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Sun-Dried Tomato Chicken Recipe

This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.

One-pan Sun-Dried Tomato Chicken with creamy sun-dried tomato sauce

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Hey, friends! Tania from Cooktoria here, sharing one of my all-time favorite dinner recipes – Sun-Dried Tomato Chicken. This dish made it to my favorites because it’s tasty, simple, and comes together in about 30 minutes. Are you excited to try it? Let’s discuss the two main ingredients.

White Meat vs. Dark Meat Chicken:

Skin-on chicken thighs or drumsticks would yield the best results in this sun-dried tomato chicken recipe. Dark chicken meat is the most succulent and tender, and the skin helps it retain moisture while frying. Of course, you can use chicken breasts if that is what you prefer or have on hand.

What Kind of Sun Dried Tomatoes?

There are two kinds of sun-dried tomatoes sold in most grocery stores:

  1. ‘Dry’ or plain sun-dried tomatoes
  2. Sun-dried tomatoes in oil

The good news is that you can use either of them in this recipe. If you buy sun dried tomatoes in oil, just drain the oil out and reserve it for future recipes. It’s very flavorful, and you can use it in many different dishes. You can even substitute the olive oil with the reserved oil from the sun-dried tomatoes.

Ingredients for Sun-Dried Tomato Chicken with sun dried tomatoes in oil

How to Make Sun-Dried Tomato Chicken:

As mentioned above, it is quite easy to make this dish. You’ll need to:

  • Blend the sun-dried tomatoes. Process the sun-dried tomatoes with water in a blender or smoothie cup for about a minute.
  • Sear the Chicken. Sear the chicken in oil on both sides. You don’t need to fully cook the chicken, since it’ll finish cooking in the sauce.
  • Make the sauce. In the same pan, make the sauce with sun-dried tomatoes, cream, and Parmesan cheese.
  • Simmer the chicken. Return the chicken back to the pan and simmer it in the sauce until cooked through.

Step-by-step instructions on how to make Sun Dried Tomato Chicken

What to Serve with Sun-Dried Tomato Chicken

This dish goes really well with pasta. Arrange the chicken meat on serving plates and add cooked pasta (your favorite kind) to the pan with the sauce. Mix it all together and add the pasta to the serving plates.

I also love serving it with steamed veggies, such as green beans, broccoli, zucchini, and asparagus.

Another option is grains. Quinoa, rice, couscous, and bulgur will pair well.

One pan chicken smothered in sun dried tomato sauce and garnished with basil

Try These Easy Chicken Recipes:

Sun-Dried Tomato Chicken Recipe

4.93 from 63 votes
Author: Tania Sheff
This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce + learn about cooking with sun-dried tomatoes | natashaskitchen.com
This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 servings
  • 3 oz. sun-dried tomatoes
  • 3/4 cup water
  • 2 lbs. chicken thighs , (skin-on, boneless)
  • 2 tbsp. olive oil
  • 1 cup half & half, or heavy cream
  • 1 cup parmesan cheese, shredded
  • 1/2 tsp. red pepper flakes
  • 1 tbsp. fresh parsley, to garnish
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
  • Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.
  • Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet. 
  • To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.
  • Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.

Nutrition Per Serving

766kcal Calories16g Carbs46g Protein57g Fat18g Saturated Fat266mg Cholesterol887mg Sodium1335mg Potassium3g Fiber8g Sugar1220IU Vitamin A13.8mg Vitamin C390mg Calcium4.1mg Iron
Nutrition Facts
Sun-Dried Tomato Chicken Recipe
Amount per Serving
Calories
766
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
266
mg
89
%
Sodium
 
887
mg
39
%
Potassium
 
1335
mg
38
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
46
g
92
%
Vitamin A
 
1220
IU
24
%
Vitamin C
 
13.8
mg
17
%
Calcium
 
390
mg
39
%
Iron
 
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Chicken, Main Course
Cuisine: American, Italian
Keyword: sun dried tomato chicken
Skill Level: Easy
Cost to Make: $10-$15
Calories: 766

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce + learn about cooking with sun-dried tomatoes | natashaskitchen.com

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Tania Sheff

Tania is a creator of food blog called Cooktoria, where she shares quick and healthy recipes with Mediterranean twist. All of her recipes include step-by-step photos as well as instructional videos, which is very helpful. She can't wait to become friends with you!

