A rustic-meets-elegant dinner that feels indulgent but is secretly simple.
When you need a recipe that looks impressive yet comes together with minimal effort, Creamy Sun-Dried Tomato Pour-Over Baked Chicken Breasts is the answer. It’s the kind of dish that transforms everyday chicken into something restaurant-worthy—juicy, tender, and coated in a velvety, flavor-packed cream sauce infused with sun-dried tomatoes, garlic, and herbs.
The magic lies in the “pour-over” method. Instead of cooking the sauce separately and adding it later, you pour a rich, seasoned cream mixture directly over the chicken before baking. As it roasts, the chicken releases its juices into the sauce, creating a deeply savory, perfectly balanced dish—all in one pan.
Why You’ll Love This Recipe
One-pan simplicity – Fewer dishes, less cleanup.
Ultra-juicy chicken – The cream sauce keeps it moist while baking.
Bold flavor – Sun-dried tomatoes add tangy sweetness and depth.
Versatile – Pairs beautifully with pasta, rice, mashed potatoes, or crusty bread.
Ingredients
For the chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
For the creamy pour-over sauce:
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ cup chopped sun-dried tomatoes (oil-packed, drained)
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
1 teaspoon dried basil or 1 tablespoon fresh basil
1 tablespoon sun-dried tomato oil (from the jar, optional but recommended)
How to Make Creamy Sun-Dried Tomato Pour-Over Baked Chicken
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