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Tender Chicken in Sundried Tomato Sauce Recipe

4.6 from 35 reviews

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This Tender Chicken in Sundried Tomato Sauce Recipe is hands down one of my favorite weeknight saviors. Imagine tender chicken breasts bathed in a creamy, tangy, sun-drenched tomato sauce that's packed with flavors you didn’t even know you loved. Let me walk you through how simple and incredibly rewarding it is to make!

Inside a shiny metal pan, there are four large pieces of cooked meat covered in a thick, creamy orange sauce. The sauce has a smooth texture with small green herb bits sprinkled on top, adding contrast. The meat pieces show some browned, crispy spots lightly visible through the sauce. The pan is placed on a white marbled surface with fresh green herbs nearby, adding a fresh touch. The sauce looks glossy and rich, filling the pan around the meat evenly. Photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I still remember the first time I made this Tender Chicken in Sundried Tomato Sauce Recipe—it felt fancy but was surprisingly easy. Since then, it’s become my go-to for guests or just when I want comfort food with a gourmet twist.

  • Easy to Make: You’ll have this on your table in about an hour, and most of that is gentle simmering while you relax or prep something else.
  • Flavor Explosion: The sun-dried tomatoes add a sweet and tangy depth that pairs perfectly with creamy Parmesan and fresh herbs.
  • Tender, Juicy Chicken: The technique of pounding and lightly flouring the chicken creates a golden crust yet keeps the inside incredibly tender.
  • Adaptable: You can easily swap ingredients depending on what you have on hand, making this recipe flexible for any kitchen.

Ingredients & Why They Work

Each ingredient in this Tender Chicken in Sundried Tomato Sauce Recipe has a purpose, balancing flavor and texture beautifully. Here’s why I love each one and some tips for picking the best:

Flat lay of two large raw boneless skinless chicken breasts seasoned with Italian herbs, a small mound of all-purpose flour on a simple white ceramic plate, a few whole brown eggs with clean shells, three whole garlic cloves, a small white bowl filled with golden olive oil, a small white bowl with rich chicken broth, a small white bowl containing half and half cream, a small white bowl of golden honey, a small white bowl of bright red hot sauce, a small white bowl with pale yellow white wine, a small white bowl of deep red tomato paste, three tablespoons of unsalted butter on a white ceramic dish, a small white bowl with diced sundried tomatoes, a small dollop of soft cream cheese on a white plate, a small white bowl of freshly grated Parmesan cheese, and scattered dried herbs including oregano, basil, onion powder, mustard powder, and red pepper flakes—all ingredients fresh and natural, arranged symmetrically with perfect proportions in a professional flat lay style placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken breasts: Using boneless, skinless breasts allows for even cooking and tenderness—pounding them thin helps avoid dryness.
  • Italian seasoning: A classic blend that adds herby warmth without overpowering the other flavors.
  • Flour: Coating the chicken lightly not only gives it a beautiful crust but also helps thicken the sauce later.
  • Olive oil: For searing—it adds richness and ensures a crispy golden outside.
  • Chicken broth: A savory base for the sauce that deepens the flavor without heaviness.
  • Bouillon cube: Boosts the broth’s umami; use better-than-bouillon if you want extra depth.
  • Half and half: A touch of creaminess that balances the acidity from tomatoes and wine perfectly.
  • Honey: Enhances sweetness subtly, balancing the tang from the sundried tomatoes.
  • Hot sauce: Just a splash to brighten flavors—it doesn’t make the dish spicy.
  • White wine: Sauvignon Blanc works best, adding brightness and complexity to the sauce.
  • Garlic and tomato paste: These build the savory backbone of the sauce—garlic for aroma, tomato paste for richness.
  • Butter and flour (for roux): Create a silky sauce texture, giving that homemade creaminess.
  • Sundried tomatoes: The star that adds concentrated sweetness and slight chewiness.
  • Cream cheese and Parmesan: Finish the sauce with a creamy, cheesy depth that’s utterly comforting.
  • Onion powder, oregano, basil, mustard powder, red pepper flakes: These seasonings layer subtle earthiness and gentle heat to keep the sauce interesting.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I tend to stick close to the original, I love tweaking this recipe depending on the mood or what’s in my fridge. It's super forgiving and opens up fun possibilities for you too!

  • Variation: Adding sautéed mushrooms and fresh spinach is my favorite way to sneak in extra veggies. It turns this into a fuller, heartier meal while still being elegant.
  • Dairy-Free Option: Swap half and half and cream cheese for coconut cream and dairy-free cream cheese—it works surprisingly well!
  • Wine-Free: Use extra chicken broth instead of wine for a delicious non-alcoholic version.
  • Spice it Up: If you like heat, add more red pepper flakes or a dash of cayenne. Just be mindful—this recipe shines brightest when the spice is subtle.

