Sun Dried Tomato Chicken

Sun dried tomato chicken is a restaurant-quality weeknight dinner in just 30 minutes! This recipe features tender chicken cutlets swimming in a luscious, garlicky cream sauce loaded with tangy sun-dried tomatoes, briny Kalamata olives, and fresh spinach. One skillet, minimal cleanup, and maximum flavor.

Love More Chicken Recipes? Try My Chicken Adobo With Coconut Milk or this Coconut Curry Chicken next.

Why You’ll Love This Recipe

• Quick and elegant – Ready in 30 minutes but looks like you spent hours in the kitchen
• One-pan wonder – Everything comes together in a single skillet for easy cleanup
• Leftover magic – Honestly tastes even better the next day when all those flavors have gotten cozy together
• Customizable – Easy to make your own with different veggies, herbs, or serving options

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Ingredients You’ll Need

For the Chicken:

• 1½ pounds chicken breasts, made into cutlets
• 1 tablespoon Italian seasoning
• 1¼ teaspoons kosher salt, divided
• 2 tablespoons extra virgin olive oil

For the Sauce:

• 3 ounces sun dried tomatoes, sliced (the kind packed in oil work beautifully here)
• 1 small yellow onion, thinly sliced
• 4 large garlic cloves, minced (don’t skimp on this!)
• ⅓ cup white wine (or swap in chicken stock if you prefer)
• 1¾ cups whole milk (trust me, whole milk makes the creamiest sauce)
• 1½ tablespoons cornstarch
• 3 tablespoons cold water

For the Finish:

• 2 cups baby spinach (it wilts down to nothing, so don’t worry about the volume)
• ¼ cup sliced Kalamata olives (these add the perfect salty, briny bite)

Why These Ingredients Work

The chicken cutlets are the real MVP here because they cook evenly and quickly, which means tender, juicy chicken every single time. Cutting them yourself saves money and gives you control over the thickness. Italian seasoning brings that warm, herbaceous flavor without having to pull out five different spice jars.

Sun-dried tomatoes are where the magic happens. They’re intensely sweet and tangy, and they infuse the whole sauce with this deep, concentrated tomato flavor that fresh tomatoes just can’t match. The onions and garlic build the aromatic base while the white wine adds brightness and helps lift all those delicious brown bits off the bottom of the pan.

Whole milk creates a sauce that’s creamy without being too heavy, and the cornstarch slurry thickens everything up beautifully without making it gloppy. The baby spinach wilts right into the sauce, adding color and a little earthiness, while those Kalamata olives bring a sophisticated, Mediterranean touch that makes this dish feel special.

Essential Tools and Equipment

• Large skillet (12-inch works best so everything fits comfortably)
• Sharp knife (for cutting the chicken cutlets)
• Cutting board
• Wooden spoon or spatula (for scraping up all that flavorful fond)
• Small bowl (for mixing the cornstarch slurry)
• Fork (to whisk that slurry smooth)
• Meat thermometer (takes the guesswork out of perfectly cooked chicken)

Step-by-Step Instructions

Step 1: Make Cutlets and Season

Place your chicken breast on a cutting board. Put your non-dominant hand gently on top (like you’re giving it a little pat) and hold a sharp knife parallel to the cutting board. Carefully slice the breast in half horizontally, working slowly and steadily. Repeat with the remaining breasts until you have multiple cutlets of similar thickness. Season both sides with Italian seasoning and ¾ teaspoon of the kosher salt.

Step 2: Heat the Skillet

Add the olive oil to a large skillet set over medium-high heat. Watch for the oil to shimmer slightly – that’s your signal it’s hot enough. Add the seasoned chicken cutlets to the pan, being careful not to overcrowd. Cook for 4-6 minutes per side, or until the thickest part reaches an internal temperature of 165°F. You want to see some gorgeous golden-brown color developing on both the chicken and the bottom of the skillet.

Step 3: Remove Chicken

Transfer the cooked chicken to a clean cutting board and let it rest while you work on the sauce. Don’t worry if it doesn’t look super pretty right now – it’s about to get sauced up and gorgeous!

