30-Minute Sun-Dried Tomato Cream Chicken with Rice Pilaf

Name: 30-Minute Sun-Dried Tomato Cream Chicken with Rice Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken Fillets; 1/2 cup sun-dried tomatoes, chopped; 1 cup heavy cream; 2 cloves garlic, minced; 1 tbsp olive oil; 1 cup basmati rice; 2 cups chicken broth; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp butter; 1/4 cup fresh parsley, chopped

By:

Christina R. Jones

June 12, 2025

Chicken Breast in Sun-Dried Tomato Cream Sauce with Rice Pilaf

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Oh my gosh, you have to try this chicken breast in sun-dried tomato cream sauce – it’s one of those dishes that tastes like you spent hours in the kitchen, but really comes together in about half an hour! I first fell in love with this combo on a trip to Santorini, where they served something similar at this little family-run taverna by the sea. The way the tangy sun-dried tomatoes play off the rich cream sauce? Absolute magic. And when you pair it with that buttery rice pilaf that soaks up all the delicious sauce… wow. It’s become my go-to when I want something fancy enough for date night but easy enough for a busy Tuesday. Trust me, once you make this once, you’ll be hooked – just like I was after that first bite in Greece!

Why You’ll Love This Chicken Breast in Sun-Dried Tomato Cream Sauce with Rice Pilaf

This dish has become my weeknight hero for so many reasons – let me count the ways you’re going to adore it:

That sauce! The sun-dried tomatoes bring this incredible tangy-sweet punch that cuts through the rich cream perfectly. It’s like they were made for each other.
One-pan wonder (well, two if you count the rice). You build all those amazing flavors right in the same pan the chicken cooks in – less cleanup, more flavor.
Faster than takeout but tastes like a restaurant meal. From fridge to table in about 30 minutes flat.
The rice pilaf isn’t just a sidekick – toasting the rice in butter first gives it this nutty depth that makes every bite interesting.
Leftovers (if you have any!) taste even better the next day as the flavors really meld together.

Seriously, this is the kind of meal that makes people think you’re a much better cook than you actually are – our little secret!

Chicken Breast in Sun-Dried Tomato Cream Sauce with Rice Pilaf - detail 1

Ingredients for Chicken Breast in Sun-Dried Tomato Cream Sauce with Rice Pilaf

Okay, let’s gather our kitchen treasures! I’ve broken this down into what you’ll need for each component – because nothing’s worse than realizing mid-recipe you’re missing something crucial. (Been there!)

For the Chicken & Sauce

2 boneless, skinless chicken breasts (about 6 oz each) – look for plump, even-sized ones so they cook evenly
½ cup sun-dried tomatoes, chopped (must be oil-packed and drained – trust me on this)
1 cup heavy cream (yes, full-fat – we’re not counting calories today)
2 cloves garlic, minced (fresh only – that jarred stuff won’t do here)
1 tbsp olive oil (I use the oil from the sun-dried tomato jar for extra flavor)
½ tsp salt + ¼ tsp black pepper (to taste – I’m heavy-handed with both)

For the Rice Pilaf

1 cup basmati rice (that long-grain magic that stays fluffy)
2 cups chicken broth (homemade if you’ve got it, but boxed works fine)
1 tbsp butter (salted is my preference here)
¼ cup fresh parsley, chopped (none of that dried nonsense)

Ingredient Notes & Substitutions

Now, I’m usually all for improvisation, but some ingredients here are non-negotiable:

Sun-dried tomatoes: Oil-packed ones have way more flavor than dry. If you must use dry, soak them in warm water first.
Heavy cream: You can sub coconut milk for dairy-free, but the sauce won’t thicken as much.
Basmati rice: Quinoa works in a pinch, but you’ll miss that perfect pilaf texture.
Fresh garlic & parsley: These add bright notes that dried versions just can’t match.

One last pro tip: measure everything before you start cooking. This moves fast once you begin!

