Hey y’all! If you’re seeking a meal that’s equal parts comfort and excitement, you’ve just found your new favorite weeknight wonder. Chicken Cutlets with Sun-Dried Tomato Cream Sauce is rich, creamy, and packs in savory sun-dried tomato flavor for that restaurant-quality appeal—right in your own kitchen. Whether it’s a romantic date night, a family dinner, or meal prep for the week, this dish always impresses. Let’s get cooking!

Why You’ll Love This Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Quick to make—on the table in under 35 minutes.
Rich, creamy sauce with bold sun-dried tomato flavor.
Packed with protein and perfect for pairing with your favorite sides.
One-pan recipe keeps cleanup easy and stress-free.
Easily customizable for gluten-free or dairy-free needs.

Ingredients for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

4 boneless, skinless chicken breasts (about 2 pounds), sliced into cutlets
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
2 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup low-sodium chicken broth
1 cup heavy cream
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh basil, plus extra for garnish

Directions for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Prep and Season the Chicken

Pat chicken cutlets dry with paper towels. Sprinkle both sides with 1/2 teaspoon salt and black pepper.

Dredge and Cook the Chicken

Place flour in a shallow dish. Dredge each cutlet lightly in flour, shaking off excess.
Heat olive oil and 1 tablespoon butter over medium-high heat in a large skillet. When hot, add chicken (work in batches if needed). Cook for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.

Make the Sun-Dried Tomato Cream Sauce

Reduce heat to medium. Add the remaining butter and the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add sun-dried tomatoes and cook 1 minute, stirring to coat.
Pour in chicken broth, scraping up browned bits from the bottom. Bring to a simmer and let reduce by half, about 2 minutes.
Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer 3-4 minutes, stirring often, until the sauce thickens.

Finish the Chicken

Return cutlets to the sauce, nestling them in. Simmer for 2-3 minutes, spooning sauce over chicken. Stir in fresh basil.
Taste and add remaining 1/2 teaspoon salt if needed. Garnish with extra basil and serve hot.

Recipe Notes & Tips

Pound chicken cutlets evenly to ensure quick, even cooking (learn how here).
Use a meat thermometer for juicy chicken (internal temp 165°F / 74°C).
For extra flavor, use oil from the sun-dried tomatoes for sautéing.

Variations for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Low-Carb: Swap flour for almond flour or skip dredging altogether.
Lighter Version: Use half & half or evaporated milk in place of heavy cream.
Cheesy Twist: Top with mozzarella and broil briefly for a bubbly finish.

Required Equipment

Large skillet
Tongs
Shallow dish for flour
Meat thermometer (recommended)
Wooden spoon or spatula

Storage Instructions for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.
Not suitable for freezing due to the creamy sauce texture.

Serving Recommendations & Pairings

Serve over creamy mashed potatoes, linguine, or steamed rice for a cozy meal.
Pair with garlic bread or a crisp green salad for a complete dinner.
A glass of dry white wine, like Sauvignon Blanc, complements the rich sauce perfectly.

Pro Tips for Perfect Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Rest chicken for 5 minutes before slicing to retain its juices (see more tips).
Simmer the sauce gently; boiling can cause it to separate.
Chop sun-dried tomatoes finely for more even distribution of flavor.

FAQ: Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Can I use chicken thighs instead of breasts?: Absolutely! Thighs will be juicier and cook in about the same time.
How do I make this dairy-free?: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
Are sun-dried tomatoes healthy?: Yes—they’re packed with vitamins and antioxidants. For more on sun-dried tomatoes’ nutritional value, check this resource.