Step 4: Cook Aromatics

To that same skillet (with all its flavorful bits still clinging to the bottom), add the sun-dried tomatoes, sliced onions, minced garlic, white wine, and the remaining ½ teaspoon kosher salt. Use your wooden spoon or spatula to scrape up all that fond – those brown bits stuck to the bottom are pure flavor gold. Cook until the onions start to soften and turn translucent, about 2-3 minutes. Your kitchen is going to smell absolutely amazing right about now.

Step 5: Add Milk and Thicken

Pour the milk into the skillet and give everything a good stir. While that’s warming up, grab a small bowl and use a fork to combine the cornstarch with 3 tablespoons of cold water to make a smooth slurry. Once the milk starts to simmer gently, stir in that cornstarch mixture. You’ll see the sauce begin to thicken almost immediately – it’s like kitchen magic! If it looks too thick for your liking, just add more milk ¼ cup at a time until you’ve reached your perfect consistency.

Step 6: Add Spinach, Olives, and Chicken

Turn the heat down to low. Stir the baby spinach and sliced Kalamata olives into the sauce and watch as the spinach wilts down into silky ribbons. Thinly slice your rested chicken and nestle it back into the pan, spooning some of that gorgeous sauce over the top to warm it through. Give it a taste and adjust the seasoning if needed.

Step 7: Serve

Transfer everything to a serving platter, making sure to get every last drop of that incredible sauce. Serve this beauty while it’s hot and watch everyone’s faces light up!

You Must Know

The key to perfect chicken cutlets is cutting them evenly so they cook at the same rate. If one piece is thicker than the others, it’ll either be undercooked or the thinner ones will be dry. Take your time with this step – it makes all the difference.

Don’t skip scraping up the fond when you add the wine and aromatics. Those browned bits on the bottom of the pan are packed with flavor, and they’re what makes this sauce taste so rich and complex. It’s worth the extra elbow grease.

Personal Secret: I always let my chicken rest for a full 5 minutes before slicing. Cover it loosely with foil if you’re worried about it getting cold, but honestly, the warm sauce takes care of that!

Pro Tips & Cooking Hacks

Make sure your skillet is truly hot before adding the chicken. If the oil isn’t shimmering, give it another 30 seconds. This ensures you get that beautiful golden crust instead of sad, pale chicken that sticks to the pan.

When making the cornstarch slurry, always use cold water. Hot water will make it clump immediately, and nobody wants lumpy sauce. Mix it right before you need it so it doesn’t settle and separate.

If your sauce breaks or looks grainy, it’s usually because the heat was too high. Keep things at a gentle simmer once you add the milk, and you’ll have silky-smooth results every time.

Save some pasta water if you’re serving this over noodles! A splash of that starchy water will help the sauce cling to the pasta like a dream.

Can’t find Kalamata olives? Black olives work in a pinch, but they’re milder. Green olives will give you more brininess if that’s your thing.

Flavor Variations & Suggestions

Love a little heat? Add ½ teaspoon of red pepper flakes when you cook the aromatics for a gentle kick that doesn’t overpower the other flavors. Or if you’re feeling bold, a fresh diced jalapeño works beautifully too.

Make it extra luxurious by stirring in a few tablespoons of cream cheese or mascarpone at the end. It makes the sauce even richer and adds this wonderful tang. You can also swirl in a couple tablespoons of pesto for an herby twist that’s absolutely divine.

Swap the spinach for kale if you want something heartier that holds up better to reheating. You’ll need to cook it a minute or two longer, but it’s delicious. Arugula works too if you want something peppery – just add it at the very end so it barely wilts.

Fresh herbs make everything better. A handful of torn basil or chopped parsley stirred in right before serving adds brightness and makes the dish look gorgeous. Lemon zest is another game-changer that cuts through the richness.

For a dairy-free version, use coconut milk instead of regular milk. It sounds unusual, but it’s surprisingly good and still gives you that creamy texture. Just make sure it’s full-fat for the best results.

Make-Ahead Options

You can cut and season the chicken cutlets in the morning and keep them covered in the fridge until dinnertime. They’ll be ready to go when you are, and you might even notice the seasoning has penetrated the meat a little more deeply.