Read more posts by Tania

Read comments/reviewsAdd comment/review

  • Heather
    February 5, 2023

    What substitute would you recommend for the cream. I’m having gut issue and I am removing all diary from my diet.

    Reply

    • Natasha's Kitchen
      February 5, 2023

      Hi Heather, you may use half and half but other than that, I have not tried any other substitution to advise.

      Reply

  • Terri
    September 10, 2022

    I was really excited to make this as I love sun dried tomatoes and working with chicken thighs bone in. I was surprised the recipe had me add the Parmesan with the cream – and THEN had chicken added back to complete simmering in the sauce. Was worried about the Parmesan separating and it did, and stuck to the bottom. It still tasted good – but could have been so much better. Any idea on how to just melt the Parmesan into the sauce at the end ?

    Reply

    • NatashasKitchen.com
      September 15, 2022

      Hi Terri, you could try adding in the parmesan at the very end to see if that makes a difference. High heat is the most common reason that cheese sauce curdles. Be sure to not overheat the sauce, it doesn’t take a lot to melt the cheese. Also, did you use half and half or heavy cream? You may notice a better texture when using heavy cream for the sauce. I also recommend using freshly grated parmesan cheese, not the pre-shredded type as this contains anti-clump agents and other fillers that could make the sauce grainy. I hope this helps.

      Reply

  • Carina Z
    May 2, 2022

    Turned out delicious. This is my new favorite sauce now! So simple yet so much flavor!

    Reply

    • Natasha's Kitchen
      May 2, 2022

      Thanks for the great review, Carina. So good to know that this is not your new go-to sauce!

      Reply

  • Amy
    February 6, 2022

    I like that this recipe lends itself to some flexibility. I made a few tweaks based on what I had on hand and personal preference. I brined then grilled boneless skinless chicken breasts, using the salt and pepper on the chicken as they grilled. Because I grilled the chicken, I didn’t need the olive oil. I doubled the sauce, added sautéed onions and garlic, subbed reduced sodium chicken broth for water, and used fat free half and half. It was delicious and a definite keeper.

    Reply

    • Natasha's Kitchen
      February 6, 2022

      Hello Amy, thank you so much for sharing the tweaks that you tried for this recipe. I’m glad you enjoyed it!

      Reply

  • Marcia
    January 18, 2022

    This was really good! I used boneless, skinless thighs and served with steamed Jasmine rice and steamed broccoli.

    Reply

    • Natasha's Kitchen
      January 18, 2022

      So delicious indeed! I’m glad you enjoyed it, Marcia.

      Reply

  • Jenna
    August 3, 2021

    This tasted great! I suggest adding white sugar to the sauce to balance the acidity of the tomatoes, though! Especially for those using canned tomato.

    Reply

    • Natasha's Kitchen
      August 3, 2021

      Thanks for your good feedback and suggestion, Jenna!

      Reply

  • Su
    May 31, 2021

    Thanks for posting this delicious looking recipe. Can’t wait to try it tomorrow 😁

    Reply

    • Natashas Kitchen
      May 31, 2021

      You’re welcome, Su! I hope you love it!

      Reply

  • zubash
    April 9, 2021

    Hi, is it okay to use tomato sauce instead?
    Also, parmesan cheese isnt available in my country easily. what is the closest substitute to parmesan?Cheddar & mozarella are easily available n budget friendly too

    Reply

    • Natasha's Kitchen
      April 9, 2021

      Hi there, I think that will work too. I haven’t experimented with other cheeses, but some common substitutes for parmesan are Pecorino Romano or Grana Padano cheese.

      Reply

  • Anna
    March 1, 2021

    Can this recipe be made without the cheese? Maybe just adding more cream or half and half? I really love your chicken alfredo recipe, especially because it didn’t require any cheese.

    Reply

    • Natasha's Kitchen
      March 2, 2021

      Hi Anna, I actually haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Henry Brady
    February 23, 2021

    Hi Natasha,
    We made the Sun-Dried Tomato Chicken Recipe for dinner to night. I must say all who ate said it was really tasty, even though we ran out of sauce. Poor calculation on my behalf.
    Thanks from us down under.

    Reply

    • Natasha's Kitchen
      February 23, 2021

      Hi Henry, I’m happy to know that you enjoyed this recipe. You can add more sauce next time I’m sure you’ll love it even more.

      Reply

  • Alice Chin
    November 7, 2020

    If I don’t have a blender can I just slice the sun dried tomato finely and cook as per the recipe?

