Kitchen notes · a little help before you start
Skillet Chicken with Creamy Sun Dried Tomato Sauce
Golden chicken sits in a creamy sun dried tomato sauce with a rich, tangy flavor. Parmesan rounds out the sauce, and fresh basil gives it a bright finish. Each forkful catches plenty of savory cream around the tender chicken.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Even the thickness
Pound chicken to an even thickness before seasoning so the breasts cook at a similar pace in the skillet.
2. Keep cooked chicken warm
Wrap the cooked chicken in foil while you soften shallot and garlic and build the sauce in the skillet.
3. Mix starch separately
Whisk cornstarch with the reserved tablespoon of broth before adding it to the skillet with the tomatoes.
Get to know the ingredients
Chicken
Small breasts are a good choice here. If yours are larger, you can halve them through their thickness.
Sun dried tomatoes
Drain the oil packed tomatoes and finely chop them by hand or in a food processor before adding.
Parmesan
Stir finely shredded Parmesan into the sauce with cream and continue until the cheese has melted.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Skillet Chicken with Creamy Sun Dried Tomato Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish off heat
Take the sauce off the heat, return the chicken and spoon sauce over it before topping with basil.
A little more help as you go
Scrape in the flavor
Use the broth to loosen browned bits from the bottom after the shallot and garlic have cooked.
Stir during thickening
Bring the sauce to a light boil and stir constantly during its short simmer before adding cream and cheese.
A few questions you might have
Can I use large chicken breasts?
Try cutting two larger breasts in half through their thickness to make four smaller pieces.
What temperature should the chicken reach?
Cook the chicken until its center registers 165 degrees, then wrap it in foil while preparing the sauce.
How can I chop the sun dried tomatoes?
Drain them, then chop them finely by hand or in a food processor.
When does the basil go on?
Add basil at the end after returning chicken to the sauce off heat and spooning sauce over it.
Does the cornstarch go straight into the sauce?
Whisk it into the reserved tablespoon of broth first, then pour that mixture into the skillet.
Any more cooking tips?
If you can't find smaller chicken breasts you can cut two larger ones in half through the thickness to create four smaller ones (and you shouldn't need to pound it even). **Sun dried tomatoes can be minced by hand or in a food processor.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
