Creamy Chicken With Sun Dried Tomatoes


Creamy chicken with sun dried tomatoes is a rich, creamy and flavorful dish. This recipe uses canned evaporated milk, pan-fried chicken breasts, sun dried tomatoes and loads of melted cheese to make a quick and delicious meal. It’s not always practical to prepare meals for each member of the family separately. Especially when you’re in a hurry or your schedule is really tight. The solution to this dilemma can be preparing one main dish that everyone in the family can enjoy without any complaints from anybody.

Creamy sun-dried tomato chicken

Serves   4-6

Prep time: 15 mins

Cooking time: 17 mins

This keto friendly dish is not only mouth watering to look at, but will have your taste buds singing on the first bite! Quick and easy to prepare and made with readily available ingredients, a keto meal has never tasted better.  

creamy sundried tomatoes



  • 6 boneless skinless chicken thighs 
  • ½ cup + ¼ cup freshly grated parmesan cheese 
  • Olive oil 
  • 20g butter 
  • ½ brown onion, finely diced
  • 3 cloves garlic, finely chopped 
  • 1 tsp dried oregano 
  • ¼ cup sundried tomatoes, finely chopped
  • 200ml chicken stock
  • 300ml cream 
  • Fresh parsley, to garnish 
  1. Place the ½ cup grated parmesan on a plate, then use to lightly coat the chicken thighs and set aside. 
  2. Bring a large, heavy based frying pan to a medium heat with a drizzle of olive oil. Pan fry the chicken thighs for 3-4 minutes each side or until golden, then place on a clean plate and set aside. 
  3. Reduce the same pan to a low to medium heat, then add the butter and stir until melted. Add the diced onion, garlic, oregano and sundried tomatoes, then saute for a few minutes or until the onion has started to become translucent. 
  4. Once the onion mixture has softened, add the chicken stock and cream. Stir well to combine, then return the chicken thighs to the pan. Bring to a simmer, then leave to reduce for 4-5 minutes; or until the sauce has thickened slightly, and the chicken thighs have cooked through. 
  5. Season with salt and pepper to taste, then garnish with the remaining grated parmesan and parsley to serve. 

Sun Dried Tomato Chicken

Sun Dried Tomato Chicken is a hearty, satisfying, Italian-inspired skillet dish! Boneless skinless chicken thighs are pan-fried, and then smothered in a creamy sun dried tomato sauce with herbs, garlic, and baby spinach.

close up shot of boneless chicken thighs in a creamy sun dried tomato sauce.

A Low-Carb Chicken Dish with Oodles of Flavor

Sun dried tomato anything is always welcome at my dinner table. There’s just something about that rich, golden flavor that makes a recipe extra special. And, when combined with hearty pan-fried chicken and real heavy cream?! 😲 Oh my goodness, yes! It’s seriously the best food-thing ever.

I love, love, love making chicken with sun dried tomatoes, because it’s a nice change from typical chicken sauces and gravies. Chicken thighs work especially well, because they are moist and extra-flavorful.

The tangy taste of sun dried tomato works very well with dark meat chicken, especially when the right herbs are part of the mix. Thyme and oregano have pungent, earthy notes, which help to balance the richness of the chicken and the cream. This recipe is a real Yum! 😋

What You’ll Need

Sun dried tomato chicken is a dish made with only a few ingredients, including a handful of seasonings and herbs that you probably already have in your pantry. That makes it even easier to pull together in a flash! 

  • Olive Oil: For pan-frying the chicken.
  • Boneless, Skinless Chicken Thighs: You can cook them whole, or cut them into small chunks for faster cooking. I keep them whole.
  • Salt and Pepper: To taste.
  • Herbs: Dried oregano and dried thyme. If you like, you can substitute other herbs, like parsley and basil. 
  • Spices: Paprika and garlic powder round out the seasoning for the chicken thighs. You can use sweet paprika or smoked. Either is fine!
  • Minced Fresh Garlic: To flavor the sauce, I like to use fresh garlic, but you could substitute additional garlic powder if you prefer.
  • Broth: Low sodium chicken broth is my go-to, but vegetable broth is also a good option.
  • Heavy Cream: Half and half will do in a pinch, but I don’t recommend using milk because it is not as thick and rich.
  • Spinach: Baby spinach, or chopped regular spinach, to wilt in the sauce. Make sure it is washed and thoroughly dried. 
  • Sun dried Tomatoes in oil: Measure half a cup of sun dried tomato pieces, and give them a good chop.
  • Parmesan Cheese: A little bit of grated Parmesan adds the perfect finishing touch to this creamy recipe.

