Get ready to indulge in a flavor explosion! Creamy chicken recipes are always a crowd-pleaser, and when you add the sweet and savory flavor of sun-dried tomatoes and the freshness of herbs, it’s a match made in heaven. In this article, we’ll take you on a culinary journey with 20 mouthwatering creamy chicken recipes that incorporate the perfect combination of sun-dried tomatoes and herbs.
From classic comfort food to international-inspired dishes, these recipes are sure to please even the pickiest eaters. Whether you’re looking for a quick weeknight dinner or a special occasion meal, we’ve got you covered with a variety of cooking methods and flavor profiles to suit your taste buds. So go ahead, get creative in the kitchen, and let’s dive into the world of creamy chicken recipes with sun-dried tomatoes and herbs!
Sun-Dried Tomato and Basil Stuffed Chicken Breast
This recipe combines the flavors of sun-dried tomatoes, fresh basil, and mozzarella cheese to create a deliciously moist and flavorful stuffed chicken breast. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sun-dried tomatoes, basil, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the tomato-basil mixture, dividing it evenly among the four breasts.
5. Top each breast with mozzarella cheese.
6. Drizzle olive oil over the chicken breasts.
7. Bake for 25-30 minutes or until cooked through.
8. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Creamy Garlic Chicken with Sun-Dried Tomatoes and Spinach
A flavorful and aromatic dish that combines the richness of cream, the pungency of garlic, and the brightness of sun-dried tomatoes, all wrapped up in a delicious chicken package.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1/4 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup sun-dried tomatoes, chopped
– 1 cup fresh spinach leaves
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken with garlic until cooked through.
3. Remove from heat and stir in heavy cream, chicken broth, thyme, salt, and pepper.
4. Add chopped sun-dried tomatoes and spinach leaves; toss to combine.
5. Transfer the mixture to a baking dish and bake for 15-20 minutes or until the sauce has thickened slightly.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Mozzarella Chicken Roll-Ups
Sun-Dried Tomato and Mozzarella Chicken Roll-Ups: A Delicious Twist on Classic Chicken Tenders!
These mouthwatering roll-ups combine the creamy richness of mozzarella cheese, the burst of flavor from sun-dried tomatoes, and the tenderness of chicken breast.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup cream cheese, softened
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped sun-dried tomatoes
– 8 ounces mozzarella cheese, shredded
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cream cheese, parsley, and sun-dried tomatoes.
3. Lay chicken breasts flat and spread the cream cheese mixture evenly over each breast.
4. Sprinkle mozzarella cheese on top of the filling.
5. Roll up each breast tightly and secure with toothpicks if needed.
6. Place roll-ups on a baking sheet lined with parchment paper, seam-side down.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
One-Pan Sun-Dried Tomato Chicken with Orzo
Elevate your weeknight dinner game with this flavorful and easy-to-make one-pan dish, featuring chicken, sun-dried tomatoes, and creamy orzo.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups sun-dried tomatoes (packed in oil), drained and chopped
– 1 cup orzo pasta
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the garlic, sun-dried tomatoes, salt, and pepper. Cook for an additional 1-2 minutes.
4. Stir in the orzo pasta and cook for 1-2 minutes, coating with the tomato mixture.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the orzo is tender.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Balsamic Glazed Chicken with Sun-Dried Tomatoes and Mushrooms
A sweet and savory twist on classic chicken, this recipe combines the richness of balsamic glaze with the earthy flavors of sun-dried tomatoes and mushrooms.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup balsamic glaze
– 1/2 cup sun-dried tomatoes, chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic glaze and chopped sun-dried tomatoes.
3. Season chicken breasts with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts until browned on both sides, about 5-6 minutes per side.
5. Add sliced mushrooms to the skillet and cook until tender, about 3-4 minutes.
6. Brush balsamic glaze mixture evenly over chicken breasts.
7. Transfer skillet to the preheated oven and bake for 15-20 minutes or until chicken is cooked through.
8. Let rest for a few minutes before serving.
Cooking Time: 25-30 minutes
Sun-Dried Tomato Pesto Chicken Pasta
Elevate your pasta game with this flavorful and aromatic dish that combines the richness of sun-dried tomatoes, the creaminess of pesto, and the juiciness of chicken.
Ingredients:
– 8 oz. pasta (linguine or fettuccine)
– 1 lb. boneless, skinless chicken breast
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup freshly made pesto sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, cook chicken breast over medium-high heat until browned and cooked through. Let rest for 5 minutes before slicing into thin strips.
