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Home Recipes Creamy Sun Dried Tomato Chicken

Creamy Sun Dried Tomato Chicken

Net Carbs:4.7g
Published:02/22/23Updated:03/03/23
9 Comments This post contains affiliate links.
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This Creamy Sun Dried Tomato Chicken recipe yields a delicious one-pan skillet dish that can be made in just 30 minutes. Boneless skinless chicken thighs are cooked to perfection in a creamy sun-dried tomato sauce that’s made with ingredients like heavy cream, chicken broth, Parmesan cheese, and Italian seasoning.

Creamy sun dried tomato chicken thighs in a cast-iron skillet atop a marble countertop.

This cast iron skillet recipe is made all in one pan and is perfect when served on its own or served alongside buttery roasted cauliflower or lemon garlic spinach.

If you’re looking for an impressive yet approachable weeknight dinner or date night meal, this creamy sun dried tomato chicken recipe is a winner!

Sun dried tomato chicken topped with shredded cheese in a skillet.

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💛 Why you’ll love this recipe
➡️ Ingredients
⏲ How to make creamy sun dried tomato chicken
👉 Ingredient substitution suggestions
✨ Variations
〰️ How to serve
➜ Cooking and recipe tips
💬 FAQs
📚 More chicken dinner recipes
🍽 Recipe

💛 Why you’ll love this recipe

  • Flavorful, creamy, and protein-packed.
  • Can be cooked and ready to serve in only 30 minutes.
  • Perfect for date night or family dinner.
  • Gluten-free, grain-free, low-carb, and keto-friendly.

➡️ Ingredients

Labeled ingredients that are needed to make the Creamy Sun Dried Tomato Chicken recipe.

⏲ How to make creamy sun dried tomato chicken

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

  1. Preheat Oven: Preheat oven to 500 degrees F.
  2. Prepare Chicken: Season your chicken thighs on each side with Italian seasoning, ground thyme, salt, and pepper.
  3. Begin Cooking Chicken: In a cast-iron skillet over medium-high heat, heat some oil. Place your seasoned chicken thighs in an even layer and cook until they’re lightly golden on each side, about 2-3 minutes per side (note that the chicken will not yet be cooked throughout). Transfer the chicken to a plate and set aside.
  4. Prepare Sauce: Reduce the stovetop temperature to medium then add in some chicken broth, heavy cream, garlic powder, and red pepper flakes. Bring that to a light simmer for 1-2 minutes, stirring regularly. Stir in sun-dried tomatoes and shredded Parmesan and simmer for an additional 1 minute.
  5. Finish Cooking Chicken: Return chicken thighs to the cast-iron skillet and then transfer the skillet to the preheated oven and cook until the internal temperature of the chicken reaches 165 degrees, which should take about 6-8 minutes.
  6. Serve: Remove the skillet from the oven, garnish the dish with shredded Parmesan cheese, Italian seasoning, and freshly-cracked pepper, then serve.
The initial steps for how to make creamy sun dried tomato chicken.
The finals steps for how to make creamy sun dried tomato chicken.

👉 Ingredient substitution suggestions

  • Chicken Thighs: You can use boneless skinless chicken breasts here.
  • Avocado Oil: Olive oil can be substituted here.
  • Low-Sodium Chicken Broth: Any reduced-sodium or salt-free broth will work here. If you only have regular broth, I would suggest decreasing the amount of salt you add to the dish, taste, and then adding more from there.
  • Heavy Whipping Cream: Sub half-in-half in for heavy cream at a 1:1 ratio. If you do this, note that your sauce will not be as creamy as if you used heavy cream.
  • Sun-Dried Tomatoes In Oil: You can use sun-dried tomatoes that aren’t jarred in oil, but you will need to rehydrate them first.
  • Shredded Parmesan Cheese: Grated Parmesan cheese can be subbed in here.

✨ Variations

  • Season chicken thighs with dried oregano and/or dried basil before cooking.
  • Sprinkle pine nuts into the sauce at the same time you add the sun-dried tomatoes for added flavor and texture.
  • Spoon in 1 Tablespoon of jarred capers for some tanginess and added saltiness.
  • Add a handful or two of fresh spinach when adding in the sun-dried tomatoes.
  • Include some roughly chopped fresh mushrooms. Add them in when you add in the sun-dried tomatoes.

〰️ How to serve

  • Serve alongside buttery roasted cauliflower or lemon garlic spinach.
  • Plate the chicken with some cheesy breadsticks.
  • Add a scoop of creamy mashed potatoes to each plate when serving. Or, to keep the meal low in carbs, choose these faux low-carb mashed potatoes.
  • After the dish finishes cooking, slice the chicken into bite-sized pieces and serve the chicken and sun-dried tomato sauce atop fettuccine pasta noodles or, for low-carb and gluten-free pasta options, atop Miracle Noodles or hearts of palm pasta. If you do decide to serve it over noodles, I’d suggest adding some extra broth and heavy cream to the sauce so that you have enough sauce for the pasta.

➜ Cooking and recipe tips

  • If you can only find boneless skinless chicken thighs, you’ll want to remove the bone and the skin before cooking.
  • Be sure to choose a large skillet. This will ensure that you have ample room for the chicken to cook. You want them to have space while they’re initially cooking. If they don’t have enough room, there’s a chance that the steam may not be able to escape, the steam will stay in the pan, and the chicken will steam rather than brown.
  • Don’t forget to drain the oil from the jarred sun-dried tomatoes. If you don’t drain it, you risk your sauce breaking due to the combination of oil and cream in the sauce.