Can I Use Chicken Breasts Instead?

You might be wondering if you can just use chicken breasts instead of thighs, and the good news is, yes! Chicken breasts will work just fine. They may cook up faster than thighs, depending on how large they are, so keep an eye on them and don’t overcook. A meat thermometer is the easiest way to make sure chicken is done without overcooking.

How to Make Sun-Dried Tomato Chicken Thighs

Let’s take a look at the process for making this skillet chicken dish. You’re going to love how quickly this savory recipe for chicken thighs in creamy tomato sauce comes together, all in one pan. 

  1. Season the Chicken and Pan-Fry. First, heat a generous swirl of olive oil in a large skillet, over medium-high heat. Sprinkle the chicken thighs with salt, pepper, herbs, and spices. Cook the chicken on one side for 6 minutes, flip, and cook on the second side for 5 more minutes.
  2. Cook the Garlic and Deglaze the Pan. Take the chicken thighs out of the skillet and set them aside. Add the minced garlic to the skillet and cook for 15 seconds or so, adding more oil if the skillet seems dry. Then whisk in the chicken broth, while scraping up all the browned bits from the bottom of the skillet. (This is known as deglazing the pan.)
  3. Make the Sauce. Now, add the heavy cream, spinach, tomatoes, and parmesan cheese to the skillet. Cook this for 5 minutes, stirring occasionally.
  4. Simmer the Chicken in the Sauce. Return the chicken thighs to the skillet and cook them in the sauce for a few minutes, until chicken is cooked through and sauce is thickened.
  5. Enjoy!

Tips for Success

When it comes to making this recipe, you really can’t go wrong – it’s very straightforward and also very forgiving. However, I do have a couple of tips to share, just to make sure it’s the best it can be. Read on, and happy cooking!

  • Adjust Tomatoes to Taste: You can add more sun dried tomatoes if you want a more tomato-y sauce, but keep in mind that they have a fairly intense flavor. I recommend starting with the recommended amount and adding a teaspoon more at a time, according to your taste.
  • Tomatoes in Oil: This recipe was written for tomatoes packed in oil, but if you have dried tomatoes that are not packed in oil, be sure to rehydrate them for a couple of hours in water before draining and using.
  • Kitchen Shears: When chopping your tomatoes (and even your chicken, if you decide to cut it up), clean kitchen shears make this task extra easy! Be sure to sanitize them properly after using.

Serving Suggestions

Pasta is a natural with this recipe, including your favorite low carb or gluten-free pasta – just cook it according to the package directions, and you’re good to go! But, there are lots of other good options, too. Here are a couple of our favorites;

  • Bread: Fresh bread is a great idea for mopping up all that creamy sauce! Try my Spinach and Feta No Yeast Bread for a quick option that complements the sun dried tomato sauce perfectly.
  • Green Beans: Who could resist a pan of shiny, perfectly green Sautéed Garlic Butter Green Beans? This easy side is a favorite with just about any meal, and very popular, too!
  • Bruschetta: Crisp bruschetta is a delightful starter or side dish, especially when it’s loaded with all kinds of goodies! This BLT Bruschetta with real bacon is especially irresistible. 😍

How to Store and Reheat the Leftovers

  • To store, just place the chicken and sauce in a food storage container or bag, and refrigerate for up to 3 days.
  • To reheat, place the desired portion in a skillet over low heat. Cook until the chicken reaches a safe internal temperature (165°F).

Can I Freeze Extras?

  • You can definitely freeze this recipe, although you may find that the sauce separates a little bit after thawing. If you have this problem, whisk the sauce over medium heat to bring it back together, and add a little more cream.
  • To freeze, just pack the cooled chicken and sauce into an airtight container or freezer bag, leaving as little air in the container as possible. Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.


Marry me chicken is juicy and flavorful and smothered in a creamy parmesan sauce. Seasoned with savory herbs and sun-dried tomatoes, this dish will melt in your mouth, and will leave you begging for a proposal!

