Chicken With Sun-Dried Tomato Recipe

Why This Sun-Dried Tomato Chicken Is a Skillet of Deliciousness

Everything about this dish is incredible! I know you’re going to love it too. Here’s what makes it such a hit:

• SO much flavor. The secret to this recipe is how the dish is built step-by-step to add layers of flavor. After the chicken is seared, the aromatics are added. Then you deglaze the pan to get all the bits on the bottom and incorporate them in the sauce. The sun-dried tomatoes are bright and sweet, then the dish is finished with basil. Oh my yum!
• Dairy-free. Heavy cream doesn’t agree with everyone (or every diet), so the rich sauce in this chicken with sun-dried tomato recipe is made with coconut milk instead which keeps it dairy-free.
• Perfect for a weeknight. One-skillet means less to manage and less to clean up afterwards! Everything about this recipe is quick and easy.

What You’ll Need

A lot of the ingredients you need are probably in your pantry right now! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Chicken – I use boneless skinless chicken breasts for this recipe to keep it easy.
• Seasoning – Garlic powder, dried oregano, dried parsley, onion powder, salt, and black pepper add lots of flavor to the chicken.
• Olive oil – For searing the chicken and cooking the aromatics.
• Sweet onion and garlic – These add flavor and depth to the creamy sauce for this chicken with sun-dried tomato recipe.
• Sun-dried tomatoes – You can use dry-packed from a pouch or oil-packed. If you use the dry kind, it can be faster to cut them with kitchen shears than a knife.
• White wine – Make sure you use a dry white wine, like Sauvignon Blanc or Pinot Grigio. 
• Lemon juice – For some brightness to cut through the richness.
• Coconut milk – You can use heavy cream if you’d like.
• Fresh basil – To add some fresh, herbaceous flavor.

How to Make Chicken With Sun-Dried Tomato Sauce

Here’s how easy it is to make this chicken with sun-dried tomato recipe.

• Season the chicken. Mix the seasonings in a small bowl and use it to season both sides of the chicken.
• Sear the chicken. Heat the oil in a skillet over medium-high. Cook the chicken on each side until it reaches 165ºF. Transfer to a plate.
• Cook the aromatics. Add the onions to the skillet and cook until they’re softened and translucent. Stir in the garlic and cook until it’s fragrant.
• Deglaze the pan. Pour in the wine and scrape up the browned bits from the pan to incorporate them into the liquid. 
• Bring to a boil. Stir in the sun-dried tomatoes, lemon juice, and coconut milk. Bring to a boil
• Finish. Add the chicken to the skillet and cook for about 5 minutes, until it’s warmed through. Garnish with basil before serving.

Variation Ideas

This chicken with sun-dried tomato recipe is easy to customize! Here are some ideas.

• Use chicken thighs. They take a bit longer to cook, but they also work in this recipe. Make sure they’re boneless and skinless.
• Add spinach. For some extra veggie goodness, stir a bag of baby spinach into the sauce until it wilts before adding the chicken.
• Make it cheesy. Add freshly grated Parmesan cheese for a cheesy finish or, to keep it dairy-free, add nutritional yeast instead.
• Skip the alcohol. Use low-sodium chicken broth instead of the wine.

How to Store & Reheat Leftovers

• Refrigerator: Transfer the chicken and sauce to an airtight container and refrigerate for up to 4 days.
• Freezer: You can freeze the chicken and sauce in an airtight container or freezer bag for up to 2 months.
• To reheat: Warm this chicken with sun-dried tomato recipe in a skillet set over medium-low heat or in the microwave.

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