💬 FAQs

How should the prepared chicken be stored?

Store the dish in an airtight container in the refrigerator for up to 3 days.

How should the dish be reheated?

Reheat in a skillet on the stovetop over medium heat until warmed throughout. Or, microwave for 30-90 seconds, depending on the wattage of your microwave.

📚 More chicken dinner recipes

  • Mushroom Sauce Chicken
  • 30-Minute Creamy Artichoke Chicken
  • Sticky Sauce Chicken
  • Instant Pot Chicken Adobo
  • Keto Chicken Francese
  • Green Chile Chicken With Leftover Shredded Chicken Thighs

🍽 Recipe

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Creamy sun dried tomato chicken thighs in a cast-iron skillet atop a marble countertop.

Creamy Sun Dried Tomato Chicken


★★★★★

5 from 5 reviews

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

This Creamy Sun Dried Tomato Chicken recipe yields a delicious one-pan skillet dish that can be made in just 30 minutes. Boneless skinless chicken thighs are cooked to perfection in a creamy sun-dried tomato sauce that’s made with ingredients like heavy cream, chicken broth, Parmesan cheese, and Italian seasoning.


Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons (30 milliliters) avocado oil
  • 3/4 cup (180 milliliters) low-sodium chicken broth
  • 1/3 cup (80 milliliters) heavy whipping cream
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup (~125 grams) sun-dried tomatoes in olive oil, drained, roughly chopped
  • 1/3 cup (37 grams) shredded Parmesan cheese

Optional Garnishes and Pairing (Not Included In Nutrition Info):

  • Shredded Parmesan cheese
  • Italian seasoning
  • Freshly-cracked black pepper


Instructions

  1. Preheat Oven: Preheat oven to 500 degrees.
  2. Prepare Chicken: Season chicken thighs on each side with Italian seasoning, ground thyme, salt, and pepper.
  3. Begin Cooking Chicken: In a cast-iron skillet over medium-high heat, heat oil. Place chicken thighs in even layer and cook until lightly golden on each side, about 2-3 minutes per side (note that the chicken will not yet be cooked throughout). Transfer chicken to a plate and set aside.
  4. Prepare Sauce: Reduce stovetop temperature to medium and add in chicken broth, heavy cream, garlic powder, and red pepper flakes. Bring to a light simmer for 1-2 minutes, stirring regularly. Stir in sun-dried tomatoes and shredded Parmesan and simmer for additional 1 minute.
  5. Finish Cooking Chicken: Return chicken thighs to skillet and transfer skillet to preheated oven and cook until internal temperature reaches 165 degrees, about 6-8 minutes.
  6. Serve: Remove skillet from oven, garnish with shredded Parmesan, Italian seasoning, and freshly-cracked pepper, then serve.

Recipe Notes:

Refrigerator Storage: Store the dish in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat in a skillet on the stovetop over medium heat until warmed throughout. Or, microwave for 30-90 seconds, depending on the wattage of your microwave.

Keywords: creamy sun dried tomato chicken, sun dried tomato chicken thighs, creamy sun dried tomato sauce with chicken

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9 Comments

  1. Senga says

    March 13, 2023 at 9:00 pm

    Would like to make this recipe. However, I am on a low sodium diet. Sodium content is not listed in nutrition info.

    Reply
    • Sara Nelson says

      March 16, 2023 at 6:25 am

      Just added it to the nutrition label! Per serving, there is 407.5mg of sodium. Omit the salt to decrease that amount.

      Reply
  2. Donna says

    February 22, 2023 at 6:35 pm

    Now, this is my kind of recipe! The sauce is so rich and luxurious, but the dish was so super easy to make. Kids loved it too!

    ★★★★★

    Reply
  3. Liz says

    February 22, 2023 at 4:09 pm

    This was so creamy and delicious!! Thanks!

    ★★★★★

    Reply
  4. Jan says

    February 22, 2023 at 3:34 pm

    30 minutes and one pan, my kinda meal. Was so easy to make! Thank you

    ★★★★★

    Reply
  5. Vladka says

    February 22, 2023 at 2:40 pm

    I used tapenade instead of sun-dried tomatoes, and it was delicious. Next time I will try it with pesto. Thanks for the inspiration.

    ★★★★★

    Reply
  6. Bity.L says

    February 22, 2023 at 1:57 pm

    The chicken was so juicy and flavorful, and the sauce was the perfect finishing touch. I loved how easy the recipe was to follow, with just a few simple ingredients that I already had on hand. Thank you so much for sharing this wonderful recipe on your blog. It’s definitely one that I’ll be making again and again. I’m excited to try out more of your recipes!

    ★★★★★

    Reply
  7. Monica says

    November 9, 2022 at 11:35 am

    WOW! My husband and I are still talking about this fabulous dish this morning. Made it for dinner yesterday.
    It was effortless to put together and cook. Served it with riced cauliflower.
    Looking forward to more recipes. 😊

    Reply
  8. Sarah says

    May 11, 2022 at 6:41 pm

    I added about a 1/4 cup of capers. It was delicious ❤️

    Reply

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My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time. Read More
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