There’s something about sun dried tomatoes that instantly lifts a weeknight dinner. They pack concentrated sweetness, tang and an umami depth that pairs beautifully with a simple chicken fillet. This recipe builds a silky, gently tangy sauce around chicken that cooks quickly and feels special without fuss.
I use pantry-friendly ingredients and a few small steps that make a big difference in texture and flavor: a light dredge for a golden crust, preserved tomato oil to carry flavor, and evaporated milk to give the sauce body without being heavy. It’s forgiving, quick, and perfect over pasta, rice or greens.
Below you’ll find exact ingredients, step-by-step instructions, sensible substitutions, troubleshooting and storage tips. Read through once, then get cooking—this one becomes a repeat dinner in my house.
The Essentials
Ingredients
- 2 boneless skinless chicken breasts halved horizontally to make 4 fillets — Pat dry and halve for even cooking and quick searing.
- 2 tablespoons Tapioca flour or all purpose or plain flour — Light dredge to help the sauce cling and create a bit of crust.
- 2 tablespoons parmesan cheese finely grated fresh, do not include for dairy free option — Adds salty, savory depth to the dredge and sauce when used.
- 1 teaspoon salt — Seasoning baseline for both dredge and final sauce adjustments.
- 1 pinch cracked pepper — Freshly cracked gives a brighter pepper note than pre-ground.
- 2 tablespoons sun dried tomato oil or olive oil — The jar oil carries a lot of tomato flavor; use it. Olive oil is a fine substitute.
- 2 tablespoons garlic minced — Quickly softens and flavors the sauce; don’t let it burn.
- 7 ounces sun dried tomato strips in oil jarred, drained, reserve 2 tablespoons of oil for cooking — The star ingredient. Reserve the oil to fry and flavor the sauce.
- 1 cup mushrooms sliced — Adds texture and savory body to the sauce.
- 1 1/2 cups evaporated milk reduced fat or full fat milk — Gives a creamy consistency without using heavy cream.
- 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk — Slurry to thicken the sauce; mix first for a lump-free finish.
- ⅓ cup parmesan cheese do not include for dairy free option — Stirred in at the end for richness and melty savory flavor.
- 2 teaspoons Italian herbs optional for added flavour — Oregano/thyme/basil blend; optional but complementary.
- 2 tablespoons fresh basil shredded, to serve — Bright finish; tear or chiffonade just before serving.
Sun Dried Tomato Chicken, Made Easy
- Pat the 4 chicken fillets dry with paper towels. In a shallow bowl combine 2 tablespoons tapioca flour (or plain flour), 2 tablespoons finely grated parmesan (omit for dairy-free), 1 teaspoon salt and 1 pinch cracked pepper. Dredge each fillet in the flour mixture, pressing to coat, then shake off excess and set the fillets aside on a plate.
- Drain the 7 ounces sun dried tomato strips and reserve 2 tablespoons of the jar oil. Set the drained tomatoes aside.
- Heat 1 tablespoon of the 2 tablespoons sun dried tomato oil (or olive oil) in a large skillet over medium-high heat until hot. Add the chicken fillets and cook until golden and cooked through, about 5–6 minutes per side depending on thickness. Transfer the cooked fillets to a warm plate and reduce the skillet heat to medium.
- Add the remaining 1 tablespoon of the 2 tablespoons sun dried tomato oil plus the 2 tablespoons of reserved jar oil to the skillet. Add 2 tablespoons minced garlic and sauté until fragrant, about 1 minute.
- Add the drained sun dried tomatoes and 1 cup sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are just softened, about 3–4 minutes.
- Reduce the heat to low and pour in 1 1/2 cups evaporated milk. Bring to a gentle simmer, stirring occasionally.
- In a small bowl whisk together 1 tablespoon cornstarch with 2 tablespoons of the milk to make a smooth slurry. Stir the slurry into the simmering milk in the skillet and continue to simmer, stirring constantly, until the sauce thickens.
- Stir in 1/3 cup parmesan cheese (omit for dairy-free) and 2 teaspoons Italian herbs (optional). Simmer for 1 minute more until the cheese melts and the sauce is smooth. Taste and add extra cracked pepper if desired.
- Return the cooked chicken fillets to the skillet, spoon sauce over them, and warm through for 1–2 minutes.
