Creamy Sun-Dried Tomato Chicken with Garlic Mushrooms

Juicy pan-seared chicken breasts are simmered in a rich, creamy sun-dried tomato Parmesan sauce and served alongside buttery garlic mushrooms for a comforting, flavor-packed skillet dinner.

Tender, golden-seared chicken breasts are simmered in a luxurious garlic cream sauce infused with sun-dried tomatoes and melted Parmesan, creating a rich, savory finish that’s both comforting and elegant, then paired with buttery sautéed mushrooms for an earthy, aromatic side that perfectly balances the creamy sauce, making this an easy yet restaurant-worthy skillet dinner packed with bold, satisfying flavor.

Servings

2

Prep Time

10-15 minutes

Cook Time

20-25 minutes

Total Time

30-40 minutes

Chicken
2 boneless, skinless chicken breasts
Salt & black pepper, to taste
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil (for searing)

Sauce
2 tablespoons butter
2 cloves garlic, minced
¼ cup sun-dried tomatoes (packed in oil, drained and chopped)
½ cup heavy cream
¼ cup chicken broth (or dry white wine)
2 tablespoons cream cheese
⅓ cup grated Parmesan cheese
Optional: fresh basil or parsley, for garnish

Garlic Mushrooms
2 tablespoons butter
12 oz (about 350 g) cremini or white mushrooms, cleaned and halved
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme or parsley, chopped (optional)

Preparation

  • Pat chicken breasts dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  • Mince garlic for both the sauce and mushrooms.
  • Drain and chop sun-dried tomatoes.
  • Clean and halve mushrooms.
  • Grate Parmesan cheese and chop fresh herbs if using.
  • Measure cream, broth (or wine), cream cheese, and butter so everything is ready.

Cooking

  • Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and nearly cooked through (about 160°F). Remove to a plate and cover loosely.
  • In the same skillet, melt butter. Add garlic and sauté 30 seconds until fragrant.
  • Stir in sun-dried tomatoes and cook 1 minute.
  • Pour in heavy cream and chicken broth (or wine), stirring to combine.
  • Whisk in cream cheese until smooth, then stir in Parmesan. Simmer 2–3 minutes until slightly thickened.
  • Return chicken to the skillet, spoon sauce over, and simmer 3–5 minutes until fully cooked (165°F).
  • Meanwhile, heat butter in a second skillet over medium heat. Add mushrooms and cook 5–7 minutes until browned and tender.
  • Stir in garlic, salt, and pepper, and cook 1 minute more. Finish with thyme or parsley if desired.

Serving

  • Plate chicken and spoon creamy sun-dried tomato sauce over the top.
  • Serve garlic mushrooms alongside.
  • Garnish with fresh basil or parsley and serve warm.