Sun-Dried Tomato Chicken Skillet

Sun-Dried Tomato Chicken Skillet: A Flavorful One-Pan Wonder

If you’re searching for a dish that combines rich Mediterranean flavors with the comfort of home-cooked meals, the Sun-Dried Tomato Chicken Skillet is your answer. This one-pan recipe brings together tender chicken, tangy sun-dried tomatoes, aromatic garlic, and creamy sauce in a harmonious blend that’s both satisfying and surprisingly simple to prepare. Whether you’re cooking for a weeknight dinner or hosting a casual get-together, this skillet delivers bold taste with minimal cleanup—making it a favorite among busy home chefs and food enthusiasts alike.

The History Behind the Dish

The Sun-Dried Tomato Chicken Skillet is a modern culinary creation rooted in the broader traditions of Mediterranean and Italian cuisines. Sun-dried tomatoes have been a staple in Southern Italy for centuries, where they were originally preserved by laying ripe tomatoes out under the hot sun to concentrate their flavor. This preservation method allowed families to enjoy the taste of summer tomatoes throughout the year.

As global trade expanded and ingredients became more accessible, sun-dried tomatoes gained popularity worldwide, particularly in the late 20th century. Their intense umami-rich flavor made them a sought-after ingredient in gourmet kitchens. Around the same time, skillet cooking—especially one-pot meals—gained traction in American households due to convenience and efficiency.

The fusion of these elements gave rise to recipes like the Sun-Dried Tomato Chicken Skillet. It reflects a trend toward combining pantry-friendly ingredients with lean proteins and bold seasonings. While no single originator can be credited, the dish emerged as part of the larger movement toward rustic, flavorful, and healthy home cooking inspired by European techniques but adapted for modern lifestyles.

Ingredients Breakdown: What Makes This Dish Shine

The magic of the Sun-Dried Tomato Chicken Skillet lies in its carefully selected ingredients, each contributing depth, texture, and balance. Let’s take a closer look at what goes into this delicious meal:

• Chicken Breasts or Thighs: Boneless, skin-on or skinless chicken breasts are most commonly used for their mild flavor and ability to absorb surrounding tastes. Chicken thighs offer a juicier, more flavorful alternative with slightly higher fat content.
• Sun-Dried Tomatoes: These are tomatoes that have been dried either naturally in the sun or through dehydration. They come packed in oil (flavorful and soft) or dry-packed (more chewy and concentrated). The oil-packed variety infuses extra richness into the dish.
• Garlic: Freshly minced garlic adds pungent aroma and complexity, forming the flavor base of the skillet.
• Shallots or Onion: Shallots provide a delicate sweetness and subtle sharpness, while yellow onion offers a heartier bite and deeper color.
• Dry White Wine: Optional but highly recommended, white wine deglazes the pan and lifts browned bits while adding acidity and elegance to the sauce.
• Chicken Broth: Enhances moisture and savory depth, acting as a base for the sauce without overpowering other ingredients.
• Heavy Cream or Half-and-Half: Adds silkiness and balances the tartness of the tomatoes. For lighter versions, coconut milk or Greek yogurt can be substituted.
• Fresh Herbs: Basil, thyme, or oregano bring freshness and herbaceous notes. Basil complements sun-dried tomatoes especially well.
• Olive Oil and Butter: Olive oil is used for searing; butter adds richness during the final stages of cooking.
• Parmesan Cheese (optional): Grated Parmesan stirred in at the end enhances umami and creates a luxurious mouthfeel.
• Seasonings: Salt, black pepper, red pepper flakes (for heat), and sometimes smoked paprika or lemon zest for brightness.

Step-by-Step Recipe: How to Make Sun-Dried Tomato Chicken Skillet

Follow these detailed steps to create a restaurant-quality Sun-Dried Tomato Chicken Skillet right in your own kitchen:

1. Prep Ingredients: Slice 1 pound of boneless chicken breasts into even cutlets (about ½ inch thick) for uniform cooking. Pat them dry with paper towels. Mince 3 cloves of garlic, finely chop 1 small shallot (or ¼ cup onion), slice ⅓ cup of oil-packed sun-dried tomatoes, and measure out ½ cup dry white wine, ¾ cup chicken broth, and ½ cup heavy cream. Have fresh basil or thyme ready.
2. Season the Chicken: Season both sides of the chicken with salt, freshly ground black pepper, and a pinch of red pepper flakes if desired. Lightly dust with flour (optional, helps with browning).
3. Heat the Skillet: Place a large oven-safe or deep-sided skillet over medium-high heat. Add 2 tablespoons of olive oil. Once shimmering, add 1 tablespoon of butter for additional flavor.
4. Sear the Chicken: Carefully place chicken pieces in the hot skillet without overcrowding. Sear for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken and set aside on a plate.
5. Sauté Aromatics: In the same skillet, reduce heat to medium. Add chopped shallot and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant—be careful not to burn.
6. Add Sun-Dried Tomatoes: Stir in sliced sun-dried tomatoes along with 1 tablespoon of their packing oil. Cook for 1 minute to release their oils and intensify flavor.
7. Deglaze with Wine: Pour in white wine, scraping the bottom of the pan to lift any browned bits (this is called fond, and it’s full of flavor!). Simmer for 3–4 minutes until reduced by half.
8. Build the Sauce: Add chicken broth and bring to a gentle simmer. Let it cook for 3–4 minutes to further reduce and concentrate flavors.
9. Incorporate Cream: Stir in heavy cream and return the seared chicken (along with any accumulated juices) to the skillet. Spoon sauce over the top.
10. Simmer Gently: Reduce heat to low and let the skillet simmer for 6–8 minutes, allowing the sauce to thicken slightly and the chicken to absorb flavors.
11. Finish with Herbs and Cheese: Remove from heat. Stir in 1 tablespoon of butter for glossiness, sprinkle in fresh basil or thyme leaves, and optionally fold in ¼ cup grated Parmesan cheese.
12. Taste and Adjust: Season with additional salt, pepper, or a splash of lemon juice if needed for brightness.
13. Serve Immediately: Plate the chicken with plenty of sauce spooned over the top. Garnish with extra herbs and shaved Parmesan.

Tips for Perfect Results Every Time

• Don’t Skip the Sear: Properly searing the chicken ensures flavor development and a beautiful crust. Avoid moving the chicken too soon—let it caramelize before flipping.
• Use Quality Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes with herbs and garlic for maximum flavor. Dry-packed ones can be rehydrated in warm water first.
• Avoid Overcooking the Chicken: If using thin cutlets, monitor closely. Overcooking leads to dryness. Consider using a meat thermometer.
• Balance Acidity: Sun-dried tomatoes can be quite tart. Balance with a touch of honey or a splash of cream if needed.
• Thicken the Sauce: If the sauce is too thin, simmer longer or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in.
• Rest Before Serving: Let the chicken rest in the sauce off the heat for 5 minutes—it absorbs more flavor and stays juicy.
• Skillet Choice Matters: Use a heavy-bottomed skillet (like cast iron or stainless steel) for even heating and better browning.

Variations and Customizations

This versatile recipe welcomes creativity. Here are some popular twists to make it your own:

• Creamy Spinach Version: Stir in 2 cups of fresh spinach during the last 2 minutes of cooking for added color, nutrients, and a creamy green contrast.
• Mushroom Addition: Sauté sliced cremini or baby bella mushrooms with the shallots for an earthy, umami boost.
• Seafood Twist: Replace chicken with firm fish fillets like cod or halibut, or use shrimp. Adjust cooking time accordingly.
• Dairy-Free Option: Substitute heavy cream with full-fat coconut milk and use vegan butter and nutritional yeast instead of Parmesan.
• Gluten-Free Friendly: This recipe is naturally gluten-free, but ensure all packaged ingredients (like broth) are certified GF if necessary.
• Pasta Integration: Toss the finished skillet with cooked fettuccine, penne, or orzo for a hearty pasta bake-style dish.
• Low-Carb/Keto Adaptation: Serve over cauliflower rice, zucchini noodles, or simply enjoy as-is—the sauce is keto-approved.
• Spicy Kick: Add diced jalapeño or increase red pepper flakes for those who love heat.
• Herb Variations: Try rosemary for a woodsy note, dill for freshness, or parsley for a clean finish.
• Vegan Alternative: Use grilled tofu or tempeh instead of chicken, and follow dairy-free modifications.

