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.
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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:
- ‘Dry’ or plain sun-dried tomatoes
- 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.
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.
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.
Try These Easy Chicken Recipes:
- Stuffed Chicken Parmesan – so easy and impressive
- Creamy Chicken Thighs – with an irresistible sauce
- Cabbage and Chicken – a classic family favorite
- Instant Pot White Chicken Chili – one look and you’ll just know!
Sun-Dried Tomato Chicken Recipe
Ingredients
Instructions
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Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
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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.
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Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Tania Sheff
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Sooooo good!
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?
Hi Julia, I would suggest using heavy cream to reduce that risk. Heavy cream tends to incorporate better.
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.
Now many servings per recipe? The Nutrition Information doesn’t specify.
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.
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’m so happy to hear that! Thank you for sharing your great review, Emele!
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!
That’s so awesome Katia! Thank you for sharing that with me!
Hi Natasha, what is a substitute I can use for sundried tomatoes?
Hi Victoria, it would be difficult to find a comparable substitute in this recipe without completely changing the flavor profile.
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?
Hi Monika, we have the metric measurement available towards the bottom of the printer-friendly version. Simply click metric.
Hi! Can the heavy cream or half & half be substituted?
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.
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?
Hi Mia, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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.
That’s so great Nancy! Sounds like you found a new favorite! Thank you for sharing that awesome review with me!
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?
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.
Made this yesterday for my boyfriend…making this today again for my mom! Thanks for your wonderful recipes Natasha, happy Mother’s Day!
Thank you Alla! I’m so happy you enjoyed that!
Why no video on this delicious meal?
Hi Rob, this recipe was shared by a friend so we did not create a video for it. I hope you love it!
I added some spinach to the sauce. Fantastic!!! Will make again.
That’s so great! It sounds like you have a new favorite!
I made this for dinner tonight. It turned out great. I used the boneless skinless thighs i had on hand. Another winner from Natasha!
That’s so great! It sounds like you have a new favorite!
I have chopped sun dried tomatoes in oil. Any suggestions on how I can make those work for this recipe? Thanks.
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!
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
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.
A fantastic dish and you deserve many compliments for such a tasty recipe. My husband ate 2 plates!
I’m so happy to hear that! Thank you for sharing your great review!
Can I substitute pamersan cheese with anything else?
Hi Anna! Are you looking for another type of cheese or omitting dairy altogether?
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.
Hi Anna, I haven’t experimented with other cheeses, but some common substitutes for parmesan are Pecorino Romano or Grana Padano cheese.
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”m so happy you enjoyed this recipe, Julia!
My family loved it!!! Definitely making it again!
I’m so happy you loved it, Rezeda!! Thank you for the great review!
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 🙂
Thank you for this amazing feedback, Kiran!
Well, I wasn’t planning on going to the supermarket today. That definitely changed. Can’t wait to try it.
Hi Amanda! I hope you love it!!
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!
I love that this came at the right time for you Laura! I hope you love it!
loooove it so creamy you’re the best Natasha thanks for sharing
Thank you Kathy! I’m so happy you love it!
Kathy did you actually make it?! Did you follow the recipe, any tips?