Chicken in Sun Dried Tomato Cream Sauce

If you popped by my kitchen on a Tuesday, you would probably catch me making this Chicken in Sun Dried Tomato Cream Sauce with a wooden spoon in one hand and a slightly judgmental cat staring at the simmering pan. I started cooking this after a friend dropped off a jar of sun dried tomatoes and said, just make something creamy. It felt like a dare. The first time, I scorched the garlic a bit and still, my family wiped their plates so clean you could see your reflection. Which is faintly terrifying, but also kind of flattering.

Why I reach for this when the day is long

I make this when I want dinner to feel like a hug without spending all night babysitting a pan. My crew goes wild for it because the sauce is velvety, tangy from the tomatoes, and it clings to rice or pasta in the best way. Also, it reheats beautifully, though I think its even better the next day, which is annoying because there is rarely a next day portion. The tiny frustration I had at first was the cream splitting. Actually, I find it works better if you lower the heat before adding the cream, and do not rush it one bit. Patience. I know, I know.

What you will need, give or take

2 large chicken breasts, about 500 g total, sliced horizontally into cutlets. Or use 700 g boneless thighs if you like it juicier.
1 teaspoon fine sea salt and a good grind of black pepper
1 teaspoon Italian seasoning or a mix of dried oregano and thyme
2 tablespoons oil, ideally the flavorful oil form the sun dried tomato jar. Olive oil is fine too.
3 cloves garlic, finely chopped. I sometimes use a heaping teaspoon of the jarred stuff when I am in a hurry.
1 small shallot or half an onion, minced
1 cup sun dried tomatoes in oil, drained and sliced. My grandmother swore by fancy brands, but honestly any decent jar works fine. I like these a lot: DeLallo sun dried tomatoes.
1 cup low sodium chicken broth
3 or 4 handfuls baby spinach, optional but pretty
1 cup heavy cream. Half and half works, sauce will be slightly lighter.
50 g freshly grated Parmesan, plus extra for serving. A little pecorino works a treat if you want more bite.
A pinch of red pepper flakes, more if you like a wee kick
1 tablespoon butter
1 teaspoon lemon zest and a squeeze of lemon juice
Fresh basil or parsley, a small handful, chopped
To serve: 300 g pasta or a pot of fluffy rice. If you are doing pasta, this guide is great: how to cook pasta perfectly.

Okay, let us cook

Season the chicken on both sides with salt, pepper, and Italian seasoning. Let it sit while you heat a large skillet over medium high. If you have cast iron, brilliant. If not, any wide pan is fine.
Add the oil. When it looks shimmery, lay the chicken in. Do not crowd the pan. Sear 3 to 4 minutes per side until golden and just cooked through. If you are unsure on the sear, this article helped me heaps: how to sear chicken breasts.
Transfer chicken to a plate. Lower heat to medium. Add the butter, then the shallot and garlic. Stir 1 minute until fragrant. If it browns too fast, splash in a tablespoon of broth to calm things down.
Stir in the sliced sun dried tomatoes. Let them sizzle for about 2 minutes so they wake up and perfume the oil. This is where I usually sneak a taste, no regrets.
Pour in the chicken broth. Scrape up the tasty browned bits, simmer 2 to 3 minutes until reduced by about a third. It should smell cozy.
Lower heat to medium low. Slowly stir in the cream. Do not boil here. Add the Parmesan and red pepper flakes, stir gently until the cheese melts and the sauce thickens slightly, about 3 to 5 minutes. Do not worry if it looks a bit weird at this stage, it always does before it turns glossy.
Add the spinach, let it wilt. Squeeze in a little lemon juice and add the zest. Taste for salt and pepper. You want it savory with a bright edge.
Slide the chicken and any juices back into the pan. Spoon sauce on top. Simmer on low for 2 to 3 minutes to get everyone friendly.
Finish with chopped basil or parsley. If serving with pasta, I like to add a splash of pasta water and toss the pasta right in the sauce. Or just spoon over rice. Either way, you are golden.

Notes I learned on real weeknights

Thighs forgive overcooking more than breasts, so if you are distracted, thighs might be your best mate.
If the sauce gets too thick, add a splash of broth or pasta water. If too thin, let it burble another minute.
Grate cheese fresh. Bagged shreds can clump, and then you will be cross at me.
On second thought, a tiny knob of butter at the end makes it extra silky. Not essential, but lovely.

Variations I have tried

Mushroom moment: sauté 200 g sliced creminis after the chicken, before the garlic. Earthy and great.
Roasted red pepper switch: replace half the tomatoes with roasted peppers, slightly sweeter, also pretty.
Coconut cream experiment: I swapped the dairy cream for coconut cream once. Tasty, but the tomato flavor felt shy. Not a fail exactly, just not my favorite with this one.
Spicy dinner: add a teaspoon of Calabrian chili paste. Big smile energy.

Gear I actually use

A wide skillet is ideal so the sauce reduces without fuss. A wooden spoon, a microplane for zest, and a decent chef knife. I said skillet is essential, and it is, but if you only have a medium saucepan, go for it, just let the sauce simmer a touch longer. For zesting, if you do not have a microplane, use the small side of a box grater, it works fine.

Storage and reheating, real talk

Cool leftovers, then store in an airtight container up to 3 days. Reheat gently on low with a splash of broth or water, stirring so the cream loosens up. You can microwave in 40 second bursts, stirring in between, no biggie. Though honestly, in my house it never lasts more than a day.

How we like to serve it

My family likes it over buttered noodles with a little lemon on the side. I prefer fluffy rice and a crisp green salad. If it is the weekend, I add garlicky bread to swipe through the sauce. We also have a slightly strange tradition of playing a cooking playlist while the sauce finishes, and yes, the neighbor once knocked to ask about the song list. I sent them a link, and a container of leftovers, balance in all things.

Pro tips I learned the hard way

I once tried rushing the cream in on high heat and regretted it because it split and looked sad; keep the heat gentle.
I salted the chicken after cooking once and it tasted flat. Season early, let it sit 10 minutes, it really helps.
Do not skip scraping the browned bits. That is your flavor bank.
Cut even cutlets so they cook at the same pace. Uneven pieces means someone goes dry and someone is under.

Questions you asked me

Can I make this ahead
Yes. Cook the sauce and chicken, cool, then chill. Reheat gently and finish with fresh herbs right before serving. If the sauce thickens, a splash of broth brings it back.

Could I use milk instead of cream
You can, but it will be thinner and more likely to curdle. Half and half is a safer middle ground, or add a teaspoon of cornstarch slurry to help it hold.

What if I only have dry packed sun dried tomatoes
No problem. Soak them in hot water 10 minutes, pat dry, then cook as written. Add a bit more olive oil since you will not have that flavorful jar oil.

Is it gluten free
The sauce is naturally gluten free if you use gluten free broth and serve it with rice or gluten free pasta. Always check labels, you know the drill.

Can I add wine
Absolutely. A cheeky splash of dry white, about 60 ml, after the garlic and before the broth, simmer it off. It adds nice depth.

One last tiny thing before you go. If you want to sharpen your knife safely and quickly, I really like this short primer: how to sharpen a kitchen knife. Not necessary for dinner tonight, but your tomatoes will thank you later.