This Creamy Sundried Tomato Chicken Recipe is my go-to when I want a comforting meal that tastes like I spent hours in the kitchen, but really comes together in about an hour. It’s creamy, tangy, and downright irresistible—let me show you how!
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Why You'll Love This Recipe
Whenever I serve this Creamy Sundried Tomato Chicken Recipe to friends or family, it instantly becomes a favorite. The balance of rich creaminess from the sauce and the tangy sweetness of sundried tomatoes creates a flavor combo that’s out of this world.
- Velvety Sauce: The combination of cream cheese, Parmesan, and half-and-half makes a sauce that’s luscious without feeling heavy.
- Simple Ingredients, Big Flavor: Using common pantry staples like chicken broth and tomato paste really amps up the depth of this dish.
- Quick Prep and Cooking: From prepping to plating, it takes about an hour, making it perfect for weeknights or last-minute guests.
- Versatile & Customizable: You can tweak the heat, swap in veggies, or serve it over pasta, rice, or even mashed potatoes.
Ingredients & Why They Work
The magic of this Creamy Sundried Tomato Chicken Recipe lies in the balance of fresh, savory, and tangy. Each ingredient plays its part to build layers of flavor, and prepping everything first helps everything come together smoothly.
- Chicken breasts: Pounding them thin helps them cook evenly and soak up that creamy sauce.
- Italian seasoning: A simple blend that brings herby, aromatic notes without overpowering the sauce.
- Flour: Lightly dusted on the chicken, it creates a subtle crust and thickens the sauce naturally.
- Sundried tomatoes: Their intense, slightly sweet tang boosts the dish’s depth.
- Chicken broth & bouillon: These create a savory base that rounds out the creamy elements.
- Half and half: Provides creaminess with less heaviness than heavy cream.
- Tomato paste: Concentrates tomato flavor, giving body and richness.
- Butter and flour (for roux): This classic thickening combo ensures the sauce is silky and coats the chicken well.
- Parmesan cheese: Freshly grated for sharpness and umami—it makes a big difference versus packaged shredded cheese.
- Cream cheese: A small amount adds luxuriously smooth texture without being overpowering.
- White wine: I recommend Sauvignon Blanc for brightness, but a dry white wine or extra broth works, too.
- Garlic & herbs: Essential for depth and aromatic warmth.
- Hot sauce & honey: Just a touch to balance sweet, spicy, and savory—don’t worry, it won’t be spicy if you use mild hot sauce like Frank’s.
Make It Your Way
I love adding little twists depending on my mood or what I have on hand. This Creamy Sundried Tomato Chicken Recipe is forgiving and adapts well, so feel free to make it yours and experiment!
- Variation: Sometimes I stir in fresh spinach or sliced mushrooms right before adding the cream cheese for an extra veggie boost. It adds a fresh texture without changing the essence of the dish.
- Heat Level: If you like a bit more kick, add a pinch more red pepper flakes or use a spicier hot sauce. I personally keep it mild to let the sundried tomatoes shine.
- Make it gluten-free: Swap all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- Serve with sides: Swap out pasta for cauliflower rice or mashed potatoes for a cozy, hearty twist.
Step-by-Step: How I Make Creamy Sundried Tomato Chicken Recipe
Step 1: Prep and Pound Your Chicken
I start by slicing the chicken breasts in half horizontally to make two thinner pieces. Then, I cover them with plastic wrap and gently pound them to about ½ inch thickness using the textured side of my meat mallet. This helps them cook evenly and stay tender. Don’t skip the seasoning here—sprinkle salt, pepper, and Italian seasoning on both sides, then dust lightly with flour. The flour’s subtle crust helps lock moisture in and gives the sauce a nice body later.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. I like to sear the chicken in batches if needed, making sure not to crowd the pan. Cook each side for 4-5 minutes until it’s beautifully golden and has a slight crust. Set the chicken aside while you make the sauce—it’ll finish cooking later in that luscious creaminess.
