This is one of those pour-and-bake dinners that feels like a hug at the end of a long day. You whisk together a simple, creamy sauce—loaded with sun-dried tomatoes, Parmesan, and Italian seasoning—pour it over raw chicken breasts, and let the oven do the rest. It's a true Midwest-style comfort bake: simple ingredients, rich flavor, and minimal fuss. Perfect for busy nights when you still want something that feels a little special.
Serve this creamy chicken over buttered egg noodles, mashed potatoes, or steamed rice to soak up every last drop of sauce. Add a simple green side like roasted broccoli or a crisp salad to balance the richness, and don't forget warm dinner rolls or garlic bread for dipping.
Ingredients
4 medium boneless, skinless chicken breasts (about 2 lbs total)
1 tsp kosher salt, divided
½ tsp black pepper, divided
1 cup heavy cream
½ cup oil-packed sun-dried tomatoes, drained and finely chopped
¾ cup freshly grated Parmesan cheese
1½ tsp Italian seasoning
3 cloves garlic, minced
2 tbsp olive oil (or oil from the sun-dried tomato jar)
¼ tsp crushed red pepper flakes (optional, for a little heat)
1 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
Preheat and Prepare: Preheat your oven to 400°F (200°C) . Lightly grease a 9x13-inch glass casserole dish with olive oil or nonstick spray.
Season the Chicken: Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared dish. Sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper evenly over both sides of the chicken.
Make the Sauce: In a medium mixing bowl or large measuring cup, whisk together the heavy cream, chopped sun-dried tomatoes, grated Parmesan, Italian seasoning, minced garlic, olive oil, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and crushed red pepper flakes (if using). The mixture will be thick and creamy, with bits of tomato and cheese throughout.
Pour and Coat: Slowly pour the sauce evenly over the raw chicken breasts, making sure each piece is well coated and the sauce pools around them in the dish. Use a spatula to scrape out every last bit.
Bake (Covered): Cover the dish loosely with foil and bake for 15 minutes.
Bake (Uncovered): Remove the foil and continue baking for another 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) . The sauce should be bubbling and slightly thickened around the edges.
Optional Broil: For a more golden top, turn the oven to broil for the final 2–3 minutes. Watch closely to prevent burning.
Rest and Serve: Remove the dish from the oven and let the chicken rest in the sauce for 5 minutes. This allows the juices to settle and the sauce to thicken slightly. Spoon the creamy sauce over the chicken when serving, garnish with fresh parsley or basil, and serve warm.
Variations & Tips
For Picky Eaters: Chop the sun-dried tomatoes very finely so they blend into the sauce, or reduce the amount by half and add a handful of shredded mozzarella for an extra cheesy, kid-friendly version.
For a Thinner Sauce: Stir in a splash of chicken broth along with the heavy cream before pouring it over the chicken.
To Lighten It Up: Use half heavy cream and half whole milk. The sauce will be slightly less rich and a bit thinner, but still delicious.
Add Vegetables: Tuck a layer of baby spinach under and around the chicken before pouring the sauce, or scatter in sliced mushrooms or halved cherry tomatoes.
More Flavor: Add a squeeze of fresh lemon juice or a pinch of smoked paprika to the sauce for an extra layer of depth.
Chicken Thighs: This method works beautifully with boneless, skinless chicken thighs. Simply add 5–10 minutes to the baking time and check for doneness.
Leftovers: Reheat leftovers gently on the stove. Slice the chicken and warm it with a spoonful of milk or cream stirred into the sauce to bring it back to life.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Rest Time: 5 minutes
Total Time: 45–50 minutes
Servings: 4
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