Getting a flavorful dinner on the table takes just about an hour with this Spicy Sundried Tomato Chicken Skillet Recipe. It’s one of those meals that feels fancy but comes together in a single pan—perfect for busy weeknights or impressing friends without the fuss.
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Why You'll Love This Recipe
I’ve been making this Spicy Sundried Tomato Chicken Skillet Recipe for years, and it never fails to wow. The sauce is rich yet bright with a subtle kick, and the chicken stays juicy thanks to the quick searing method. Honestly, it’s become my go-to for a comfy, impressive dinner in under an hour.
- One-Pan Convenience: Everything cooks in one skillet, which means minimal cleanup—a total win on busy days.
- Deep, Layered Flavors: The sundried tomatoes, garlic, and white wine meld into a sauce that’s packed with richness but never heavy.
- Customizable Spice Level: The hot sauce adds a subtle heat that you can dial up or down depending on your craving.
- Impress Without the Stress: This recipe strikes the perfect balance between flavorful and approachable, making it great for weeknight dinners or casual dinner parties.
Ingredients & Why They Work
Each ingredient in this Spicy Sundried Tomato Chicken Skillet Recipe was chosen to build that silky, tangy sauce and tender chicken. Don’t skip the flour coating on the chicken—it helps create a lovely crust and thickens the sauce naturally. And the sundried tomatoes? They’re the star, packing that sweet, umami punch.
- Chicken breasts: Slicing and pounding them ensures even cooking and tender bites.
- Italian seasoning: Adds classic herbal notes that complement the tomatoes perfectly.
- Flour: Creates the perfect crust and thickens the sauce beautifully.
- Olive oil: For that golden sear and a touch of richness.
- Chicken broth: The sauce’s base gives it savory depth.
- Chicken bouillon cube: Boosts the broth’s flavor without extra salt.
- Half and half: Adds creaminess without being too heavy.
- Honey: Balances acidity with a subtle sweetness.
- Hot sauce: Just enough to enhance flavor without overwhelming the dish.
- White wine: Sauvignon Blanc is my favorite—adds acidity and complexity.
- Garlic: Minced fresh for that punch of aroma and flavor.
- Tomato paste: Intensifies the tomato flavor in the sauce.
- Butter & Flour (Roux): This combo thickens the sauce while making it silky smooth.
- Sundried tomatoes: The star ingredient; adds chewy bursts of tangy richness.
- Cream cheese: Adds luxurious creaminess and helps bring the sauce together.
- Parmesan cheese: Freshly grated for a nutty, salty finish.
- Onion powder, oregano, basil, mustard powder, red pepper flakes: The spice blend that layers complexity and warmth.
Make It Your Way
One of the best things about this Spicy Sundried Tomato Chicken Skillet Recipe is how versatile it is. I often tweak it based on what’s in my pantry or how spicy I want it to be—and honestly, feel free to do the same! You can make it your own without losing any of that incredible flavor.
- Variation: I love adding fresh spinach or sliced mushrooms halfway through simmering the sauce—it adds color, nutrition, and a lovely earthiness.
- Dairy-Free: Swap the half and half and cream cheese for coconut cream and dairy-free cream cheese to keep it rich without dairy.
- Milder Version: Use less or no hot sauce if you prefer the flavor without the heat—it still shines beautifully.
- Extra Protein: Add sautéed shrimp or scallops at the end for a seafood twist that’s surprisingly delicious.
Step-by-Step: How I Make Spicy Sundried Tomato Chicken Skillet Recipe
Step 1: Prep and Pound Your Chicken
Start by slicing your chicken breasts in half lengthwise to get thinner cutlets—this helps them cook quickly and evenly. Cover with plastic wrap and gently pound them to about ½ inch thickness using the textured side of a meat mallet or bottom of a heavy pan. Season both sides with salt, pepper, and Italian seasoning, then sprinkle evenly with flour, rubbing it all over. This little coating will help develop a beautiful crust and also thicken your sauce later.
