Chicken With Sun-Dried Tomato Cream Sauce Recipe: Umami-Rich Sauce That Elevates Simple Pan-Seared Chicken

This chicken with sun-dried tomato cream sauce recipe transforms ordinary weeknight dinners into restaurant-worthy meals with just a few simple techniques. The secret lies in balancing rich, tangy sun-dried tomatoes with velvety cream and aromatic herbs—creating a sauce that clings perfectly to pan-seared chicken.

I developed this recipe after years of testing, and it consistently delivers that coveted restaurant-quality result at home.

The beauty of this dish is its versatility—the chicken stays tender and juicy while the sauce adds depth without overpowering. Sun-dried tomatoes provide natural sweetness and umami, while heavy cream and a touch of garlic create a luxurious texture.

The entire process takes under 45 minutes, making it ideal for busy evenings when you still want impressive results.

What you’ll end up with is golden-brown chicken pieces topped with a silky, umami-rich sauce that’s creamy yet bright. The sun-dried tomatoes add bursts of concentrated flavor, while fresh herbs and a squeeze of lemon keep the dish from becoming too heavy.

This recipe pairs beautifully with pasta, rice, or roasted vegetables—making it perfect for any meal.

Once you try this method, you’ll never settle for store-bought sauces again. The key is in the timing and technique, which I’ll walk you through step by step. Let’s get cooking—your taste buds will thank you.

Ingredients for chicken with sun dried tomato cream sauce

Simple ingredients that pack restaurant-worthy flavor into every bite of creamy sun-dried tomato chicken.

The sun-dried tomatoes are the star here—look for oil-packed ones at Trader Joe’s or Whole Foods (the good stuff, not the pre-chopped kind). They should be plump and vibrant, not shriveled or dry. Fresh basil is non-negotiable for brightness, but if you’re out, dried basil at one-third the amount works in a pinch. For the chicken, buy the thickest cuts you can find—they sear better and stay juicier. Pounding them to even thickness ensures perfect cooking. I always grab organic chicken breasts from the store’s butcher counter when possible—they’re fresher and less likely to be pre-brined.

No sun-dried tomatoes? Dried tomatoes rehydrated in warm water work, but they won’t have that same concentrated umami punch. Fresh thyme is ideal, but dried thyme at half the amount is fine. The heavy cream should be full-fat—none of that light stuff. For the olive oil, use something fruity and peppery—like California Early Harvest or a good Italian brand. The butter adds richness, but if you’re watching calories, substitute with extra olive oil. The flour is just for thickening, so don’t skip it—it makes the sauce silky.

This sauce reheats beautifully, so make extra and freeze portions for lazy nights. The chicken stays juicy for 3-4 days in the fridge, but the sauce is best used within 2 days of making it. Store the sauce separately if you’re not serving it immediately—just reheat gently with a splash of cream. For meal prep, I portion the chicken and sauce into containers, then add fresh basil and lemon juice right before serving to keep everything vibrant. The butter and cream will separate slightly when refrigerated, so just whisk before reheating.

Step-by-step instructions for chicken with sun-dried tomato cream sauce

Here’s how to create a restaurant-worthy dish with minimal fuss and maximum flavor.

Begin by pounding the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking and prevents dryness. Season both sides generously with 1.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 4-5 minutes per side, until the edges are golden brown and the internal temperature reaches 160°F. Flip carefully using a thin spatula—resist the urge to press down, as this releases juices. Transfer the chicken to a plate and tent loosely with foil to keep warm.

In the same skillet (no need to wipe it clean—the browned bits are flavor gold), add 2 tbsp unsalted butter and let it melt completely. Add the 1 whole shallots, minced, and cook for 2 minutes until softened. Add the 4 cloves garlic cloves, minced, and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.

Stir in the 0.5 cup sun-dried tomatoes in oil, drained and chopped, and cook for 2 minutes until the tomatoes soften slightly. Sprinkle in the 0.5 tsp dried thyme and let it bloom for 30 seconds, releasing its earthy aroma. This step develops the sauce’s deep, umami-rich foundation.

Reduce the heat to medium-low and pour in the 1 cup heavy cream, stirring constantly to prevent scorching. Let the sauce simmer gently for 3-4 minutes until it thickens slightly. Add the 1 tbsp all-purpose flour and stir vigorously for 1 minute to remove any lumps and create a smooth, velvety texture.

Stir in the 1 tbsp fresh lemon juice and 0.25 cup fresh basil leaves, chopped, allowing the basil to steep for 1 minute before removing the leaves with a slotted spoon. This brightens the sauce and infuses it with fresh herb notes. Taste and adjust seasoning with additional salt or pepper if needed.

Return the chicken to the skillet and spoon the sauce generously over the top. Let it simmer together for 2-3 minutes to heat through and allow the chicken to absorb the sauce’s rich flavors. The chicken should reach an internal temperature of 165°F—use an instant-read thermometer to check.

Serve immediately over mashed potatoes, fresh pasta, or with crusty bread to soak up every last drop of that luxurious sun-dried tomato cream sauce. The contrast of tender chicken with the tangy, creamy sauce is pure comfort food at its finest.

Make-ahead tips for leftovers

Sauce Prep Ahead

Make the sauce up to 2 days in advance and store it in an airtight glass container in the refrigerator. The flavors deepen overnight, becoming even more complex. When reheating, warm it gently over low heat with a splash of heavy cream to restore its silky texture.

I always double the sauce recipe when prepping—it reheats beautifully for busy weeknights. 💫

Chicken Prep Timeline

Cook the chicken 1 day ahead and refrigerate it separately from the sauce. Reheat gently in a skillet with a little olive oil over medium heat until warmed through (165°F internal temp).

The chicken stays juicier when cooked ahead because it rests fully before reheating. Just add fresh basil and lemon juice when serving to keep it vibrant. ⏰

Freezer-Friendly Strategy

Freeze the sauce only in silicone molds or ice cube trays for portion control. Thaw overnight in the fridge, then reheat with a splash of cream. For the chicken, freeze it raw in a single layer before bagging—this prevents freezer burn.

Cook from frozen in a skillet with extra olive oil over medium heat for 10-12 minutes, flipping once. 🧊

Meal Prep Assembly

Store components separately: chicken in one container, sauce in another, and fresh herbs/lemon juice in a small bag. When ready to serve, reheat the chicken and sauce separately, then combine.

This keeps the chicken from getting soggy. I also prep roasted potatoes or pasta ahead—they reheat well and pair perfectly with this dish. 🍽️

Sauce Booster Bags

Create mini sauce packets by blending ¼ cup sun-dried tomatoes, 1 tbsp butter, and 1 tsp thyme into a paste. Freeze these in 1-tbsp portions in zip-top bags.

When ready to use, thaw and stir into warm cream—this adds instant depth to any dish. Perfect for last-minute flavor upgrades! 🌿

Portion Control Tips

Divide the chicken into 4 equal portions and store in single-serving containers. Add sauce when reheating to prevent overcooking. For a lighter option, serve with steamed greens instead of heavy sides. The sauce also works as a dipping sauce—great for meal prep lunches! 💡

Frequently asked questions