Bright, creamy, and utterly comforting, this Chicken with Sun-Dried Tomato Sauce is the kind of weeknight meal that feels a touch special without a fuss. The sauce is silky from heavy cream, tangy from sun-dried tomato slivers and their oil, and anchored by a savory pan sauce made with chicken broth and a whisper of thyme. Serve it over farfalle or any pasta you love, toss in a cup of cooked peas for sweetness and color, and dinner is done.

Why this recipe works

This version of Chicken with Sun-Dried Tomato Sauce focuses on straightforward technique and big flavor. Flattening the chicken breasts ensures even cooking and a tender result. The sauce is built in the skillet used to cook the chicken so you capture all those browned bits. A splash of the oil from the sun-dried tomato jar adds concentrated tomato flavor without extra chopping, and the crushed red pepper gives a gentle lift — use more or less to suit your heat tolerance.

Ingredients

▢1 tablespoon butter
▢1 garlic clove, pushed through a garlic press
▢1 tablespoon all-purpose flour
▢3/4 cup chicken broth, divided
▢1/2 cup heavy cream
▢3 tablespoons sun-dried tomato slivers in oil
▢1 tablespoon of oil from the jar of sun-dried tomatoes
▢1/4 teaspoon dried thyme
▢1/2 teaspoon salt
▢1/4 to 1/2 teaspoon crushed red pepper
▢4 boneless, skinless chicken breasts, flattened into an even thickness
▢1 (8-ounce) box farfalle or pasta of your choice, cooked to al dente
▢1 cup peas, cooked

Notes on ingredients and swaps

If you prefer a lighter finish, swap half-and-half for the heavy cream, though the sauce will be slightly less rich. The oil from the sun-dried tomato jar contributes a concentrated tomato note; use the tablespoon listed — it carries a lot of flavor, so there’s no need to add extra salt beyond what’s listed. Any short pasta works well, but farfalle gives the dish a pretty presentation and holds onto sauce in its creases.

Equipment you’ll need

Large skillet or sauté pan (preferably 10–12 inches)
Meat mallet or heavy-bottomed pan to flatten the chicken
Garlic press
Measuring cups and spoons
Colander for pasta
Tongs or spatula

Step-by-step instructions

Follow these steps in order; the directions have been rewritten for clarity but keep the same sequence and ingredient amounts.

Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or the bottom of a heavy pan, gently pound each breast until it is an even thickness. This promotes even cooking.
Cook the chicken: Heat a large skillet over medium-high heat. Add the tablespoon of oil from the jar of sun-dried tomatoes and let it warm for 20–30 seconds. Add the flattened chicken breasts to the hot skillet. Cook the chicken until it is cooked through and lightly browned on both sides, about 4–6 minutes per side depending on thickness. Transfer the chicken to a plate and tent loosely with foil to keep warm. Leave any browned bits and pan juices in the skillet; they’ll flavor the sauce.
Melt the butter and sauté garlic: Reduce the heat to medium. Add the 1 tablespoon butter to the skillet. Once melted, add the pressed garlic clove and sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.
Add the flour: Sprinkle the 1 tablespoon all-purpose flour over the melted butter and garlic. Stir continuously to form a roux and cook for about 1 minute. This step removes raw flour taste and will help thicken the sauce.
Deglaze with chicken broth: Slowly whisk in 1/2 cup of the chicken broth (part of the 3/4 cup divided) to the skillet, scraping up any browned bits from the bottom. Once the first half cup is incorporated and slightly thickened, add the remaining 1/4 cup chicken broth and whisk until smooth. Keep the heat at medium to avoid rapid boiling.
Add cream and tomatoes: Pour in the 1/2 cup heavy cream, then stir in the 3 tablespoons sun-dried tomato slivers and the 1 tablespoon of oil from the jar of sun-dried tomatoes (if not already added earlier). The sauce will become creamy and take on the tomato pieces’ color and flavor. Stir to combine.
Season the sauce: Add the 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 to 1/2 teaspoon crushed red pepper, depending on how much heat you want. Taste the sauce and adjust the crushed red pepper as needed. Simmer the sauce gently for 2–3 minutes to allow flavors to meld and the sauce to thicken slightly.
Return chicken to the pan: Nestle the cooked chicken breasts back into the sauce. Spoon sauce over the chicken and simmer over low heat for 2–3 minutes to reheat the chicken and let it absorb the sauce flavors. The internal temperature should register at least 165°F (74°C) if you check with a thermometer.
Prepare pasta and peas: While the sauce simmers, ensure your farfalle or chosen pasta is cooked to al dente and drained. If your peas are not already cooked, lightly steam or cook them until just tender. Reserve about 1/4 cup of the pasta cooking water if you like to loosen the sauce when combining with pasta.
Combine and finish: To serve, either plate a portion of cooked pasta and top with a chicken breast and spoonfuls of sauce, or remove the chicken briefly and toss the pasta and peas directly into the skillet with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water or a tablespoon of additional chicken broth to reach your desired consistency. Stir gently to coat the pasta and peas in the sauce, then return the chicken to the top of the pasta.
Serve: Plate the Chicken with Sun-Dried Tomato Sauce immediately, spooning extra sauce over the chicken and pasta. Garnish with additional sun-dried tomato slivers or a pinch of dried thyme if desired. Serve hot.

