This is one-skillet Chicken with Sun-Dried Tomato Recipe is not only creamy and rich, but it’s also dairy-free! Fresh basil adds the perfect finishing touch to brighten this dish up – serve it over rice or along side potatoes for an epic elevated dinner everyone will love.
Before marry me chicken became a big thing on the internet, I was making this Chicken With Sun-Dried Tomato Recipe. (Am I a trendsetter?) It’s been a favorite of my family’s for years, with seared Italian-seasoned chicken, creamy sun-dried tomato sauce, and fresh basil. There’s so much rich flavor here, and since it’s made in a single skillet (like my Philly Cheesesteak Skillet and Quinoa Stuffed Pepper Skillet Recipe!), it’s ridiculously easy too.
Why This Sun-Dried Tomato Chicken Is a Skillet of Deliciousness
Everything about this dish is incredible! I know you’re going to love it too. Here’s what makes it such a hit:
- SO much flavor. The secret to this recipe is how the dish is built step-by-step to add layers of flavor. After the chicken is seared, the aromatics are added. Then you deglaze the pan to get all the bits on the bottom and incorporate them in the sauce. The sun-dried tomatoes are bright and sweet, then the dish is finished with basil. Oh my yum!
- Dairy-free. Heavy cream doesn’t agree with everyone (or every diet), so the rich sauce in this chicken with sun-dried tomato recipe is made with coconut milk instead which keeps it dairy-free.
- Perfect for a weeknight. One-skillet means less to manage and less to clean up afterwards! Everything about this recipe is quick and easy.
What You’ll Need
A lot of the ingredients you need are probably in your pantry right now! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chicken – I use boneless skinless chicken breasts for this recipe to keep it easy.
- Seasoning – Garlic powder, dried oregano, dried parsley, onion powder, salt, and black pepper add lots of flavor to the chicken.
- Olive oil – For searing the chicken and cooking the aromatics.
- Sweet onion and garlic – These add flavor and depth to the creamy sauce for this chicken with sun-dried tomato recipe.
- Sun-dried tomatoes – You can use dry-packed from a pouch or oil-packed. If you use the dry kind, it can be faster to cut them with kitchen shears than a knife.
- White wine – Make sure you use a dry white wine, like Sauvignon Blanc or Pinot Grigio.
- Lemon juice – For some brightness to cut through the richness.
- Coconut milk – You can use heavy cream if you’d like.
- Fresh basil – To add some fresh, herbaceous flavor.
How to Make Chicken With Sun-Dried Tomato Sauce
Here’s how easy it is to make this chicken with sun-dried tomato recipe.
- Season the chicken. Mix the seasonings in a small bowl and use it to season both sides of the chicken.
- Sear the chicken. Heat the oil in a skillet over medium-high. Cook the chicken on each side until it reaches 165ºF. Transfer to a plate.
- Cook the aromatics. Add the onions to the skillet and cook until they’re softened and translucent. Stir in the garlic and cook until it’s fragrant.
- Deglaze the pan. Pour in the wine and scrape up the browned bits from the pan to incorporate them into the liquid.
- Bring to a boil. Stir in the sun-dried tomatoes, lemon juice, and coconut milk. Bring to a boil
- Finish. Add the chicken to the skillet and cook for about 5 minutes, until it’s warmed through. Garnish with basil before serving.
Variation Ideas
This chicken with sun-dried tomato recipe is easy to customize! Here are some ideas.
- Use chicken thighs. They take a bit longer to cook, but they also work in this recipe. Make sure they’re boneless and skinless.
- Add spinach. For some extra veggie goodness, stir a bag of baby spinach into the sauce until it wilts before adding the chicken.
- Make it cheesy. Add freshly grated Parmesan cheese for a cheesy finish or, to keep it dairy-free, add nutritional yeast instead.
- Skip the alcohol. Use low-sodium chicken broth instead of the wine.
What to Serve With Sun-Dried Tomato Chicken
I serve this chicken with sun-dried tomato recipe over brown rice, pasta, or Creamy Mashed Potatoes. It’s also great with a veggie side like Skillet Green Beans or Parmesan Roasted Cauliflower.
How to Store & Reheat Leftovers
- Refrigerator: Transfer the chicken and sauce to an airtight container and refrigerate for up to 4 days.
- Freezer: You can freeze the chicken and sauce in an airtight container or freezer bag for up to 2 months.
