Creamy Sun Dried Tomato Garlic Chicken

Making Creamy Sun Dried Tomato Garlic Chicken

The moment those minced garlic cloves hit the shimmering sun dried tomato oil, your kitchen transforms into a small Italian bistro. There is a specific sizzle, a rhythmic popping sound, followed by that sharp, savory aroma that tells your brain something incredible is happening.

I remember the first time I made this, I was so worried the sauce wouldn't thicken, but watching the parmesan melt into the cream and turn a beautiful pale orange is one of those small kitchen victories that never gets old.

If you are looking for a dinner that feels like a warm hug but looks like a gourmet plate, you have found it. We are not just making a sauce, we are building layers of flavor by using the liquid gold found in the sun dried tomato jar and deglazing with a splash of dry wine.

It is simple, fast, and uses a single pan, which is honestly the best part when you realize you do not have to do a mountain of dishes afterward.

This version of Creamy Sun Dried Tomato Garlic Chicken relies on a few smart moves to keep the meat juicy while ensuring the sauce is thick enough to coat a spoon. We are going to dredge the chicken in a light coating of all purpose flour, which helps with browning and acts as a built in thickener for our cream base later.

Let's get into the details so you can get this on the table tonight.

Why This Silky Sauce Works

Cooking is just a series of small chemical reactions that we get to eat. When you understand why the chicken browns or why the sauce stays smooth, you become a better cook without even trying. This recipe is a masterclass in flavor extraction and emulsion.

• Maillard Reaction: Searing the flour dredged chicken at a high heat creates a golden crust and deepens the savory profile through protein sugar interactions.
• Acid Balance: The dry white wine and sun dried tomatoes provide acidity that cuts through the heavy cream, preventing the dish from feeling too heavy on the palate.
• Emulsification: Adding room temperature heavy cream to the reduced wine ensures the fat molecules stay suspended, resulting in a velvety texture rather than a greasy mess.
• Starch Thickening: The residual flour left in the pan after searing the chicken mixes with the fats to create a light roux, which naturally stabilizes the garlic cream sauce.

Building a sauce from scratch is much like the process in my Roasted Tomato Sauce recipe, where we let heat and time concentrate the natural sugars of the fruit. In this pan seared version, we are just doing it at a much faster pace.

Everything Needed for Dinner

Before we start, let's look at the "how" and "why" behind the specific ingredients we are using. Choosing the right components is the difference between a flat dish and one that sings.

Component Deep Dive

Ingredients and Substitutes

• 1.5 lbs chicken breasts: Sliced into thin cutlets. Why this? Thinner pieces cook faster and stay tender without drying out.
  • Substitute: Chicken thighs (boneless/skinless) for a richer, juicier meat option.
• 1 tsp Diamond Crystal Kosher Salt: For seasoning. Why this? The large flakes allow for better control over salt levels.
  • Substitute: Sea salt (use slightly less as it is finer and saltier by volume).
• 1/2 tsp cracked black pepper: For a bit of heat. Why this? Freshly cracked pepper has more volatile oils and better aroma.
  • Substitute: White pepper for a milder heat and cleaner sauce appearance.
• 1/2 cup all purpose flour: For dredging. Why this? Creates a crust and helps thicken the finished sauce.
  • Substitute: Cornstarch or almond flour for a gluten-free alternative.
• 3 tbsp sun dried tomato oil: Reserved from the jar. Why this? This is where all the concentrated Mediterranean flavor lives.
  • Substitute: Extra virgin olive oil with a pinch of smoked paprika.
• 1/2 cup sun dried tomatoes: Julienned. Why this? Oil packed tomatoes are softer and more flavorful than dry packed ones.
  • Substitute: Roasted red peppers for a sweeter, less tangy profile.
• 4 cloves garlic: Minced fresh. Why this? Jarred garlic can taste bitter; fresh garlic provides a sweet, aromatic base.
  • Substitute: 1 tsp garlic powder mixed into the flour dredge.
• 1 small shallot: Finely diced. Why this? Shallots offer a delicate cross between onion and garlic flavor.
  • Substitute: The white parts of two green onions or a small yellow onion.
• 1/2 cup dry white wine: Like Pinot Grigio or Sauvignon Blanc. Why this? The acidity deglazes the pan, lifting the flavorful browned bits.
  • Substitute: Chicken broth with a teaspoon of lemon juice or white wine vinegar.
• 1 cup heavy cream: Room temperature. Why this? Provides the signature velvety texture and richness.
  • Substitute: Full fat coconut milk (adds a slight nutty flavor) or half and half.
• 1/2 cup freshly grated Parmesan cheese: The good stuff. Why this? Acts as both a seasoning and a natural thickener.
  • Substitute: Pecorino Romano for a saltier, sharper kick.
• 1 tsp dried oregano: For herb notes. Why this? Dried herbs stand up better to the heat of the cream sauce.
  • Substitute: Fresh basil added at the very end of cooking.
• 1 cup fresh baby spinach: To add color and nutrition. Why this? Wilts quickly and pairs perfectly with the cream and tomato.
  • Substitute: Kale (remove ribs and sauté longer) or chopped arugula.

