Sun-dried Tomato Chicken with Parmesan Garlic Sauce
Sun-Dried Tomato Chicken in a creamy Parmesan garlic sauce with fresh basil. Rich, flavorful, and easy to make in one skillet for a perfect weeknight dinner.
October 2025 update: I first shared my recipe for sun-dried tomato chicken with parmesan garlic sauce back in March 2025. In this update, I added some more instructions to help you make the best sauce and freshened up look and flow of the post. I hope you enjoy it.
👩🍳 A Flavorful Marry Me Sun-dried Tomato Chicken Recipe
It took me a while to figure out sauces. They were always too thin, too thick, too floury, or just flat in flavor. Then I finally learned two words that changed everything: emulsification and the Maillard effect. That’s when things started to click.
Parmesan garlic sauce is a little bit of food science in a skillet. It’s about blending fats and liquids until they stay smooth together, browning the garlic just right to build flavor, and letting Parmesan work as a natural thickener that adds depth and a salty, savory finish. Too much heat can make it curdle. Not enough fat leaves it weak and watery. The secret is a slow simmer, good ingredients, and a little patience because real flavor takes time.
Most people call this “Marry Me Chicken,” but I never thought that name fit. It deserves better than a gimmick. This recipe is rich, garlicky, and full of that tangy hit from sundried tomatoes, so I call it Sun-dried Tomato Chicken with Parmesan Garlic Sauce.
The sauce is smooth and velvety, with layers of garlic, Parmesan, and sun-dried tomatoes that balance richness and brightness in every bite. It’s surprisingly simple to make and tastes like something you’d get from a good restaurant. It pairs beautifully with pasta or rice, or you can just scoop it up with bread if that’s your mood. Whether it’s dinner for your family or a quiet night in, this one always feels special.
I like to serve it with my Twisted Garlic Bread. The two together never last long at the table
🛒 Recipe Ingredient List
👩🍳 How to Make Sun-dried Tomato Chicken
Pat the chicken dry with paper towels so it browns evenly instead of steaming. Season both sides with salt, black pepper, paprika, and Italian seasoning. Let it sit while you prep the other ingredients. This short rest helps the seasoning soak in, giving the chicken better flavor once it hits the pan.
Heat olive oil and butter in a large skillet over medium-high heat. If you have sun-dried tomatoes packed in oil, use a tablespoon of that oil in place of some of the olive oil—it adds an extra layer of flavor right from the start. When the butter starts to foam and sizzle, add the chicken cutlets. Sear them for 4 to 5 minutes per side until golden and cooked through. The internal temperature should reach 165°F. A meat thermometer helps prevent overcooking, which is the main reason chicken breasts turn dry. If your chicken is thick, lower the heat after searing to let it cook evenly. Once done, transfer the chicken to a plate and loosely cover it to keep warm.
Reduce the heat to medium and add the minced garlic to the same skillet. Stir for about 30 seconds until fragrant, keeping a close eye so it doesn’t brown too much and turn bitter. Add the chopped sun-dried tomatoes and stir for another minute so they release their oils into the butter and take on a slightly toasted edge.
Pour in the chicken broth and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan. Those bits add depth to the sauce, so don’t skip this step. Let the broth simmer for about a minute to reduce slightly. If you want an even richer flavor, use homemade broth or add a small splash of white wine before the cream—it enhances the sauce without making it boozy.
Stir in the heavy cream, grated Parmesan cheese, red pepper flakes, and Italian seasoning. Keep the heat at medium and stir continuously until the cheese melts into the sauce. Let it gently bubble for 3 to 4 minutes until it thickens enough to coat the back of a spoon. If the sauce becomes too thick, thin it with a small splash of broth or cream. If it separates, whisk in a bit of warm cream to bring it back together.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 to 3 minutes so the chicken absorbs the flavor and the sauce settles into a smooth, creamy consistency. Taste and adjust the seasoning with a little more salt or Parmesan if needed. For extra color and freshness, stir in a handful of baby spinach just before removing from heat—it wilts beautifully in the sauce.
Take the skillet off the heat and stir in the chopped basil right before serving. Fresh basil brightens the rich, creamy base and balances the garlic and cheese.
Serve hot over pasta, rice, or mashed potatoes. It’s also perfect with a slice of crusty bread to soak up the sauce. If you’re serving it for company, drizzle a little of the sauce over the top and finish with an extra sprinkle of Parmesan for a polished touch.
