Sun Dried Tomato Chicken

Why You’ll Love Sun Dried Tomato Chicken Recipe

• Ready in about 20 minutes, making it perfect for busy weeknights.
• Made in a single skillet for easy cooking and cleanup.
• Creamy garlic sauce pairs beautifully with juicy chicken.
• Sun-dried tomatoes add a bold, tangy flavor that balances the richness.
• Naturally low in carbohydrates and easy to adapt for gluten-free or dairy-free diets.
• Delicious served with pasta, rice, mashed potatoes, or roasted vegetables.
• Great for meal prep since the leftovers reheat well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless skinless chicken breasts (about 8 ounces each, whole or cut into strips)
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup reduced-sodium chicken broth
• 2 teaspoons arrowroot powder (or cornstarch, or 1/4 teaspoon xanthan gum)
• 2 cloves garlic, minced
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• 1/2 cup sun-dried tomatoes, julienned and drained if packed in oil
• 1/2 cup fresh basil, sliced into ribbons

Directions

1. Pat the chicken breasts dry with paper towels and season both sides with the sea salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3 to 8 minutes per side, depending on thickness, until golden brown and nearly cooked through. The internal temperature should reach about 160°F (71°C).
3. Remove the chicken from the skillet, cover loosely with foil, and set aside.
4. In a small bowl, whisk the arrowroot powder into the chicken broth until completely smooth.
5. Add the minced garlic to the skillet, adding a little more oil if necessary. Cook for about 1 minute until fragrant.
6. Stir in the broth mixture, heavy cream, sun-dried tomatoes, and half of the basil. Bring to a gentle boil, then reduce the heat and simmer for 1 to 2 minutes until the sauce thickens. Taste and adjust the seasoning if needed.
7. Return the chicken to the skillet and spoon the sauce over the top. Cook for another 1 to 2 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
8. Sprinkle the remaining fresh basil over the chicken and serve immediately.

Servings and timing

• Servings: 4
• Preparation Time: 3 minutes
• Cooking Time: 17 minutes
• Total Time: 20 minutes

Variations

• Add fresh spinach during the final few minutes of cooking for extra color and nutrition.
• Stir in freshly grated Parmesan cheese for an even richer sauce.
• Replace chicken breasts with boneless chicken thighs for a juicier option.
• Use coconut cream instead of heavy cream for a dairy-free version.
• Add sliced mushrooms for an earthy flavor that complements the creamy sauce.
• Sprinkle with crushed red pepper flakes if you enjoy a little heat.
• Serve over zucchini noodles, pasta, rice, cauliflower rice, or mashed potatoes.

Storage/Reheating

Store leftover Sun Dried Tomato Chicken in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave individual portions in 30-second intervals, stirring the sauce between intervals until heated through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work wonderfully and tend to stay extra juicy.

Can I make this recipe dairy-free?

Yes. Substitute the heavy cream with full-fat coconut cream for a creamy dairy-free alternative.

What can I use instead of arrowroot powder?

Cornstarch works as a direct substitute, while xanthan gum can also be used in a much smaller amount.

Should I use oil-packed or dry sun-dried tomatoes?

Either works well. If using oil-packed tomatoes, drain them before adding them to the sauce.

How do I know when the chicken is fully cooked?

Use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).

Can I prepare this recipe ahead of time?

Yes. You can cook the entire dish ahead and refrigerate it until you’re ready to reheat and serve.

What side dishes pair well with this recipe?

It pairs beautifully with pasta, rice, mashed potatoes, roasted vegetables, steamed broccoli, or a fresh green salad.

Can I add vegetables to the sauce?

Absolutely. Spinach, mushrooms, asparagus, and broccoli all work very well in this recipe.

Is this recipe low carb?

Yes. The recipe is naturally low in carbohydrates, especially when served with low-carb side dishes.

Can I double the recipe?

Yes. Simply use a larger skillet or cook the chicken in batches to avoid overcrowding the pan.

Conclusion

Sun Dried Tomato Chicken is a quick, satisfying meal that’s packed with rich, savory flavors. Juicy chicken, a silky garlic cream sauce, tangy sun-dried tomatoes, and fragrant basil come together in one skillet for a dinner that’s both elegant and easy. Whether you’re preparing a fast weeknight meal or serving guests, this recipe is sure to become a favorite you’ll return to again and again.