- To reheat: Warm this chicken with sun-dried tomato recipe in a skillet set over medium-low heat or in the microwave.
More Chicken Dinner Recipes
Chicken With Sun-Dried Tomato Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: American
Description
This easy Chicken With Sun-Dried Tomato Recipe is creamy and rich, but it’s also a dairy-free one-skillet dinner. Perfect for a weeknight!
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dry oregano
- 1 teaspoon dry parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons of olive oil
- 1 cup sliced sweet onion
- 2 garlic cloves, minced
- 1 cup diced sun dried tomato
- 2 tablespoons cooking white wine
- 2 tablespoons lemon juice
- 14.5 oz. can of coconut milk
- 1/2 cup sliced fresh basil
Instructions
- In a small bowl add garlic powder, dry oregano, parsley, onion powder, salt, and ground black pepper. Stir to combine.
- Season both sides of the chicken breasts with spice blend.
- Heat a large skillet to medium high heat. Add olive oil to pan along with chicken breasts. Cook each side for 6-9 minutes (depending on thickness) until they are 165 degrees.
- Remove chicken from pan. Add the sweet onions to the pan, saute until translucent, about 2-3 minutes. Add garlic to the pan and saute for 30 seconds.
- Next add in cooking white wine. Stir to get the goodness off the bottom of the pan. Add in the sun dried tomatoes, lemon juice, and coconut milk. Stir and bring to a boil.
- Add Chicken to the cream sauce and let cook for 5 minutes.
- Remove from heat, top with fresh basil and serve!
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 446
- Sugar: 8 g
- Sodium: 663 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 98 mg
17 comments on “Chicken With Sun-Dried Tomato Recipe”
Very good recipe!! I used Chardonnay instead of cooking wine. Added spinach and it was great!
yummm! Great idea, glad you liked it!
We just made this for dinner tonight and it was DELISH!! We love flavour and there are lots of great flavour combos in there! I used chicken thighs (because that’s what I had on hand) and had to use lemon as a de-glazer because I didn’t realize I was out of white cooking wine until the last minute. I also subbed fresh tarragon instead of basil, because it’s what is available right now. HOWEVER, the tarragon just added another burst of unique yumminess and I would use it again in this recipe in a heart beat. I also appreciated not using dairy – the coconut milk worked perfectly, lots of very creamy sauce and zero heavy feeling afterwards. This is for sure a winner, winner chicken dinner. Sorry. Had to say it. Because it’s just true. haha YUMMM and some left overs for lunch tomorrow too!!
hahaha.. love it! Winner Winner Chicken Dinner for sure and I love the tarragon addition. I’m gonna try that next time!
really really nice recipe, we all enjoyed it. Thank you
So happy you enjoyed this recipe!
Wow! I am stunned. I was terrified this was going to be super coconut-y. I asked my SO what he thought I used as the base, and he couldn’t tell it was a coconut based sauce. If I didn’t make it, I wouldn’t have been able to tell, either! Great flavor. I grilled my chicken, and it turned out divine – making it again this week! Thanks for the wonderful recipe.
Ohh love that you grilled the chicken for extra flavor. Brilliant girl! So glad you enjoyed all the flavors in this dish Hailey!
This was quite good! I didn’t change too much, just things to suit what I had on hand (ACV instead of white wine, dry basil instead of fresh), and it was a beautiful day so I thought why not grill the chicken? Marinated it for ~10 minutes in the oil from the sun dried tomatoes and spice mix. I was afraid that the dish would come out too coconut-y, but nobody could tell that the base was coconut. 🙂
I will be making this again, thank you for the recipe. Served it with rice and cucumber salad. I can’t wait for basil to be in season, it would undoubtedly be better using fresh!
Love that you grilled the chicken for extra flavor then cooked it in the sauce. YUM!
This is dinner tomorrow! Looks amazing!
One-skillet meals are my favorite. And that sauce looks so creamy and delicious!
That looks positively mouthwatering, YUM!
Sounds like you and I like to cook the same way. I love Tex-Mex as well, and I have an entire cabinet full of different types of balsamic vinegars. There is a couple different oils in there too, but its mostly vinegar. LOL The other thing I love to make is chicken with lots of sauce, which is why this recipe looks so delicious to me! I really want to try this!
haha… great minds think alike.. and apparently have the same taste! 🙂
This looks absolutely wonderful! So creamy and delicious!
I love a good chicken dish, the flavors in this one are perfect! Thank you for sharing 🙂