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Sun-dried Tomato Chicken With Parmesan Garlic Sauce
Equipment
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts ( halved lengthwise to make 4 cutlets)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp butter
For the Garlic Sauce:
- 4 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- ½ cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- ⅓ cup Parmesan cheese (grated)
- ½ tsp red pepper flakes (optional for heat)
- 1 tsp Italian seasoning
- ¼ cup fresh basil (chopped or 1 tsp dried basil)
Instructions
- Season chicken with 1 tsp salt, ½ tsp black pepper, 1 tsp paprika and 2 tsp Italian seasoning.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temp should be 165°F). Remove and set aside.Note: I suggest using a thermometer so you don't over cook the chicken. Chicken breasts get dry if over cooked.
- In the same skillet, add 4 cloves garlic and cook for 30 seconds until fragrant. Stir in ½ cup sun-dried tomatoes and cook for another minute. Pour in ½ cup chicken broth, scraping up any browned bits from the pan. Add 1 cup heavy cream, ⅓ cup Parmesan cheese, ½ tsp red pepper flakes, and 1 tsp Italian seasoning. Stir well and let it simmer for 3-4 minutes until slightly thickened.
- Return the chicken to the pan and spoon the sauce over it. Simmer for another 2-3 minutes to let the flavors meld.
- Garnish with fresh basil and serve hot over pasta, mashed potatoes, or with crusty bread to soak up the sauce.
Notes
Storage
Nutrition
FAQs
What kind of pasta pairs best with this sauce?
Short shapes like rigatoni, penne, or orecchiette work best because they catch the creamy sauce and bits of garlic and tomato in every bite.
Can I use the oil from the sun-dried tomato jar?
Absolutely. That oil is packed with flavor and adds depth to the sauce. Use it instead of some or all of the olive oil when searing the chicken or starting the garlic.
Serving Suggestions
This Sundried Tomato Chicken with Parmesan Garlic Sauce is rich, comforting, and flexible enough to fit any kind of dinner mood. Spoon it over pasta like rigatoni, penne, or fettuccine so every groove catches the creamy sauce. It’s also delicious over rice or mashed potatoes when you want something cozy.
For a lighter option, serve it with roasted vegetables or a crisp green salad tossed in a simple vinaigrette. It pairs especially well with roasted asparagus, garlicky green beans, or a side of sautéed spinach to balance the richness of the sauce.
If you’re making it for guests, try plating it with a swirl of sauce under the chicken and finish with a sprinkle of fresh basil or shaved Parmesan. Add a slice of crusty bread or my Twisted Garlic Bread on the side to soak up every bit of sauce.
Date Night Recipe Ideas
If you’re planning a cozy dinner at home, these are some of my favorite date night recipes that feel special but don’t leave your kitchen looking like a disaster zone. I love meals that taste restaurant-quality but come together in one pan, and these are exactly that.
Start with my One-Pan Mediterranean Chicken and Orzo, a simple but flavorful dish with juicy chicken, tender orzo, and all those bright Mediterranean flavors like lemon, herbs, and garlic. It’s the kind of meal that looks fancy but is secretly easy to pull off.
If you’re in the mood for comfort food, One-Pan Chicken Pot Pie with Rosemary Biscuits hits the spot. The creamy filling is packed with chicken and vegetables, and the golden rosemary biscuits on top make it feel like a warm hug on a plate.
For something that looks impressive on the table, try Roasted Chicken with Chickpea Stuffing. The tarragon butter rub keeps the chicken moist, and the chickpea stuffing with roasted vegetables adds a hearty twist. I love finishing it with a drizzle of honey Dijon vinaigrette for a little sweetness and shine.
One-Pan Baked Chicken and Wild Rice Skillet is another favorite. It’s earthy, aromatic, and full of texture from the wild rice and tender veggies. The fresh tarragon brings everything to life.
If you love a creamy sauce, you’ll go for Mediterranean Chicken in Pesto Asiago Sauce. Juicy chicken, mushrooms, olives, and tomatoes come together in a rich pesto cream that’s hard to stop eating. Or mix things up with Mediterranean Chicken and Wedge Potatoes, a bright, lemony dish layered with feta, herbs, and sun-dried tomatoes.
When you want to turn up the flavor, Three Cheese Caribbean Jerk Chicken Alfredo brings a spicy-sweet balance that totally works. The mix of Parmesan, Asiago, and Le Gruyère creates a rich, velvety sauce that clings to every bite of pasta.
And if you’re after something fast but still impressive, Sun-Dried Tomato Pesto Fettuccine is always a winner. The sun-dried tomatoes add a tangy pop that pairs perfectly with juicy chicken and fresh herbs.