Tools for a Golden Sear

You do not need a kitchen full of gadgets, but a few specific items make this recipe much easier. I usually reach for my Lodge Cast Iron Skillet because it holds heat so well, which is essential for getting that golden crust on the chicken without overcooking the inside.

A good whisk is also helpful when you are incorporating the cream and parmesan to ensure there are no lumps of cheese. If you have a KitchenAid meat tenderizer, use it to pound your chicken to a uniform thickness. This prevents the thin end of the breast from turning into rubber while the thick end is still raw.

Finally, a set of tongs is much better than a fork for flipping the chicken. A fork pierces the meat and lets those precious juices escape, while tongs give you the grip you need to move things around safely.

Steps for the Best Chicken

1. Prep the chicken. Slice the 1.5 lbs of chicken breasts into thin cutlets and season both sides with 1 tsp kosher salt and 1/2 tsp pepper. Note: Uniform thickness ensures every piece finishes cooking at the exact same time.
2. Dredge in flour. Lightly coat each cutlet in the 1/2 cup of all purpose flour, shaking off any excess. Note: A thin coating is all you need; too much flour will make the sauce gummy.
3. Heat the oil. Place a Lodge cast iron skillet over medium high heat and add the 3 tbsp of reserved sun dried tomato oil.
4. Sear the chicken. Add the chicken to the hot pan and cook for 4-5 minutes per side until golden and crackling. Note: Do not crowd the pan; work in batches if necessary to keep the heat high.
5. Remove and rest. Take the chicken out of the pan and set it aside on a plate. Note: The internal temperature should be around 160°F, as it will rise to 165°F while resting.
6. Sauté the aromatics. Lower the heat to medium and add the diced shallot and 4 cloves of minced garlic to the remaining oil. Sauté for 2 minutes until fragrant and translucent.
7. Deglaze the pan. Pour in the 1/2 cup of dry white wine, scraping the bottom of the pan with a wooden spoon to release the browned bits.
8. Simmer the base. Add the 1/2 cup of julienned sun dried tomatoes and the 1 tsp of dried oregano. Let the liquid reduce by half.
9. Whisk in cream. Pour in the 1 cup of heavy cream and stir continuously. Bring to a gentle simmer for 3 minutes until the sauce slightly thickens.
10. Finish the sauce. Stir in the 1/2 cup of parmesan cheese and the 1 cup of fresh baby spinach. Stir until the spinach wilts and the cheese is fully melted.
11. Combine and serve. Place the chicken cutlets back into the pan, spooning the sauce over them. Heat for 1 minute until the chicken is warmed through and the sauce is velvety.

Chef's Note: If your sauce gets too thick while waiting to serve, just splash in a tablespoon of chicken broth or pasta water to loosen it back up.

Fixing Common Cooking Mistakes

Even the best cooks run into trouble sometimes. The sauce might separate, or the garlic might brown too quickly. Knowing how to pivot is what makes a great home cook.

Why Your Sauce Separated

If your sauce looks oily or grainy, the heat was likely too high when you added the cream, or you used pre shredded cheese. The cellulose in bagged cheese prevents it from melting smoothly. To fix this, remove the pan from the heat and whisk in a splash of room temperature cream or water very vigorously.

Quick Fix Table

Avoiding Soggy Chicken

If your chicken loses its crispiness once it hits the sauce, it is likely because it sat for too long or the sauce was too thin. To keep that crust, don't submerge the chicken completely. Instead, nestle it into the sauce and spoon just a bit over the top right before serving.

This preserves the texture of the sear while still giving you all that garlic cream flavor.

Ways to Customize Your Plate

This recipe is a fantastic canvas. While the standard version is a crowd pleaser, you can easily shift the flavor profile to suit your mood or what you have in the fridge.

