Make this Skillet Chicken in a Creamy Sun Dried Tomato Sauce for your next dinner. Tender pieces of chicken cooked in a herb packed creamy sun dried tomato sauce. Great for weeknight dinners or casual entertaining.
Hello everyone! Hope summer is treating you all well and looking forward to all the cool fall days ahead. I’ve been having a pretty relaxed summer and caught up on a lot of long overdue projects which has been rewarding and exhausting all at the same time.
You know how it goes. Been cooking a whole lot of repeat dinners and barbecues with salads because it’s summer you know!
Starting to get an itch for some more warming dishes which will all come soon enough.
I like to think of this dish as a transition dinner…hahaha. You can eat it at anytime of year. It’s got a creamy sauce which I always associate with comfort food, but sun dried tomatoes which scream summer.
So, join me in celebrating all the wonderful “transition” foods today with this Skillet Chicken in a Creamy Sun Dried Tomato Sauce.
Here we have it, all you need to make this dish. This is delish and you’ll want to peg it down for a weeknight dinner soon!
Type of chicken
I used skinless chicken thighs for this recipe. But you can just as easily use chicken thighs with the skin on. Just remember if you do this, there will be more fat released into the sauce as you cook.
I don’t recommend boneless skinless chicken breast for this recipe as I think it might be a bit too tough.
Season The Chicken
First thing you’re going to do is lightly season the chicken with the salt, pepper and dried herbs. Season both sides.
Remember the full recipe with ingredients measurements is in the recipe card at the end of the post.
Sear The Chicken
Place a skillet over high heat and add the olive oil. Sear the chicken for about 5 minutes. You are only looking to brown the chicken at this stage to give it a nice golden colour like you see here.
Remove the chicken from the pan while you make that delicious sauce.
Prepare and chop the stuff for the sauce
Grate the cheese, chop the sun dried tomatoes, chop the parsley and crush the garlic. Now we’re ready to get on and make the delicious creamy and tangy sauce.
Making The Sauce
The Sauce is where the magic happens, always.
In the same skillet that you seared the chicken in, add the sun dried tomatoes and garlic. Give a good stir and cook for about 2 – 3 minutes. Pour in the stock, stir again and let simmer for about a minute.
Add Cooking Cream and Chicken
Pour in the cream, stir well and bring to a simmer for about another minute. Put the chicken back to the pan. Cover and reduce heat to medium low. Leave until fully cooked, about 20 minutes
One Chicken Dish Ready To Enjoy
Remove lid from pan and sprinkle over all the parmesan cheese. Give the sauce another stir around and top with the fresh parsley. Ta-da, it’s one delicious transition dinner ready for any season.
This is the kind of dinner you can make any day of the week, for yourself or for guests. My husband and I really enjoyed this one I have to say. In fact he ate almost all of it! Surprise. The reason we hardly ever have leftovers in this house.
I served this with some little baby potatoes and steamed broccoli. But you can serve it with so many things. I think it would go really well with just some plain pasta tossed in olive oil and a little sea salt as well. See what you like, the sky’s the limit.
And if you looking for something a little simpler, my Mozzarella & Tomato Skillet Chicken is delish!
Here’s A Few Other Things You Might Like To Check Out
- Tomato & Rosemary Chicken
- Creamy Skillet Chicken with Bacon
- Mozzarella & Tomato Stuffed Chicken
- Creamy Sun Dried Pasta with Paprika Chicken
- Mozzarella & Tomato Skillet Chicken
- Hot Paprika Chicken with Sauteed Spinach
If you love creamy chicken dishes, make this one. It won’t disappoint at all, promise. I’m planning on making it again next week since it was so good.
Hope you’re all enjoying the last few weeks of summer and the 2020 staycatation life. If I’m 100% honest, I’m usually a staycation person pre 2020! I’m a homebody that likes homebody things….hahaha.
Okay, enjoy the recipe and I’ll be back super soon with some more delicious food to share. Happy cooking friends!
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Get The Recipe!
Skillet Chicken In A Creamy Sun Dried Tomato Sauce
- 5 skinless chicken thighs
- 1/2 cup chicken stock
- 1/2 cup cream
- 1/3 cup sun dried tomatoes packed in oil, drained and roughly chopped
- 3/4 cup parmesan cheese finely grated
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp rosemary
- 2 cloves garlic crushed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- small bunch parsley finely chopped
- Heat a large deep sided skillet over high heat.
- Season the chicken with salt, pepper, oregano, basil and rosemary. Add olive to the pan and then the seasoned chicken. Cook each side for about 5 minutes. Remove from pan and set aside.
- Reduce heat to medium and add the chopped sun dried tomatoes and crushed garlic to the pan. Stir for a minute and add all the chicken stock. Stir and bring to a simmer for 1 – 2 minutes. Add in all the cream and stir well. Bring to simmer again for a minute.
- Add the pieces of chicken to the sauce. Cover and reduce heat to medium low. Leave to cook for about 20 minutes or until chicken is cooked through.
- Evenly sprinkle over fresh parmesan cheese. Give the sauce a good stir and top with fresh chopped parsley.
- Remove from heat and serve.
- I used skinless chicken thighs for this recipe, you can use skin on as well. Just remember more fat will be released into the sauce.
- For best results, use sun dried tomatoes packed in oil, NOT the dry ones that come in a bag.
- Can be reheated, but best served fresh. If reheating the sauce will be reduced and you may need to add a little more stock.