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Lightened-Up Creamy Sun-Dried Tomato Basil Chicken

This creamy sun-dried tomato basil chicken is lightened up with the help of a little evaporated milk and a touch of parmesan for serving! No heavy cream and it takes less than 30 minutes to make. I love serving it with roasted veggies or pasta!

Course Chicken, Main
Cuisine Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1 1/2 pounds boneless, skinless chicken breasts (3-4 medium breasts)
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup evaporated milk
  • 1/2 cup sundried tomatoes, chopped (I use the ones packed in oil, and drain them off a bit)
  • 1/2 cup fresh basil, chopped
  • parmesan cheese for serving


  1. Season the chicken breasts with the Italian seasoning, salt, and pepper. Add olive oil to a skillet and heat to medium/high heat. Once hot, add the chicken and sear 3-4 minutes per side until golden. Set aside on a separate plate.

  2. Reduce heat and add garlic. Sauté for 1 minute until fragrant. Add chicken broth, evaporated milk, and sundried tomatoes. Bring to a boil and simmer for 1 minute.

  3. Add chicken back into the skillet and simmer for another minute or two, or until cooked through. Stir in the basil and sprinkle with parm. Serve!