4. In the same skillet, add chopped sun-dried tomatoes and pesto sauce. Stir until combined.
5. Add cooked pasta to the skillet, tossing to combine with tomato-pesto mixture.
6. Top with sliced chicken and sprinkle with Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 30-35 minutes
Slow Cooker Sun-Dried Tomato Chicken Alfredo
Transform your weeknight dinner into a decadent treat with this creamy and flavorful slow cooker recipe. Tender chicken, rich sun-dried tomatoes, and velvety Alfredo sauce come together in perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup sun-dried tomatoes, packed in oil and drained
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 8 oz fettuccine noodles
Instructions:
1. In the slow cooker, combine chicken, sun-dried tomatoes, heavy cream, Parmesan cheese, basil, garlic powder, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, cook fettuccine noodles according to package instructions.
4. Stir in cooked noodles into the slow cooker sauce.
5. Serve hot, garnished with additional sun-dried tomatoes and Parmesan cheese if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Grilled Chicken with Sun-Dried Tomato and Feta Salad
Elevate your dinner game with this flavorful and refreshing salad, featuring grilled chicken, sun-dried tomatoes, crumbled feta cheese, and a hint of Mediterranean flair.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
3. Brush the mixture on both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine sun-dried tomatoes, feta cheese, and parsley in a bowl.
6. Slice grilled chicken into strips and add to the salad.
7. Serve immediately, with lemon wedges on the side if desired.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Goat Cheese Stuffed Chicken Thighs
Elevate your chicken game with this flavorful and easy-to-make recipe, perfect for a quick weeknight dinner or special occasion. Moist chicken thighs are stuffed with a creamy mixture of sun-dried tomatoes, goat cheese, and fresh herbs.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1/2 cup cream cheese, softened
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped sun-dried tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cream cheese, goat cheese, parsley, and sun-dried tomatoes.
3. Lay chicken thighs flat and make a horizontal incision in each thigh to create a pocket. Stuff each thigh with the cheese mixture.
4. Drizzle olive oil over the chicken and season with salt and pepper.
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Chicken Piccata with Sun-Dried Tomatoes and Capers
This dish is a flavorful take on the traditional Chicken Piccata, featuring the sweet and tangy combination of sun-dried tomatoes and capers.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons capers, rinsed and drained
– 2 tablespoons white wine (optional)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Season chicken breasts with flour, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
3. Add chicken to the skillet and cook for 3-4 minutes per side, or until cooked through.
4. Remove chicken from the skillet and set aside. Reduce heat to medium.
5. Add sun-dried tomatoes and capers to the skillet. Cook for 2-3 minutes, stirring occasionally.
6. If using white wine, add it to the skillet and cook for an additional minute.
7. Serve chicken breasts with sun-dried tomato and caper mixture spooned over the top. Garnish with chopped parsley.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Olive Chicken Skewers
A flavorful and colorful twist on traditional chicken skewers, these Mediterranean-inspired bites are perfect for a quick weeknight dinner or a weekend gathering. The combination of juicy chicken, sun-dried tomatoes, and briny olives is sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, sliced
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or broiler.
2. In a bowl, whisk together olive oil, garlic, parsley, sun-dried tomatoes, and olives.
3. Add chicken pieces to the marinade and toss to coat.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill or broil for 8-10 minutes, turning occasionally, until chicken is cooked through.
Cooking Time: 8-10 minutes
Creamy Sun-Dried Tomato Chicken and Wild Rice Soup
A hearty and flavorful soup that combines the richness of chicken, sun-dried tomatoes, and creamy goodness with the nutty taste of wild rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice blend
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup sun-dried tomatoes, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup heavy cream (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the wild rice, chicken broth, diced tomatoes, sun-dried tomatoes, thyme, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rice is tender.
5. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup to desired consistency.
6. If using heavy cream, stir it in before serving.
Cooking Time: 45-60 minutes
Sun-Dried Tomato and Artichoke Chicken Bake
Sun-Dried Tomato and Artichoke Chicken Bake: A flavorful and savory dish that combines the richness of sun-dried tomatoes with the tender crunch of artichokes, all wrapped up in a delicious chicken bake.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1/4 cup sun-dried tomatoes, chopped
– 1/2 cup artichoke hearts, canned or fresh
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, sun-dried tomatoes, artichoke hearts, onion, garlic, mozzarella cheese, and Parmesan cheese.
3. Mix well until all the ingredients are fully incorporated.
4. Transfer the mixture to a baking dish and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Bake for 35-40 minutes or until the chicken is cooked through and the top is golden brown.
Cooking Time: 35-40 minutes
Chicken and Sun-Dried Tomato Flatbread Pizza
A flavorful twist on traditional pizza, this recipe combines the savory taste of chicken with the sweetness of sun-dried tomatoes.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp olive oil
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup pesto sauce
– 1 flatbread (homemade or store-bought)
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, cook chicken with olive oil until browned and cooked through.
