Creamy Chicken with Sun-Dried Tomatoes

5 from 1 vote
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This chicken is creamy, moist and infused with the flavor of sun-dried tomatoes. This creamy chicken with sun-dried tomatoes is the perfect high-protein, low-carb, and gluten-free meal.

I cannot tell you how much my whole family loves this recipe. The combination of chicken, heavy cream, and sun-dried tomatoes pairs nicely to create the ultimate comfort food.

When you’re tired of eating the same bland chicken, this recipe will save you.

Creamy Chicken with Sun-Dried Tomatoes

This recipe is something that is worth adding to your recipe book. With only 9 grams of net carbs per serving, each bite is full of rich, creamy flavors that you are going to absolutely love.

Keep in mind that while this is the perfect keto or low-carb recipe, it is suitable for anyone. It tastes like magic and you can add some healthy carbs on the side, like quinoa or rice to help balanced it more.

overhead picture of the food

Ingredients and Substitutes

1 tbsp olive oil – You can use avocado oil or flaxseed oil. Avoid using extra virgin olive oil since it burns very quickly, instead use regular olive oil.

4 chicken thighs (boneless, skinless) – For those following a vegetarian diet, you can use tofu instead.

Salt and black pepper (to taste)

2 cloves garlic (minced) – You can also use garlic flakes if you want to avoid chopping garlic.

1 tbsp Italian seasoning – Don’t skip this ingredient since it packs a punch of flavor.

1 tsp oregano – basil could work here too.

¼ tsp red pepper flakes – If you don’t like spicy food, you can remove this ingredient or replace it with paprika to add some smokiness.

½ cup sun-dried tomatoes (drained and thinly sliced) – The main ingredient in the dish, there really isn’t another replacement.

1 cup chicken stock

½ cup heavy cream – You can also use coconut cream, cashew cream, evaporated milk, or plain Greek yogurt.

¼ cup Parmesan (grated) – while Parmesan is way more suiting here you could get away with cheddar as well.

1 tbsp cornstarch – If you don’t have cornstarch, you can use potato starch, tapioca flour, rice flour, or xanthan gum.

¼ fresh basil leaves (chopped) – Don’t use dried basil since it loses that freshness.


How to Make the Creamy Chicken with Sun-Dried Tomatoes

Step 1. Grab a skillet and heat it on medium-high heat. Add in the olive oil and the chicken thighs.

Step 2. Cook the chicken thighs until they are brown all around (it should take 2-3 minutes on each side). Remove the chicken from the skillet and set it to the side.

Step 3. Add the garlic, Italian seasoning, oregano, red pepper flakes, and sun-dried tomatoes into the skillet.

Step 4. Sauté the ingredients for 2-3 minutes.

Step 5. Add the chicken stock, heavy cream, and parmesan cheese.

Step 6. Mix thoroughly and then add the cornstarch. Make sure you immediately start whisking to prevent the cornstarch from clumping.

Step 7. Grab the chicken thighs and add them back into the skillet. Cover them with the delicious sauce, and lower the heat. Place a lid and cook for 15-20 minutes, or until the chicken thighs are fully cooked.

Keep in mind that if the chicken thighs are bigger, they make take longer, while smaller ones take less time. Keep stirring every couple of minutes to prevent the sauce from burning.

Step 8. Once everything is fully cooked, add the fresh basil and stir. Remove from the heat and serve warm.

You can sprinkle some parmesan, sun-dried tomatoes, and basil to add an extra layer of flavor.

instructions for how to make Creamy Chicken with Sun-Dried Tomatoes

Watch How to Make

What to Serve It With

To be honest, you can have this dish on its own. However, if you want to keep the low-carb vibe, you can mix it with mashed cauliflower.

You can also grab a bowl, place some cauliflower rice on the bottom, and top it off with the sauce. I cannot tell you how delicious this combo is.

For those that don’t want to have it low-carb, you can have it along with some:

  • Pasta
  • Quinoa
  • Brown rice
  • Mashed potatoes.
  • Green salad

The beauty of this recipe is that it is suitable for almost any eating preference.

 Sun-Dried Tomatoes creamy chicken

Leftovers and Storage

You are not going to want to waste a single drop of this recipe. So, if you have seconds, you can place it in the fridge in an airtight container.

In fact, with how delicious the sauce is, the chicken will become more flavorful over time. I find it a delicious meal to have whenever I am looking for comfort food.

If you want to prep your meals, you can also place them in the freezer. However, I recommend saving it in individual portions to prevent reheating the entire recipe and only grab a small portion.

Reheat in a pan or in the microwave. I’d do it in a pan because it truly tastes better.

Other Recipes for You

creamy chicken with sundried tomatoes
5 from 1 vote

Creamy Chicken with Sun-Dried Tomatoes

This creamy chicken is made in just one pan. Delicious, creamy, tomatoey and full of flavors. Keto, high-protein and gluten-free.
Prep: 5 minutes
Cook: 26 minutes
Total: 31 minutes
Servings: 4 chicken breasts


  • 1 tbsp olive oil
  • 4 chicken thighs boneless, skinless
  • Salt and black pepper to taste
  • 2 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 1 tsp oregano
  • ¼ tsp red pepper flakes
  • ½ cup sun-dried tomatoes drained and thinly sliced
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¼ cup Parmesan grated
  • 1 tbsp cornstarch
  • ¼ fresh basil leaves chopped


  • Heat up the skillet to medium-high heat and add olive oil. Brown up the chicken thighs for 2-3 minutes on each side. Remove them from the skillet and set aside.
  • Now, add minced garlic, Italian seasoning, oregano, red pepper flakes and sun-dried tomatoes into the skillet. Sauté for 2-3 minutes.
  • Pour in the chicken stock and heavy cream, and add in the parmesan. Add the cornstarch and start whisking immediately to disperse it throughout the cream.
  • Add the chicken thighs back into the skillet, cover them with the sauce, lower the heat, and cover with a lid. Cook for 15-20 minutes until the chicken thighs are fully cooked; it will depend on their size. The bigger the chicken thigh, the longer it will take for it to cook. Stir every few minutes to make sure the sauce doesn’t burn to the skillet.
  • Once fully cooked, stir in fresh basil leaves and remove from the heat. Serve warm, and make sure to spoon the sauce over each chicken thigh. Sprinkle some parmesan, sun-dried tomatoes, and basil on top before eating for the extra flavor.


Serving: 1 chicken breast | Calories: 387kcal | Carbohydrates: 11g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 621mg | Potassium: 705.5mg | Fiber: 1.7g | Sugar: 1.9g | Calcium: 125mg | Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below with your rating! I love the feedback and respond to every comment!

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5 from 1 vote

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Recipe Rating


  1. Beth says:

    Can cashew milk-cream be used in place of heavy cream? I want to keep this recipe kosher.

    1. Karo @ AllNutritious says:

      Hello Beth,

      I don’t see why cashew milk cream wouldn’t work in terms of consistency. Although, I do not know what the taste will end up like. Could you please report back? I’m truly curious! Sounds like an exciting ingredient to try!

  2. Karen M says:

    5 stars
    Found it on your low carb post, made it for the whole fam and they loved it. They don’t eat low carb. It’s a win, lol.

    1. Karo @ AllNutritious says:

      So glad, Karen 🙂