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Looking for a quick and healthy dinner for busy weeknights? This creamy sun dried tomato chicken recipe is loaded with flavor and comes together in just 20 minutes. Chicken breasts are browned to perfection, and then cooked in a creamy, savory sauce that’s studded with sun dried tomatoes and topped with aromatic basil. And, like my chicken florentine, this dish is made in one pan for easy cleanup.
Why You’ll Love This Sun Dried Tomato Chicken Recipe
- Tender, juicy chicken
- Creamy, savory sauce
- Just 5 minutes prep time
- Healthy dinner in 20 minutes
- Naturally gluten-free, low carb, keto, and easily whole30 and paleo
Ingredients & Substitutions
This section explains how to choose the best ingredients for chicken with sun dried tomato cream sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Breasts – I prefer to use organic chicken (and you can get it delivered right to your door), but any boneless, skinless chicken breasts will work. You can also use boneless, skinless chicken thighs if you prefer.
- Sea Salt & Black Pepper
- Olive Oil – Used for sauteing the chicken. Avocado oil is an equally good option. You can substitute butter for flavor if you don’t turn up the heat too high, so it doesn’t burn.
- Chicken Broth – I like to use organic chicken broth, but any chicken broth (or even beef or vegetable broth) will work. You can also use low-sodium if you’re trying to cut back on sodium. Bone broth is great as well for extra nutrition.
- Arrowroot Powder – This helps thicken the sauce without any flours, making it a great cornstarch substitute. I don’t use white flour in my recipes, but that would also work as a 1:1 replacement. If you want to avoid starch altogether, you can use 1/4 to 1/2 teaspoon of xanthan gum instead.
- Garlic – Use fresh garlic cloves or jarred garlic for convenience.
- Cream – Heavy cream will have the richest flavor, but for a paleo, dairy-free, and whole30 option, use coconut cream. In fact, I originally made this recipe with coconut cream, but I do slightly prefer the flavor now with heavy cream instead.
- Sun Dried Tomatoes – You can make your own homemade sun-dried tomatoes, or buy them. If they are packed in oil, drain before using. It’s best to use julienned (thinly sliced) tomatoes for this recipe, and many store-bought brands are sold already chopped this way, but chop them up if not.
- Fresh Basil – Fresh basil adds amazing bright flavor, but if it’s not available or in-season, you can omit it or use some spinach instead for color.
How To Make Sun Dried Tomato Chicken
This section shows how to make chicken with sun dried tomatoes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season chicken. Pat chicken breasts dry with paper towels. Season both sides with sea salt and black pepper.
- Sear chicken. Heat oil in a large skillet over medium-high heat. Sear chicken breasts for about 8 minutes per side, until golden brown and almost cooked through. Remove from pan and cover with aluminum foil to keep warm.
- Mix thickening mixture. In a small bowl, whisk arrowroot powder into chicken broth.
TIP: Avoid lumps. Make sure you whisk it thoroughly in the broth before adding it to the pan.
- Make sun dried tomato sauce. Add garlic to skillet and cook until fragrant. Stir in broth mixture, cream, sun dried tomatoes, and half of the basil. Bring to a gentle boil, then reduce to a simmer, until it thickens.
- Finish cooking. Return chicken back to pan and spoon sauce over it. Cook for another minute or two, until cooked to an internal temperature of 165 degrees F.
- Garnish. Sprinkle with more fresh basil before serving. If you’d like to add a bit more flavor, you can also season with red pepper flakes and parmesan cheese to taste.
- Store: Keep sun dried tomato chicken in an airtight container in the refrigerator for 3-4 days..
- Reheat: Reheat chicken in microwave or a hot skillet until warmed through, being careful to not overcook.
- Freeze: Freezing is not recommended as the dairy in the sauce doesn’t freeze and thaw well.
What To Serve With Sun Dried Tomato Chicken
Serve this sun dried tomato chicken breast with:
- Pasta Or Potatoes – These are best for soaking up the delicious sun dried tomato sauce! You can opt for classic mashed potatoes (or mashed sweet potatoes), roasted potatoes, or your favorite pasta. For healthier options, try mashed cauliflower, quick cauliflower rice, or easy zucchini noodles.
- Vegetables – Reader favorites that pair well with this dish include roasted zucchini, roasted asparagus, sauteed spinach, and ratatouille.
- Salads – Keep it light and summery with a Caprese salad or BLT salad.
More Creamy Chicken Breast Recipes
If you like this chicken with sun dried tomato sauce, you might also like some of these other easy chicken recipes that have creamy sauces or fillings:
- Large Skillet – These nonstick skillets are perfect for making this delicious keto chicken dish.
- Garlic Press – This garlic press makes it a breeze to mince the garlic for this recipe.
- Small Bowl – This set of stainless steel bowls has several different sizes so you have the perfect sized small bowl to make this dinner recipe.
Sun Dried Tomato Chicken Recipe
Sun Dried Tomato Chicken (Creamy, 20 Min!)
This creamy sun dried tomato chicken recipe makes a delicious, quick, and healthy dinner, with common ingredients. Ready in just 20 minutes!
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Pat the chicken breasts dry with paper towels and season them on both sides with sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-8 minutes per side, until golden brown and almost cooked through (internal temperature should reach 160 degrees F). Time will vary depending on the thickness of your chicken and whether it's whole or cut into strips.
Remove the chicken from the pan, cover with foil to keep warm, and set aside.
Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth.
Add the minced garlic to the skillet (add a little more oil if it's dry). Cook for about 1 minute, until fragrant.
Add the arrowroot/broth mixture, cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 1-2 minutes, until the sauce thickens. Adjust salt and pepper to taste if needed.
Add the chicken back to the pan and spoon the sauce over it. Cook for 1-2 minutes, until chicken is fully cooked through (internal temperature reaches 165 degrees F).
Top with the remaining fresh basil before serving.
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Serving size: 1 chicken breast with sauce
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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