Health Considerations and Nutritional Value

The Sun-Dried Tomato Chicken Skillet can be tailored to various dietary needs. Here’s a general nutritional profile per serving (based on 4 servings, using chicken breast and full-fat cream):

• Calories: ~450–550 kcal
• Protein: ~35–40g (excellent source for muscle repair and satiety)
• Fat: ~30–35g (mostly unsaturated from olive oil and cream; can be reduced with lower-fat substitutes)
• Carbohydrates: ~8–12g (primarily from tomatoes and minimal sugars)
• Fiber: ~2g (can be increased with spinach or vegetables)
• Sodium: ~600–800mg (monitor if using store-bought broth; opt for low-sodium versions)
• Vitamins & Minerals: Rich in vitamin B6, niacin, selenium (from chicken), lycopene (from tomatoes), and calcium (if using dairy).

Health Benefits:

• Lean protein supports metabolism and keeps you full longer.
• Sun-dried tomatoes are high in antioxidants, including lycopene, which may support heart health and reduce inflammation.
• Olive oil contributes heart-healthy monounsaturated fats.
• Garlic has immune-boosting and anti-inflammatory properties.

Considerations:

• The cream and cheese increase saturated fat content. For a lighter version, use half-and-half, evaporated milk, or cashew cream.
• Those watching sodium intake should rinse oil-packed sun-dried tomatoes or choose low-sodium varieties.
• For individuals managing cholesterol, moderate cream and butter usage or explore plant-based alternatives.

Complete Ingredients List

• 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into cutlets
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 small shallot, finely chopped (or ¼ cup yellow onion)
• ⅓ cup oil-packed sun-dried tomatoes, sliced
• ½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream (or substitute)
• ¼ cup grated Parmesan cheese (optional)
• 2 tbsp fresh basil or thyme, chopped
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• Flour (optional, for dredging)

Detailed Directions

Reiterating the full process in concise format for ease of use:

1. Pat chicken dry and season with salt, pepper, and optional red pepper flakes. Lightly dredge in flour if desired.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
3. Add chicken and sear 5–6 minutes per side until golden and cooked through. Transfer to a plate.
4. In the same pan, sauté shallot for 2–3 minutes until soft. Add garlic and cook 30 seconds.
5. Stir in sun-dried tomatoes and their oil; cook 1 minute.
6. Pour in white wine, scrape up browned bits, and simmer 3–4 minutes until reduced by half.
7. Add chicken broth and simmer another 3–4 minutes.
8. Stir in heavy cream and return chicken to the skillet. Simmer gently 6–8 minutes.
9. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan (if using), and fresh herbs.
10. Taste and adjust seasoning. Add lemon juice for brightness if desired.
11. Serve immediately over rice, quinoa, pasta, or greens.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Yes! Assemble the skillet and refrigerate after step 9 (before adding final butter and herbs). Reheat gently on the stove, stirring often, and finish with butter and herbs just before serving.

Can I freeze Sun-Dried Tomato Chicken Skillet?
It freezes well for up to 3 months. Store in an airtight container. Thaw overnight in the fridge and reheat slowly on the stove. Note: Cream-based sauces may separate slightly—stir vigorously and add a splash of broth or cream to revive texture.

What can I serve with this dish?
Excellent pairings include:

• Garlic mashed potatoes
• Buttered egg noodles or risotto
• Roasted asparagus or green beans
• Arugula salad with lemon vinaigrette
• Crusty bread for dipping into the sauce

Can I use frozen chicken?
Not recommended. Always thaw chicken fully before cooking to ensure even searing and food safety.

Is there a non-alcoholic substitute for wine?
Yes. Replace wine with additional chicken broth plus 1 tsp lemon juice or ½ tbsp apple cider vinegar to mimic acidity.

Why is my sauce separating?
This can happen if the sauce gets too hot after adding cream. Keep heat low when simmering creamy sauces. Adding a starch slurry (cornstarch + water) can help stabilize emulsions.

Can I use jarred roasted red peppers?
Absolutely! Chopped roasted red peppers add sweetness and color. Add them with the sun-dried tomatoes.

Summary

The Sun-Dried Tomato Chicken Skillet is a vibrant, restaurant-worthy dish that combines succulent chicken with intensely flavored sun-dried tomatoes and a velvety cream sauce—all in one pan. Quick to prepare and endlessly customizable, it’s a go-to recipe for wholesome, flavorful dinners.