Sundried Tomato Chicken with Parmesan Garlic Sauce
Sundried Tomato Chicken: Creamy, garlicky, cheesy, and packed with the rich tang of sundried tomatoes—every bite is next-level delicious.
Sundried Tomato Chicken with Parmesan Garlic Sauce
It took me forever (in chef years) to crack the code on sauces. They were either too thin, too thick, too floury (bleh), or just plain bland. But once I wrapped my head around emulsification and the Maillard effect, my sauce game leveled up. Funny enough, when I first heard “Maillard,” it reminded me of my dad’s old nickname for me—Maynard (yep, like Bob Denver’s character from the ‘50s). But I digress… back to sauce science.
Parmesan garlic sauce is basically a delicious chemistry experiment. It’s all about emulsification (convincing fats and liquids to get along), the Maillard reaction (browning garlic to unlock chef’s kiss flavor), and cheese sorcery (Parmesan thickens and brings the umami magic). Crank up the heat? Say hello to clumps. Skimp on fat? Prepare for a sad, runny mess. The secret? Low and slow simmering, fresh ingredients, and just a little patience—because great sauce refuses to be rushed.
This sauce has an alter ego—most people know it as Marry Me Chicken. And hey, if that’s your vibe (I’ve got a recipe for it on this blog), go for it! But let’s be real—that name doesn’t do justice to the bold, savory, garlicky, Parmesan-packed deliciousness happening here. Personally, I think Sundried Tomato Chicken Parmesan Garlic Sauce tells a much tastier story. So that is what I am calling this.
Oh, I’ve got four solid reasons you’re going to be obsessed with this recipe:
- Creamy, garlicky, cheesy, and packed with the rich tang of sundried tomatoes—every bite is next-level delicious.
- It sounds impressive, but it’s actually super easy to make. No need to be a pro chef to pull off restaurant-quality sauce at home!
- Serve Sundried Tomato Chicken over pasta, rice, or even eat the Parmesan Garlic Sauce straight from the pan (no judgment). The sauce makes anything taste amazing.
- Whether you’re cooking for family, a date, or just yourself, Sundried Tomato Chicken smothered in a Parmesan Garlic Sauce always wins. People will swear you spent hours making it (but we’ll keep the secret).
I love to serve this with a fun Twisted Garlic Bread.
Visual Process for Making Sundried Tomato Chicken with Parmesan Garlic Sauce
Step 1
Prepare the Chicken
Butterfly the chicken breast, give it a good seasoning, and sear it like you mean it. Get that pan hot to lock in flavor and caramelize the outside, then dry finish it off until it hits 165°F—because nobody likes dry chicken!
Step 2
Now For the Sauce
YIn the same skillet, sauté the garlic until fragrant, then toss in the sundried tomatoes. Deglaze with chicken broth (gotta get those tasty browned bits!), then stir in cream, Parmesan, and seasonings. Let it simmer to perfection for a few minutes until rich and slightly thickened.
Step 3
Smother the Chicken
Return the chicken, cover it with the sauce and heat everything through. The sauce will thicken in to a creamy, smooth delicious concoction that will have you eating it with a spoon.
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Sundried 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.
