Smothered Baked Chicken with Sun-Dried Tomatoes Recipe
Smothered Baked Chicken with Sun-Dried Tomatoes is a comforting and flavorful dish combining juicy baked chicken breasts or thighs with a rich, creamy garlic sauce and tangy sun-dried tomatoes. This recipe transforms simple chicken into a decadent meal that’s easy to prepare and perfect for elevating weeknight dinners with a restaurant-quality taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Optional Garnish and Extras
- Crushed red pepper flakes, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Season the Chicken: Pat the chicken dry thoroughly with paper towels to ensure a good sear. Generously season both sides with salt, black pepper, and Italian seasoning, building a strong flavor foundation.
- Sear the Chicken: Heat olive oil or butter in a skillet over medium-high heat. Sear the chicken breasts or thighs on both sides until golden brown, about 3-4 minutes per side. The chicken will not be fully cooked yet; this step locks in moisture and flavor.
- Prepare the Sauce Base: In the same skillet, add the minced garlic and chopped sun-dried tomatoes to the drippings. Sauté briefly until fragrant and the sun-dried tomatoes soften, about 1-2 minutes. This layer builds the sauce’s flavor depth.
- Add Liquids and Simmer: Pour in the chicken broth and heavy cream, stirring gently to combine. Allow the mixture to simmer gently, letting it begin to thicken slightly, about 3-5 minutes.
- Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese while stirring continuously, allowing it to melt smoothly into the sauce. The sauce should become thick, creamy, and rich at this point.
- Bake the Chicken: Transfer the seared chicken to a baking dish. Pour the prepared creamy sun-dried tomato sauce evenly over the chicken. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked and juicy.
- Garnish and Serve: Remove from the oven and sprinkle with crushed red pepper flakes, if desired, and fresh chopped basil or parsley for a fresh, vibrant finish. Serve with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce.
Notes
- Use chicken thighs for more flavor and forgiving cooking; breasts will yield a leaner dish.
- Do not overcook the chicken; use a meat thermometer to ensure juiciness.
- For dry sun-dried tomatoes, soak in warm water for 10-15 minutes before using.
- Leftovers store well in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream.
- Optional additions include mushrooms, spinach, or mozzarella topping for variety.
- To make the sauce spicier, add crushed red pepper flakes or a pinch of cayenne during cooking.
Keywords: smothered chicken, baked chicken, sun-dried tomatoes, creamy chicken recipe, easy chicken dinner, chicken with cream sauce