How to Make Chicken Breast in Sun-Dried Tomato Cream Sauce with Rice Pilaf

Alright, let’s get cooking! This comes together so beautifully when you follow these simple steps. I’ll walk you through each part like I’m right there in your kitchen with you.

Cooking the Chicken & Sauce

Heat your pan right: Get that olive oil shimmering in a large skillet over medium heat – not too hot or the garlic will burn later.
Brown the chicken like a pro: Pat those breasts dry (crucial step!), season with salt and pepper, then lay them in the pan. Resist touching them! Let them form that golden crust – about 5-6 minutes per side. They should release easily when ready to flip.
Rest is best: Remove chicken to a plate (it won’t be fully cooked yet – that’s okay!). Those browned bits left behind? That’s flavor gold.
Garlic magic: In same pan, sauté minced garlic just until fragrant – about 30 seconds. You’ll smell when it’s ready.
Tomato time: Toss in those chopped sun-dried tomatoes. Let them sizzle with the garlic for about a minute to wake up their flavor.
Create the sauce: Pour in the heavy cream, scraping up all those delicious browned bits from the pan. Let it bubble gently for 3-4 minutes until it coats the back of a spoon.
Finish the chicken: Return chicken to the pan, spooning sauce over it. Let everything simmer together for 2 more minutes – the chicken will finish cooking perfectly.

Preparing the Rice Pilaf

Toast for taste: In a separate pot, melt butter over medium heat and add the rice. Stir constantly for 1-2 minutes until the grains turn slightly translucent around the edges – this nutty flavor makes all the difference!
Add liquid carefully: Pour in the chicken broth (it’ll sizzle – that’s good!), give one quick stir, then immediately cover with a tight-fitting lid.
Steam to perfection: Reduce heat to low and set a timer for 15 minutes. No peeking! That steam is doing important work.
Fluff and finish: When time’s up, remove from heat and let sit covered for 5 minutes. Then fluff with a fork and stir in that fresh parsley – the color pops against the white rice!

Now just plate that golden chicken smothered in creamy tomato sauce over the fragrant rice… and try not to eat it straight from the pan like I sometimes do!

Tips for Perfect Chicken Breast in Sun-Dried Tomato Cream Sauce

After making this dish more times than I can count, here are my foolproof tricks for absolute perfection every time:

Dry chicken = golden crust – Always pat breasts dry with paper towels before seasoning. Moisture is the enemy of good browning!
Don’t rush the sauce – Let it simmer until it nicely coats a spoon. It’ll thicken more as it cools, so err on the slightly thin side.
Use the tomato oil – That flavorful oil from the sun-dried tomato jar makes the best cooking oil for extra depth.
Rest the rice – Those 5 minutes off heat let the grains firm up for perfect fluffing.
Taste and adjust – The sauce might need an extra pinch of salt after reducing. Trust your palate!

Serving Suggestions for Chicken Breast in Sun-Dried Tomato Cream Sauce

Now, this dish is absolutely delicious on its own, but I’ve found a few simple pairings that take it from “wow” to “oh my goodness!” without any extra fuss. Here’s how I love to serve it:

A crisp green salad is my go-to – the freshness cuts through that rich cream sauce perfectly. I’ll toss some arugula with lemon juice, olive oil, and shaved Parmesan if I’m feeling fancy. The peppery greens? *Chef’s kiss* with the tomatoes.

On nights when I want something heartier, steamed asparagus or broccolini does the trick. That slight crunch balances the creamy texture beautifully. Just drizzle with a bit of the sun-dried tomato oil before serving – waste not, want not!

For a real Mediterranean vibe, I’ll add warm crusty bread to mop up every last drop of sauce. My husband always laughs when he catches me using my finger to get the last bits – but hey, when it’s this good, you can’t let any go to waste!

The rice pilaf is already such a star here that you really don’t need much else. Sometimes I’ll just garnish with extra chopped parsley and a few sun-dried tomato pieces for color. Simple, elegant, and oh-so-satisfying!