Step-by-Step: How I Make Tender Chicken in Sundried Tomato Sauce Recipe

A white plate holds a meal with two main parts: on the left, a large piece of meat covered fully in thick, creamy orange-brown sauce with small chunks and sprinkled with green herbs; on the right, wide flat yellow pasta ribbons coated lightly with the same sauce, some sauce pooling around the pasta edges. The plate sits on a black marbled surface with a small bunch of fresh green herbs near the top left corner. The lighting is bright and natural, highlighting the smooth texture of the sauce and the soft folds of the pasta. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Pound Your Chicken

Start by slicing your chicken breasts lengthwise to get thinner pieces. I cover mine with plastic wrap and use a meat mallet’s textured side to gently pound them to about half an inch thick. This step is key—thinner slices cook more evenly and stay juicy. Then, season each piece with salt, pepper, and Italian seasoning. Lightly dust both sides with flour, rubbing it in gently to create a base for that golden crust.

Step 2: Perfectly Sear the Chicken

Heat about a tablespoon or two of olive oil over medium-high heat in a large skillet. I usually sear the chicken in batches so everything browns nicely without crowding the pan. Cook each piece 4-5 minutes per side—you’re looking for a beautiful golden crust. Once done, set the chicken aside; don’t worry if it’s not fully cooked yet, it’ll finish in the sauce.

Step 3: Build Your Sauce Base

Now, turn the stove off temporarily and pour in your white wine. Scrape up all those delightful browned bits (fond) from the skillet bottom with a silicone spatula—the flavor packed in this step is huge! Let the wine reduce by half, about 3 minutes. Then add your minced garlic and tomato paste, cooking for another minute until fragrant and rich.

Step 4: Make It Creamy with Roux and Broth

Reduce heat to medium and add butter, melting it slowly before stirring in flour. Keep stirring for about 2 minutes to cook off the raw taste—it creates a wonderfully silky sauce texture. Gradually whisk in the chicken broth mixture, pouring it in small splashes while stirring continuously. The sauce will immediately start to thicken and become luscious.

Step 5: Simmer and Infuse with Sundried Tomatoes

Add your diced sundried tomatoes to the sauce. Bring it all up to a gentle boil, then lower to a simmer. Let everything cook together for around 10 minutes—you’ll notice the sauce thickening and flavors melding beautifully.

Step 6: Add Cheesiness and Finish Cooking Chicken

Reduce the heat to low and stir in cream cheese until it melts smoothly. Then gradually add the Parmesan cheese, stirring it through to create a rich, velvety finish. Return the chicken to the skillet, spooning the sauce over each piece. Let everything simmer uncovered for 5-7 minutes to let the chicken finish cooking and absorb the sauce’s magic.

Top Tip

From my kitchen to yours, here are my best tips that turned this recipe from good to unforgettable. A few small tweaks made a huge difference for me:

  • Use Plain Sundried Tomatoes: I prefer unseasoned sundried tomatoes—they let this sauce’s herbs and creams shine without competing flavors.
  • Don’t Skip Pounding Chicken: I learned this the hard way—without pounding, chicken turns out uneven. Thin pieces cook quickly and stay tender.
  • Shred Parmesan Fresh: Nothing beats freshly grated Parmesan for that cheesy melt-in-your-mouth quality, much better than pre-shredded.
  • Simmer Gently: Keep the sauce at a gentle simmer when thickening—it prevents separation and keeps it silky smooth.

How to Serve Tender Chicken in Sundried Tomato Sauce Recipe

The image shows two metal saucepans side by side on a black marbled surface. The left saucepan contains a thick, smooth orange mixture being stirred by a pink spatula with white polka dots; a white liquid with black pepper is being poured from a clear glass bowl into the orange mixture. The right saucepan holds a creamy, light orange sauce with small brown bits mixed throughout, also stirred by the same pink polka dot spatula. Both saucepans have long silver handles, and the scene is bright with a clean, simple look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always sprinkle fresh chopped basil or flat-leaf parsley on top before serving for a pop of color and freshness. Sometimes I add a light drizzle of extra virgin olive oil or a few shaved Parmesan curls if I'm feeling fancy.

Side Dishes

I love pairing this chicken with simple sides like garlic buttered noodles, creamy mashed potatoes, or a crisp green salad. Roasted asparagus or steamed green beans with a squeeze of lemon also complement the sauce’s richness brilliantly.

Creative Ways to Present

For a special occasion, I serve this on a bed of creamy polenta or even risotto, garnished with edible flowers and extra sundried tomato strips arranged artistically. It looks like restaurant fare but is all homemade—and always earns rave reviews.

