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Creamy Sun-Dried Tomato Chicken

This creamy sun-dried tomato chicken will be your favorite weeknight recipe with its lush sauce, tender chicken, and tons of flavor from oil-packed sun-dried tomatoes.
4.45 from 45 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 320kcal



  • 1 tablespoon neutral oil
  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons butter
  • 1 yellow onion, peeled and thinly sliced
  • 6 ounces cremini mushrooms, sliced
  • ½ cup oil-packed sun-dried tomatoes, roughly chopped
  • 5 cloves garlic, peeled and diced
  • 3 sprigs thyme
  • Crushed red pepper to taste
  • cups chicken stock or water
  • ¼ cup heavy cream
  • 5 ounces spinach
  • .5 ounces fresh basil, torn
  • Splash of lemon juice
  • Salt and pepper


Cook the chicken:

  • Heat neutral oil in a big skillet over medium-high heat. Pat chicken dry and season all over with salt and pepper. Cook in the skillet for 6 minutes per side. Transfer to a plate and cut into bite-sized pieces.

Sauté mushrooms and onions:

  • Melt the butter in the skillet and add the onion and mushrooms. Season with salt and pepper and cook, occasionally stirring, for 10 minutes until mushrooms brown.

Simmer the sauce:

  • Add garlic, thyme sprigs, and crushed red pepper to taste. Next, add the diced chicken and sun-dried tomatoes.
  • Pour in the stock and bring it to a boil. Reduce heat and simmer for 20–30 minutes until the liquid reduces significantly. Taste and season.

Finish the sauce:

  • Add heavy cream, spinach, and basil and cook for 5-7 minutes until spinach is wilted.
  • Taste and season once more. Finish with a splash of lemon juice.

To serve:

  • Serve with your favorite pasta. Enjoy!


Calories: 320kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Sodium: 195mg | Fiber: 3g | Sugar: 6g | Vitamin C: 17mg
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