    Reply

  • Liv
    September 12, 2020

    Recipe was ok but I expected a bit more flavour.. I love Natashas recipes but unfortunately I don’t always like the contributors’ recipes!!

    Reply

  • Sue S
    August 4, 2020

    Is there anyway I can bake this dish in the oven rather than cook on stovetop so I can prep ahead and prop in oven without having to stand by the stove when I have guests over? (PS: I grew up vegetarian and only started cooking chicken/ seafood a few years ago. So find baking instructions a lot more easy & less stressful to follow)

    Reply

    • Natasha
      August 4, 2020

      Hi Sue, that should work to make it ahead, cover with a lid or foil and keep warm in the oven.

      Reply

  • S Kennedy
    July 12, 2020

    If using sundried tomatoes in oil, do I still add water when blending?

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi, I have not tried it with the oil before. If you experiment please let me know how you like that!

      Reply

  • Julia
    June 27, 2020

    Absolutely loved it. Easy to make. Thank you for the recipe

    Reply

    • Natashas Kitchen
      June 27, 2020

      You’re welcome Julia! I’m so glad you enjoyed that!

      Reply

  • RJ
    June 21, 2020

    I thought this was great on several fronts! Easy to make, easy to adapt to personal taste, simple on hand ingredients, budget friendly and best of all – presents like a fancy dish!!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Wonderful feedback! Thank you for your great comments, we appreciate it!

      Reply

  • Andrea
    June 20, 2020

    Made this again for the third time. Three different sets of people, it is delicious and a hit with everyone, thank you!

    Reply

    • Natashas Kitchen
      June 20, 2020

      Sounds like you found a new party favorite! Thank you for that great review.

      Reply

  • Ninah
    June 6, 2020

    The sauce was very delicious and flavourful however the chicken needed some salting or perhaps brining before adding it to the sauce.

    Reply

    • Natashas Kitchen
      June 6, 2020

      Thank you for that feedback Ninah!

      Reply

  • Jenn
    May 6, 2020

    Men! another recipe to keep. My husband loved it. We tried it with rice. Next time I’m trying it with pasta.
    Question do I make double portion for sauce, if I where to use it for pasta.
    Thanks.

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Hello Jenn, glad that you both loved it! It depends on your preference but yes you may add more sauce if you prefer to have more sauce in your pasta.

      Reply

  • Lenard
    April 21, 2020

    Wonderful post! We will be linking to this particularly great article on our
    website. Keep up the good writing.

    Reply

  • Carol
    December 31, 2019

    Made this tonight with skinless but not boneless chicken thighs. Hubby is not a huge fan of chicken but loved this! I browned the chicken on all 4 sides at 5 minutes per side in about 1 tablespoon of extra light olive oil. I then blotted both the pan and the thighs with paper towels and returned the chicken to the pan and lowered the heat to medium low. While the chicken was browning, I blended the sundried tomatoes, water and seasonings with an immersion blender. I then added the cream and blended all together. The sauce was was poured over the thighs and simmered for about 20 minutes, turning 3 times. Obviously, it took longer to cook since the bone was in, but the chicken was moist and tender and with less fat than skin on. Great flavor with fewer calories. Thank you for another winner!

    Reply

  • Ksusha.A
    December 4, 2019

    One of my usband’s favorite meals!
    Happy husband happy life..wife i mean.
    And it only takes 30 mins…
    WIN WIN WIN!

    Reply

    • Natashas Kitchen
      December 4, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Carina Z
    September 14, 2019

    Sooooo good!

    Reply

  • Julia
    September 11, 2019

    Hey Natasha thanks for all your recipes. I love your site!
    I’m making this sundried tomatoes chicken and my sauce kind of curdled after I added the half&half to the tomatoes. Any tips on how to prevent that from happening in the future?

    Reply

    • Natasha
      September 12, 2019

      Hi Julia, I would suggest using heavy cream to reduce that risk. Heavy cream tends to incorporate better.

      Reply

      • Chris Whalen
        September 18, 2019

        sometimes it is also necessary to make sure sauce is not boiling before adding cream(or any milk product)…can pull off the heat b4 adding cream, or reduce heat before adding cream.

        Reply

        • Vivian
          July 6, 2020

          Hi Julie, I let my half & half sit out on the counter for about half & hour and then take a little bit of the hot tomato sauce and blend it in with the milk. I take the pan off the heat for a few minutes and then slowly whisk the milk into the pan to prevent curdling.