3. Roll out flatbread on a floured surface to desired thickness.
4. Spread pesto sauce evenly over the flatbread, leaving a small border around edges.
5. Top with cooked chicken, sun-dried tomatoes, and mozzarella cheese.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Parmesan Crusted Chicken
Elevate your chicken game with this flavorful and aromatic recipe that combines the savory goodness of sun-dried tomatoes and parmesan cheese. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup sun-dried tomatoes, finely chopped
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together sun-dried tomatoes, Parmesan cheese, and garlic powder.
3. Dip each chicken breast in the tomato-Parmesan mixture, coating evenly.
4. Place coated chicken breasts on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Lemon Butter Chicken with Sun-Dried Tomatoes and Asparagus
Elevate your dinner game with this bright and flavorful dish that combines the richness of lemon butter sauce, the savory taste of chicken, and the sweetness of sun-dried tomatoes. This recipe is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 pound fresh asparagus, trimmed
– 2 lemons, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and lemon juice. Stir until combined.
4. Season chicken with salt and pepper. Place in a baking dish and brush with the lemon butter mixture.
5. Roast asparagus on a separate sheet pan with olive oil, salt, and pepper. Toss to coat.
6. Bake for 25-30 minutes or until chicken is cooked through and asparagus is tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Spinach Chicken Quesadillas
Sun-Dried Tomato and Spinach Chicken Quesadillas Recipe
Savor the flavors of the Mediterranean with these sun-dried tomato and spinach chicken quesadillas, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/2 cup sun-dried tomatoes, chopped
– 1 cup fresh spinach leaves, chopped
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 2 large tortillas
– Salt and pepper to taste
Instructions:
1. In a skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until translucent.
2. Add the chicken, sun-dried tomatoes, and spinach to the skillet. Cook for 2 minutes, stirring occasionally.
3. Place one tortilla in the skillet and sprinkle with cheese. Top with the chicken mixture.
4. Fold the tortilla in half and cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy. Flip and cook for an additional 1-2 minutes. Repeat with the second tortilla.
5. Cut into wedges and serve hot.
Cooking Time: 10-12 minutes
Chicken and Sun-Dried Tomato Stuffed Portobello Mushrooms
These savory mushrooms are filled with tender chicken, sun-dried tomatoes, and a hint of creamy cheese, making them the perfect addition to any meal.
Ingredients:
– 4 large portobello mushrooms
– 1 pound cooked chicken breast, diced
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup cream cheese, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Clean and stem the mushrooms, then sauté them in olive oil until tender.
3. In a separate bowl, mix together chicken, sun-dried tomatoes, and cream cheese.
4. Stuff each mushroom cap with the chicken mixture, dividing it evenly among the four caps.
5. Season with salt and pepper to taste, then bake for 15-20 minutes or until the filling is heated through.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Rosemary Roasted Chicken Legs
Elevate your roast chicken game with this flavorful recipe that combines the brightness of sun-dried tomatoes, the earthiness of rosemary, and the richness of roasted chicken legs.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh rosemary leaves
– 2 tablespoons sun-dried tomatoes, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, garlic, and rosemary.
3. Place chicken legs in a large baking dish and brush the herb mixture evenly over both sides of the chicken.
4. Sprinkle sun-dried tomatoes and salt to taste.
5. Roast for 35-40 minutes or until chicken reaches an internal temperature of 165°F (74°C).
6. Let it rest for 10 minutes before serving.
Cooking Time: 35-40 minutes
Chicken and Sun-Dried Tomato Panini with Pesto Mayo
Elevate your lunch game with this flavorful panini, featuring grilled chicken, sun-dried tomatoes, melted mozzarella, and a tangy pesto mayo.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 cups mixed greens
– 2 slices of mozzarella cheese
– 1 tsp pesto mayo (see below for recipe)
– 2 baguette slices
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through. Let cool.
3. In a small bowl, mix together olive oil, garlic, and sun-dried tomatoes.
4. Assemble panini by spreading pesto mayo on each baguette slice, followed by mixed greens, grilled chicken, mozzarella cheese, and the tomato mixture.
5. Grill panini in a skillet or panini press until cheese is melted and bread is toasted.
Pesto Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tbsp pesto
– 1 tsp lemon juice
Mix all ingredients together until smooth. Refrigerate for up to 3 days.
Summary
Get ready to elevate your chicken game with these 20 creamy recipes featuring sun-dried tomatoes and herbs! From classic comfort food dishes like Chicken Alfredo and Chicken Parmesan, to more adventurous options like Sun-Dried Tomato Pesto Chicken Pasta and Grilled Chicken with Feta Salad, there’s something for everyone. These recipes combine the richness of cream with the tanginess of sun-dried tomatoes and the brightness of fresh herbs, resulting in a flavor profile that’s both familiar and excitingly new. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to please.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
