This is one of those dishes that makes dinner feel like a little vacation to Italy, without having to spend hours in the kitchen. The combination of juicy chicken, creamy sauce with sun-dried tomatoes, and melted mozzarella is simply unbeatable. The best part? Everything is made in one pan!
I made this for the first time when I was craving something Italian-inspired but didn’t feel like pulling out the pasta machine or spending hours cooking. The result turned out so well that this is now a regular favorite at our house. The creamy, tomato-based sauce with sweet sun-dried tomatoes and that melted mozzarella on top… trust me, it’s worth it!
This dish pairs perfectly with pasta, fresh bread, or maybe a simple salad on the side. If you want something more substantial, you can serve it with creamy risotto or just some good potatoes. Whatever you choose, you’re going to love this simple, flavorful skillet dish.
Ingredients
- 600 g chicken breast
- 200 g sun-dried tomatoes in oil
- 250 g mozzarella
- 400 g canned diced tomatoes
- 3 cloves garlic
- 1 onion
- 2 dl heavy cream
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp olive oil
- salt and pepper
- fresh basil for serving
Instructions
Cut the chicken breast into pieces about 3-4 cm. Season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until golden on all sides, about 5-6 minutes. Remove the chicken from the pan and set aside.
Finely chop the onion and garlic. Slice the sun-dried tomatoes into strips. Lower the heat to medium, and sauté the onion and garlic in the same pan until the onion is soft, about 3 minutes. Add the tomato paste and cook for 1 minute more.
Pour in the diced tomatoes, heavy cream, sun-dried tomatoes with a bit of their oil, basil, and oregano. Stir well and let the sauce simmer for 5 minutes. Season with salt and pepper to taste.
Return the chicken pieces to the pan and let everything simmer together for 8-10 minutes until the chicken is fully cooked through. Tear or cut the mozzarella into pieces and distribute over the chicken. Put a lid on the pan or place it under the broiler in the oven for 2-3 minutes until the cheese is melted and golden.
Garnish with fresh basil and serve with pasta, bread, or a fresh salad. This is one of my absolute favorites when I want something Italian-inspired that's quick to make!
Notes
Tip: Use the oil from the sun-dried tomatoes to cook the chicken for extra flavor. If you have fresh basil, feel free to use that instead of dried – it elevates the dish even more. Perfect to serve with homemade pasta or good homemade bread.