- Sprinkle with 2 tablespoons shredded fresh basil and serve immediately over pasta, rice or steamed vegetables.
Why You’ll Keep Making It
This dish balances pantry convenience with restaurant-style flavor. The sun dried tomato oil and reserved jar oil infuse the chicken and sauce with concentrated tomato flavor so you don’t need long simmering or fancy stocks. Evaporated milk creates a creamy, clingy sauce without the heaviness of cream and without long reduction. Finally, it’s fast—most of the hands-on time is searing the chicken and a quick sauté. That makes it weeknight-friendly but still elegant enough for guests.
Texture matters here: a light dredge on the chicken gives a golden exterior that holds up when you spoon sauce over it. The mushrooms provide a meaty counterpoint to the tender chicken and soften into the sauce so every bite has contrast.
Smart Substitutions
- Tapioca flour or all purpose/ plain flour — Use the flour you have. Tapioca gives a slightly lighter crust; plain flour works fine.
- Sun dried tomato oil / olive oil — If you don’t have the jar oil, use good olive oil and add an extra tablespoon of drained sun dried tomatoes to boost flavor.
- Evaporated milk — If unavailable, use whole milk plus a tablespoon of butter for richness, or use a light cream for a richer sauce. For dairy-free, substitute unsweetened oat or almond milk and omit parmesan.
- Parmesan (2 tbsp in the dredge; ⅓ cup in the sauce) — Omit for dairy-free. For a similar savory note, add a teaspoon of nutritional yeast in the sauce (if you keep recipe dairy-free allowances in mind).
- Mushrooms — Swap with sliced bell peppers or spinach for a different vegetable profile.
Appliances & Accessories
A heavy skillet (cast iron or stainless steel) makes searing straightforward and gives even browning. A shallow bowl for the dredge keeps the chicken turning easily. A small whisk or fork for the cornstarch slurry prevents lumps. If you use a nonstick pan, watch heat carefully—nonstick gets hot quickly and burns garlic faster than stainless or cast iron.
What Not to Do
Don’t overcrowd the pan when searing the chicken. That drops the pan temperature and prevents a golden crust. Don’t add cornstarch directly to the hot sauce—mix it into the 2 tablespoons of milk first so it dissolves completely before adding it to the simmering milk. And don’t let the garlic burn; it becomes bitter in seconds once the pan is hot.
Nutrition-Minded Tweaks
To reduce calories and fat, use reduced-fat evaporated milk and omit the parmesan, or cut the final parmesan amount in half. You can also serve the dish over a bed of steamed vegetables instead of pasta or rice, which increases fiber and lowers the carbohydrate footprint. For a protein boost without extra fat, keep the same chicken portions but trim any excess fat before halving the breasts.
What Could Go Wrong
If the sauce is thin: the cornstarch slurry may not have been mixed well or the sauce didn’t simmer after adding it. Make another small slurry (1 teaspoon cornstarch + 1 tablespoon milk), whisk and add a little at a time while simmering until it reaches desired thickness.
If chicken is dry: it likely cooked too long. Thin fillets cook faster—check internal doneness around 160–165°F; residual heat will carry them the rest of the way. Alternatively, reduce the sear time and finish in a lower oven (350°F) for a few minutes if your fillets are uneven.
If sauce tastes flat: salt and the final cracked pepper are important. Taste after the parmesan goes in and adjust salt/pepper. The jar oil and reserved tomato oil are also key flavor contributors—don’t discard them unless you have a strong reason.
Refrigerate, Freeze, Reheat
Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep chicken and sauce together for best flavor, or store sauce separately if you prefer.
Freeze: This dish freezes reasonably well if you omit the fresh basil before freezing. Place cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Gently reheat on the stovetop over low heat, stirring occasionally. If the sauce has separated or is slightly grainy after freezing, whisk in a splash of milk while warming and bring to a gentle simmer to re-emulsify. Avoid boiling vigorously, which can break dairy-based sauces.
Sun Dried Tomato Chicken FAQs
- Can I use fresh tomatoes instead of sun dried? — Fresh tomatoes won’t give the same concentrated flavor. If you must, use slow-roasted tomatoes or roast fresh tomatoes first to concentrate their flavor, but you’ll need more and a longer cook time.
- Is this gluten-free? — Swap tapioca flour for a certified gluten-free flour or cornstarch for dredging. Check that your cornstarch and other packaged ingredients are certified gluten-free.
