When you want dinner to feel luxurious but not complicated, this Creamy Sundried Tomato Chicken Recipe has your back. It’s one of those special dishes with a rich sauce that tastes like you spent hours in the kitchen, yet it comes together quickly enough for any weeknight.
Jump to:
Why You'll Love This Recipe
This creamy sundried tomato chicken recipe has become one of my favorite go-tos because it’s elegant enough to impress guests but simple enough to make any night feel special. The sauce is silky, tangy, and just the right amount of indulgent.
- Beautifully Balanced Flavors: The sundried tomatoes’ tang cuts through the richness of the creamy sauce, delivering a perfect harmony every bite.
- Simple Ingredients, Big Impact: You won’t need any fancy pantry items, just straightforward staples that come together for amazing results.
- Versatile and Customizable: Whether you want to add spinach, mushrooms, or keep it classic, this recipe adapts beautifully.
- Great for Meal Prep or Dinner Parties: It reheats well, making it a keeper for leftovers or a make-ahead option to impress friends with minimal fuss.
Ingredients & Why They Work
The magic of this Creamy Sundried Tomato Chicken Recipe lies in how these ingredients come together: tender chicken forms the perfect canvas, while the sauce combines savory, creamy, and tangy flavors that sing. Pro tip: grabbing quality sundried tomatoes and fresh Parmesan makes a big difference here.
- Chicken Breasts: Slicing and pounding them thin ensures even cooking and a tender bite every time.
- Italian Seasoning: A simple blend that adds aromatic herbs to enhance the chicken’s flavor.
- Flour: Helps with creating a nice crust on the chicken and thickens the sauce later on.
- Olive Oil: Essential for searing the chicken, giving it that golden, crispy edge you’ll love.
- Chicken Broth & Bouillon: Forms the savory backbone of the sauce, keeping it rich without overpowering.
- Half and Half: Brings the creamy texture that comforts and coats everything beautifully.
- Honey & Hot Sauce: Tiny flavor boosters—a touch of sweetness and gentle heat to deepen complexity.
- White Wine: Adds brightness and depth; Sauvignon Blanc is my go-to here.
- Garlic & Tomato Paste: The aromatic and umami-rich building blocks for the sauce’s base.
- Butter and Flour (Roux): Create a silky, thickened sauce that clings perfectly to the chicken.
- Sundried Tomatoes: The star ingredient—intense, tangy, and slightly chewy, they deliver a big punch.
- Cream Cheese & Parmesan: For extra creamy indulgence and that irresistible cheesy finish.
- Seasonings (Onion Powder, Oregano, Basil, Mustard Powder, Red Pepper Flakes): Layer subtle earthy, herbal notes and just a hint of spice to round it all out.
Make It Your Way
One of my favorite things about this Creamy Sundried Tomato Chicken Recipe is how flexible it is—feel free to adapt it to what you have on hand or your flavor preferences. I often throw in some fresh spinach at the end for a pop of green, or swap out half the chicken for tender mushrooms when I’m craving something earthier.
- Variation: I once added halved cherry tomatoes and fresh basil right before serving, which brightened the dish wonderfully and made it ideal for summer nights.
- Dietary swaps: Try coconut milk if you want to make it dairy-free — it changes the flavor but keeps that creamy feel.
- Spice level: The hot sauce is more of a flavor enhancer than a fiery kicker, so adjust that if you prefer more heat.
Step-by-Step: How I Make Creamy Sundried Tomato Chicken Recipe
Step 1: Prep the Chicken the Right Way
I like slicing the chicken breasts in half lengthwise, then pounding them gently under plastic wrap to about half an inch thick. This step might seem simple, but it really helps the chicken cook evenly, which means juicy, tender bites without any dry edges. Season generously with salt, pepper, and Italian seasoning, then dust both sides with flour. The flour adds a bit of texture and also helps thicken the sauce later on—win-win.
Step 2: Sear Until Golden
Heat up a tablespoon or two of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in batches so the pan isn’t overcrowded. Cook for about 4-5 minutes per side, until each piece has that gorgeous golden crust. Don’t rush this part—you want a nice sear, not steamed chicken. Once done, set them aside on a plate while you start the sauce.
Step 3: Build Your Flavorful Sauce
Turn off the heat for a second and pour in the white wine—this deglazes the pan and picks up all those tasty browned bits (or “fond”). Scrape the skillet gently with a spatula and let the wine reduce by half, about 3 minutes. Then stir in minced garlic and tomato paste, cooking for about a minute to deepen the flavors without burning.
Next, melt butter in the pan, sprinkle over flour, and whisk constantly for 2 minutes to create a roux—the base for a silky smooth sauce. Add your chicken broth mixture slowly in small splashes while stirring to prevent lumps. Then toss in the sundried tomatoes and simmer it down for about 10 minutes; this thickens the sauce and melds all those delicious flavors.
Step 4: Finish it Creamy and Cheesy
Reduce the heat to low and stir in cream cheese until it melts throughout the sauce. Gradually add grated Parmesan, stirring gently until everything is silky, rich, and perfectly combined. This final step transforms your sauce into the luxurious center of the dish.
Step 5: Bring It Home
Slide the chicken back into the skillet, spooning sauce over each piece. Let everything simmer uncovered for 5-7 more minutes so the chicken absorbs those flavors and the sauce thickens just a bit more. I like to finish with a sprinkle of fresh basil or parsley—it adds a bright, fresh note that's the perfect contrast to the creaminess. Then, dig in!
Top Tip
Over the years, I’ve found a few tricks that take this Creamy Sundried Tomato Chicken Recipe to the next level. A little attention to detail in the cooking process makes a big difference.
- Use Quality Sundried Tomatoes: I prefer plain ones packed in oil, like Mezzetta. If you use dry-pack, soak them in warm water for 10 minutes to soften, then dice.
