You won’t believe how effortlessly delicious this Creamy Sundried Tomato Chicken Recipe is—I mean, tender chicken bathed in a rich, savory sauce that feels like a warm hug. Let me show you how to nail it every time.
Jump to:
Why You'll Love This Recipe
Honestly, this Creamy Sundried Tomato Chicken Recipe has become my go-to comfort meal when I want something that tastes fancy but comes together quickly. The flavors? Absolute magic.
- Simple, high-impact ingredients: You likely have most of these pantry staples, but they transform the chicken into a restaurant-worthy dish.
- Rich, creamy sauce: The combo of sundried tomatoes, Parmesan, and cream cheese makes the sauce velvety and packed with umami.
- Quick and easy prep: You can get dinner on the table in under an hour, even on busy weeknights.
- Flexible and forgiving: Whether you want to add spinach, mushrooms, or skip the wine, this recipe adapts to your taste and pantry.
Ingredients & Why They Work
Getting the balance right in this Creamy Sundried Tomato Chicken Recipe is all about layering flavors. Each ingredient brings something special that builds this rich, cozy experience on your plate.
- Chicken breasts: Pounding them thin ensures quick, even cooking and a tender bite.
- Sundried tomatoes: Their concentrated flavor cuts through the creaminess, adding just the right tang.
- Chicken broth and bouillon: The base of the sauce, adding savory depth.
- Half and half: Perfect for creaminess without being too heavy.
- Parmesan cheese: Freshly grated melts beautifully and adds an irresistible umami kick.
- Cream cheese: This makes the sauce silky and rich without overpowering the other flavors.
- White wine: Helps deglaze the pan, bringing brightness and complexity—Sauvignon Blanc is my favorite.
- Olive oil and butter: For searing and enriching the sauce with that lush, golden flavor.
- Garlic and tomato paste: They punch up the savory notes and give the sauce some bold character.
- Seasonings (Italian seasoning, red pepper flakes, honey, hot sauce): These tiny additions create layers of warmth and depth, balancing sweetness, heat, and herbs.
- Flour: I use flour to lightly dust the chicken and thicken the sauce—two birds, one stone!
Make It Your Way
One of my favorite things about this Creamy Sundried Tomato Chicken Recipe is how easy it is to switch things up. I always like to experiment—sometimes swapping half of the chicken broth for veggie broth or adding fresh spinach just before serving.
- Variation: I adore tossing in some sautéed mushrooms for extra earthiness—I promise it amps up the flavor without adding fuss.
- Dietary tweak: For a lighter version, swap half and half for coconut milk, and skip the Parmesan cheese—but only if you must!
- Make it spicy: If you want a little kick, double the hot sauce or add crushed red pepper flakes to the sauce.
- Pasta or rice: This sauce is so good over buttered noodles or creamy mashed potatoes—always a winner.
Step-by-Step: How I Make Creamy Sundried Tomato Chicken Recipe
Step 1: Prep and Pound the Chicken
Start by slicing your chicken breasts in half lengthwise so they’re about ½ inch thick after pounding. Cover them with plastic wrap and gently pound using the textured side of a meat mallet. This not only helps them cook evenly but also keeps the chicken tender instead of drying out. Season both sides with salt, pepper, and Italian seasoning, then dust lightly with flour. This flour coating gives a nice crust and helps thicken the sauce later.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat, then add the chicken. Don’t crowd the pan—work in batches if needed. Sear each side for about 4-5 minutes until you get a beautiful golden-brown crust. Once done, set the chicken aside on a plate. This searing step locks in the juices and builds those fond bits on the pan that’ll flavor the sauce.
Step 3: Build the Sauce
With the heat off, pour in the white wine to deglaze the pan, scraping up all those tasty browned bits with a spatula. Let the wine simmer and reduce by half—that’s your flavor booster right there! Next, stir in minced garlic and tomato paste, cooking for a minute until fragrant. Then melt butter and whisk in flour, cooking it a couple minutes to get rid of the raw taste and form a roux.
Step 4: Add Liquids and Sundried Tomatoes
Gradually stir in the chicken broth mixture you prepared earlier—this includes the broth, bouillon, half and half, honey, hot sauce, and seasonings. Add the diced sundried tomatoes next, then bring everything to a boil. Reduce to low and let it simmer for about 10 minutes so the sauce thickens and all the flavors mingle. Don’t rush this part—the sauce deepens beautifully the longer it simmers.
Step 5: Final Touches and Simmer
Turn the heat down to low and stir in cream cheese until silky smooth. Gradually add the Parmesan cheese and stir to incorporate. Return the chicken to the pan and spoon the sauce over the top. Let it gently simmer without a lid for another 5-7 minutes so the chicken soaks up those creamy, tangy flavors. I usually sprinkle fresh basil or parsley on top right before serving—it adds a fresh, bright pop.
Top Tip
After making the Creamy Sundried Tomato Chicken Recipe dozens of times, I've learned a few tricks that make all the difference for smooth sauce and juicy chicken without stress.
- Pound it thin: Don’t skip pounding your chicken. It ensures quick cooking and keeps the meat tender—no dry bites here.
- Use real Parmesan: Shred it fresh from the block for melt-in-your-mouth texture and flavor. Pre-grated often has anti-caking agents that don’t melt as well.
- Wine reduces flavorfully: Take your time reducing the wine—it’s worth the wait and adds depth that broth alone can’t match.
- Don’t rush the simmer: The longer the sauce reduces, the richer and thicker it becomes. If you’re short on time, prep the sauce ahead and just melt in the cream cheese and cheese right before serving.
How to Serve Creamy Sundried Tomato Chicken Recipe
Garnishes
I like a sprinkle of fresh basil leaves or chopped parsley to brighten the plate and add color. Sometimes, a tiny drizzle of good-quality olive oil on top before serving brings that extra touch of richness. A pinch of cracked black pepper on the final dish is my signature move for a little bite contrast.
