One Pan Chicken Tomato Cream

The first time I made this sauce, I stood over the stove and actually dipped a spoon into the pan before the chicken went back in. The sun-dried tomatoes give it this incredible depth that somehow tastes like it simmered for hours instead of minutes. My husband wandered into the kitchen asking what smelled so good, and I had to shoo him away because I was too busy tasting adjustments.

I once made this for a friend who swore she hated sun-dried tomatoes. She took one bite, went silent for a full minute, and then asked for the recipe before she even finished her plate. Something about how the tomatoes melt into the cream changes everything about their flavor profile.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before seasoning or they will not get that gorgeous golden sear
• Salt pepper and garlic powder: The simple three ingredient seasoning blend that creates the perfect crust
• 1 tablespoon olive oil: Just enough to get that sear going without making the sauce greasy
• 2 tablespoons unsalted butter: This builds the foundation of your sauce so do not even think about skipping it
• 3 cloves garlic minced: Fresh garlic matters here since it is one of the star flavors
• ½ cup sun-dried tomatoes in oil: Drain them well and slice them thin so they distribute evenly throughout the sauce
• Dried oregano and thyme: These classic Italian herbs balance the richness of the cream
• 1 cup chicken broth: Use a good quality broth because it becomes the base of your sauce
• 1 cup heavy cream: This is what transforms everything into that luxurious velvety texture
• ½ cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting results
• Red pepper flakes optional: Just a tiny pinch gives a subtle warmth that keeps things interesting
• Fresh basil: Stir it in at the very end to maintain its bright fresh flavor

Instructions

Season and sear the chicken:

Sprinkle both sides of each chicken breast with the salt pepper and garlic powder. Heat the olive oil in a large skillet over medium high heat until it shimmers. Add the chicken and sear for 4 to 5 minutes per side until deeply golden brown. Transfer to a plate and resist the urge to cut into them.

Build the flavor base:

Reduce the heat to medium and add the butter to the same pan. Once melted stir in the minced garlic and cook for just 1 minute until fragrant but not browned. Add the sliced sun-dried tomatoes oregano and thyme then sauté for another minute or two.

Create the cream sauce:

Pour in the chicken broth and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Stir in the heavy cream and bring everything to a gentle simmer. Add the Parmesan cheese and red pepper flakes stirring until the cheese melts completely and the sauce starts to thicken slightly.

Finish and serve:

Return the chicken to the pan nestling each breast into that gorgeous sauce. Reduce the heat to low cover and simmer for 8 to 10 minutes until the chicken is cooked through. Stir in the chopped fresh basil and serve the chicken topped with plenty of sauce and extra basil for garnish.

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This has become my go to for dinner anniversaries because it feels special but requires zero stress. Last year I made it on a Tuesday just because and my husband kept asking if we were celebrating something he forgot about.

What To Serve With It

I have found that creamy mashed potatoes or buttery egg noodles are the perfect vehicles for all that sauce. Sometimes I just serve it with crusty bread for dipping because the sauce is really the star of the show.

Making It Ahead

You can season the chicken and sear it up to a day in advance then store it in the refrigerator. The sauce also reheats beautifully so leftovers for lunch the next day are honestly better than the first night.

Customization Ideas

Sometimes I add baby spinach to the sauce right before returning the chicken to the pan. It wilts into the cream and adds a nice pop of color that makes the whole dish feel even more complete.

• Swap chicken thighs for breasts if you prefer darker meat
• Add a splash of white wine after cooking the garlic for extra complexity
• Extra sun-dried tomatoes never hurt anyone so feel free to increase to a full cup

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There is something deeply satisfying about a one pan meal that tastes like you spent all day in the kitchen. This is the kind of recipe that makes cooking feel like a gift instead of a chore.

Recipe FAQs

→ How long should I cook the chicken to ensure it's tender?

After searing, simmer the chicken in the sauce for 8–10 minutes over low heat until cooked through and tender.

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs can be substituted for a richer flavor and tender texture, adjusting cooking time if needed.

→ What sides pair well with this dish?

Pasta, rice, or mashed potatoes complement the creamy sun-dried tomato sauce perfectly.

→ Is it necessary to use fresh basil?

Fresh basil adds brightness and aroma to the sauce, but dried basil can be used if fresh is unavailable.

→ Can I add a splash of wine to enhance flavor?

Adding a splash of white wine after sautéing garlic adds depth to the sauce and balances the creaminess.

→ How can I make this dish gluten-free?

This dish is naturally gluten-free when using gluten-free chicken broth and ingredients.