Bet you wouldn’t guess that a beautiful skillet chicken recipe is just 30 minutes away, but this Quick and Easy Creamy Herb Chicken with Sun-Dried Tomatoes is!
Dear friends, this one skillet chicken recipe is one of the best recipes I’ve ever made. It’s creamy, flavorful and so crazy easy. If you love chicken, you absolutely must make our Quick and Easy Creamy Herb Chicken with Sun-Dried Tomatoes.
Phew, that’s a totally long name, I know, but trust me on this one, it’s absolutely worth the tongue tying trying to get that whole thing out of your mouth.
For two months now I’ve been making dinner, doing laundry or working on blog posts and I kept imagining this chicken, all golden and beautiful in a black cast iron pan with the most dreamy, decadent sauce full of mushrooms and sun-dried tomatoes ever. I seriously thought of it so many times it was getting ridiculous.
Some people dream about vacations or what the love of their life will be like, I dream of chicken. It’s problem, totally aware. 😉
The problem was that life was so crazy busy as we were heading back out on tour with Time Out for Women that I just didn’t really have time to make and photograph another recipe.
Last week I made it happen and our entire family devoured it. THE KIDS you guys, the kids ate it! When do kids ever care about such an adult recipe?
Are Your Kids Good Eaters?
Let’s just get this out of the way right now. Everyone always wants to know if our kids are just the best little eaters.
They are the worst.
Nah, they aren’t really the worst, but they all start out that way. All of our kids have been incredibly picky toddlers and slowly get better and better the older that they get. Our 12 year old will at least try everything and most things she ends up loving. She never complains, she is just super supportive.
Our 8 year old is, meh. She will try things with a little prodding, still complains about some things, but is getting better every month.
The little guy, well you just never know with him. One day he will shock us and after some prodding totally eat dinner. Another day he pretty much flops around in his chair and refuses.
How to Change a Picky Eater
Some kids are picky for specific reasons, but today let’s just tackle one that is picky for no real reason other than it’s new and different and the child is little.
Textures and flavors are really hard for little kids to embrace. Start every meal with something familiar, whether that’s applesauce or corn it doesn’t matter.
Let your kids cook with you whenever possible. As they cook with you they will want to try their own creations and become familiar with tastes, textures and appearances.
Keep trying. We never make separate meals. Kids will eventually eat and I know it’s hard but if you just keep offering it without making another meal they will eventually cave in and even if it takes a few years it’s always worth it.
Do You Have to Add the Mushrooms?
I know that not everyone is crazy about mushrooms and I’m totally with you. Cade is more inclined to eat mushrooms than I am, and both of us mind less if they are in a sauce or have been cooked down.
If you want to skip the mushrooms or substitute a different kind, that’s totally ok! You don’t at all need the mushrooms in this recipe.
Oil Packed Sun-Dried Tomatoes
Sun-dried tomatoes are a major component in this recipe. They are a bright pop of color and flavor against that rich sauce so don’t skip out on those.
Different kinds of sun-dried tomatoes are sold in the store; oil packed sun dried tomatoes and dry sun-dried tomatoes in a sealed package.
You absolutely must buy the jarred, oil packed sun-dried tomatoes as they not only cook up differently, but they also have that oil that we need for cooking down the mushrooms.
How Long to Cook Chicken in a Pan
We have an entire post about cooking chicken in a pan so that you don’t have to cut into it to see if it has been cooked through.
Check out how to cook chicken in a pan and learn all about how to avoid over cooked, dry chicken and the undercooked pink chicken fiasco!
Fresh Versus Dried Herbs
Alright, now if you have fresh herbs, by all means use those. Fresh is always best in my book. However, we never have fresh herbs during the winter without spending gobs at the grocery store. Because of that we keep dried herbs in our cupboard at all times.
- Fresh Herbs- For fresh herbs, use double the amount that you would dried herbs.
- Dried Herbs- Dried herbs you only need half the amount of fresh because they are condensed down.
Quick and Easy Creamy Herb Chicken with Sun-Dried Tomatoes
This Quick and Easy Creamy Herb Chicken with Sun-Dried Tomatoes starts off by seasoning chicken breasts and cooking them in a cast iron skillet.
Do I Need a Cast Iron Skillet?
We actually do prefer a cast iron skillet for these chicken and sauce recipes. The little browned bits of food called, Fond stick to the bottom of the pan and get whisked into the sauce creating a more caramelized, rich flavor.
- Which Cast Iron Pan to Buy–
If you don’t already have a cast iron pan, this is the one that we prefer to buy. It’s cheap, large and works like a charm, Lodge Cast Iron Pan.
Looking for more skillet recipes? Check out our these:
- One Skillet Honey Lime Chicken Enchiladas Recipe
- One Skillet Enchilada Recipe
- Easy Garden Skillet
- One Skillet BBQ Chicken and Potatoes
- One Skillet Cheddar Broccoli Rice with Kielbasa!
To see all of our family dinner recipes, head here! These are a few of our favorites…
More Decadent MAIN DISHES You Must Try:
- Best Prime Rib
- Oven Braised Short Ribs
- Instant Pot Turkey Breast
- Carolina Pulled Pork
- Korean Oven Braised Short Ribs
- Oven Braised Beef Roast
- Herb Roasted Turkey Breast
- Smoked Tri Tip
- Easy Garlic Butter Steak
- Authentic Italian Bolognese Sauce
- Beef Ribs with Charred Pepper Cream Gnocchi
- All our MAIN DISH recipes!
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Quick and Easy Creamy Herb Chicken with Sun-Dried Tomatoes
For The Chicken:
- 3-4 Chicken Breasts Boneless Skinless
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Parsley Dried
For The Sauce:
- 1 Tablespoon Butter
- 1/2 Cup Tomatoes Oil Packed Sun-Dried
- 4 cloves garlic minced
- 1 Cup Mushrooms Sliced Baby Bella *optional
- 1 Teaspoon Italian Seasoning
- 1 Cup Heavy Cream *see note
- 1/4 Cup Parmesan Cheese Freshly Grated
- Salt and Pepper to taste
- 1 Teaspoon Cornstarch
- 1 Tablespoon Water
- Coat chicken breasts with the salt, garlic powder and Italian herbs.
- Heat a Cast Iron Skillet over medium high heat with a drizzle of olive oil.
- Place chicken, breast side down in the pan.
- Cook chicken breasts until opaque and no longer pink inside (about 5-7 minutes each side).
- Transfer to a plate.
- To the same skillet, heat the butter and pour off some of the oil from the sun-dried tomatoes, about 2 teaspoons, adding extra olive oil if you don't have enough.
- Add the mushrooms and sauté for 3 minutes.
- Add the garlic, with seasonings and a dash of salt, for about 1 minute, or until fragrant.
- Add the sun-dried tomatoes and stir quickly.
- Stir in cream and cheese; season with salt and pepper, to taste.
- Bring to a boil and while whisking, add the cornstarch mixture to the centre of the pan until sauce has thickened slightly.
- Reduce heat, add the chicken and simmer gently while the sauce thickens.
- Sprinkle the chicken with parsley or dried parsley if desired, spooning the sauce over the breasts.
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