The sauce components can be prepped ahead too. Slice the onions, mince the garlic, and chop the sun-dried tomatoes, then store everything in separate containers. When it’s time to cook, you’ll fly through this recipe in no time.

This dish doesn’t freeze particularly well because of the cream sauce, but it keeps beautifully in the fridge for 3-4 days. In fact, I think it’s even better the next day when all those flavors have had time to meld together. The chicken soaks up more of that garlicky tomato goodness overnight.

If you want to partially prepare this, you could cook the chicken and make the sauce, then store them separately. When you’re ready to eat, just warm the sauce, slice the chicken, and combine. It takes about 10 minutes to reheat and you’ll have a fresh-tasting meal.

What to Serve With Sun Dried Tomato Chicken

This sauce is absolutely begging to be soaked up by something delicious. Serve it over creamy mashed potatoes, buttered egg noodles, or fluffy rice. My personal favorite is angel hair pasta tossed right in that sauce – pure comfort food heaven.

Crusty bread is non-negotiable in my house when I make this. You need something to mop up every last drop of sauce from your plate. A warm baguette or garlic bread would be perfect here.

Keep the sides simple so this star can shine. A crisp green salad with a light vinaigrette balances the richness nicely, or roasted green beans with lemon add a fresh, bright note. Garlic roasted broccoli or asparagus would be lovely too.

For a complete Mediterranean-inspired meal, serve it alongside some couscous or orzo with fresh herbs. A cucumber and tomato salad with feta cheese would tie everything together beautifully.

Pour a glass of whatever white wine you used in the sauce, or go with a light red like Pinot Noir if that’s more your style. The wine brings out all those savory, complex flavors even more.

Allergy Information

This recipe contains dairy (milk) and gluten (if you count the cornstarch, though most cornstarch is gluten-free). It’s naturally nut-free and can easily be adapted for various dietary needs.

For a dairy-free version, substitute the whole milk with full-fat coconut milk or your favorite unsweetened plant-based milk. The coconut milk will give you the creamiest results, but oat milk works surprisingly well too.

The cornstarch is typically gluten-free, but if you have celiac disease, make sure your brand is certified. You can also use arrowroot powder as a 1:1 substitute if you prefer.

If you’re avoiding wine, chicken stock or even water with a splash of lemon juice works just fine. You’ll lose a tiny bit of depth, but the dish will still be delicious.

The olives can be omitted if someone has an allergy or just doesn’t like them. You won’t have that briny pop, but capers could be a fun substitute if you want to keep that Mediterranean vibe.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce might thicken up as it sits, which is totally normal. Just add a splash of milk when you reheat it to bring it back to life.

To reheat, I prefer the stovetop method over low heat, stirring gently until everything is warmed through. Add that splash of milk I mentioned to loosen the sauce. If you’re using the microwave, heat in 30-second intervals, stirring in between, so it warms evenly without the edges getting rubbery.

Honestly, I think the leftovers might be even better than the fresh version. All those flavors have had time to get cozy together overnight, and the chicken soaks up more of that incredible sauce. Serve it over couscous or rice the next day for an entirely different meal experience.

Don’t try to freeze this one. Cream-based sauces tend to separate and get grainy when frozen and thawed, and nobody wants that texture situation on their plate.

Questions I Get Asked A Lot

What if I don’t have white wine?

No problem at all! Swap it out for chicken stock, vegetable stock, or even just water with a squeeze of lemon juice. The wine adds a little acidity and depth, but the dish will still be delicious without it.

My sauce turned out too thick – help!

This is an easy fix! Just whisk in more milk a tablespoon at a time until you reach your desired consistency. The cornstarch slurry can be a little aggressive sometimes, especially if your heat was too high.

Can I use a different type of milk?

You can, but whole milk gives you the creamiest, most luscious sauce. If you use 2% or skim, the sauce will be thinner and less rich. Heavy cream would make it super decadent (go for it!), while half-and-half splits the difference nicely.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what your family thought. Did you make any fun variations?