- Don’t Skip the Pan Deglazing: Adding wine and scraping up the fond brings serious flavor depth to your sauce—this little step is a game changer.
- Freshly Grated Parmesan: It melts beautifully and tastes far better than pre-shredded.
- Patience with Simmering: Letting your sauce reduce and thicken properly ensures every bite is bursting with flavor and perfect creamy texture.
How to Serve Creamy Sundried Tomato Chicken Recipe
Garnishes
I always reach for fresh basil or flat-leaf parsley here because their freshness cuts through the richness perfectly. A sprinkle of extra Parmesan never hurts, and sometimes a drizzle of good-quality olive oil adds a nice gloss and a subtle fruitiness.
Side Dishes
This recipe is fantastic with simple sides like garlic butter pasta, creamy mashed potatoes, or even some steamed green beans. On nights I’m feeling fancy, I serve it with a crisp Caesar salad and crusty bread to soak up every bit of that luscious sauce.
Creative Ways to Present
For special occasions, I’ve plated this over creamy polenta or even risotto, garnishing with edible flowers or microgreens to impress guests. Serving in shallow bowls with a sprig of fresh herbs makes it feel inviting and elegant all at once.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge. It keeps beautifully for up to 3 days, and often tastes even better the next day as the flavors have had more time to meld.
Freezing
This recipe freezes surprisingly well. I portion the chicken and sauce into freezer-safe containers, and they keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To keep the sauce creamy and the chicken tender, I reheat leftovers gently in a covered casserole dish at 350°F for about 20-25 minutes. This method keeps everything moist and prevents the sauce from separating like it sometimes does in the microwave.
Frequently Asked Questions:
Absolutely! Chicken thighs work great in this recipe and can add more juiciness and richness. Just adjust cooking times slightly—thighs usually take a bit longer to cook through.
No worries! You can substitute the wine with extra chicken broth or a splash of white grape juice for sweetness. The sauce will still taste delicious but with a different flavor profile.
The hot sauce in the recipe is more of a flavor enhancer than a heat source, so it won't make the dish spicy. If you prefer some heat, feel free to add a bit more or sprinkle in red pepper flakes to taste.
You can make the sauce a few hours ahead and refrigerate it. Just reheat gently before adding the chicken back in to finish cooking. This can speed up your dinner prep on busy nights.
Final Thoughts
This Creamy Sundried Tomato Chicken Recipe feels like one of those little kitchen treasures that’s surprisingly easy but always impresses. Whether you’re feeding family or hosting friends, it’s a cozy, creamy dish that hits all the right notes. I hope you enjoy making it as much as I do—trust me, it’s worth every delicious bite!
Print
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 flavorful and creamy dish featuring tender chicken breasts cooked in a rich sauce made with chicken broth, half and half, white wine, sundried tomatoes, and Parmesan cheese. It's seasoned with Italian herbs and a hint of hot sauce, resulting in a comforting and elegant meal perfect for any occasion.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- 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 (Frank's Hot Sauce recommended)
- 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 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 Work: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and sauce seasonings. Set this mixture aside. Measure out all remaining ingredients before beginning to streamline the cooking process.
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Place them between sheets of plastic wrap and gently pound with the textured side of a meat mallet until approximately ½ inch thick. Season both sides with salt, pepper, and Italian seasoning. Sprinkle the flour evenly over each side and rub it in to coat. This will add texture, prevent sticking, and contribute to sauce thickness.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4-5 minutes on each side until a golden crust forms. Remove from the skillet and set aside.
- Deglaze with Wine: Turn the heat off briefly, pour in the white wine, and turn the heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet, loosening the browned bits. Let the wine gently bubble and reduce by half, about 3 minutes, concentrating the flavors.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook together for 1 minute to release the garlic's aroma and deepen the tomato flavor.
- Make a Roux: Add the butter to the skillet and melt it. Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw flour taste and create a smooth base for the sauce.
- Incorporate Broth Mixture: Gradually add the chicken broth mixture prepared earlier in small splashes, stirring constantly to avoid lumps and build a creamy sauce.
- Add Sundried Tomatoes and Simmer: Stir in the diced sundried tomatoes. Bring the sauce to a boil, then reduce to a simmer. Allow it to simmer uncovered for 10 minutes, letting the flavors meld and the sauce thicken.
- Finish the Sauce: Lower the heat to low. Stir in the cream cheese until fully combined. Gradually add the grated Parmesan cheese, stirring until melted and smooth.
- Combine Chicken and Sauce: Return the seared chicken to the skillet. Spoon sauce over the chicken and let it simmer uncovered for 5-7 minutes. This final simmer allows the chicken to heat through and absorb the sauce flavors.
- Serve: Garnish with fresh basil or parsley if desired and serve immediately, pairing well with pasta, rice, or vegetables.
Notes
- Use Sauvignon Blanc for the white wine in this recipe, with Chardonnay or Pinot Grigio as alternatives. If cooking without wine, extra chicken broth can be used instead.
- Choose plain sundried tomatoes without added herbs for best results to keep the sauce balanced.
- For more flavor, try using some oil from the sundried tomatoes to sear the chicken.
- Use tomato paste from a tube (such as Mutti) for ease of measuring and freshness.
- The hot sauce adds flavor depth without making the dish spicy; Frank's Hot Sauce is recommended.
- Shred Parmesan cheese fresh from a block rather than using pre-shredded to ensure better melt and flavor.
- The sauce thickens and flavors intensify the longer it simmers — adjust simmer time based on desired consistency.
- Optional additions include sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil.
- Try this recipe as a base for variations such as Marry Me Chicken Pasta or Marry Me Chicken Soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, defrost overnight and bake covered at 350°F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
Leave a Reply