Sun Dried Tomato Chicken

There are nights when plain chicken just does not cut it, and this is exactly the recipe you pull out when you want something a little dramatic without actually trying too hard. This Sun Dried Tomato Chicken is rich, saucy, and full of bold flavour, but still very much a weeknight dinner situation.

It is the kind of chicken with sundried tomatoes that feels restaurant-worthy, yet uses simple ingredients and one pan. Creamy, comforting, and guaranteed to make someone ask if you followed a recipe or just “know how to cook like that.”

• Why People Love This Recipe (And Keep Making It)
• What Goes Into Sun Dried Tomato Chicken
• Add-Ins And Substitutions (Because Flexibility Matters)
• How To Make Sun Dried Tomato Chicken
• Pro Tips That Make A Difference
• Recipe FAQ’s
• Watch Me Make This On Video!
• Creamy Sun Dried Tomato Parmesan Chicken (No Cream) Recipe

Why People Love This Recipe (And Keep Making It)

This Sun Dried Tomato Chicken earns repeat status because it delivers big payoff without unnecessary steps.

• Juicy Chicken With Real Colour: A light coating helps the chicken brown properly, sealing in moisture and giving the sauce something to cling to instead of sliding straight off.
• Creamy Without Feeling Heavy: Evaporated milk creates a silky sauce that feels indulgent without tipping into too-rich territory.
• Sun Dried Tomatoes That Carry The Dish: Their intense, savoury tang cuts through the creaminess and keeps the flavours balanced and interesting.
• A Sauce That Actually Coats Everything: Parmesan and gentle thickening create a sauce that hugs the chicken instead of pooling on the plate.
• Easy To Serve With Anything: Pasta, rice, mash, or vegetables all work, making this chicken with sundried tomatoes incredibly flexible.

What Goes Into Sun Dried Tomato Chicken

This Sun Dried Tomato Chicken is made with everyday ingredients that come together to create a creamy, flavorful dish without any heavy cream. Here are the key elements that make it work:

• Chicken Breasts: Tender, boneless fillets are lightly coated with flour and parmesan, giving them a golden crust and extra flavor.
• Sun Dried Tomatoes: The star of the dish, they bring tangy, savory depth and pair perfectly with the creamy parmesan sauce.
• Mushrooms: Sliced mushrooms add a rich, earthy flavor and soak up all the goodness of the sauce.
• Evaporated Milk: A lighter alternative to heavy cream that still creates a velvety sauce, keeping the dish indulgent yet balanced.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins And Substitutions (Because Flexibility Matters)

This Sun Dried Tomato Chicken is already doing a lot, but it also plays very nicely with a few thoughtful tweaks.

• Spinach Or Kale: Stir in at the end for a pop of colour and a fresh contrast to the creamy sauce.
• Chicken Thighs: Boneless thighs work beautifully if you want extra juicy, more forgiving chicken.
• White Wine Splash: A small amount added after the garlic brings brightness and extra depth to the sauce.
• Chilli Flakes: Perfect if you want a subtle heat to balance the richness without overpowering the dish.

How To Make Sun Dried Tomato Chicken

1. Mix and Dredge: Combine flour, parmesan, salt, and pepper in a shallow bowl. Dredge chicken fillets evenly, shake off excess, and set aside.

1. Heat and Sear: Warm 1 tablespoon tomato oil until hot. Sear chicken until golden on both sides and cooked through Transfer to a warm plate.

1. Sauté and Soften: Add remaining oil to skillet. Sauté garlic until fragrant, then add tomatoes and mushrooms, and cook until mushrooms are just tender.

1. Pour and Simmer: Reduce heat to low. Pour in evaporated milk and bring to a gentle simmer, stirring occasionally. Taste and season with salt and pepper.

1. Thicken and Melt: Stir in the cornstarch slurry and simmer while stirring until the sauce thickens. Add parmesan and cook for 1 minute until melted and smooth.

1. Return and Serve: Nestle chicken back into sauce and spoon sauce over top. Sprinkle with basil and pepper if you like. Serve over pasta, rice, or vegetables.

This creamy Sun Dried Tomato Chicken pairs beautifully with a variety of comforting sides. For a low carb twist, try it alongside Spaghetti Squash Lasagna Boats , which balance the richness of the sauce with a light and hearty base. Add a classic vegetable side like Stove Top Green Bean Casserole for extra texture and flavor. And for the ultimate comfort meal, nothing beats serving it over Creamy Slow Cooker Mashed Potatoes to soak up every drop of that delicious sauce.

Pro Tips That Make A Difference

• Halve chicken breasts evenly so they cook at the same rate and stay juicy.
• Let the chicken develop colour before flipping. Browning equals flavour.
• Keep the heat low once the milk goes in to avoid splitting the sauce.
• Taste before seasoning heavily since parmesan and sun dried tomatoes vary in saltiness.

Yes, chicken thighs work beautifully in this recipe. They are juicier and a little more forgiving if you overcook them slightly.

Not at all. You can use regular milk, half and half, or even a dairy free milk alternative. If using regular milk, just remember to include the cornstarch slurry so the sauce thickens.

Simply leave out the parmesan cheese and swap the evaporated milk for your favorite non dairy milk such as almond, oat, or coconut milk. The sauce will still be creamy and flavorful.

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IngredientsUSMetric1x2x3x

For The Chicken:

• ▢ 2 boneless skinless chicken breasts halved horizontally to make 4 fillets
• ▢ 2 tablespoons Tapioca flour or all purpose or plain flour
• ▢ 2 tablespoons parmesan cheese finely grated fresh, do not include for dairy free option
• ▢ 1 teaspoon salt
• ▢ 1 pinch cracked pepper

For The Sauce:

• ▢ 2 tablespoons sun dried tomato oil or olive oil
• ▢ 2 tablespoons garlic minced
• ▢ 7 ounces sun dried tomato strips in oil jarred, drained, reserve 2 tablespoons of oil for cooking
• ▢ 1 cup mushrooms sliced
• ▢ 1 1/2 cups evaporated milk reduced fat or full fat milk
• ▢ 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk
• ▢ ⅓ cup parmesan cheese do not include for dairy free option
• ▢ 2 teaspoons Italian herbs optional for added flavour
• ▢ 2 tablespoons fresh basil shredded, to serve

Instructions

• In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the remaining 1 tablespoon of oil to the skillet ; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
• Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
• Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

Ingredients

For The Chicken:

• 2 boneless skinless chicken breasts halved horizontally to make 4 fillets
• 2 tablespoons Tapioca flour or all purpose or plain flour
• 2 tablespoons parmesan cheese finely grated fresh, do not include for dairy free option
• 1 teaspoon salt
• 1 pinch cracked pepper

For The Sauce:

• 2 tablespoons sun dried tomato oil or olive oil
• 2 tablespoons garlic minced
• 7 ounces sun dried tomato strips in oil jarred, drained, reserve 2 tablespoons of oil for cooking
• 1 cup mushrooms sliced
• 1 1/2 cups evaporated milk reduced fat or full fat milk
• 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk
• ⅓ cup parmesan cheese do not include for dairy free option
• 2 teaspoons Italian herbs optional for added flavour
• 2 tablespoons fresh basil shredded, to serve

Instructions

• In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the remaining 1 tablespoon of oil to the skillet ; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
• Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
• Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.

Notes

Nutrition

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