Introduction
There’s something incredibly comforting about a perfectly cooked chicken breast nestled in a creamy, flavorful sauce. This Creamy Sun-Dried Tomato Chicken with Garlic Mashed Potatoes is a dish that blends rustic homestyle cooking with a touch of elegance. Juicy chicken breasts are seared until golden, then simmered in a velvety sauce made with sun-dried tomatoes, garlic, cream, and Parmesan. Paired with buttery garlic mashed potatoes, this dish becomes the ultimate comfort meal that feels indulgent yet balanced.
It’s a recipe that works equally well for a weekday family dinner or a romantic restaurant-style meal at home.
Why I Love This Recipe
I absolutely love this recipe because it’s a one-pan wonder with big flavors. The sun-dried tomatoes infuse the cream sauce with a tangy-sweet richness that perfectly complements the savory chicken. The garlic mashed potatoes, fluffy and buttery, soak up every drop of the creamy sauce.
It’s also a dish that feels luxurious without being difficult to prepare. The ingredients are simple and widely available, but the end result looks and tastes like something you’d order at a fine-dining restaurant.
Why It’s a Must-Try Dish
- Balanced flavors – savory chicken, tangy tomatoes, creamy sauce, and garlicky potatoes.
- Comfort + elegance – cozy enough for weeknights, special enough for guests.
- One-pan sauce magic – minimal effort for maximum payoff.
- Pairs with almost anything – roasted veggies, greens, or even pasta.
- Family-friendly – even picky eaters love creamy chicken dishes!
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: ~50 minutes
- Servings: 4
- Calories per Serving: ~620 kcal
- Course: Main Course
- Cuisine: Italian-American Fusion
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning (or mix of oregano, basil, thyme)
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
For the Garlic Mashed Potatoes:
- 2 lbs potatoes (Yukon gold or russet), peeled and cubed
- 4 garlic cloves, peeled
- 4 tbsp unsalted butter
- ½ cup whole milk or cream (warm)
- Salt and black pepper, to taste
Step-by-Step Preparation Method
Step 1: Make the Garlic Mashed Potatoes
- Place potatoes and garlic cloves in a large pot of salted water.
- Bring to a boil and cook until potatoes are fork-tender (15–20 minutes).
- Drain well and return to pot.
- Mash with butter, then slowly mix in warm milk/cream until creamy.
- Season with salt and pepper. Keep warm.
Step 2: Prepare the Chicken
- Pat chicken breasts dry and season with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear chicken for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil.
Step 3: Make the Creamy Sun-Dried Tomato Sauce
- In the same skillet, sauté garlic until fragrant (30 seconds).
- Add sun-dried tomatoes and stir for 1–2 minutes.
- Pour in chicken broth and heavy cream, scraping up browned bits.
- Stir in Parmesan cheese, letting sauce thicken slightly (3–5 minutes).
- Return chicken to skillet, spooning sauce over top. Simmer for 2–3 minutes.
Step 4: Serve
- Place a generous scoop of garlic mashed potatoes on each plate.
- Top with chicken breast and spoon creamy sauce over both.
- Garnish with fresh parsley or basil.
How to Serve
- Serve hot with a side of roasted vegetables, sautéed spinach, or a crisp green salad.
- A glass of Chardonnay or Pinot Grigio pairs beautifully.
- For a rustic presentation, serve family-style in a large skillet with a bowl of mashed potatoes on the side.
Recipe Tips
- Pound chicken breasts to even thickness for quicker, more uniform cooking.
- Warm the milk before adding to mashed potatoes for a smoother texture.
- Don’t skip deglazing the pan—those browned bits add incredible flavor.
- If sauce is too thick, thin with a splash of chicken broth.
Variations
- Protein Swap: Use shrimp, salmon, or pork chops instead of chicken.
- Lighter Option: Substitute half-and-half for heavy cream.
- Cheesy Upgrade: Stir in mozzarella for extra gooeyness.
- Herb Boost: Add fresh basil or spinach to the sauce.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce.
Freezing & Storage
- Refrigeration: Store chicken and sauce in an airtight container for 3–4 days. Mashed potatoes keep for 2–3 days.
- Freezing: Chicken with sauce can be frozen for up to 2 months. Potatoes don’t freeze well—make fresh.
- Reheating: Warm chicken gently on the stovetop, adding a splash of broth to loosen sauce.
Special Equipment Needed
- Large skillet (cast iron or stainless steel preferred)
- Medium saucepan (for potatoes)
- Potato masher or ricer
- Meat thermometer (optional, but recommended)
Conclusion
This Creamy Sun-Dried Tomato Chicken with Garlic Mashed Potatoes is the kind of dish that delivers both comfort and elegance. It’s hearty, flavorful, and beautifully presented, making it ideal for both family dinners and special occasions. The tender chicken in its rich, tomato-infused cream sauce paired with buttery garlic mashed potatoes is a culinary match made in heaven.
Once you try it, this recipe will quickly become a go-to favorite that you’ll return to again and again.
Creamy Sun-Dried Tomato Chicken with Garlic Mashed Potatoes
Description
There’s something incredibly comforting about a perfectly cooked chicken breast nestled in a creamy, flavorful sauce. This Creamy Sun-Dried Tomato Chicken with Garlic Mashed Potatoes is a dish that blends rustic homestyle cooking with a touch of elegance.
Ingredients
For the Chicken:
For the Garlic Mashed Potatoes:
Instructions
-
Step 1: Make the Garlic Mashed Potatoes: Place potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until potatoes are fork-tender (15–20 minutes). Drain well and return to pot. Mash with butter, then slowly mix in warm milk/cream until creamy. Season with salt and pepper. Keep warm.
-
Step 2: Prepare the Chicken: Pat chicken breasts dry and season with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil.
-
Step 3: Make the Creamy Sun-Dried Tomato Sauce: In the same skillet, sauté garlic until fragrant (30 seconds). Add sun-dried tomatoes and stir for 1–2 minutes. Pour in chicken broth and heavy cream, scraping up browned bits. Stir in Parmesan cheese, letting sauce thicken slightly (3–5 minutes). Return chicken to skillet, spooning sauce over top. Simmer for 2–3 minutes.
-
Step 4: Serve: Place a generous scoop of garlic mashed potatoes on each plate. Top with chicken breast and spoon creamy sauce over both. Garnish with fresh parsley or basil.
