Skinless, boneless Chicken Breast with Creamy Sun-Dried Tomato Sauce – one of the best ways to cook chicken breast! The homemade cream sauce is so good: roasted garlic and sun-dried tomatoes combined with cream, shredded cheese, and just the right amount of spices (basil and crushed red pepper)!
Using this recipe, the chicken breast comes out moist and juicy every time. Say good-bye to dry chicken!
I love easy recipes with chicken breasts such as this bacon broccoli chicken bake and the bacon cream cheese cheddar chicken, and this one is no exception. Here is how you make it.
Cook chicken breasts in a skillet
Start by roasting minced garlic with sun-dried tomatoes in the olive oil. You can use the oil from the jar with sun-dried tomatoes:
Then, remove sun-dried tomatoes and garlic from the skillet, leave some olive oil in and cook the chicken breasts until they are done and no longer pink in the center. Your chicken breasts are ready!
Make creamy sun-dried tomato sauce
Remove the chicken from the pan, return sun-dried tomatoes and garlic and make the creamy sauce, per recipe directions. Doesn’t it look delicious, already?
Return completely cooked chicken breast to the pan (with the creamy sauce) and warm up the sauce and the chicken! Voila, the most flavorful and moist chicken breast is ready for you!
Skinless, boneless Chicken Breast with Creamy Sun-Dried Tomato Sauce - one of the best ways to cook chicken breast! Chicken breast is tender, moist and never dry because it is smothered in a rich, silky creamy sauce. Make the sauce by roasting garlic and sun-dried tomatoes in the skillet, adding the cream, shredded Mozzarella cheese, and just the right amount of spices (basil and crushed red pepper)!
- 4 garlic cloves , minced
- 6 oz sun-dried tomatoes , in oil, from a jar
- salt
- 2 tablespoons olive oil , either from the jar of sun-dried tomatoes, or just use olive oil
- 1/4 teaspoon paprika
- 2 chicken breasts , halved horizontally (about 2 lb)
- 1 cup heavy cream
- 1 cup milk
- 1 cup mozzarella cheese shredded
- salt and pepper to taste
- 1 teaspoon basil if using dry basil, if using fresh basil you can add more
- 1/4 teaspoon crushed red pepper flakes at least, add more to taste
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side. (that will make 4 flatter chicken breasts, as you can see on the photos above).
Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
- Remove chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
To the same skillet (from which you removed the chicken and the juices), add 1 cup of heavy cream, bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
Add back sun-dried tomatoes and garlic. Add basil and crushed red pepper - mix to combine. Add cooked chicken breasts. Reheat until warm.
Just made this recipe yesterday, and it was fantastic! Everyone raved at how delicious it was, it is now my go to entrée to make for special occasions. Thank you!!
Joanne, you’re very welcome! So glad everybody liked this recipe – makes me happy! 🙂
Made your wonderful recipe for dinner tonight. The husband LOVED it! He hasn’t stopped raving! It’s a great sauce for pasta too! For once, a recipe that delivers! I’m a fan! Thank you.
So glad you enjoyed this recipe! Thank you for stopping by! 🙂
Can I leave the milk out?
You can leave the milk out if you don’t mind your sauce too thick. The only reason I use milk is because with the all the heavy cream and Mozzarella cheese, the sauce might get too thick. You can also use less Mozzarella, only 1/2 cup if you don’t want to use milk.
Made this tonight for dinner, was very pleased with it. It was very easy to make and it was delicious! Had to make a couple of revisions since I didn’t have any basil (which I always do) instead I used fresh rosemary and Italian seasoning. Also, I didn’t have any heavy cream so I used half and half which was no.problem it took no time to thicken to desired consistency. Will def. make it again.
Thank you, Stephen, I am glad you liked it! Half and half is always good alternative to heavy cream!
Made this today for dinner. Very good recipe. Would make again. I did use bow tie pasta as I had no penne.
Thank you – I am glad you liked it!
Julia, do you have a video on this recipe?
I made this recipe this weekend. It was amazing. Thank you so much for posting it. Seriously cannot wait to make it again. 🙂
Thank you, Deb, so happy you enjoyed it! 🙂
chicken….ohhhh chicken…how I love thee! The sauce looks scrumptious!