Storing & Reheating Chicken Breast in Sun-Dried Tomato Cream Sauce

Okay, let’s talk leftovers – because if you’re anything like me, you might have some (though I won’t judge if you don’t!). This dish actually gets better the next day as all those flavors cozy up together, but there’s a trick to keeping it perfect.

First rule: Store the sauce and rice separately. That cream sauce is glorious, but nobody likes soggy rice. I use these cute little glass containers with tight lids – they keep everything fresh without any weird smells.

In the fridge, everything stays happy for about 3 days max. The sauce might thicken up a bit as it chills – that’s totally normal! When you’re ready to reunite everything, here’s how I bring it back to life:

For the sauce: Gently warm it in a saucepan over low heat with a splash of chicken broth or water. Stir it frequently – you don’t want it to break or get grainy.
For the rice: Sprinkle a few drops of water over it, cover with a damp paper towel, and microwave in 30-second bursts until heated through. The steam keeps it from drying out.
For the chicken: Slice it and let it warm up in the sauce – this keeps it juicy instead of rubbery.

One last tip? If you’re planning ahead, you can make the sauce and rice separately up to a day in advance. Just wait to combine everything until you’re ready to serve. That first-night magic? You’ll get it all over again!

FAQ About Chicken Breast in Sun-Dried Tomato Cream Sauce with Rice Pilaf

I get so many questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I use dried sun-dried tomatoes instead of oil-packed?

You can, but they’ll need some TLC first! Soak them in warm water for about 20 minutes to soften, then drain well. The sauce won’t have quite the same rich depth, so I’ll sometimes add an extra tablespoon of olive oil to compensate. That said, oil-packed tomatoes are worth hunting down – their concentrated flavor makes all the difference!

Can I make this dish ahead?

Absolutely! Here’s my make-ahead magic: prepare the sauce and rice separately, then store them in airtight containers in the fridge for up to a day. When you’re ready to serve, gently reheat both (adding a splash of broth to the sauce if needed) and cook fresh chicken. This keeps the textures perfect – nobody wants soggy rice or rubbery chicken!

What if my sauce is too thin?

No panic needed! First, let it simmer a bit longer – cream sauces naturally thicken as they reduce. If you’re really in a hurry, make a quick slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the bubbling sauce. It’ll thicken up in about a minute. Just don’t overdo it – you want it creamy, not gloopy!

Can I use chicken thighs instead of breasts?

Oh yes, and they’re delicious! Thighs take about 2-3 minutes longer per side to cook through. Their richer flavor stands up beautifully to the tangy tomatoes. Just trim excess fat so your sauce doesn’t get greasy, and keep an eye on them – they brown faster than lean breasts.

Why does my rice turn out mushy sometimes?

Probably from peeking too much! Once that lid goes on, leave it be for the full 15 minutes – lifting it lets steam escape. Also, make sure you’re using the right rice-to-liquid ratio (1:2 for basmati) and that your heat is truly at a low simmer. And always fluff with a fork, not a spoon, to keep grains separate!

Nutritional Information

Now, I’m not one to obsess over numbers when something tastes this good, but I know some folks like to keep track – so here’s the scoop on what you’re getting in each delicious serving. Just remember, these are estimates based on my exact ingredients (and let’s be real, I might have snuck an extra spoonful of sauce!).

Per serving (that’s one generous plate with chicken, sauce, and rice):

Calories: 650 (worth every single one!)
Protein: 40g (hello, muscle fuel!)
Carbohydrates: 45g
Sugar: 5g (mostly from those sweet sun-dried tomatoes)
Fat: 35g (18g saturated – it’s the cream, baby!)
Fiber: 3g (thanks to the rice and tomatoes)
Sodium: 800mg (adjust to taste by using low-sodium broth)

A little disclaimer from my kitchen to yours: these numbers can wiggle a bit depending on your exact ingredients. Used more cream? Less rice? Different brand of sun-dried tomatoes? It’ll all change things slightly. But this gives you a good ballpark of what’s in this Mediterranean beauty!