Creamy Sundried Tomato Chicken Skillet Recipe

Getting a delicious dinner on the table in about an hour is a total win, especially when that dinner is this Creamy Sundried Tomato Chicken Skillet Recipe. With its rich, tangy sauce and tender chicken, it’s one of those meals you’ll want to make again and again.

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Ingredients & Why They Work

Every ingredient here plays its role in making this dish creamy, flavorful, and satisfying without being heavy. When shopping, look for quality sundried tomatoes and fresh Parmesan to elevate the sauce. The balance of herbs and seasonings bring out the best in the chicken.

• Chicken breasts: Using boneless, skinless chicken breasts keeps the dish lean yet tender, and pounding them thin helps them cook evenly.
• Italian seasoning: Adds that classic herby flavor that pairs perfectly with tomatoes and garlic.
• Flour: Coating the chicken slightly helps both texture and thickens the sauce later on.
• Olive oil: Perfect for searing the chicken and developing that beautiful golden crust.
• Chicken broth & bouillon: The base for the sauce that keeps it savory and well-rounded.
• Half and half: Gives the sauce its creamy, luxurious texture without being too heavy like heavy cream.
• Honey & hot sauce: Honey balances acidity with a touch of sweetness, and the hot sauce adds depth without heat.
• White wine: Brings acidity and complexity—Sauvignon Blanc is my favorite here.
• Garlic & tomato paste: Aromatics that deepen the sauce’s flavor and give it character.
• Butter & flour (roux): Classic combo for thickening the sauce just right.
• Sundried tomatoes: The star ingredient that provides intense, tangy tomato flavor.
• Cream cheese & Parmesan: Together they add silkiness and cheesy richness to the sauce.
• Seasonings like onion powder, oregano, basil, mustard powder, and red pepper flakes: These build layers of flavor making the sauce truly savory and inviting.

Make It Your Way

I love making this Creamy Sundried Tomato Chicken Skillet Recipe my own by sometimes adding veggies like spinach or mushrooms right into the sauce. It’s also great with a bit more heat if you like spicy food—just tweak the hot sauce amount to suit your taste!

• Variation: I once swapped half the chicken for turkey cutlets and the dish turned out just as creamy and delicious—a great way to mix things up.
• Dietary tweak: For a lighter version, swap half and half for unsweetened almond milk and skip the cream cheese; still tasty but with fewer calories.
• Seasonal spin: Adding fresh cherry tomatoes or basil in late summer is a beautiful, fresh twist.

Step-by-Step: How I Make Creamy Sundried Tomato Chicken Skillet Recipe

Step 1: Prep and Pound the Chicken

Start by slicing your chicken breasts lengthwise to create thinner pieces. Cover them with plastic wrap and gently pound with the textured side of a meat mallet until they’re about ½ inch thick. This step helps ensure even cooking and tender results. I always find this technique makes a big difference—plus it speeds up the cook time.

Step 2: Season and Flour the Chicken

Season each side of the chicken with salt, pepper, and Italian seasoning, then sprinkle with flour, rubbing it in to coat evenly. The flour not only adds a touch of texture but also helps thicken the sauce later. It’s one of those little tricks that does wonders.

Step 3: Sear the Chicken to Golden Perfection

Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices for 4-5 minutes on each side until they develop a beautiful golden crust. Cooking in batches prevents overcrowding, so each piece browns nicely. Then, set the chicken aside—you’ll finish cooking it in the sauce shortly.

Step 4: Build and Reduce the Sauce

Turn the heat off briefly, then pour in the white wine. Turn the heat back on to medium and use a spatula to scrape all the fond (those tasty browned bits from the chicken) off the pan bottom—flavor gold! Let the wine reduce by half, about 3 minutes, to concentrate the flavor.

Step 5: Add Garlic, Tomato Paste, Butter, and Flour

Stir in the minced garlic and tomato paste, cooking for 1 more minute. Then melt the butter and whisk in flour, stirring constantly for 2 minutes to cook off that raw flour taste. This forms a roux, which thickens your sauce beautifully.

