in an airtight container in the refrigerator. Reheat gently, then return cooked chicken to warm through before serving.
- Leftovers will keep in the refrigerator for 2–3 days. Reheat on the stovetop over low heat to prevent the coconut milk from separating.
Nutrition notes
This version of Creamy Sun-Dried Tomato Chicken is naturally dairy-free thanks to the canned coconut milk, and it provides lean protein from the chicken breasts. Coconut milk lends healthy fats and a luxurious texture to the sauce without cream.
Common troubleshooting
- If the garlic browns quickly, lower the heat immediately — burned garlic becomes bitter. Remove the pan from heat for a few seconds and then continue cooking on lower heat.
- If the sauce becomes too thin, simmer it uncovered a few more minutes to reduce and concentrate. If it’s too thick, stir in a tablespoon or two of chicken broth to loosen it.
- If the chicken isn’t browning, make sure the pan and oil were hot enough before adding the breasts and that they were patted dry.
Serving suggestion
Plate each chicken breast over a bed of cooked pasta, rice, or roasted vegetables. Spoon the creamy sun-dried tomato sauce generously over the top, and finish with extra chopped basil for freshness. A crisp green salad or steamed greens on the side balance the richness of the sauce beautifully.
Final thoughts
Creamy Sun-Dried Tomato Chicken is the kind of recipe that becomes a go-to because it’s fast, flavorful, and flexible. The combination of garlic, sun-dried tomatoes, and basil in a coconut milk base creates a comforting sauce that turns simple chicken breasts into something special. Whether you’re feeding family or entertaining friends, this dish delivers big on taste with minimal fuss.
Enjoy making this recipe and savor each bite of the creamy, garlicky, tomato-studded sauce paired with perfectly cooked chicken. It’s one of those meals that feels indulgent while remaining surprisingly simple.
Creamy Sun-Dried Tomato Chicken
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 3 finely chopped garlic cloves and cook, stirring, until fragrant, about 60 seconds.
- Season 4 chicken breast fillets with salt and pepper, then add them to the skillet.
- Cook the chicken until golden brown on both sides, about 4–6 minutes per side depending on thickness.
- Add 1/2 cup chicken broth and 1/4 cup finely chopped sun-dried tomatoes to the skillet, cover, and reduce heat to maintain a simmer.
- Cook covered until the chicken is cooked through (no longer pink in the center), about 6–8 more minutes.
- Remove the cover and transfer the chicken to serving plates.
- Stir 1 cup canned coconut milk into the skillet, simmer briefly to heat and slightly thicken the sauce, about 1–2 minutes.
- Spoon the sauce over the chicken and sprinkle with 1/4 cup freshly chopped basil before serving.
Notes
- Use low-sodium broth to control saltiness.
- Pat chicken dry before seasoning for better browning.
- Slice sun-dried tomatoes if they are in large pieces.
- Full-fat coconut milk yields a richer sauce.