Step 2: Sear Chicken to Golden Perfection
Heat olive oil in a large skillet on medium-high heat. Sear the chicken, but do it in batches if needed—crowding the pan will steam the meat instead of searing it. Cook each side for about 4-5 minutes until you get a golden crust. Remove the chicken and set it aside; it’ll finish cooking in the sauce later.
Step 3: Build Your Sauce Starting with Wine
Turn off the heat momentarily and carefully add the white wine to deglaze the pan. Use a spatula to scrape up those flavorful browned bits from the bottom. Crank the heat back to medium and let the wine reduce by about half—it should take around 3 minutes. This step is key for layering flavor, so don’t skip it!
Step 4: Add Garlic, Tomato Paste & Roux
Stir in the minced garlic and tomato paste and cook for another minute to mellow out the raw flavors. Then, lower the heat and melt the butter. Sprinkle in the flour and whisk constantly for 2 minutes. This creates the roux that will thicken your sauce—a silky, luscious foundation for all those rich flavors.
Step 5: Stir in Broth Mixture and Sundried Tomatoes
Gradually pour in the chicken broth mixture you prepped (with broth, bouillon, half and half, honey, hot sauce, and seasoning). Add it in small splashes, stirring continuously to avoid lumps. Fold in your sundried tomatoes so they can infuse the sauce with their intense flavor. Bring everything to a boil, then reduce to a simmer and let it bubble gently for 10 minutes to thicken and deepen the taste.
Step 6: Finish with Cream Cheese, Parmesan & Simmer Chicken
Lower the heat and stir in the cream cheese until fully melted and smooth. Gradually add the grated Parmesan, stirring to combine—it adds a lovely nutty richness that’s irresistible. Nestle the chicken back into the skillet, spoon over some sauce, and let everything simmer uncovered for 5-7 minutes. This finishes cooking the chicken perfectly and lets flavors meld beautifully.
Top Tip
This recipe has been a kitchen staple for me because the layering of flavors makes such a big difference. A few things I’ve learned along the way can save you time and get the best results.
- Use a Good White Wine: I always reach for Sauvignon Blanc—it really brightens the sauce and smells amazing while reducing.
- Pound Your Chicken Thin: This ensures juicy chicken that cooks evenly and quickly, preventing dryness.
- Don’t Skip Flour on Chicken: The light dusting creates more texture on the outside and naturally thickens the sauce without extra steps.
- Control the Heat: The hot sauce is a flavor enhancer, not a chili bomb—add it gradually and taste as you go to keep it just right.
How to Serve Spicy Sundried Tomato Chicken Skillet Recipe
Garnishes
I always finish this dish with a sprinkle of fresh chopped basil or flat-leaf parsley. It adds a pop of color and fresh herbaceous note that balances the creamy sauce beautifully. Sometimes, I even add a little cracked black pepper on top for a subtle spicy crunch.
Side Dishes
When I serve this skillet chicken, I usually go with simple sides like garlic buttered pasta, roasted asparagus, or creamy mashed potatoes. All soak up the sauce so well, making every bite luxurious. You can also do a light green salad to cut through the richness if you’re after something fresher.
Creative Ways to Present
For a special occasion, try plating the chicken over a bed of creamy polenta or risotto with a drizzle of extra sauce spooned over the top. Add roasted cherry tomatoes or sautéed mushrooms on the side for color and extra texture—it makes the dish look so inviting and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they've held up really well for up to 3 days. The sauce thickens as it chills, so you might want to loosen it with a splash of broth or water when reheating.
Freezing
This dish freezes nicely! I portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
I like to reheat leftovers gently on the stovetop with a splash of chicken broth to bring the sauce back to life, or bake covered at 350°F (175°C) for 20-25 minutes. Avoid microwaving if you can, as it can dry out the chicken.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs will work wonderfully and provide even more juicy, rich flavor. Just adjust the cooking time slightly, as thighs may take a bit longer to reach the right doneness.
The hot sauce acts as a flavor enhancer and doesn’t make the dish particularly spicy. You can omit it if you’re sensitive to heat, but I recommend starting with a small amount if you want that subtle complexity it adds.
You can prepare the sauce up to step 5 and refrigerate it separately for up to 24 hours. When ready to eat, reheat gently and add the cream cheese, Parmesan, and chicken to finish cooking. This cuts down your hands-on time on dinner day.
