Sun Dried Tomato Chicken Skillet Recipe brings together juicy chicken, tangy sun‑dried tomatoes, and melted cheese for a comforting one‑pan dinner. The sauce is thick, creamy, and speckled with fresh basil that adds a pop of color and aroma. This dish uses pantry staples and takes less than an hour from start to finish, making it ideal for busy families. Pair it with my Chinese Sticky Rice with Mushrooms and Sausages Recipe for a hearty meal that satisfies everyone.
★★★★½ 4.5 (116 reviews)
Why You'll Love Sun Dried Tomato Chicken Skillet Recipe – Quick & Easy Weeknight Dinner
Discover a quick, homemade Sun Dried Tomato Chicken Skillet Recipe that's perfect for busy weeknights – easy, flavorful, and ready in just 40 minutes.
- Ready in 40 minutes – perfect for weeknight meals.
- One‑pan cleanup means more time at the table.
- Bold, savory flavor from sun‑dried tomatoes and garlic.
- Customizable with veggies or different cheeses.
Ingredients
- Chicken breasts: Fresh or thawed; can substitute with thigh fillets for juicier meat.
- Sun‑dried tomatoes: Use oil‑packed for richer flavor; if using dry, rehydrate in warm water for 10 minutes.
- Heavy cream: Can replace with half‑and‑half for a lighter sauce.
Instructions
Step 1 – Season & sear the chicken: Pat chicken dry, season with salt, pepper, and oregano. Heat olive oil in a large skillet over medium‑high heat. Add chicken and cook 5‑6 minutes per side until golden brown. Remove and set aside.
Step 2 – build the sauce: In the same skillet, lower heat to medium, add minced garlic and red pepper flakes; sauté 30 seconds. Stir in chopped sun‑dried tomatoes, then pour in heavy cream. Simmer 3‑4 minutes until slightly thickened.
Step 3 – combine & bake: Return chicken to the skillet, nestling pieces into the sauce. Sprinkle mozzarella over the top. Transfer skillet to a preheated oven at 375°F and bake 12‑15 minutes, or until cheese is melted and chicken reaches 165°F internal temperature.
Expert Tips for Sun Dried Tomato Chicken Skillet Recipe – Quick & Easy Weeknight Dinner
- Pat chicken dry before seasoning – it helps achieve a perfect crust.
- Reserve a tablespoon of the sun‑dried tomato oil for extra flavor in the sauce.
- If the sauce gets too thick, thin with a splash of chicken broth or milk.
Sun Dried Tomato Chicken Skillet Recipe – Quick & Easy Weeknight Dinner
Discover a quick, homemade Sun Dried Tomato Chicken Skillet Recipe that's perfect for busy weeknights – easy, flavorful, and ready in just 40 minutes.
★★★★½ 4.5 (116 reviews)
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1 ½ lbs)
- 1 cup sun‑dried tomatoes, packed in oil, drained & chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil (from the tomato oil)
Seasonings & Flavor Boosters
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly cracked black pepper to taste
- ¼ cup fresh basil leaves, torn
Optional Toppings
- Grated Parmesan cheese
- Chopped parsley
- Lemon wedges for serving
Instructions
How to Make Sun Dried Tomato Chicken Skillet Recipe
- Step 1 – Season & sear the chicken: Pat chicken dry, season with salt, pepper, and oregano. Heat olive oil in a large skillet over medium‑high heat. Add chicken and cook 5‑6 minutes per side until golden brown. Remove and set aside.
- Step 2 – build the sauce: In the same skillet, lower heat to medium, add minced garlic and red pepper flakes; sauté 30 seconds. Stir in chopped sun‑dried tomatoes, then pour in heavy cream. Simmer 3‑4 minutes until slightly thickened.
- Step 3 – combine & bake: Return chicken to the skillet, nestling pieces into the sauce. Sprinkle mozzarella over the top. Transfer skillet to a preheated oven at 375°F and bake 12‑15 minutes, or until cheese is melted and chicken reaches 165°F internal temperature.
- Step 4 – finish & serve: Remove from oven, stir in fresh basil. Optionally top with Parmesan and parsley. Serve hot with a side of crusty bread or over rice.
FAQs
Can I make Sun Dried Tomato Chicken Skillet Recipe ahead of time?
Yes – prepare the sauce and sear the chicken a day ahead. Store separately, then combine and bake when ready.
What’s the best substitute for sun‑dried tomatoes?
Use roasted red peppers or chopped marinated artichoke hearts for a similar tangy bite.
How do I store leftovers?
Cool to room temperature, then refrigerate in an airtight container for up to 3 days.
Why did my chicken turn out dry?
Over‑cooking is the culprit. Keep the skillet in the oven just until the internal temperature hits 165°F and the sauce is bubbling.