If you’re looking for a dinner that’s creamy, comforting, and bursts with bold flavors, this Creamy Sundried Tomato Chicken Skillet Recipe is about to become your new weeknight favorite. It’s cozy yet elegant enough to impress, and trust me, it only takes about an hour from start to finish!
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Why You'll Love This Recipe
This Creamy Sundried Tomato Chicken Skillet Recipe stands out because it layers flavors in a way that feels both rich and fresh. I’ve made it countless times for friends and family, and it never fails to get those happy “wow” reactions at the dinner table.
- Speedy but impressive: You get restaurant-quality flavor without spending hours in the kitchen.
- Rich, layered sauce: The sundried tomatoes, cream cheese, and Parmesan mix into a sauce that’s velvety and tangy in the best way.
- Simple ingredients, big impact: You probably have everything on hand already, and the technique is really straightforward.
- Flexible customization: Whether you’re adding mushrooms or spinning it with pasta, this skillet meal adapts beautifully.
Ingredients & Why They Work
Each ingredient in this Creamy Sundried Tomato Chicken Skillet Recipe has a role that builds toward a balanced and luscious dish. I suggest picking quality sundried tomatoes and freshly grating your Parmesan for the best texture and taste. Here’s what makes everything come together so well:
- Chicken breasts: When sliced thin and pounded evenly, they cook quickly and stay juicy with a nice sear.
- All-purpose flour: Adds a light crust to the chicken and thickens the sauce perfectly without heaviness.
- Olive oil: For that golden sear that adds flavor and locks in moisture.
- Chicken broth: Forms the savory base of the sauce, giving it depth.
- Half and half: Brings creaminess without overpowering richness.
- Honey: Just a touch to balance the acidity of the tomatoes and wine.
- Hot sauce: A flavor enhancer that adds complexity without heat.
- White wine: I love Sauvignon Blanc here — it adds brightness and a subtle fruitiness.
- Garlic and tomato paste: For classic savory, aromatic punch.
- Butter and flour (roux): Thickens the sauce while giving it a silky mouthfeel.
- Sundried tomatoes: The star ingredient — they add tang and chewy texture.
- Cream cheese: Melts into the sauce for a lovely richness and slight tang.
- Parmesan cheese: Freshly grated for umami and that perfect savory finish.
- Italian seasonings and spices: Like oregano, basil, mustard powder, onion powder, and pepper flakes — these round out the flavor and provide subtle warmth.
Make It Your Way
One of the things I love about this Creamy Sundried Tomato Chicken Skillet Recipe is how flexible it is. I often throw in sautéed spinach or mushrooms when I want some greens and extra texture. You can easily make it with gluten-free flour or swap half and half for full cream if you want it even richer.
- Vegetable Boost: Adding baby spinach towards the end is a delicious way to sneak in some greens — it wilts beautifully into the sauce.
- Make it spicy: Feeling adventurous? Increase the hot sauce a bit or add crushed red pepper flakes for a gentle kick.
- Low-carb twist: Serve over zucchini noodles or cauliflower rice for a grain-free alternative.
- Extra cheesy: Stir in extra Parmesan or even some mozzarella for a cheesier version.
Step-by-Step: How I Make Creamy Sundried Tomato Chicken Skillet Recipe
Step 1: Prepare and Pound the Chicken
Start by slicing your chicken breasts in half horizontally to make thinner cutlets — aiming for about half an inch thickness. Cover with plastic wrap and gently pound with the textured side of a meat mallet to get even thickness. This helps them cook evenly and lock in juiciness. Season both sides with salt, pepper, and Italian seasoning, then sprinkle and lightly rub flour over each side. The flour gives a nice crust and thickens the sauce later on.
Step 2: Sear the Chicken
Heat your skillet over medium-high, add olive oil, and sear the chicken for about 4-5 minutes per side until golden and crusty. Don’t rush this step — that golden sear adds so much flavor! Once browned, transfer the chicken to a plate and set aside.
Step 3: Build the Sauce
Turn the heat off briefly, then pour in the white wine to deglaze the pan. Use a spatula to scrape up those yummy browned bits (fond) stuck to the bottom — they’re pure flavor gold! Let the wine bubble for a few minutes until reduced by half. Next, add the minced garlic and tomato paste, cooking for about a minute until fragrant. Melt butter and stir in flour, cooking for a couple more minutes to form a roux. Then gradually whisk in a pre-mixed combo of chicken broth, bouillon, half and half, honey, hot sauce, and seasonings. Add the diced sundried tomatoes and let the sauce come to a boil before reducing to a simmer.
Allow it to simmer for about 10 minutes. This is when the sauce thickens, flavors meld, and it gets that lush, creamy consistency. Lower the heat and stir in the cream cheese and Parmesan until smooth and velvety.
Step 4: Combine and Finish Simmering
Put the chicken back into the skillet and spoon the sauce generously on top. Let everything simmer uncovered for another 5-7 minutes so the chicken fully cooks while soaking up all those rich flavors. Garnish with fresh basil or parsley, and get ready to dig in!
Top Tip
After trying this recipe many times, here are some tips that really improved my results and helped me avoid common pitfalls:
- Even Thickness Matters: Pounding the chicken evenly ensures it cooks uniformly and stays tender, so don’t skip this step.
- Use Quality Sundried Tomatoes: I prefer plain, oil-packed ones without herbs to control the seasoning yourself, but a little oil from the jar can also be used to sear the chicken for extra flavor.
- Fresh Parmesan is Key: Grated fresh cheese melts way better and brings a cleaner, more authentic flavor compared to the pre-shredded stuff.
- Simmer and Stir: Letting the sauce simmer long enough to thicken and stirring often keeps it silky and prevents lumps.