The best way is to reheat it on the stovetop over low heat with a splash of broth or water to loosen the sauce. Alternatively, bake it covered at 350°F until warmed through. Avoid microwaving to keep the chicken juicy and tender.
Final Thoughts
If you ask me, this Spicy Sundried Tomato Chicken Skillet Recipe is that perfect middle ground between simple comfort food and a meal that’s just a little special. It’s easy enough for a weeknight but always gets compliments. Give it a try—I bet it’ll find a spot in your rotation too, just like it did in mine. Happy cooking!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Marry Me Chicken is a creamy, flavorful skillet dish featuring tender seared chicken breasts simmered in a rich sauce made from chicken broth, sundried tomatoes, Parmesan, and a touch of white wine. This easy one-pan meal combines Italian seasonings, garlic, and a hint of honey and hot sauce for balanced sweetness and depth, perfect for an impressive dinner any night of the week.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- 1-2 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- ½ chicken bouillon cube or ½ teaspoon better than bouillon
- ½ cup half and half
- 2 teaspoons honey
- 1 teaspoon hot sauce (such as Frank's Hot Sauce)
- ½ cup white wine (preferably Sauvignon Blanc)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons flour
- ⅓ cup sundried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- ½ cup Parmesan cheese, grated (preferably shredded from a block)
Sauce Seasonings
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prep the Sauce Ingredients: In a large measuring cup or bowl with a spout, combine chicken broth, bouillon cube or better than bouillon, half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Mix well and set aside.
- Prepare and Pound the Chicken: Slice the chicken breasts lengthwise to create 2-3 thinner cutlets. Place them between sheets of plastic wrap and use a meat mallet (textured side) to pound each piece to about ½ inch thickness for even cooking.
- Season and Flour the Chicken: Season both sides of each chicken piece generously with salt, pepper, and Italian seasoning. Lightly sprinkle all-purpose flour on each side, rubbing it in to create a thin coating; this adds texture, prevents sticking, and helps thicken the sauce later.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. In batches if necessary, sear chicken pieces for 4-5 minutes per side until golden brown. Remove and set aside.
- Deglaze the Pan: Turn heat off briefly, then add the white wine to the skillet. Return heat to medium and use a silicone spatula to scrape up any browned bits (fond) from the bottom of the pan. Simmer gently until the wine reduces by half, about 3 minutes.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Make a Roux: Add butter to the skillet and melt. Sprinkle in flour and stir continuously for 2 minutes to cook off raw flour taste and thicken the base.
- Incorporate Broth Mixture: Gradually add the prepared chicken broth mixture in small splashes while stirring constantly to prevent lumps and form a smooth sauce.
- Add Sundried Tomatoes and Simmer: Stir in diced sundried tomatoes. Bring the sauce to a boil, then reduce heat to a simmer. Let simmer uncovered for 10 minutes to thicken and concentrate flavors.
- Finish the Sauce: Lower heat to low and stir in cream cheese until fully combined, then gradually add grated Parmesan cheese while stirring until melted and smooth.
- Combine Chicken and Sauce: Return the seared chicken to the skillet, spooning sauce over the top. Let it simmer uncovered for 5-7 minutes more to meld flavors and finish cooking the chicken through.
- Serve: Garnish with fresh basil or parsley if desired, and serve immediately alongside pasta, rice, or your preferred side.
Notes
- Use Sauvignon Blanc for the wine for best flavor, or substitute additional chicken broth if avoiding alcohol.
- Choose plain sundried tomatoes without herbs for balanced seasoning; you can use their oil for extra flavor when searing chicken.
- Using fresh-shredded Parmesan cheese yields better melting and richer flavor than pre-shredded cheese.
- Frank’s Hot Sauce adds a subtle flavor boost without noticeable heat.
- Longer simmering of the sauce results in a thicker, more concentrated sauce.
- Optional add-ins include sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil to enhance the dish.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Defrost overnight in fridge or microwave, then reheat covered in a 350°F oven for 20-25 minutes.
- Try this dish over pasta or as a hearty chicken soup variation.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg
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