          Reply

      • Montse MN
        November 11, 2020

        Oooh, I did not drain the oil, but as Lady from Spain, we looove oily dishes, we looove to deep the French bread in the sauce, so it was good… thank you again for this delicious recipe,,,

        Reply

        • Natashas Kitchen
          November 11, 2020

          You’re welcome, Montse!

          Reply

  • Keirstim Meyer
    August 28, 2019

    Now many servings per recipe? The Nutrition Information doesn’t specify.

    Reply

    • Natashas Kitchen
      August 29, 2019

      This recipe makes 4 services at 766 calories. If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients and nutritional information.

      Reply

  • Emele
    August 17, 2019

    I made this recipe but I halved everything and used two boneless skinless chicken breasts. I thought it was excellent and would make again! I also added spinach to the sauce. So good! Thanks.

    Reply

    • Natashas Kitchen
      August 18, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Emele!

      Reply

  • Katia
    August 13, 2019

    I adapted this recipe for my Instant Pot and it turn out fantastic! My husband asked to make this weekly. Another great recipe by Natasha! Thank you and keep them coming!

    Reply

    • Natashas Kitchen
      August 13, 2019

      That’s so awesome Katia! Thank you for sharing that with me!

      Reply

      • Emily
        December 18, 2019

        I’m excited to try this, this week! Can I substitute chicken thighs for chicken breasts? We aren’t a fan of chicken thighs!

        Reply

        • Natashas Kitchen
          December 18, 2019

          Hi Emily, that should work! We love it with thighs but one of our readers reported great results using chicken breast here is what they said ” I made this recipe but I halved everything and used two boneless skinless chicken breasts. I thought it was excellent and would make again! I also added spinach to the sauce. So good! Thanks.” I hope that helps.

          Reply

  • Victoria
    June 11, 2019

    Hi Natasha, what is a substitute I can use for sundried tomatoes?

    Reply

    • Natasha
      June 11, 2019

      Hi Victoria, it would be difficult to find a comparable substitute in this recipe without completely changing the flavor profile.

      Reply

  • Monika
    May 22, 2019

    Hi Natasha, could you please be more specific what do you mean by 3/4 cup of water or 1/2 cup of cream in your recipes? Or even when using vegetables by cups. What is amount in grams or milliliters?

    Reply

    • Natashas Kitchen
      May 22, 2019

      Hi Monika, we have the metric measurement available towards the bottom of the printer-friendly version. Simply click metric.

      Reply

      • Tanya Kani
        June 25, 2019

        Hi! Can the heavy cream or half & half be substituted?

        Reply

        • Natashas Kitchen
          June 25, 2019

          Hi Tanya, I haven’t tested that but here is what one of our readers wrote ” This was truly delicious! I used coconut milk instead of cream and added spinach as well. I served it over brown rice. Will make again. Thanks, Natasha!” I hope that helps.

          Reply

  • Mia
    May 22, 2019

    Hi Natasha! Can I possibly use a Sun-Dried tomato – garlic & cashew pesto (140g jar)? Will it still taste nice?

    Is 140g enough or should i use less?

    Reply

    • Natashas Kitchen
      May 22, 2019

      Hi Mia, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Nancy
    May 12, 2019

    Have made it three times now, and love it. I use boneless skinless breasts, only because I always have them on hand. I use dried tomatoes from my farmers market. If I have any, I add a couple tbsp of ricotta to add to the creaminess.

    Reply

    • Natashas Kitchen
      May 13, 2019

      That’s so great Nancy! Sounds like you found a new favorite! Thank you for sharing that awesome review with me!

      Reply

  • Alla
    May 9, 2019

    Hi Natasha, I am wondering if I can transfer the seared chicken and the sauce into a casserole dish and bake the additional required time, 10-15 mins at 400 maybe?

    Reply

    • Natasha
      May 9, 2019

      Hi Alla, I haven’t tried it that way but I think it should work. It would be similar to what I did with my chicken pesto roll-ups.

      Reply

      • Alla
        May 12, 2019

        Made this yesterday for my boyfriend…making this today again for my mom! Thanks for your wonderful recipes Natasha, happy Mother’s Day!

        Reply

        • Natashas Kitchen
          May 13, 2019

          Thank you Alla! I’m so happy you enjoyed that!

          Reply

  • Rob
    January 30, 2019

    Why no video on this delicious meal?

    Reply

    • Natasha
      January 30, 2019

      Hi Rob, this recipe was shared by a friend so we did not create a video for it. I hope you love it!

