Do Share Recipe

Chicken in Creamy Parmesan And Sundried Tomato Sauce | Rich & Easy

I recently tried making Chicken in a Creamy Parmesan And Sundried Tomato Sauce Recipe, and let me tell you—it was love at first bite! The flavors melded together perfectly, and the sauce was luxuriously creamy without being heavy. I love how quick and easy this recipe is, yet it feels gourmet enough for a special dinner.

Cooking this dish made me realize that simple ingredients can create a truly impressive meal. I’m excited to share my step-by-step guide so you can make it too. You can also enjoy similar pasta-based flavors in the Pesto Tortellini Pasta Salad Recipe, which is light yet satisfying.

Ingredients

1 tablespoon oil – for a perfect sear on the chicken.
4 skinless, boneless chicken breasts (~6 ounces each), pounded thin – ensures even cooking and tenderness.
2 cloves garlic, chopped – fresh garlic enhances the depth of flavor.
1/4 teaspoon red pepper flakes – adds a subtle kick; adjust to your taste.
1/4 cup dry white wine or chicken broth – deglazes the pan and adds richness.
3/4 cup chicken broth – forms the base of the sauce; homemade broth works best.
1/2 cup heavy cream or whipping cream – makes the sauce creamy and indulgent.
1/4 cup oil-packed sundried tomatoes, chopped – delivers concentrated, tangy sweetness.
1/4 cup freshly grated Parmesan cheese – fresh cheese melts better and has richer flavor.
Salt and pepper to taste – balances all the flavors.
1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil) – adds a fresh, aromatic finish.

Note: Serves 4

Variations

Swap heavy cream for coconut cream for a dairy-free version.
Use gluten-free pasta or rice to serve for gluten-sensitive diets.
Add a handful of fresh spinach or sun-dried tomato pesto for extra flavor. You can also enjoy a comforting soup alongside this dish, such as the Best Lasagna Soup Recipe.
Use smoked paprika or Italian seasoning for a slightly different flavor profile.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large skillet – for searing chicken and making the sauce in one pan.
Tongs – to flip the chicken without tearing.
Grater – for freshly grating Parmesan cheese.
Knife and cutting board – for chopping garlic and sundried tomatoes.

How to Make Chicken in a Creamy Parmesan and Sundried Tomato Sauce Recipe?

Step 1: Cook the Chicken

Heat the oil in a skillet over medium-high heat. Add the chicken breasts and cook about 5 minutes per side until lightly golden and cooked through. Set aside to rest, keeping the juices in the pan for flavor.

Step 2: Prepare the Sauce Base

In the same skillet, add chopped garlic and red pepper flakes. Sauté until fragrant, around 1 minute. Deglaze the pan with white wine or chicken broth to lift all the flavorful bits from the bottom.

Step 3: Make it Creamy

Add the chicken broth, heavy cream, chopped sundried tomatoes, and grated Parmesan. Bring to a gentle boil, then reduce heat and simmer 3–5 minutes until the sauce thickens slightly.

Step 4: Combine and Season

Return the chicken to the pan with any resting juices. Stir in the fresh basil and season with salt and pepper. Allow the flavors to meld for another minute before serving.

Additional Tips for Making this Recipe Better

I always pound my chicken thin for even cooking; it makes a huge difference.
Using oil-packed sundried tomatoes prevents dryness and boosts flavor.
I like to add the Parmesan gradually to avoid clumping in the sauce.
Simmer the sauce gently; high heat can curdle the cream.
Fresh basil at the end keeps the flavor bright and fresh.

How to Serve Chicken in a Creamy Parmesan and Sundried Tomato Sauce Recipe?

I love serving this dish over creamy mashed potatoes, fluffy rice, or a bed of fettuccine. Garnish with extra Parmesan and a sprig of basil for a restaurant-style presentation. You can also slice the chicken and toss it with pasta to coat it in the rich sauce evenly.

Nutritional Information

Here’s a quick look at the nutritional content per serving:

Calories: 326 – satisfying without being overly heavy.
Protein: 55.5g – high protein to keep you full.
Carbohydrates: 2g – low-carb friendly.
Fat: 12.8g – rich, creamy, and indulgent.

Make Ahead and Storage

Refrigerating: Store in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
Freezing: Freeze the cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat slowly on low heat to maintain creaminess, stirring occasionally to prevent separation.

Why You’ll Love This Recipe?

I’ve made this dish countless times, and here’s why it’s a keeper:

Quick and easy to prepare – perfect for weeknight dinners.
Versatile – pairs beautifully with pasta, rice, or vegetables.
Creamy and indulgent – rich flavor without being heavy.
Customizable – easily adapt with different herbs, spices, or dairy-free options.
Impressive enough to serve guests – looks and tastes gourmet with minimal effort.

Ben Carraoli