Golden pan-seared chicken is finished in a rich sun-dried tomato cream sauce with garlic, white wine, Parmigiano-Reggiano, basil, thyme, and a touch of lemon. The sauce is creamy and savory with enough acidity and gentle heat to keep it from feeling heavy.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Difficulty: Moderate — Level 3 of 5

Ingredients

Chicken

• 4 boneless, skinless chicken breasts, about 6–8 ounces each
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon oil from the sun-dried tomatoes

Sun-Dried Tomato Cream Sauce

• 2 tablespoons unsalted butter, divided
• 1 small shallot, finely diced
• 4 cloves garlic, finely minced
• 1 teaspoon chopped Calabrian peppers, or 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1 teaspoon finely chopped fresh thyme
• 1–2 teaspoons fresh lemon juice, to taste
• 1/4 cup loosely packed fresh basil leaves, thinly sliced

Instructions

Prepare and Sear the Chicken

1. Place the chicken breasts between sheets of parchment paper and gently pound them to an even thickness of about 3/4 inch.
2. Pat the chicken dry and season both sides with kosher salt and black pepper.
3. Place the flour in a shallow dish. Lightly dredge each chicken breast, shaking off the excess.
4. Heat the olive oil and sun-dried tomato oil in a large skillet over medium-high heat.
5. Add the chicken and cook without moving for 3–4 minutes, until deeply golden.
6. Turn the chicken and cook for another 3–5 minutes, until the thickest part reaches about 160–162°F. Transfer to a plate. The chicken will finish cooking when returned to the sauce.

Build the Sauce

7. Reduce the heat to medium. Add 1 tablespoon butter and the shallot. Cook for 2–3 minutes, until softened and lightly golden.
8. Add the Calabrian peppers and garlic. Cook for about 30 seconds, stirring constantly.
9. Add the tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly and loses its raw tomato aroma.
10. Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer until the wine has reduced to about 2 tablespoons.
11. Add the chicken stock and simmer for 2–3 minutes.
12. Add the heavy cream and sun-dried tomatoes. Simmer gently for 3–5 minutes, until the sauce begins to thicken.
13. Reduce the heat to low and gradually stir in the Parmigiano-Reggiano until melted and smooth.

Finish the Chicken

14. Stir in the thyme and remaining 1 tablespoon butter.
15. Return the chicken and any accumulated juices to the skillet. Simmer gently for 2–3 minutes, until the chicken reaches 165°F and the sauce coats the back of a spoon.
16. Remove the skillet from the heat.
17. Stir in 1 teaspoon lemon juice and the fresh basil. Taste and add additional lemon juice, kosher salt, or black pepper as needed.
18. Serve immediately with plenty of sauce spooned over the chicken.

Cook’s Notes

Chicken Thickness: Even thickness matters more than the exact size of the breasts. Pounding them prevents the thin end from drying out before the thick center cooks.

Sun-Dried Tomatoes: Oil-packed tomatoes are preferable here. Their texture is softer, and a tablespoon of the flavored oil adds extra tomato character to the searing fat.

Tomato Paste: Cook it until slightly darkened before adding the wine. This concentrates its sweetness and savory flavor.

Wine Reduction: Reduce the wine substantially before adding the stock. Otherwise, the sauce can taste sharp and remain unnecessarily thin.

Parmigiano-Reggiano: Add the cheese over low heat. Boiling after the cheese goes in can make the sauce grainy.

Lemon: Add the lemon after removing the skillet from the heat. Start with 1 teaspoon; it should brighten the sauce without making it taste lemony.

Sauce Consistency: If the sauce becomes too thick, loosen it with a small amount of chicken stock. If serving with pasta, reserved pasta water works especially well.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat with a splash of chicken stock or cream.

Serving Suggestions

Garlic Bread⁠: Ideal for soaking up the creamy sun-dried tomato sauce. 

Perfect Crispy Roasted Potatoes⁠: The crisp exterior provides a good textural contrast to the creamy chicken. 

Pesto Green Beans and Tomatoes⁠: The green beans, tomatoes, basil pesto, and vinegar complement the Italian-style flavors while adding freshness and acidity. 

Pasta: Linguine, fettuccine, or angel hair are especially useful when a generous amount of sauce is desired.

Beverage Suggestions

Sauvignon Blanc: Its acidity cuts through the cream and complements the lemon and herbs.

Pinot Grigio: A lighter choice that works particularly well with the sun-dried tomatoes and basil.

Unoaked Chardonnay: Provides enough body for the cream sauce without adding excessive oakiness.

Nonalcoholic: Sparkling water with fresh lemon keeps the pairing bright and refreshing.