Creamy Sun-Dried Tomato Pour-Over Baked Chicken is a masterclass in effortless elegance. This one-pan dish transforms simple chicken breasts into a luxurious meal by enveloping them in a rich, velvety sauce that forms as it bakes. The sauce, a robust blend of sweet-tart sun-dried tomatoes, nutty Parmesan, aromatic garlic, and herbs, requires no pre-cooking—it’s simply poured over the raw chicken. In the oven, the chicken roasts in this creamy bath, staying exceptionally juicy while the sauce thickens and concentrates into a restaurant-quality finish. It’s the perfect recipe for a weeknight that feels like a special occasion.
The Science of the “Pour-Over” Method
The brilliance of this recipe lies in its streamlined technique. The thick, cold cream sauce poured over the raw chicken serves a dual purpose. First, it creates a protective, moist environment that insulates the lean chicken breasts from the oven’s direct heat, preventing them from drying out—a common pitfall of baked chicken. Second, as it bakes, the water in the cream evaporates, the fats emulsify, and the natural starches and proteins from the Parmesan cheese and sun-dried tomatoes help thicken the sauce into a cohesive, glossy coating. Starting covered with foil steams the chicken gently, ensuring even cooking. Uncovering for the final stretch allows the top to brown and the sauce to reduce slightly, intensifying the flavors without any need for stovetop reduction.
The Complete Recipe: Creamy Sun-Dried Tomato Baked Chicken
Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 50 minutes | Servings: 4
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts (about 2 lbs / 900g)
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1 teaspoon kosher salt, divided
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½ teaspoon black pepper, divided
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1 tablespoon olive oil
For the Cream Sauce:
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1 cup (240ml) heavy whipping cream
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½ cup (about 2.5 oz / 70g) oil-packed sun-dried tomatoes, drained and finely chopped
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¾ cup (75g) freshly grated Parmesan cheese
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3 cloves garlic, minced
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1 ½ teaspoons Italian seasoning
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¼ teaspoon crushed red pepper flakes (optional)
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2 tablespoons oil from the sun-dried tomato jar (or olive oil)
For Garnish:
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2 tablespoons fresh parsley or basil, chopped
Step-by-Step Instructions
1. Preheat and Prepare:
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Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
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Pat the chicken breasts completely dry with paper towels. This is crucial for achieving a good sear on the sauce and preventing it from becoming watery. Place them in a single layer in the dish.
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Season both sides of the chicken evenly with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
2. Make the Pour-Over Sauce:
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In a medium bowl, whisk together the heavy cream, chopped sun-dried tomatoes, grated Parmesan, minced garlic, Italian seasoning, red pepper flakes (if using), the remaining ½ teaspoon salt, ¼ teaspoon pepper, and the 2 tablespoons of sun-dried tomato oil. Whisk until well combined. The sauce will be thick and speckled.
3. Assemble and Bake:
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Pour the sauce directly over the seasoned chicken breasts, ensuring each piece is fully coated. Use a spatula to scrape out every bit and spread it evenly. The sauce will pool around the chicken.
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Cover the dish tightly with aluminum foil. Bake on the center rack for 15 minutes.
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Carefully remove the foil. Continue baking, uncovered, for another 15-20 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the sauce is bubbly and has thickened around the edges. The top should be lightly golden.
4. Rest, Garnish, and Serve:
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Remove from the oven and let the chicken rest in the dish for 5-10 minutes. This allows the juices to redistribute and the sauce to thicken slightly more.
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Spoon the creamy sauce over each breast, garnish with fresh parsley or basil, and serve immediately.
Pro Tips for a Flawless Dish
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Chicken Prep for Perfection: For evenly sized breasts that cook at the same rate, pound thicker chicken breasts to a uniform ½-inch thickness using a meat mallet or rolling pin before seasoning.
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Ingredient Quality Matters: Use freshly grated Parmesan cheese from a block. Pre-grated cheese contains anti-caking agents that can prevent it from melting smoothly into the sauce.
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Sun-Dried Tomato Oil: Using the flavorful oil from the tomato jar is highly recommended—it infuses the sauce with an extra layer of concentrated tomato essence.
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Sauce Consistency: The sauce will be thin when poured but will thicken beautifully in the oven. If you prefer an even thicker sauce after baking, you can transfer the chicken to a plate, pour the sauce into a small saucepan, and simmer for 2-3 minutes until reduced to your liking.
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Serving Suggestions: This rich, creamy chicken pairs wonderfully with sides that can soak up the delicious sauce:
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Pasta: Toss with fettuccine or penne.
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Grains: Serve over a bed of fluffy rice, couscous, or creamy polenta.
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Vegetables: With roasted asparagus, green beans, or a simple arugula salad.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Conclusion: Sophisticated Simplicity on a Plate
This Creamy Sun-Dried Tomato Baked Chicken is more than just a recipe; it’s a reliable strategy for creating an impressive, flavor-packed meal with astonishing ease. It delivers the depth and complexity of a dish that’s been simmered for hours, yet it comes together with just minutes of active preparation. It’s the perfect answer for nights when you crave something truly special but have neither the time nor energy for complicated cooking. This dish is guaranteed to become a cherished staple in your repertoire, a beautiful reminder that the most satisfying meals are often the simplest to make.
