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A thick and creamy Sun Dried Tomato Chicken that’s rich with parmesan, mushrooms, and the bold tang of sundried tomatoes. The best part? There is absolutely no heavy cream or any cream at all. This lightened-up version still delivers all the comfort and indulgence you’d expect, while also offering simple dairy free and gluten free options.
If you’re looking for a flavorful twist on chicken night, this sun dried tomato chicken recipe is your answer. It is quick, versatile, and packed with flavor from everyday ingredients. And if you cannot get enough creamy chicken dinners, you will also love our Creamy Chicken With Herbs, another favorite with tender, juicy chicken breasts in a silky sauce.
What Makes This Sun Dried Tomato Chicken Work
This Sun Dried Tomato Chicken is all about big flavor with simple ingredients. The sun dried tomatoes add a rich tang that balances beautifully with the creamy parmesan sauce, while the mushrooms bring an earthy depth that keeps every bite interesting. Because there is no cream used, the sauce stays light yet still feels luxuriously smooth, making it a healthier take on a classic comfort food.
You can serve it over pasta, rice, or even zucchini noodles for a low-carb option. It is quick enough for weeknights but elegant enough to impress guests, and with easy dairy free and gluten free swaps, this sun dried tomato chicken recipe works for almost everyone at the table.
What Goes Into Sun Dried Tomato Chicken
This Sun Dried Tomato Chicken is made with everyday ingredients that come together to create a creamy, flavorful dish without any heavy cream. Here are the key elements that make it work:
- Chicken Breasts: Tender, boneless fillets are lightly coated with flour and parmesan, giving them a golden crust and extra flavor.
- Sun Dried Tomatoes: The star of the dish, they bring tangy, savory depth and pair perfectly with the creamy parmesan sauce.
- Mushrooms: Sliced mushrooms add a rich, earthy flavor and soak up all the goodness of the sauce.
- Evaporated Milk: A lighter alternative to heavy cream that still creates a velvety sauce, keeping the dish indulgent yet balanced.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Sun Dried Tomato Chicken
- Mix and Dredge: Combine flour, parmesan, salt, and pepper in a shallow bowl. Dredge chicken fillets evenly, shake off excess, and set aside.
- Heat and Sear: Warm 1 tablespoon tomato oil until hot. Sear chicken until golden on both sides and cooked through Transfer to a warm plate.
- Sauté and Soften: Add remaining oil to skillet. Sauté garlic until fragrant, then add tomatoes and mushrooms, and cook until mushrooms are just tender.
- Pour and Simmer: Reduce heat to low. Pour in evaporated milk and bring to a gentle simmer, stirring occasionally. Taste and season with salt and pepper.
- Thicken and Melt: Stir in the cornstarch slurry and simmer while stirring until the sauce thickens. Add parmesan and cook for 1 minute until melted and smooth.
- Return and Serve: Nestle chicken back into sauce and spoon sauce over top. Sprinkle with basil and pepper if you like. Serve over pasta, rice, or vegetables.
This creamy Sun Dried Tomato Chicken pairs beautifully with a variety of comforting sides. For a low carb twist, try it alongside Spaghetti Squash Lasagna Boats, which balance the richness of the sauce with a light and hearty base. Add a classic vegetable side like Stove Top Green Bean Casserole for extra texture and flavor. And for the ultimate comfort meal, nothing beats serving it over Creamy Slow Cooker Mashed Potatoes to soak up every drop of that delicious sauce.
Recipe FAQ’s
Yes, chicken thighs work beautifully in this recipe. They are juicier and a little more forgiving if you overcook them slightly.
Not at all. You can use regular milk, half and half, or even a dairy free milk alternative. If using regular milk, just remember to include the cornstarch slurry so the sauce thickens.
Simply leave out the parmesan cheese and swap the evaporated milk for your favorite non dairy milk such as almond, oat, or coconut milk. The sauce will still be creamy and flavorful.
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Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
Ingredients
For The Chicken:
- 2 boneless skinless chicken breasts halved horizontally to make 4 fillets
- 2 tablespoons Tapioca flour or all purpose or plain flour
- 2 tablespoons parmesan cheese finely grated fresh, do not include for dairy free option
- 1 teaspoon salt
- 1 pinch cracked pepper
For The Sauce:
- 2 tablespoons sun dried tomato oil or olive oil
- 2 tablespoons garlic minced
- 7 ounces sun dried tomato strips in oil jarred, drained, reserve 2 tablespoons of oil for cooking
- 1 cup mushrooms sliced
- 1 1/2 cups evaporated milk reduced fat or full fat milk
- 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk
- ⅓ cup parmesan cheese do not include for dairy free option
- 2 teaspoons Italian herbs optional for added flavour
- 2 tablespoons fresh basil shredded, to serve
Instructions
- In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
- Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
- Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ve done it again! I’ve had some of the most delicious meals thanks to the recipes on your site. I did everything exactly as instructed, except I added fresh spinach and didn’t use mushrooms (I had a bad experience with a Shiitake mushroom once, and I haven’t eaten mushrooms since!). It was scrumptious! The sauce was extra good drizzled over the roasted red potatoes I made as a side. Now I just have to start drying my own tomatoes at home since one small jar costs $5.47 at the store!
Where has this recipe been my whole life? This was absolute perfection! I loved it, my husband raved about it, and even my 12 year old was a huge fan. (I made with a side of Banza chickpea angel hair for fewer carbs and added protein versus regular pasta.) This is truly a restaurant quality recipe and will be going on our family favorites list. Thank you so much for sharing!
DBO
I cooked this for dinner tonight and we absolutely loved it.
Just a couple of variations:
I left outy the herbs but added juice & rind of one lemon to the sauce.
I served it on a bed of cous cous made with weak stock (there is enough flavour in the sauce.
I Placed baby spinich leaves around the outside of the seriving bowls then spponed in the cous cous.
Next I placed the chicken pieces on top and spooned the sauce over each bowl.
It was absolutely delicious & very filling.
It was absolutyely
first time feeling compelled to leave a review for the recipe I’ve tried! The flavours are amazing in this and it’s quick and easy enough for a mid-week dinner. Used plain milk with starch and the sauce was great. I let the chicken cook in the sauce for about 15mins as well on very low heat and it was very juicy and tasty. Served on a bed of plain rice – delicious!
Beautifully balanced flavors; My family loved this!
I’d love to try this recipe, but have some black olives lingering here. Do you think I could add some?
Thanks in advance for your help.
Hi Line, absolutely!
If using half and half should I use the corn starch?
I used coconut flour and skipped the parmesan, but I did add a small amount of goat cheese. Next time I might reduce the oil (a lot came out with the sundried tomatoes) and get reduced fat evaporated milk instead of whole (what I grabbed by mistake). Hubby loved it though, delicious!
I made this the other night. It was really good and hubby thought so too! I did not have milk or evaporated milk so I used half and half and I also added a little white wine. It was delish! Thanks for the recipe!
Just made this for a family whose momma had surgery. The sauce came together like a dream! I think I would skip dredging the chicken in flour and cheese next time though, I may have gotten a little too much on them. The coating slid off the chicken into the sauce! I’m sure they’ll still love it, but it got all mushy and now it’s part of the sauce. Looked amazing. I took a nip of the sauce and it was delish!
Hello Jana,
That is so kind of you to help a family who needed a meal. I am glad that it all came together in the end. It is a really delicious recipe! Thanks for the comment and thanks for following along. xo