How to Serve Creamy Sundried Tomato Chicken Skillet Recipe
Garnishes
I always finish this dish with some fresh basil or parsley—it adds fragrance and a pop of color that makes the skillet look as good as it tastes. Sometimes, I like to sprinkle just a bit more Parmesan on top for that savory sparkle.
Side Dishes
This chicken skillet pairs beautifully with creamy mashed potatoes, garlic butter pasta, or even a simple side of roasted vegetables. For lighter sides, steamed broccoli or a fresh arugula salad stand out wonderfully too.
Creative Ways to Present
For a special occasion, I’ve served this over a bed of cheesy polenta with a drizzle of extra sauce on top, garnished with a sprig of rosemary. It always feels fancy but never fussy — the kind of dish you can feel proud bringing to the table.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, so it actually tastes even better the next day after the flavors meld a little more.
Freezing
This Creamy Sundried Tomato Chicken Skillet Recipe freezes beautifully. After cooling, I freeze portions in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, you want to do it gently to maintain creaminess. I usually warm leftovers in a covered dish in the oven at 350°F for around 20-25 minutes. Stir occasionally and add a splash of broth or water if it starts getting too thick.
Frequently Asked Questions:
Absolutely! Chicken thighs add more juiciness and a richer flavor. Just adjust cooking time slightly, as thighs may take a little longer to cook through.
You can substitute the white wine with extra chicken broth or use a splash of apple cider vinegar for acidity. The sauce might lose some complexity but will still be delicious.
Not as-is because of the all-purpose flour, but you can replace the flour with a gluten-free blend or cornstarch to thicken the sauce and coat the chicken. Just keep the quantity the same.
The hot sauce acts more like a flavor enhancer than a heat source, so the dish ends up with just a gentle warmth that most people find very mild. You can always adjust or omit based on your preference.
Final Thoughts
This Creamy Sundried Tomato Chicken Skillet Recipe holds a special spot in my kitchen rotation because it’s reliable, tasty, and just a bit special without being complicated. It’s exactly the kind of recipe I turn to when I want comfort food that impresses without stress. I can’t wait for you to try it and make it your own — it’s truly one of those dishes that everyone will ask for again and again.
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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: Italian-American
- Diet: Low Lactose
Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring a rich sauce made with sun-dried tomatoes, garlic, white wine, and Parmesan cheese. Tenderized chicken breasts are seared to a golden crust and simmered in a luscious sauce that perfectly balances savory, tangy, and slightly sweet flavors. This comforting recipe is ideal for a special weeknight dinner or a casual gathering and pairs wonderfully with pasta or crusty bread.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt and 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 (e.g., Frank's Hot Sauce)
- ½ cup white wine (preferably Sauvignon Blanc)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ⅓ cup sun-dried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- ½ cup Parmesan cheese, freshly grated
Sauce Seasonings
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prepare the sauce mix: In a large measuring cup 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 this mixture aside for later use.
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create thinner slices about ½ inch thick. Place the slices between sheets of plastic wrap or in a resealable bag and gently pound them with the textured side of a meat mallet until evenly thin. Season both sides with salt, pepper, and Italian seasoning. Sprinkle flour over both sides of the chicken and rub it evenly to coat; this will help with texture and sauce thickening.
- Sear the chicken: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken pieces for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Deglaze skillet with wine: Turn off the heat momentarily, then add the white wine to the skillet. Set the heat back to medium and use a silicone spatula to scrape up the fond (browned bits) from the bottom and sides of the skillet. Let the wine reduce by half, which takes about 3 minutes, until it reaches a gentle bubble.
- Add aromatics: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant, stirring constantly.
- Create a roux: Add the butter to the skillet and let it melt. Sprinkle the flour over the melted butter and stir continuously for 2 minutes to cook off the raw flour taste and create a smooth roux.
- Add broth mixture gradually: Slowly add the chicken broth mixture prepared in step 1 in small splashes, stirring constantly to avoid lumps and to incorporate it smoothly into the roux.
- Add sun-dried tomatoes and simmer: Stir in the diced sun-dried tomatoes. Bring the sauce to a boil, then reduce heat to a simmer. Let the sauce simmer gently for 10 minutes to thicken and allow flavors to meld.
- Finish the sauce: Reduce the heat to low and stir in the cream cheese until fully combined and smooth. Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy.
- Return chicken and simmer: Place the seared chicken breasts back into the skillet, spooning the sauce over them. Let everything simmer uncovered for 5-7 minutes to warm through and allow the sauce to reduce further.
- Serve: Garnish with fresh basil or parsley if desired, and serve immediately alongside pasta, rice, or crusty bread.
Notes
- Wine selection: Sauvignon Blanc is preferred for the best flavor, followed by Chardonnay or Pinot Grigio. If avoiding alcohol, substitute with additional chicken broth.
- Sun-dried tomatoes: Use plain sun-dried tomatoes without herb seasoning to avoid overpowering the sauce. Some of their oil can be used to sear chicken for extra flavor.
- Tomato paste: Tubed tomato paste (like Mutti) is convenient for precise measurements.
- Hot sauce adds flavor depth without significant heat. Frank's Hot Sauce is ideal.
- Use freshly grated Parmesan cheese from a block for better melting and richer flavor than pre-shredded varieties.
- The longer the sauce simmers, the thicker and more concentrated it becomes, enhancing flavor.
- Optional additions include sautéed mushrooms, fresh spinach, sliced cherry tomatoes, or fresh basil for more complexity.
- For variations, see Marry Me Chicken Pasta and Marry Me Chicken Soup recipes.
- Storage: Keep leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
- Reheating: Defrost overnight in the fridge or microwave, then bake covered at 350°F for 20-25 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
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