      Reply

  • Julia
    January 27, 2019

    I added some spinach to the sauce. Fantastic!!! Will make again.

    Reply

    • Natashas Kitchen
      January 28, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Vickie Preston
    January 4, 2019

    I made this for dinner tonight. It turned out great. I used the boneless skinless thighs i had on hand. Another winner from Natasha!

    Reply

    • Natashas Kitchen
      January 5, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Kim
    January 1, 2019

    I have chopped sun dried tomatoes in oil. Any suggestions on how I can make those work for this recipe? Thanks.

    Reply

    • Natasha
      January 2, 2019

      Hi Kim, those can be used in this recipe. Check out the section above labeled “What Kind of Sun Dried Tomatoes?” for more information on that. I hope you love the recipe!

      Reply

  • Ana S
    October 16, 2018

    Loved the recipe, very easy and delicious. Only thing is it took way longer than 15 min for my thighs to cook through. Idk where I went wrong, it was completely pink when I opened it after letting it simmer with the sauce:/ I let it fry on the pan both sides for 7 min each before that

    Reply

    • Natashas Kitchen
      October 17, 2018

      Hi Ana. So sorry to hear that. Was your chicken possibly too cold in the center to start off with or too thick? It typically cooks through pretty quickly.

      Reply

  • Jerdlylia
    October 13, 2018

    A fantastic dish and you deserve many compliments for such a tasty recipe. My husband ate 2 plates!

    Reply

    • Natashas Kitchen
      October 13, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Anna
    October 10, 2018

    Can I substitute pamersan cheese with anything else?

    Reply

    • Natashas Kitchen
      October 11, 2018

      Hi Anna! Are you looking for another type of cheese or omitting dairy altogether?

      Reply

      • Anna
        October 12, 2018

        Any other cheese that I can us to substitute Pomersan cheese with. I tried Mexican 4 cheese mix, it turned out fine. But then again, I don’t know what is the original consistency should be 🙂
        Thank you for easy recipe, it literally took me 20-30 min to make.

        Reply

        • Natasha
          October 13, 2018

          Hi Anna, I haven’t experimented with other cheeses, but some common substitutes for parmesan are Pecorino Romano or Grana Padano cheese.

          Reply

  • Julia
    September 29, 2018

    This was truly delicious! I used coconut milk instead of cream and added spinach as well. I served it over brown rice. Will make again. Thanks, Natasha!

    Reply

    • Natashas Kitchen
      October 1, 2018

      I”m so happy you enjoyed this recipe, Julia!

      Reply

    • Peter Smith
      February 3, 2023

      Awesome idea. I was scrolling down trying to see if anyone substituted heavy cream with something else (I was thinking Greek yogurt but that is a stretch). I think this will work and I have coconut cream in the pantry. Thanks!

      Reply

  • Rezeda Ryzhkov
    September 29, 2018

    My family loved it!!! Definitely making it again!

    Reply

    • Natashas Kitchen
      September 29, 2018

      I’m so happy you loved it, Rezeda!! Thank you for the great review!

      Reply

  • kiran
    September 28, 2018

    Very simple words have been used to explain this method and I understand everything well. Thanku so very much sharing this great recipe!!

    All the recipes you have made are excellent and also beneficial for health 🙂

    Reply

    • Natashas Kitchen
      September 28, 2018

      Thank you for this amazing feedback, Kiran!

      Reply

  • Amanda
    September 27, 2018

    Well, I wasn’t planning on going to the supermarket today. That definitely changed. Can’t wait to try it.

    Reply

    • Natashas Kitchen
      September 27, 2018

      Hi Amanda! I hope you love it!!

      Reply

  • Laura ~ Raise Your Garden
    September 27, 2018

    Excited for this recipe because I have a “high-end” can of sun-dried tomatoes that is about to expire in my cabinet. Not that I panic and I do eat things past the perfect expiration date…but waste not has always been my motto!

    Reply

    • Natashas Kitchen
      September 27, 2018

      I love that this came at the right time for you Laura! I hope you love it!

      Reply

  • kathy
    September 25, 2018

    loooove it so creamy you’re the best Natasha thanks for sharing

    Reply

    • Natashas Kitchen
      September 26, 2018

      Thank you Kathy! I’m so happy you love it!

      Reply

    • Hailey
      September 26, 2018

      Kathy did you actually make it?! Did you follow the recipe, any tips?

      Reply

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