This recipe for Sun Dried Tomato Chicken is made with chicken cutlets simmered in a creamy and delicious sun dried tomato sauce. This is a quick and easy to make chicken recipe that can be on the table in just 30 minutes.
The tender chicken simmered in a luscious, garlicky cream sauce loaded with sun-dried tomatoes makes this a low-carb meal that feels indulgent!
This recipe is a quick and easy version of my Slow Cooker Marry Me Chicken recipe. Its ready in just 30 minutes and packed with creamy garlicky flavor with the tang of sun dried tomatoes!
Why You'll Love Sun Dried Tomato Chicken
Quick & Easy – A one pan meal ready in 30 minutes, perfect for busy nights!
Low Carb & Keto-Friendly – Naturally low in carbs while still rich and satisfying.
Versatile – Serve it over zoodles, cauliflower rice, or enjoy it on its own.
Ingredients
- Chicken cutlets: these are thin pieces of meat that will cook quicky.
- Baby Spinach
- Red Onion
- Roasted Red Peppers
- Sun Dried Tomatoes in Oil
- Dry white wine such as pinot grigio.
- Heavy Cream
How To Make Sun Dried Tomato Chicken
Cook chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
Cook veggies
Add the onion, spinach, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute until spinach starts to wilt.
Deglaze & Simmer
Deglaze skillet with wine. Reduce heat and stir in heavy cream; simmer 2 minutes.
Return chicken to sauce
Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce and fresh basil (if using).
See recipe card below for full ingredient list and instructions.
Substitutions
Protein swap: – swap out pork cutlets or shrimp for the chicken cutlets
Dairy-free: Substitute coconut cream in place of heavy cream for a dairy-free alternative with a slight sweetness.
Tomato swap: – substitute dehydrated tomatoes or diced fire roasted tomatoes (well drained) for the sun dried tomatoes.
Variations
Spicy Kick – Add crushed red pepper flakes for heat.
Herb Boost – Add fresh basil or oregano for extra Mediterranean flavor.
Mushroom Lover’s Version – Sauté mushrooms along with the veggies for added depth.
Equipment Needed
- Wooden spoon or spatula
- Large skillet or sauté pan
- Tongs (for flipping chicken)
- Cutting board and knife
- Measuring cups and spoons
Top Tips
Don’t skip searing the chicken – It locks in juices and adds flavor to the sauce.
Use oil-packed sun-dried tomatoes – They’re softer and blend better into the sauce.
Simmer the sauce gently – This prevents the cream from curdling.
Storing & Reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Microwave in 30-second intervals, stirring between each.
Serving Suggestions
Over zucchini noodles for a low-carb option.
Paired with roasted radishes for a complete meal.
Served over garlic mashed cauliflower for a creamy, hearty base.
When you make this Sun Dried Tomato Chicken recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Sun Dried Tomato Chicken
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Ingredients
- 1 pound chicken cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped baby spinach
- ½ cup red onion slices
- ⅓ cup roasted red peppers thinly sliced
- ⅓ cup sun dried tomato halves in oil thinly sliced
- ½ cup white wine
- ½ cup heavy cream
- 1 tablespoon fresh basil chiffonade (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
- Add the onion, spinach, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute until spinach starts to wilt.
- Increase heat to high and add wine to deglaze skillet. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce the heat to medium and stir in heavy cream, and simmer, stirring, for 2 minutes or until heavy cream has reduced and thickened some.
- Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce and fresh basil (if using).
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