• The Tuscan Upgrade: Add a handful of chopped artichoke hearts and a tablespoon of capers for a briny, Mediterranean twist.
• The Low Carb Swap: Skip the flour dredge and sear the chicken with just salt and pepper. Serve over zoodles or roasted cauliflower.
• The Spicy Calabrian Twist: Stir in a teaspoon of Calabrian chili paste or red pepper flakes when you add the garlic for a slow building heat.

This dish reminds me a lot of the comfort found in Mums Magic Chicken recipe, which also uses simple aromatics to build a deep, complex sauce. If you find yourself wanting a different protein, you can apply this same cream sauce technique to pan seared salmon or even thick cut pork chops.

Fresh vs Shortcut Comparison

Storing Leftovers for Later

If you happen to have leftovers, you are in luck. The flavors in the garlic cream sauce actually deepen after a day in the fridge.

Storage: Keep the chicken and sauce in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this specific dish because the heavy cream and parmesan sauce can become grainy and separate once thawed and reheated.

Reheating: The trick to reheating cream sauces is low and slow. Place the chicken and sauce in a small skillet over low heat. Add a splash of milk or water to help the sauce come back together. Cover the pan to trap the steam, which helps keep the chicken moist.

Avoid the microwave if possible, as it tends to make the chicken rubbery and the sauce oily.

Zero Waste: If you have leftover sauce but no chicken, toss it with some penne pasta or use it as a decadent topping for baked potatoes. Those sun dried tomato scraps at the bottom of the jar? Chop them up and mix them into your morning scrambled eggs.

Best Sides for This Meal

This chicken is the star of the show, but it needs a good supporting cast. Since the sauce is so rich, I usually pair it with something that can soak up every last drop or something bright to balance the fat.

A pile of al dente linguine or fettuccine is the classic choice. The flour from the chicken dredging naturally thickens the sauce just enough to cling to the pasta strands. If you want something lighter, a crusty loaf of French bread is perfect for dipping.

For a vegetable side, try some simple roasted asparagus or a bitter arugula salad with a light lemon vinaigrette. The sharpness of the greens cuts through the Garlic Chicken beautifully. If you are looking for more inspiration on how to handle chicken perfectly, my guide on Pan Seared Chicken with recipe covers the foundations of getting that ideal crust every time.

Decision Shortcut

If you want X, do Y

If you want a thicker sauce

Let the cream simmer for an extra 2 minutes before adding the cheese.

If you want a lighter meal

Swap the heavy cream for half and half and double the amount of spinach.

If you want a one pot pasta

Add 8 oz of cooked pasta directly to the skillet at the final step.

Quick Answers for Busy Cooks

I get asked a lot about the specifics of this recipe, especially when people are trying to shave off time or work with what they have in the pantry.

Using Chicken Thighs

You can absolutely use boneless, skinless chicken thighs. They are much more forgiving than breasts and won't dry out if you accidentally leave them in the pan a minute too long. Just keep in mind they may take an extra 2-3 minutes per side to reach the safe internal temperature of 165°F.

Searing Without Flour

If you are avoiding grains, you can sear the chicken without the flour dredge. You will still get a good flavor from the Maillard reaction, but your sauce will be slightly thinner.

To compensate, you might want to stir in an extra tablespoon of parmesan or let the cream reduce a bit longer to reach that desired velvety consistency.

Choosing the Right Wine

When a recipe calls for dry white wine, reach for something you would actually enjoy drinking. Avoid "cooking wine" sold in grocery stores, as it is often loaded with unnecessary salt. A Pinot Grigio or a crisp Chardonnay works perfectly here.

If you prefer not to use alcohol, a high-quality chicken stock with a squeeze of fresh lemon juice provides the necessary acidity to balance the cream.

Preventing Sauce Graininess

The most common reason for a grainy sauce is adding the cheese while the liquid is at a rolling boil. High heat causes the proteins in the cheese to clump together. Always turn the heat down to low or even off before stirring in your freshly grated parmesan.

This allows the cheese to melt gently into the residual heat of the cream.

Making It Ahead

While this dish is best served fresh, you can prep the components. Slice the chicken and keep it in a sealed bag. Mince the garlic and shallots and store them together. When you are ready to eat, the actual cooking process only takes about 20 minutes, making it one of the most efficient "fancy" meals in my rotation.

Even if you are just starting out in the kitchen, this Creamy Sun Dried Tomato Garlic Chicken is nearly foolproof if you keep your heat in check and use quality ingredients. Give it a try this week, and don't forget to save that tomato oil!