Chicken With Sun Dried Tomato Cream Sauce Recipe: Mediterranean Flavors in 30 Minutes

This dish brings Mediterranean flair to your table with tender chicken in a rich, sun-dried tomato cream sauce. The bold flavors come together in just 30 minutes for a meal that feels special without the fuss.

Simple ingredients create a sauce that’s both tangy and creamy, coating each piece of chicken perfectly. It’s an easy way to elevate weeknight dinner into something truly satisfying.

Ingredients for Chicken with Sun Dried Tomato Cream Sauce

Mediterranean flavors shine with these fresh, quality ingredients for a restaurant-worthy dish.

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The sun-dried tomatoes are critical here—look for oil-packed at specialty stores like Whole Foods or Trader Joe’s for the best texture and flavor. Chicken breasts should be uniform in thickness for even cooking; pound them gently between plastic wrap. For the cream, avoid ultra-pasteurized as it can separate when heated. Fresh Parmesan from the deli counter grates more smoothly than pre-shredded.

No white wine? Substitute with additional chicken broth plus a splash of lemon juice. Sun-dried tomatoes in dry packs can be rehydrated in warm water, but oil-packed deliver superior flavor. Out of shallots? Yellow onion at half the amount works in a pinch. The Dijon mustard can be swapped for whole-grain mustard for a rustic twist. Heavy cream alternatives like half-and-half will yield a thinner sauce.

Store sun-dried tomatoes in their oil in the fridge for up to 2 weeks. The sauce keeps 3-4 days refrigerated in an airtight container. For best results, bring cream to room temperature before using (worth the extra minute).

Step-by-Step Instructions for Chicken With Sun Dried Tomato Cream Sauce

Master this Mediterranean-inspired dish with precise technique and professional results.

Step 1: Prepare and Sear the Chicken

Pat the 1.5 lb boneless skinless chicken breasts dry with paper towels, then season both sides evenly with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Pounding to uniform thickness ensures even cooking—aim for about ½-inch throughout.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to retain warmth.

Step 2: Build the Aromatic Base

In the same skillet, melt 1 tbsp unsalted butter over medium heat. Add the finely diced shallot and sauté for 2-3 minutes until translucent. Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant—avoid browning.

Add the 0.5 cup chopped sun-dried tomatoes and cook for 1 minute to concentrate their sweetness. Sprinkle the 2 tbsp all-purpose flour over the mixture and stir constantly for 1 minute to create a light roux, eliminating any raw flour taste.

Step 3: Deglaze and Simmer the Sauce

Pour in the 0.25 cup dry white wine and scrape up all browned bits from the pan bottom with a wooden spoon. Let the wine reduce by half, about 2-3 minutes. This deglazing step captures all the caramelized flavors from the chicken and aromatics.

Add the 0.75 cup chicken broth, 1 cup heavy cream, and 1 tsp Dijon mustard. Stir well to combine, then bring to a gentle simmer. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Finish and Serve

Reduce heat to low and stir in the remaining 1 tbsp unsalted butter and 0.25 cup grated parmesan cheese until fully melted and incorporated. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2 minutes to allow flavors to meld.

Garnish with 0.25 cup chopped fresh basil leaves and serve immediately. The sauce should be velvety and rich, with visible flecks of sun-dried tomatoes throughout. Each bite delivers tender chicken enrobed in a luxurious, Mediterranean-inspired cream sauce.

Regional Styles of These Flavors

Italian Approach

In Rome, I’ve seen sun-dried tomatoes rehydrated in warm broth before blending into a velvety cream sauce. They add 1 tbsp tomato paste for depth and finish with fresh oregano instead of basil. The sauce gets a silky texture from slow simmering with Parmigiano-Reggiano rind. 🗺️

Provençal Twist

French cooks in Provence use herbes de Provence (about 1 tsp) along with sun-dried tomatoes for a fragrant twist. They also add niçoise olives and capers to the sauce for briny contrast. The cream is often lightened with a splash of pastis for anise notes.

Greek Variation

Greek versions incorporate crumbled feta cheese (about ¼ cup) and Kalamata olives into the cream sauce. They also use ouzo instead of white wine for deglazing, adding a distinctive anise flavor. Fresh dill often replaces basil as garnish.

California Style

West Coast chefs add avocado slices and microgreens for freshness. They also use goat cheese (about 2 oz) crumbled on top instead of Parmesan. The sauce might include roasted red peppers for additional sweetness and color. 💛

Frequently Asked Questions