Chicken Breasts with Creamy Sun-Dried Tomato and Dill Pan Sauce
By Nicole KonstantinakosPublished on June 8, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
You can substitute shredded fresh basil or minced fresh tarragon for the dill. To save time, wait to measure and prep everything but the chicken, salt, and pepper until after you pop the chicken in the fridge in step 1.
Instructions
- Place 4 (6- to 8-ounce) trimmed boneless, skinless chicken breasts between sheets of plastic wrap and gently pound to even ½-inch thickness. Pat chicken dry with paper towels and arrange in even layer on large plate. Sprinkle chicken all over with 1 teaspoon salt and ¼ teaspoon pepper; refrigerate for 15 to 30 minutes.
- Spread ¼ cup all-purpose flour in shallow dish. Working with 1 chicken breast at a time (do not pat dry), dredge chicken in flour, shaking gently to remove excess; return chicken to large plate.
- Heat 2 tablespoons sun-dried tomato oil in 12-inch skillet over medium-high heat until just smoking. Place chicken breasts in skillet, smooth side down, arranging narrow parts of breasts opposite wider parts. Cook chicken without moving until well browned on first side, 5 to 6 minutes, rotating skillet as needed to ensure even cooking. Flip chicken; reduce heat to medium-low; and continue to cook until chicken registers 160 degrees, 3 to 4 minutes longer. Transfer chicken to clean large plate, tent with aluminum foil, and let rest while preparing sauce.
- Stir 1 finely chopped small onion, remaining ½ teaspoon salt, and remaining 1 tablespoon sun-dried tomato oil into fat left in skillet and cook over medium-low heat until onion is softened and lightly browned, 5 to 7 minutes. Stir in 5 minced garlic cloves and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in 1 cup chicken broth and ½ cup dried and chopped oil-packed sun-dried tomatoes, scraping up any browned bits, and bring to simmer over medium heat. Cook until liquid is reduced by about half, about 3 minutes. Reduce heat to low and whisk in 1 ounce chilled cream cheese until fully incorporated and sauce has consistency of thin gravy. Whisk in 1½ teaspoons minced dill. Nestle chicken into sauce and cook, spooning sauce over chicken occasionally, until chicken is heated through, about 2 minutes. Sprinkle with remaining 1½ teaspoons dill. Serve.
Time
45 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
When time is tight but you still crave something special, a few smart tricks and a handful of vibrant pantry staples can elevate boneless, skinless chicken breasts to a quick-fancy dish. Here, perfectly seared, juicy chicken breasts are bathed in a decadent pan sauce of sun-dried tomatoes and heady fresh dill. The formula is simple, and once you know it, you can improvise some variations of your own. We began by pounding the chicken breasts to an even thickness, seasoned them, and then refrigerated them for 15 to 30 minutes to allow the seasoning to absorb. Meanwhile, we prepped the remaining ingredients. Next, we lightly floured the chicken before searing it to a crisp golden brown and setting it aside. We sweated the aromatics (onion, garlic, and some pepper flakes) and then built up the sauce with broth and sun-dried tomatoes. After reducing the liquid by about half, we whisked in some tangy cream cheese and vibrant fresh dill to create a velvety, slightly thickened sauce in which we rewarmed the chicken. Serve this chicken and sauce with rice, mashed potatoes, roasted cauliflower, or a hunk of crusty bread.
Before You Begin
You can substitute shredded fresh basil or minced fresh tarragon for the dill. To save time, wait to measure and prep everything but the chicken, salt, and pepper until after you pop the chicken in the fridge in step 1.
Instructions
- Place 4 (6- to 8-ounce) trimmed boneless, skinless chicken breasts between sheets of plastic wrap and gently pound to even ½-inch thickness. Pat chicken dry with paper towels and arrange in even layer on large plate. Sprinkle chicken all over with 1 teaspoon salt and ¼ teaspoon pepper; refrigerate for 15 to 30 minutes.
- Spread ¼ cup all-purpose flour in shallow dish. Working with 1 chicken breast at a time (do not pat dry), dredge chicken in flour, shaking gently to remove excess; return chicken to large plate.
- Heat 2 tablespoons sun-dried tomato oil in 12-inch skillet over medium-high heat until just smoking. Place chicken breasts in skillet, smooth side down, arranging narrow parts of breasts opposite wider parts. Cook chicken without moving until well browned on first side, 5 to 6 minutes, rotating skillet as needed to ensure even cooking. Flip chicken; reduce heat to medium-low; and continue to cook until chicken registers 160 degrees, 3 to 4 minutes longer. Transfer chicken to clean large plate, tent with aluminum foil, and let rest while preparing sauce.
- Stir 1 finely chopped small onion, remaining ½ teaspoon salt, and remaining 1 tablespoon sun-dried tomato oil into fat left in skillet and cook over medium-low heat until onion is softened and lightly browned, 5 to 7 minutes. Stir in 5 minced garlic cloves and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in 1 cup chicken broth and ½ cup dried and chopped oil-packed sun-dried tomatoes, scraping up any browned bits, and bring to simmer over medium heat. Cook until liquid is reduced by about half, about 3 minutes. Reduce heat to low and whisk in 1 ounce chilled cream cheese until fully incorporated and sauce has consistency of thin gravy. Whisk in 1½ teaspoons minced dill. Nestle chicken into sauce and cook, spooning sauce over chicken occasionally, until chicken is heated through, about 2 minutes. Sprinkle with remaining 1½ teaspoons dill. Serve.
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