Step 3: Deglaze with Wine and Build the Sauce
Turn off the heat and pour the white wine into the same pan to deglaze, scraping up all those browned bits—this adds insane flavor! Turn heat back on medium and let it gently bubble for about 3 minutes to reduce by half. Next, add your minced garlic and tomato paste and cook for another minute, stirring constantly to blend the flavors.
Step 4: Make the Roux and Add Liquids
Lower the heat to medium-low and melt butter in the pan. Stir in flour and cook for 2 minutes to get rid of that raw flavor. Gradually whisk in the savory chicken broth mixture you prepped earlier (including half and half, honey, hot sauce, and seasonings), adding it in splashes to prevent lumps. Then toss in diced sundried tomatoes and bring the sauce to a boil before reducing to simmer. Let it bubble gently for about 10 minutes until it thickens and all the flavors marry perfectly.
Step 5: Add the Cheeses and Return Chicken to Pan
Turn heat to low and stir in cream cheese until that silky texture develops. Gradually mix in fresh grated Parmesan until smooth and melted. Now nestle your chicken back into the sauce, spoon some of that creamy goodness on top, and let it simmer uncovered for another 5-7 minutes until the chicken is cooked through and tender.
Top Tip
From my many attempts making this Creamy Sundried Tomato Chicken Recipe, these little nuggets make all the difference between a good meal and a fantastic one!
- Use Freshly Grated Parmesan: It melts better and has far more flavor than prepackaged shredded cheese.
- Don’t Skip Pounding the Chicken: This ensures every bite is tender, and it cooks evenly in your skillet.
- Deglaze Properly: Scrape those golden bits when adding wine—they’re pure flavor gold.
- Simmer Slowly: Low and slow simmering thickens the sauce naturally and blends the flavors best.
How to Serve Creamy Sundried Tomato Chicken Recipe
Garnishes
I always finish with a sprinkle of freshly chopped parsley or basil—adds a pop of color and fresh herbal brightness that cuts through the rich creaminess beautifully. If I’m feeling fancy, a few slivers of sundried tomatoes on top give a pretty, rustic touch.
Side Dishes
This chicken pairs wonderfully with al dente pasta tossed simply in olive oil or butter, a bed of creamy mashed potatoes, or even buttery garlic bread for sopping up every last bit of that sauce. Roasted or steamed green veggies like broccoli or asparagus work well too, balancing the richness with some freshness.
Creative Ways to Present
For a special occasion, I like plating this with a swirl of the sauce under the chicken and topping with edible flowers or microgreens for a restaurant-quality vibe. Serving it over a nest of fresh spinach-infused linguine makes it look gorgeous and adds an unexpected touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and eat them up within three days— the flavors actually deepen overnight, making your next meal even better!
Freezing
This recipe freezes beautifully. I portion the chicken and sauce in freezer-safe containers and it keeps up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
This is best gently reheated in the oven to keep the cream sauce silky—and avoid microwave overheating. I cover it with foil and bake at 350°F (175°C) for about 20-25 minutes, stirring halfway through if possible.
Frequently Asked Questions:
Yes! Boneless, skinless chicken thighs will work nicely and add extra juiciness. Adjust cooking time slightly, as thighs may take a bit longer to cook through.
No worries! You can simply omit the wine and add extra chicken broth instead. The sauce will still be delicious and rich without the alcohol.
If your sauce isn't thick enough, let it simmer a bit longer uncovered to reduce. You can also mix a small amount of flour or cornstarch with cold water to create a slurry and stir it in gradually to thicken quickly.
Absolutely! You can prep the sauce and chicken separately a day ahead, then combine and warm everything when ready. This recipe reheats very well, making it perfect for meal prep or entertaining.