Step 6: Pour the Broth Mixture and Simmer

Gradually add the pre-mixed chicken broth, half and half, honey, hot sauce, and seasonings in small splashes, stirring constantly. Add the diced sundried tomatoes, bring the sauce to a boil, then reduce to low and simmer for 10 minutes. This slow simmer helps all the flavors marry and the sauce to thicken perfectly.

Step 7: Stir in Cream Cheese and Parmesan

Lower the heat and stir in the cream cheese until fully melted and incorporated. Gradually add the Parmesan cheese, stirring until smooth. Once the sauce is creamy and velvety, nestle the chicken pieces back in the skillet, spooning sauce on top.

Step 8: Simmer Until Perfect

Let the whole skillet simmer uncovered for 5-7 minutes so the chicken finishes cooking and so the sauce reduces slightly—this amps up the flavor and thickens the sauce just right. Garnish with fresh basil or parsley before serving to add a fresh pop of color and flavor.

Top Tip

Having made this Creamy Sundried Tomato Chicken Skillet Recipe many times, I’ve learned a few tips that really help it shine. Trust me, these little things will save you from any common pitfalls and keep the dish tasting restaurant-quality.

• Use a heavy skillet: A cast iron or stainless steel pan works best to get that perfect sear and to develop flavorful fond for your sauce.
• Don’t skip the flour coating: It really helps with a lovely texture on the chicken and thickens your sauce beautifully without lumps.
• Pour wine slowly and reduce well: This step adds complexity but don’t rush it—let the alcohol cook off and flavors concentrate by reducing by half.
• Choose good-quality cheese: Freshly grated Parmesan makes such a difference in flavor and melt versus pre-shredded, which can be dry or clumpy.

How to Serve Creamy Sundried Tomato Chicken Skillet Recipe

Garnishes

I usually top this dish with freshly chopped basil or flat-leaf parsley because it adds a fresh, bright note that cuts through the richness. Sometimes I sprinkle a little extra Parmesan on top for that cheesy finish we all love.

Side Dishes

This skillet pairs wonderfully with creamy mashed potatoes, buttery linguine, or even a simple garlic-roasted vegetable medley. My favorite lately has been a side of steamed green beans tossed in lemon zest and olive oil—it balances the dish perfectly.

Creative Ways to Present

For a special occasion, I like to plate the chicken over a bed of polenta or creamy risotto, spoon extra sauce on top, and garnish with edible flowers or fresh herbs. It instantly turns this homey comfort dish into an elegant centerpiece.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers in an airtight container and they keep beautifully for 3 days. The sauce might thicken in the fridge, but just add a splash of chicken broth when reheating to loosen it up, and you’ll have that creamy texture back in no time.

Freezing

This recipe freezes well too. Portion it out into freezer-safe containers and freeze for up to 3 months. When you thaw it, the sauce might separate slightly but reheating gently while stirring fixes it easily.

Reheating

I prefer to reheat gently in the oven at 350°F covered with foil for 20-25 minutes to maintain moisture without drying out the chicken. Stovetop reheating on low with a little extra liquid also works well and is faster.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor. Just adjust cooking time slightly, as thighs may take a bit longer to cook through.

What if I don’t want to use wine in the sauce?

No worries! You can substitute the white wine with extra chicken broth for a great non-alcoholic version. The sauce will still be delicious and flavorful.

How spicy is this recipe with the hot sauce?

The hot sauce is mainly a flavor enhancer here and doesn’t make the sauce spicy. If you prefer, you can reduce or omit it altogether—it's totally up to your taste.

Can I add vegetables to the skillet?

Definitely! Sautéed mushrooms, spinach, or cherry tomatoes are great additions that complement the sauce. Just add them after the sauce has started simmering so they cook through without getting too mushy.

Final Thoughts

This Creamy Sundried Tomato Chicken Skillet Recipe isn’t just a meal—it's a little celebration of flavor made easy. I hope you find it as comforting and satisfying as I do, whether you’re cooking for your family on a Tuesday night or impressing friends over the weekend. Trust me, once you try it, it’ll quickly become a favorite in your rotation too.