Serving suggestions

This Chicken with Sun-Dried Tomato Sauce shines with a simple green salad and crusty bread to mop up the sauce. A light finish with a squeeze of lemon over the plated dish brightens the creaminess and pairs nicely with the tomato notes. For a lower-carb option, serve the sauce over steamed cauliflower rice or a bed of sautéed spinach.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce as it warms. If freezing, place cooled portions in an airtight freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tips for success

Even thickness matters: Flattening the chicken assures even cooking and prevents dry edges with undercooked centers.
Don’t skip the roux: Cooking the flour briefly in butter removes raw taste and gives the sauce the proper body.
Control the heat: Keep the sauce at medium to low so cream doesn’t break or scorch.
Use the oil from the tomato jar: That tablespoon of flavored oil is concentrated and adds depth without extra ingredients.
Adjust spice: Start with 1/4 teaspoon crushed red pepper if unsure, then bump to 1/2 teaspoon for more heat.

Final thoughts

This Chicken with Sun-Dried Tomato Sauce is all about balancing ease and flavor. The short ingredient list comes together quickly, but the result tastes like a dish you’d order at a neighborhood bistro. It’s adaptable, comforting, and reliably delicious — exactly the kind of meal to rely on for busy nights when you still want something memorable.

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Chicken with Sun-Dried Tomato Sauce

A creamy sun-dried tomato sauce coats seared chicken and tossed pasta for a quick weeknight meal.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

1 tablespoon butter
1 clove garlic pushed through a garlic press
1 tablespoon all-purpose flour
3/4 cup chicken broth divided
1/2 cup heavy cream
3 tablespoons sun-dried tomato slivers (in oil)
1 tablespoon oil from the jar of sun-dried tomatoes
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
4 boneless skinless chicken breasts flattened to even thickness
8 ounce farfalle or pasta of your choice cooked to al dente
1 cup peas cooked

Instructions

Melt 1 tablespoon butter in a large skillet over medium-high heat; add 1 pressed garlic clove and cook 30 seconds.
Stir in 1 tablespoon flour and cook 1 minute, then gradually whisk in 1/2 cup of the chicken broth until smooth.
Add 1/2 cup heavy cream, 3 tablespoons sun-dried tomato slivers, 1 tablespoon tomato oil, 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4–1/2 teaspoon crushed red pepper; bring to a boil and cook 1 minute.
Pour the sauce into a small bowl and set aside, then wipe the skillet clean.
Add the tablespoon of sun-dried tomato oil to the skillet and heat over medium-high; sauté the flattened chicken breasts until browned and cooked through, about 4 minutes per side.
Transfer the cooked chicken to a plate and keep warm.
Add the remaining 1/4 cup chicken broth to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon.
Stir the reserved sauce back into the skillet, return the chicken to the pan, and warm through briefly; remove from heat.
Toss the cooked farfalle (8 ounces) with 1 cup cooked peas and divide among 4 plates; top each with a chicken breast and spoon the sun-dried tomato sauce over the top.