Getting a delicious dinner on the table takes just about an hour with this Creamy Sundried Tomato Chicken Recipe that’s packed with flavor and creamy, comforting goodness. The sauce is the star here, and once you try it, you’ll keep coming back.
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Why You'll Love This Recipe
Honestly, this recipe is my go-to when I want a cozy yet fancy-feeling dinner that’s surprisingly easy to pull off. The balance of creamy sauce, tangy sundried tomatoes, and tender chicken makes it a real crowd-pleaser. I can’t wait for you to try it!
- Rich, Flavor-Packed Sauce: This sauce has layers of flavor—from garlic and tomato paste to a touch of white wine and Parmesan—that really elevate the dish.
- Quick and Simple Prep: With just a handful of ingredients and easy steps, you’ll have dinner ready faster than you think.
- Perfect Comfort Food: The creamy texture combined with savory sundried tomatoes hits that perfect comfort food spot without being heavy.
- Customizable and Versatile: You can easily add your favorite veggies or swap sides, making it adaptable to what you have on hand.
Ingredients & Why They Work
These ingredients come together to create a depth of flavor that’s rich but balanced. The sundried tomatoes bring a lovely tang and chewiness that cuts through the creaminess beautifully. Here are the key players and why I love them:
- Chicken breasts: They’re lean and easy to cook evenly once pounded thin, soaking up all the flavors in the sauce.
- Italian seasoning: Adds that familiar herby warmth which pairs perfectly with tomatoes and cream.
- Sundried tomatoes: Their sweet-tart punch is what makes this recipe stand out from any other creamy chicken dish.
- Garlic and tomato paste: These amplify the savory notes in the sauce for a deep, rich flavor.
- White wine: It adds brightness and depth; Sauvignon Blanc is my favorite here, but any dry white works.
- Butter and flour: The classic combo that thickens the sauce, giving it that luscious, velvety texture.
- Half and half and cream cheese: These bring smooth creaminess without being too heavy.
- Parmesan cheese: Offering a salty, nutty finish that binds all the flavors together.
- Hot sauce and honey: They’re subtle but essential — warming up the sauce just a bit while balancing it with a touch of sweetness.
Make It Your Way
I love tweaking this Creamy Sundried Tomato Chicken Recipe depending on my mood or what’s in the fridge. Feel free to get creative—this recipe is forgiving and welcomes your personal touch.
- Variation: Sometimes I add sautéed mushrooms and fresh spinach for an extra veggie boost — it turns this into a more filling meal without losing any comfort.
- Dietary Twist: For a dairy-free version, swap cream cheese and half and half for coconut cream. The flavor changes, but the sauce stays luxuriously creamy.
- Spice Level: If you like more heat, add a bit more hot sauce or a pinch of crushed red pepper flakes. I keep it mild myself because the flavor’s already rich!
- Serving Ideas: This works beautifully served over pasta, rice, or even creamy mashed potatoes to soak up that amazing sauce.
Step-by-Step: How I Make Creamy Sundried Tomato Chicken Recipe
Step 1: Prep Your Chicken Like a Pro
Start by slicing your chicken breasts lengthwise to create thinner pieces—this helps them cook up quickly and evenly. I like to pound them gently to about half an inch thick, which also tenderizes the meat. Then, season both sides with salt, pepper, and Italian seasoning. A light dusting of flour on each side adds a bit of texture and helps prevent sticking while also thickening the sauce later. This step always makes a big difference in the final dish.
Step 2: Get That Perfect Golden Sear
Heat olive oil over medium-high heat in a large skillet, then sear your chicken for 4-5 minutes on each side until it’s golden and crusty. Resist the urge to move it too early—it takes time to develop that beautiful color. Once browned, remove the chicken and set it aside. This searing step locks in flavor and starts the sauce base with those yummy browned bits in the pan.