Side Dishes
This recipe cries out for buttery mashed potatoes or creamy polenta to soak up the sauce. If you want something lighter, roasted veggies like asparagus or green beans work beautifully. And yeah, I’m a sucker for simple buttered egg noodles or a fluffy rice pilaf—anything that helps you savor every drop of that sauce.
Creative Ways to Present
For Sunday dinners or special occasions, I love plating this over a bed of homemade garlic mashed cauliflower and garnishing with edible flowers for an extra wow factor. You can also serve it family-style, dish the chicken and ladle sauce in a colorful casserole, and let everyone help themselves—it’s cozy and inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and the sauce thickens overnight, making it even tastier the next day. Just reheat gently on the stove or microwave until warmed through—easy weeknight lunch.
Freezing
This recipe freezes really well. I portion the chicken and sauce into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge and heat slowly to keep that luscious texture.
Reheating
To keep the sauce creamy and the chicken moist, I reheat leftovers gently in a covered pan over low heat or bake in a greased casserole dish at 350°F for 20-25 minutes. This prevents the sauce from separating, which can happen if microwaved too aggressively.
Frequently Asked Questions:
Absolutely! Chicken thighs are a great substitute, offering extra juiciness and flavor. Just adjust cooking time slightly to ensure they’re cooked through.
No worries—substitute with extra chicken broth or a splash of white grape juice with a little lemon for acidity. The sauce will still be delicious.
Yes, swap half and half for coconut milk or a dairy-free cream substitute, and use nutritional yeast instead of Parmesan. The texture and flavor will be different but still tasty.
The sauce is ready when it has thickened enough to coat the back of a spoon and the flavors have melded. Simmering for about 10 minutes usually does the trick.
Final Thoughts
This Creamy Sundried Tomato Chicken Recipe holds a special place in my kitchen. It’s one of those dishes that looks impressive but feels like a warm hug after a long day. Give it a try—I bet you’ll love the blend of tangy sundried tomatoes and smooth, cheesy sauce just as much as I do. Plus, it’s a fantastic dish to share around the table, turning any meal into something memorable.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Marry Me Chicken is a creamy, flavorful chicken dish featuring a rich sauce made with sundried tomatoes, garlic, cream cheese, and Parmesan cheese. The chicken breasts are pounded thin, seasoned, and seared to golden perfection before being simmered in a luscious wine and broth-based sauce. This elegant yet comforting recipe is perfect for an impressive weeknight dinner or special occasion.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- 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 (such as Frank's Hot Sauce)
- ½ cup white wine (Sauvignon Blanc recommended)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons flour
- ⅓ cup sundried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- ½ cup Parmesan cheese, grated (preferably shredded from a block)
Sauce Seasonings
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prep the Sauce: In a large measuring cup with a spout, combine the chicken broth, 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 Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between sheets of plastic wrap and pound them gently with the textured side of a meat mallet until about ½ inch thick. Season both sides with salt, pepper, and Italian seasoning. Lightly sprinkle the flour on each side and rub it over the surface to create a light coating that adds texture and helps thicken the sauce.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. In batches if needed, sear the chicken slices for 4-5 minutes per side until a golden crust forms. Remove the chicken and set aside.
- Deglaze Pan with Wine: Turn off the heat briefly, pour in the white wine, then turn the heat back to medium. Use a silicone spatula to scrape and loosen the browned bits (fond) from the bottom and sides of the skillet. Allow the wine to simmer gently and reduce by half, about 3 minutes.
- Cook Garlic and Tomato Paste: Add the minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring often, to combine flavors.
- Make Roux: Melt the butter in the pan and sprinkle in the flour. Stir continuously for 2 minutes to eliminate the raw flour taste and create a roux.
- Incorporate Broth Mixture: Gradually add the prepared chicken broth mixture in small splashes, stirring continuously to form a smooth sauce without lumps.
- Add Sundried Tomatoes and Simmer: Stir in the diced sundried tomatoes. Bring the sauce to a boil, then reduce to a simmer. Let it cook for 10 minutes to thicken and meld the flavors.
- Add Cream Cheese and Parmesan: Lower the heat to low and stir in the cream cheese until fully combined. Gradually add the Parmesan cheese, stirring until the sauce is smooth and cheesy.
- Return Chicken to Sauce: Place the seared chicken back into the skillet with the sauce, spooning sauce over each piece. Let everything simmer uncovered for 5-7 minutes to allow the chicken to absorb the sauce flavors and finish cooking.
- Serve and Garnish: Garnish with fresh basil or parsley if desired. Serve the chicken immediately with your favorite sides such as pasta, rice, or vegetables.
Notes
- Use Sauvignon Blanc for the best flavor in the white wine deglaze; Chardonnay or Pinot Grigio are suitable alternatives. Skip wine altogether and use extra chicken broth if preferred.
- Select plain sundried tomatoes without herbs or additional seasoning to avoid overpowering the sauce. The oil from sundried tomatoes can be used for searing the chicken to add more depth of flavor.
- Shred Parmesan from a block rather than using pre-shredded cheese for better melting and taste.
- Frank’s Hot Sauce or a similar mild hot sauce enhances depth without adding spiciness.
- Optional additions to the sauce include sautéed mushrooms, fresh spinach, sliced cherry tomatoes, or more fresh basil for extra texture and flavor.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat by thawing overnight then baking covered at 350°F for 20-25 minutes.
- The sauce thickens more the longer it simmers. Adjust simmer time to your preferred consistency.
- Try pairing this recipe with Marry Me Chicken Pasta or Marry Me Chicken Soup for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 120 mg
Leave a Reply