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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews

• Author: Claire
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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Description

Marry Me Chicken is a rich and creamy skillet chicken dish featuring a flavorful tomato and Parmesan cheese sauce with sundried tomatoes. Tender chicken breasts are seared to a golden crust and simmered in a luscious sauce infused with garlic, white wine, and Italian seasonings, making it a perfect elegant yet easy-to-make dinner.

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Ingredients

Chicken

• 2 large boneless skinless chicken breasts
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• ¼ cup all-purpose flour
• 1-2 tablespoons olive oil

Sauce

• 2 ½ cups chicken broth
• ½ chicken bouillon cube or ½ teaspoon better than bouillon
• ½ cup half and half
• 2 teaspoons honey
• 1 teaspoon hot sauce (e.g., Frank's Hot Sauce)
• ½ cup white wine (Sauvignon Blanc recommended)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 3 tablespoons butter
• 3 tablespoons flour
• ⅓ cup sundried tomatoes, drained and diced
• 1 tablespoon cream cheese, at room temperature
• ½ cup Parmesan cheese, grated (preferably shredded from a block)

Sauce Seasonings

• ¾ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon mustard powder
• 1 pinch red pepper flakes

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Instructions

1. Prep Work: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and all sauce seasonings. Set this mixture aside for later use. Measure out all the remaining ingredients before beginning to cook.
2. Prepare the Chicken: Slice the chicken breasts in half lengthwise to make 2-3 thinner cutlets. Cover with plastic wrap and gently pound to about ½ inch thickness using the textured side of a meat mallet. Season both sides of each piece with salt, pepper, and Italian seasoning. Sprinkle with flour and rub it evenly over each side to add texture and help thicken the sauce later.
3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in batches if needed and sear for 4-5 minutes per side until a golden crust develops. Remove the chicken from the skillet and set aside while you make the sauce.
4. Deglaze the Pan: Turn the heat off temporarily, add the white wine to the skillet, then turn heat back to medium. Use a silicone spatula to loosen and scrape the browned bits from the bottom and sides of the pan (the fond) into the liquid. Bring to a gentle boil and reduce the wine by half, about 3 minutes.
5. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook for one more minute to develop flavors.
6. Make the Roux: Melt butter in the pan and then add the flour. Stir continuously for about 2 minutes until the raw flour smell disappears, forming a roux that will thicken the sauce.
7. Add Broth Mixture: Gradually pour in the prepared chicken broth mixture in small splashes while stirring continuously to prevent lumps. Add the diced sundried tomatoes at this stage.
8. Simmer the Sauce: Bring the sauce to a boil, then reduce the heat to a simmer. Let it cook uncovered for 10 minutes to thicken and concentrate the flavors.
9. Finish the Sauce: Lower the heat to low. Stir in the cream cheese until fully combined and smooth. Gradually add the grated Parmesan cheese, stirring until melted and incorporated.
10. Combine Chicken with Sauce: Return the seared chicken to the skillet and spoon sauce over each piece. Simmer uncovered for 5-7 minutes to allow the chicken to absorb flavors and the sauce to thicken further.
11. Serve: Garnish with fresh basil or parsley if desired. Serve hot with your choice of sides like pasta, rice, or vegetables.

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Notes

• Use Sauvignon Blanc for the best flavor in the white wine; Chardonnay or Pinot Grigio are good alternatives. If avoiding alcohol, substitute white chicken broth.
• Choose plain sundried tomatoes without added herbs to avoid overpowering the sauce.
• For extra flavor, you can use some of the oil from the sundried tomatoes to sear the chicken instead of plain olive oil.
• Using fresh-shredded Parmesan cheese enhances the melt and flavor compared to pre-shredded varieties.
• Frank's Hot Sauce adds subtle flavor without making the dish spicy; you can adjust to taste or omit.
• Optional add-ins include sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil for variety.
• This recipe can be adapted into pasta or soup versions for versatile meals.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• To reheat frozen leftovers, defrost overnight or in the microwave, then bake covered at 350 degrees Fahrenheit for 20-25 minutes.
• The longer the sauce simmers, the thicker and more flavorful it becomes.

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Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 33 g
• Saturated Fat: 14 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 115 mg