Go Back
Print Recipe

Creamy Sun Dried Tomato Parmesan Chicken

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.
Servings: 4

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

  • Mix flour, parmesan, salt, and pepper in a shallow bowl.
  • Dredge each chicken fillet in the mixture and shake off excess.
  • Heat 1 tablespoon sun-dried tomato oil in a skillet over medium-high heat.
  • Sear chicken until golden and cooked through, 5–6 minutes per side; transfer to a warm plate.
  • Add remaining oil to the skillet and sauté garlic until fragrant, about 1 minute.
  • Add sun-dried tomatoes and mushrooms; cook until mushrooms soften.
  • Reduce heat to low and pour in milk; bring to a gentle simmer.
  • Season with salt and pepper, then stir in cornstarch slurry.
  • Simmer while stirring until sauce thickens.
  • Add parmesan and simmer 1 minute until melted.
  • Return chicken to the skillet and coat with sauce.
  • Sprinkle with fresh basil and extra pepper before serving.

Notes

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.