This dish comes together easily, and “marries” beautifully in just one skillet. It will literally “knock your socks off!” It will also leave you wanting more delicious chicken recipes like my garlic mushroom chicken, Tuscan garlic chicken, or lemon chicken piccata that you can quickly whip up for a weeknight meal!

Why is it Called Marry Me Chicken?

Marry me chicken gets it name from how delicous it is and how the ingredients “marry one another” and taste so much better together! One bite, and you’ll be coming back for more. This tender chicken is nestled in a creamy flavor-packed sauce full of cream, parmesan cheese, herbs! The star of the show is the amazing sun-dried tomatoes. I love to serve this dish with pasta to help soak up the creamy sauce. Just wait until it touches your lips…you really will want to marry it!

The best part about this recipe is that it comes together quickly and you only have to use one skillet! Easy one skillet meals really help me on those busy weeknights taking the kids to all of their activities. This marry me chicken is the best of the best because it’s not only easy and delicious but the cleanup is a breeze! Serve this will some rolls and a salad and it will become a family favorite around your house for sure!

What Ingredients Are in Marry Me Chicken?

These ingredients are great because chances are you already have them on hand. But, if you don’t, they are easy to get and keep in your pantry and refrigerator until you’re ready to make it! Check out the recipe card at the bottom of the post for exact measurements.

  • Boneless Skinless Chicken Breasts: Tender juicy chicken is the star of this dish.
  • Salt: Season your chicken on both sides to enhance the flavor of the chicken.
  • Pepper: Adds a little spice to balance out the salt.
  • Olive Oil: This is used to brown the chicken.
  • Butter: You need melted butter to create the thickening of your creamy sauce. And it adds awesome flavor!
  • Garlic: Added flavor of garlic is so delicious in this dish.
  • Flour: Along with the butter, the flour helps create the roux in thickening the sauce.
  • Chicken Broth: Liquid needed to add to your roux for creating the sauce.
  • Heavy Cream: Creamy addition to giving the dish a rich flavor, and adds to the thickness of the sauce.
  • Parmesan Cheese: This salty creamy cheese melts into the sauce and is a key player in flavor.
  • Sun-Dried Tomatoes: Sweet and tangy and packed with incredible flavor! Pairs so well with the creamy sauce.
  • Dried Italian Seasoning: Most recipes call for one herb, but we want them all for that maximum Italian flavor!
  • Fresh Basil: Garnish this marry me chicken with fresh chiffoned basil for beautiful presenaton and added flavor.

How To Make Marry Me Chicken

I love this dish because it all comes together in one skillet making it easy for serving and for clean up! Using the same skillet to brown the chicken and make the sauce just makes my life so much easier!

  1. Prepare the Chicken: Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
  2. Season: Chicken on both sides with salt and pepper.
  3. Cook the chicken: In a large skillet, heat the olive oil over medium high heat. Add the chicken and then cook it for 5 minutes on both sides. Cook it until it’s browned on the outside and mostly cooked through. It will continue to fully cook later. 
  4. Transfer: Place the cooked chicken to a plate, and set aside while you make the sauce.
  5. Make the Roux: Return to the same skillet, and add the butter. Add the garlic and sauté it for 30 seconds until it’s fragrant. Then, add in the flour and stir to make a paste. 
  6. Whisk: Use a whisk to stir in the chicken stock, heavy cream, and grated parmesan cheese. 
  7. Stir: Add the drained sun-dried tomatoes and Italian seasoning and stir in to combine. Season with more salt and pepper if needed.
  8. Simmer: On low heat, simmer the sauce for a few minutes for it to thicken.
  9. Add the Chicken: Return the chicken back to skillet and then layer on top of the sauce.
  10. Heat: Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
  11. Garnish: Add chiffoned or chopped fresh basil leaves for added flavor and beautiful presentation of this marry me chicken.
6 pictures showing how to cook the chicken, make the sauce and cook them together in a skillet.

Tips For Cooking the Chicken

This marry me chicken is cooked through when juices run clear when the chicken is pierced with a knife. You can also check the internal temperature using a meat thermometer. Make sure it reaches 165 degrees fahrenheit. The thinner the chicken, the quicker and more evenly it cooks!

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