Make Ahead and Storage

Storing Leftovers

I store leftover Tender Chicken in Sundried Tomato Sauce in an airtight container in the fridge, and it lasts beautifully for up to 3 days. The flavors even deepen overnight, which means leftovers can be even tastier!

Freezing

This recipe freezes well — just portion into freezer-safe containers and freeze for up to 3 months. When I’m ready to enjoy, I thaw it slowly in the fridge overnight and it reheats without losing any of its creamy richness.

Reheating

To reheat, I gently warm it on the stove over low heat or pop it in a covered casserole dish at 350°F for 20-25 minutes, which helps the chicken stay tender and the sauce creamy without curdling.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will make the dish even juicier and add a bit more flavor. Just adjust the cooking time slightly as thighs can be thicker or thinner.

What kind of sundried tomatoes should I buy?

I recommend plain, oil-packed sundried tomatoes without herbs or added seasoning for the best control over flavor. Draining and dicing them before adding to the sauce makes sure they integrate beautifully.

Can I make this recipe dairy-free?

Yes! Substitute the half and half and cream cheese with coconut cream or a dairy-free cream cheese alternative. Use a dairy-free butter substitute as well, and choose a vegan Parmesan or nutritional yeast for that cheesy umami flavor.

How long does it take to make this recipe?

Prep time is about 15 minutes, and cooking takes around 45 minutes, so expect roughly an hour from start to finish—most of which is hands-off simmering. Perfect for a relaxed dinner!

Final Thoughts

This Tender Chicken in Sundried Tomato Sauce Recipe really feels like a warm hug on a plate to me. It’s the kind of dish I’m proud to share, yet easy enough to whip up any day. I’m sure once you try it, you’ll find yourself coming back to this recipe again and again—whether for a cozy dinner or to impress friends. Give it a go and let those flavors surprise you!

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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 35 reviews
  • Author: Riley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Lactose
Print Recipe

Description

Marry Me Chicken is a flavorful and creamy chicken dish featuring tender seared chicken breasts smothered in a rich sauce made with chicken broth, sun-dried tomatoes, Parmesan, cream cheese, and a blend of Italian seasonings. This elegant yet simple recipe is perfect for an impressive 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
  • ½ cup white wine (Sauvignon Blanc recommended)
  • 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, freshly 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

  1. Prepare the sauce mixture: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and all sauce seasonings. Set aside.
  2. Prepare the chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and pound with a meat mallet to ½ inch thickness.
  3. Season and dredge: Season both sides of the chicken with salt, pepper, and Italian seasoning. Sprinkle with flour and rub evenly over both sides to help texture and prevent sticking.
  4. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown crust forms. Remove from skillet and set aside.
  5. Deglaze pan: Turn heat off and add white wine to the skillet. Turn heat back to medium and use a silicone spatula to scrape the browned bits from the bottom and sides. Allow the wine to reduce by half, about 3 minutes.
  6. Add aromatics: Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
  7. Make roux: Add butter to skillet and melt over medium heat. Stir in flour continuously for 2 minutes to cook off raw flour taste.
  8. Build the sauce: Gradually whisk in the prepared chicken broth mixture in small splashes, stirring constantly to avoid lumps.
  9. Add sun-dried tomatoes and simmer: Stir in the diced sun-dried tomatoes. Bring sauce to a boil, then reduce heat and simmer for 10 minutes to thicken and meld flavors.
  10. Finish sauce: Reduce heat to low and stir in cream cheese until melted and combined. Gradually add Parmesan cheese while stirring until fully incorporated.
  11. Combine chicken and sauce: Return chicken breasts to skillet, spoon sauce over them, and simmer uncovered for 5-7 minutes to heat through and thicken sauce further.
  12. Garnish and serve: Garnish with fresh basil or parsley if desired, then serve hot with your choice of sides.

Notes

  • Use Sauvignon Blanc for best flavor in the white wine; Chardonnay or Pinot Grigio can be substituted.
  • Select plain sun-dried tomatoes without herbs for balanced seasoning, and consider using their oil to sear the chicken for extra flavor.
  • Use tube tomato paste for easy measuring and freshness.
  • Frank's Hot Sauce adds flavor without making it spicy.
  • Shredded fresh Parmesan cheese melts better and tastes superior to pre-shredded varieties.
  • The sauce thickens and flavors intensify the longer it simmers.
  • Optional additions: sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil.
  • For variation, try Marry Me Chicken Pasta or Soup recipes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat by defrosting overnight and baking covered at 350 degrees Fahrenheit for 20-25 minutes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 120 mg

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