- How can I make it dairy-free? — Omit both parmesan amounts and use unsweetened plant milk, preferably a creamier one like oat, and omit the final cheese. Keep in mind the texture and flavor will be slightly different.
- Can I make it ahead? — Yes. Cook everything through, cool, then refrigerate. Reheat gently and add fresh basil just before serving to preserve brightness.
- What should I serve it with? — Pasta, rice or steamed vegetables are all suggested in the recipe. I love it over a simple linguine with a drizzle of extra jar oil and a squeeze of lemon if you have it.
The Takeaway
Sun Dried Tomato Chicken is an easy, flavorful dinner that relies on a few smart pantry components—sun dried tomatoes and their oil, evaporated milk, and a light flour-parmesan dredge—to deliver a rich, saucy plate in under an hour. It’s sturdy enough for busy nights and pretty enough for company. Keep the reserved tomato oil, don’t rush the sear, and finish with fresh basil. That’s all it takes to make this one a repeat on your menu.
Sun Dried Tomato Chicken
Ingredients
Ingredients
- 2 boneless skinless chicken breastshalved horizontally to make 4 fillets
- 2 tablespoonsTapioca flouror all purpose or plain flour
- 2 tablespoonsparmesan cheesefinely grated fresh do not include for dairy free option
- 1 teaspoonsalt
- 1 pinchcracked pepper
- 2 tablespoonssun dried tomato oilor olive oil
- 2 tablespoonsgarlicminced
- 7 ouncessun dried tomato strips in oiljarred drained, reserve 2 tablespoons of oil for cooking
- 1 cupmushroomssliced
- 1 1/2 cupsevaporated milkreduced fat or full fat milk
- 1 tablespooncornstarchcornflour mixed with 2 tablespoons of milk
- 1/3 cupparmesan cheesedo not include for dairy free option
- 2 teaspoonsItalian herbsoptional for added flavour
- 2 tablespoonsfresh basilshredded to serve
Instructions
Instructions
- Pat the 4 chicken fillets dry with paper towels. In a shallow bowl combine 2 tablespoons tapioca flour (or plain flour), 2 tablespoons finely grated parmesan (omit for dairy-free), 1 teaspoon salt and 1 pinch cracked pepper. Dredge each fillet in the flour mixture, pressing to coat, then shake off excess and set the fillets aside on a plate.
- Drain the 7 ounces sun dried tomato strips and reserve 2 tablespoons of the jar oil. Set the drained tomatoes aside.
- Heat 1 tablespoon of the 2 tablespoons sun dried tomato oil (or olive oil) in a large skillet over medium-high heat until hot. Add the chicken fillets and cook until golden and cooked through, about 5–6 minutes per side depending on thickness. Transfer the cooked fillets to a warm plate and reduce the skillet heat to medium.
- Add the remaining 1 tablespoon of the 2 tablespoons sun dried tomato oil plus the 2 tablespoons of reserved jar oil to the skillet. Add 2 tablespoons minced garlic and sauté until fragrant, about 1 minute.
- Add the drained sun dried tomatoes and 1 cup sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are just softened, about 3–4 minutes.
- Reduce the heat to low and pour in 1 1/2 cups evaporated milk. Bring to a gentle simmer, stirring occasionally.
- In a small bowl whisk together 1 tablespoon cornstarch with 2 tablespoons of the milk to make a smooth slurry. Stir the slurry into the simmering milk in the skillet and continue to simmer, stirring constantly, until the sauce thickens.
- Stir in 1/3 cup parmesan cheese (omit for dairy-free) and 2 teaspoons Italian herbs (optional). Simmer for 1 minute more until the cheese melts and the sauce is smooth. Taste and add extra cracked pepper if desired.
- Return the cooked chicken fillets to the skillet, spoon sauce over them, and warm through for 1–2 minutes.
- Sprinkle with 2 tablespoons shredded fresh basil and serve immediately over pasta, rice or steamed vegetables.
Equipment
- Paper Towels
- shallow bowl
- Large Skillet
- Small Bowl
- Plate
Notes
*Substitute milk with almond, rice, oat, or coconut milk. Alternatively, use half and half or a reduced fat cream. If using cream in place of milk, do not add the cornstarch mixture. You won’t need it.