Final Thoughts
If you’re craving a dish that’s creamy, comforting, and packed with flavor without a ton of fuss, this Creamy Sundried Tomato Chicken Recipe is all you need. Every time I make it, I’m reminded how simple ingredients can come together to create something truly special and impressive. Grab your skillet, and trust me—you’re going to want to make this over and over!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring a rich sauce made with chicken broth, white wine, sundried tomatoes, and Parmesan cheese. The chicken is seared to a golden crust and simmered in a luscious sauce that combines garlic, tomato paste, cream cheese, and aromatic herbs, perfect for an indulgent weeknight dinner or special 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
- 1-2 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 (e.g., Frank's Hot Sauce)
- ½ cup white wine (Sauvignon Blanc preferred)
- 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
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 the Sauce Mixture: In a large measuring cup with a spout, combine chicken broth, bouillon cube (or better than bouillon), half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Set the mixture aside for later. Also, measure out all remaining ingredients before starting the cooking process to ensure smooth preparation.
- Prepare the Chicken: Slice each chicken breast horizontally to create 2-3 thinner slices. Place the slices between sheets of plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Season both sides with salt, pepper, and Italian seasoning. Sprinkle all-purpose flour over each side and rub to coat evenly; this helps add texture, prevents sticking, and thickens the sauce slightly.
- Sear the Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. In batches, sear the chicken slices for 4-5 minutes on each side until a golden brown crust forms. Remove seared chicken from skillet and set aside.
- Deglaze the Pan: Turn the heat off briefly, then add the white wine to the skillet. Set heat back to medium and use a silicone spatula to scrape the bottom and sides of the pan, lifting the flavorful browned bits (fond). Allow the wine to reduce by half, about 3 minutes, stirring occasionally.
- Cook Garlic and Tomato Paste: Add minced garlic and tomato paste to the skillet. Cook, stirring frequently, for about 1 minute until fragrant and well combined with the wine reduction.
- Make the Roux: Add the butter to the skillet and allow it to melt. Stir in 3 tablespoons of flour and cook continuously for 2 minutes, ensuring the raw flour taste cooks out and the mixture thickens slightly.
- Add Broth Mixture and Sundried Tomatoes: Gradually add the prepared chicken broth mixture to the skillet in small splashes, stirring constantly to avoid lumps. Stir in the diced sundried tomatoes. Bring the sauce to a boil, then reduce heat to a simmer and let it reduce and thicken for 10 minutes. This process melds the flavors and concentrates the sauce.
- Finish the Sauce: Reduce heat to low and stir in the cream cheese until fully melted and combined. Gradually add the grated Parmesan cheese, stirring gently until the sauce is creamy and smooth.
- Simmer Chicken in Sauce: Return the seared chicken slices to the skillet, spoon the sauce on top, and let everything simmer uncovered for 5-7 minutes. This allows the chicken to heat through and absorb the rich flavors of the sauce.
- Serve: Garnish the dish with fresh basil or parsley if desired. Serve hot alongside pasta, rice, or your favorite side dishes.
Notes
- Wine: Sauvignon Blanc is ideal, but Chardonnay or Pinot Grigio can be used alternatively. If you prefer not to cook with wine, chicken broth alone will suffice.
- Sundried Tomatoes: Choose plain sundried tomatoes without added herbs for best flavor. Some oil from the sundried tomatoes can be used to sear the chicken for extra richness.
- Tomato Paste: Using tomato paste from a tube allows easy customized amounts and convenience.
- Hot Sauce: Used mainly as a flavor enhancer rather than to add spiciness; Frank's Hot Sauce is recommended.
- Cheese: Freshly shredding Parmesan from a block yields better melt and flavor compared to pre-shredded cheese. Belgioioso Parmesan is preferred.
- Sauce Thickness: The longer you simmer the sauce, the thicker and more concentrated it becomes. Adjust simmer time to your preference.
- Optional Additions: Consider adding sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil for variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Defrost overnight in the fridge or microwave, then reheat covered at 350°F for 20-25 minutes.
- Recipe Variations: Try the Marry Me Chicken Pasta or Marry Me Chicken Soup versions for delicious alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
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