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creamy sundried tomato chicken

Creamy Sundried Tomato Chicken

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x



3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon Italian seasoning

1 pound boneless, skinless chicken breasts, either pounded gently or cut into 1/2” thick cutlets

1/3 cup chopped sun-dried tomatoes in oil

1/4 cup heavy cream

1/4 cup 2% milk


In a medium skillet, heat the oil over medium high heat until it shimmers. Sprinkle the salt and Italian seasoning over the chicken and place it in the skillet. cook for 4-5 minutes on each side, until the chicken’s internal temperature reads 165°F on a digital thermometer. 

Turn the heat down to medium and add the sun-dried tomatoes, cream, and milk. Simmer the cream mixture of 2-3 minutes, until thickened, then remove from the heat. 

Let the chicken rest for 3 minutes before serving. 


  • Calories: 297
  • Sugar: 3 grams
  • Sodium: 226 mg
  • Fat: 20 grams
  • Saturated Fat: 6 grams
  • Carbohydrates: 3 grams
  • Fiber: 1 gram
  • Protein: 26 grams
  • Cholesterol: 98 mg