Step 3: Build Your Flavorful Sauce
Turn off the heat and pour in the white wine, scraping up those browned bits with a spatula—that’s where a lot of flavor lives! Let it reduce by half over medium heat, about 3 minutes. Then, add minced garlic and tomato paste and cook for another minute to mellow out their rawness. Next, melt butter and stir in flour to make a roux—remember to stir constantly here to cook off that floury taste, about 2 minutes.
Now slowly whisk in your prepared chicken broth mixture (which includes broth, bouillon, half and half, honey, hot sauce, and seasonings). Add the diced sundried tomatoes, bring everything to a boil, then reduce to a simmer. Let it simmer and thicken for about 10 minutes — this is when all those flavors get cozy and delicious.
Step 4: Finish the Sauce and Bring It All Together
Lower the heat and stir in the cream cheese until smooth and combined, then slowly add the grated Parmesan, stirring gently so it melts into the sauce. Pop the chicken back into the pan, spoon sauce over the top, and let it simmer gently for another 5-7 minutes to warm all the way through and let the sauce cling to the chicken. Garnish with fresh basil or parsley if you have it—trust me, it adds a lovely freshness.
Top Tip
After making this creamy sundried tomato chicken recipe a dozen times, I’ve learned some tricks that really make it shine without extra fuss:
- Use Plain Sundried Tomatoes: I always choose the plain kind, not pre-seasoned, so I can control the flavor balance without competing herbs.
- Don’t Skip the Sear: Getting a golden crust on the chicken before making the sauce adds richness you don’t get otherwise.
- Slow Simmer Is Key: Give the sauce time to simmer and reduce—this concentrates the flavors and thickens the sauce perfectly.
- Freshly Grate Your Parmesan: Pre-shredded cheese has anti-caking agents that can affect meltiness; grating fresh gives a smooth, creamy finish.
How to Serve Creamy Sundried Tomato Chicken Recipe
Garnishes
I usually sprinkle chopped fresh basil or flat-leaf parsley right before serving. It adds a pop of color and a fresh herbal note that complements the creamy, tomatoey sauce like nothing else.
Side Dishes
This chicken pairs beautifully with garlic butter pasta, creamy mashed potatoes, or even a bright and easy arugula salad to cut through the richness. Roasted veggies like asparagus or green beans also add a nice texture contrast.
Creative Ways to Present
For special occasions, I like plating this over a bed of creamy polenta and finishing with a drizzle of balsamic glaze. It looks stunning and makes the dish feel restaurant-worthy without any extra stress.
Make Ahead and Storage
Storing Leftovers
After dinner, I let the leftovers cool before storing them in an airtight container in the fridge. They keep well for up to 3 days, making this recipe a great option for easy next-day meals.
Freezing
I’ve frozen this before with great results. Just portion it out and freeze in a sealed container or heavy freezer bag for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
To reheat, I like to bake the thawed leftovers in a covered casserole dish at 350°F for about 20-25 minutes. This helps keep the chicken juicy and lets the sauce re-thicken without drying out.
Frequently Asked Questions:
Yes! Boneless, skinless chicken thighs work great in this recipe. They’re a bit more forgiving and stay juicy even if you slightly overcook them, plus they'll add a richer flavor to the dish. Just adjust the cooking time slightly since thighs may take a minute or two longer to cook through.
Make sure to whisk in the chicken broth mixture gradually once you’ve made your roux, and keep stirring constantly. Also, using cream cheese at room temperature helps it melt smoothly without clumping. Lastly, don’t rush the simmering step—it helps everything blend into a smooth, creamy sauce.
Absolutely! If you don’t want to use wine or don’t have any on hand, you can simply substitute an equal amount of chicken broth. The sauce will still be flavorful and creamy; you just won’t get quite the same depth of flavor that wine adds.
You can increase the amount of hot sauce, add more red pepper flakes, or even toss in some chopped fresh jalapeño when making the sauce. Keep in mind the original recipe is only mildly spicy, so adjust as much as you like to suit your heat preference.
