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Skillet Chicken in Creamy Sun-Dried Tomato Sauce

Rated as 5 out of 5 Stars

"Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce."
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45 m servings 254
Original recipe yields 4 servings


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  1. Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
  2. Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Cook's Note:
  • Use vegetable broth instead of chicken broth, if desired.

Nutrition Facts

Per Serving: 254 calories; 13.9 8.2 23.6 60 404 Full nutrition

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Delicious! Didn’t have fresh thyme on hand so I just used some Italian seasoning and it turned out fantastic!