This Creamy Sun-Dried Tomato Parmesan Chicken is a flavor-packed skillet dinner featuring juicy pan-seared chicken fillets bathed in a velvety, garlic-infused sun-dried tomato cream sauce. With layers of richness from parmesan, brightness from basil, and umami depth from sun-dried tomatoes, this recipe creates an unforgettable, restaurant-quality meal using simple ingredients you already love. It’s the perfect weeknight option when you want something comforting, creamy, and irresistibly delicious—yet quick enough for a busy schedule.

Why You Will Love This Recipe

You’ll fall in love with this creamy parmesan chicken because it offers everything you want in one dish—juicy chicken, a silky sauce, fragrant herbs, and bold Mediterranean flavors. The recipe is quick, uses accessible pantry staples, reheats beautifully, and pairs well with pasta, rice, or vegetables. It’s elegant enough for guests, simple enough for weeknights, and packed with rich sun-dried tomato flavor that makes every bite special.

Creamy Sun Dried Tomato Parmesan Chicken

There’s something undeniably comforting about a creamy skillet chicken dish, and this Creamy Sun-Dried Tomato Parmesan Chicken delivers comfort and sophistication in every bite. It transforms everyday ingredients into a restaurant-style meal without complicated steps or hours of cooking.

The magic begins with the chicken fillets, which are lightly coated in a mixture of flour, parmesan, salt, and pepper. This coating helps achieve a gorgeous golden crust while keeping the inside tender and juicy. It also helps the sauce cling beautifully to the chicken later.

Sun-dried tomatoes play a starring role here. Their concentrated flavor adds tangy sweetness and complexity to the sauce, creating a balance you don’t get from fresh tomatoes alone. Using the oil from the jar infuses even more flavor into the chicken and aromatics.

Garlic and mushrooms bring depth to the dish. The mushrooms absorb the sun-dried tomato oil and release earthy notes that complement the creamy sauce. The garlic, sautéed just until fragrant, becomes a warm, aromatic base that elevates the entire skillet.

Milk and cornstarch form the foundation of the sauce, creating a creamy consistency without needing heavy cream—though you can use it if you prefer richer results. Parmesan melts into the sauce, adding salty nuttiness that rounds out the flavors perfectly.

What makes this recipe even more appealing is its flexibility. You can serve it over pasta for a comforting Italian-style meal, spoon it over rice for a hearty bowl, or pair it with steamed vegetables or mashed potatoes for a lighter option. It adapts to any craving.

Even the garnishes matter. A sprinkle of fresh basil brightens the dish, cutting through the richness and adding a pop of color. The aroma alone makes the meal feel fresher, more vibrant, and beautifully balanced.

This dish also reheats incredibly well, making it a great option for meal prep. The sauce thickens slightly after cooling, allowing the flavors to deepen and meld even more.

From busy weeknights to special occasions, this creamy chicken skillet fits seamlessly into your meal rotation. It’s impressive enough to serve guests yet simple enough for a quick family dinner. The flavors feel refined, but the process remains easy and accessible.

If you’re craving something creamy, savory, and incredibly satisfying, this sun-dried tomato chicken is the answer. It brings warmth, richness, and restaurant-level flavor to your table with minimal effort, making it a recipe you’ll return to again and again.

Servings & Time

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

For the Chicken

• 2 tablespoons finely grated Parmesan cheese

• 2 tablespoons tapioca flour (or all-purpose flour)

• 1 teaspoon salt

• Cracked pepper, to taste

• 2 large boneless skinless chicken breasts, halved horizontally into 4 fillets

For the Sauce

• 2 tablespoons sun-dried tomato oil (from the jar)

• 2 tablespoons minced garlic

• 7 oz jar sun-dried tomato strips, drained (reserve 2 tablespoons oil)

• 1 cup sliced mushrooms

• 1½ cups milk (any variety)

• 1 tablespoon cornstarch mixed with 2 tablespoons water

• ⅓ cup freshly grated Parmesan cheese

• 2 tablespoons fresh shredded basil

Instructions

1. Mix flour, parmesan, salt, and pepper in a shallow bowl.

2. Dredge each chicken fillet in the mixture and shake off excess.

3. Heat 1 tablespoon sun-dried tomato oil in a skillet over medium-high heat.

4. Sear chicken until golden and cooked through, 5–6 minutes per side; transfer to a warm plate.

5. Add remaining oil to the skillet and sauté garlic until fragrant, about 1 minute.

6. Add sun-dried tomatoes and mushrooms; cook until mushrooms soften.

7. Reduce heat to low and pour in milk; bring to a gentle simmer.

8. Season with salt and pepper, then stir in cornstarch slurry.

9. Simmer while stirring until sauce thickens.

10. Add parmesan and simmer 1 minute until melted.

11. Return chicken to the skillet and coat with sauce.

12. Sprinkle with fresh basil and extra pepper before serving.

Tips

Ingredient Substitutions

• Use coconut milk + dairy-free parmesan for a dairy-free option.

• Replace mushrooms with spinach if preferred.

• Chicken thighs can be used instead of breasts for extra juiciness.

Make-Ahead & Storage

• Store leftovers in the fridge up to 3 days.

• Reheat gently on the stovetop with a splash of milk.

• Sauce thickens over time—add a bit of broth or milk to loosen.

Serving Variations

• Serve over fettuccine, mashed potatoes, or garlic rice.

• Add chili flakes for a spicy version.

• Add roasted vegetables for a complete meal.

Avoid Common Mistakes

• Don’t overcook the chicken—check for internal temp of 165°F.

• Stir sauce continuously after adding cornstarch to avoid lumps.

• Use freshly grated parmesan for best melting and flavor.