Final Thoughts
If you’re looking for a recipe that feels like a warm hug on a plate, this Creamy Sundried Tomato Chicken Recipe will quickly become one of your favorites. It’s approachable enough for a weeknight but impressive enough when guests come over. Trust me, once you master this sauce and technique, you’ll be making it again and again — and I can’t wait for you to enjoy it as much as I do.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish coated in a rich sauce made with chicken broth, white wine, sundried tomatoes, and Parmesan cheese. It combines tender, seasoned chicken breasts seared to golden perfection with a luscious sauce featuring garlic, tomato paste, cream cheese, and a touch of honey and hot sauce for depth. This comforting yet elegant recipe is perfect for a satisfying weeknight dinner or a special occasion meal.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt, to taste
- 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 (such as Frank's Hot Sauce)
- ½ cup white wine (Sauvignon Blanc recommended)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ⅓ cup sundried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- ½ cup grated Parmesan cheese
Sauce Seasonings
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prep Sauce Mixture: In a large measuring cup or bowl with a spout, combine the chicken broth, bouillon cube (or better than bouillon), half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Set aside.
- Prepare Chicken: Slice the chicken breasts horizontally to create 2 to 3 thinner cutlets. Place them between sheets of plastic wrap and use the textured side of a meat mallet to pound each piece to about ½ inch thickness. Season both sides with salt, pepper, and Italian seasoning. Sprinkle the flour evenly over both sides and gently rub it in to coat; this helps prevent sticking and thickens the sauce later.
- Sear Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken for 4 to 5 minutes per side until a golden crust forms and the chicken is cooked through. Remove chicken from the skillet and set aside.
- Deglaze and Reduce Wine: Turn off the heat briefly, pour in the white wine, then return heat to medium. Use a silicone spatula to scrape and loosen the browned bits (fond) from the skillet’s bottom and sides. Allow the wine to gently bubble and reduce by half, approximately 3 minutes.
- Cook Garlic and Tomato Paste: Add the minced garlic and tomato paste to the skillet and cook for 1 minute, stirring often to combine flavors.
- Make Roux: Add butter to the skillet and let it melt. Stir in the flour continuously for 2 minutes until the raw flour smell dissipates, forming a roux that will thicken the sauce.
- Add Broth Mixture: Gradually pour the reserved chicken broth mixture into the skillet in small splashes, stirring continuously to incorporate and prevent lumps.
- Add Sundried Tomatoes and Simmer: Stir in the diced sundried tomatoes. Bring the sauce to a boil, then lower heat to a simmer. Let it simmer for 10 minutes to thicken and concentrate the flavors.
- Incorporate Cream and Cheese: Reduce heat to low. Stir in the cream cheese until smooth, then gradually mix in the grated Parmesan cheese until fully combined.
- Finish Cooking Chicken in Sauce: Return the seared chicken to the skillet, spoon sauce over the pieces, and let it simmer uncovered for 5 to 7 minutes. This allows the chicken to soak up the flavors and the sauce to thicken further.
- Serve: Garnish with fresh basil or parsley if desired, and serve hot with pasta, rice, or your favorite side.
Notes
- Sauvignon Blanc is the preferred white wine for this recipe, but Chardonnay or Pinot Grigio also work well. You may substitute chicken broth if you prefer not to use wine.
- Use plain sundried tomatoes without added herbs or seasoning to maintain control over flavor.
- Some oil from the sundried tomatoes can be reserved and used to sear the chicken for extra flavor.
- Using tube tomato paste (like Mutti) makes measuring easier and reduces waste.
- Hot sauce is a flavor enhancer here and adds depth without making the dish spicy. Frank's Hot Sauce is recommended.
- Grate Parmesan cheese fresh from a block for better melt and flavor versus pre-shredded cheese.
- The sauce thickens the longer it simmers; adjust simmer time for desired consistency.
- Optional additions to the sauce include sautéed mushrooms, spinach, and sliced cherry tomatoes or fresh basil.
- Try the recipe variations: Marry Me Chicken Pasta and Marry Me Chicken Soup for different dishes.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator or microwave, then bake covered at 350° for 20-25 minutes to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 125 mg
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