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Top-down view of four golden-brown seared chicken breasts in a thick ivory cream sauce with julienned sun-dried tomatoes and minced garlic in a cast iron pan.

Creamy Sun-Dried Tomato Garlic Chicken: A Luxurious One-Pan Skillet Masterpiece

A decadent one-pan skillet dinner featuring golden-brown seared chicken nestled in a thick garlic parmesan cream sauce. Accented with julienned sun-dried tomatoes and fresh parsley for a restaurant-quality meal in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4 cutlets Chicken Breasts Approx 1.5 lbs (680g), pounded to even thickness
  • 2 tbsp Olive Oil 30ml, for searing
  • 1/2 cup Sun-Dried Tomatoes 60g, julienned and oil-packed
  • 6 cloves Garlic 30g, minced
  • 1 cup Heavy Cream 240ml
  • 1/2 cup Chicken Broth 120ml
  • 1/2 cup Parmesan Cheese 45g, finely grated
  • 1/4 cup Flat-Leaf Parsley 15g, freshly chopped

Equipment

  • 1 12-Inch Cast-Iron Skillet Ensures the best golden-brown sear.
  • 1 Microplane Grater For finely grated parmesan.

Method
 

Prepare and Sear the Chicken
  1. Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden-brown. Remove and set aside.
Build the Cream Sauce
  1. In the same skillet, add minced garlic, sun-dried tomatoes, and 1 tbsp of tomato oil. Sauté for 2 minutes until garlic is softened.
  2. Pour in chicken broth and scrape the bottom of the pan. Reduce by half. Stir in heavy cream and parmesan, whisking until a thick ivory sauce forms.
Combine and Finish
  1. Return chicken to the skillet. Simmer for 3 minutes until sauce is glossy with orange-red streaks.
  2. Top with freshly chopped parsley and extra grated parmesan before serving.

Notes

Ensure chicken is room temperature before searing for an even golden crust.
Use high-quality oil-packed sun-dried tomatoes for the best flavor streaks in the sauce.