This is one of those pour-and-bake dinners that feels like a hug at the end of a long day. You whisk together one creamy sauce with heavy cream, sun-dried tomatoes, Parmesan, Italian seasoning, and garlic, then simply pour it over raw chicken breasts in a glass casserole dish and let the oven do the rest. It’s very much a Midwest-style comfort bake—simple ingredients, big flavor, and hardly any fuss—perfect for busy nights when you still want something that feels a little special.
This creamy chicken is lovely over buttered egg noodles, mashed potatoes, or steamed rice to soak up all that sauce. Add a simple green side—like roasted broccoli, green beans, or a tossed salad—to balance the richness. Warm dinner rolls or garlic bread are always a hit for dipping, and if you want to make it feel like a Sunday supper, serve with a fruit salad or sliced apples on the table for something fresh and crisp.
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Creamy Sun-Dried Tomato Pour-Over Baked Chicken Breasts
Ingredients
4 medium boneless, skinless chicken breasts (about 2 pounds total)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup heavy cream
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
3 cloves garlic, minced
2 tablespoons olive oil (or sun-dried tomato oil from the jar)
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
1 tablespoon chopped fresh parsley or basil, for garnish (optional)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup heavy cream
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
3 cloves garlic, minced
2 tablespoons olive oil (or sun-dried tomato oil from the jar)
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
1 tablespoon chopped fresh parsley or basil, for garnish (optional)
Directions
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