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.
Creamy Sun-Dried Tomato Pour-Over Baked Chicken Breasts
Servings: 4
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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)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass casserole dish with a little olive oil or nonstick spray.
Pat the chicken breasts dry with paper towels. Place them in a single layer in the glass casserole dish. Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper evenly over both sides of the chicken.
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 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper flakes if using. The mixture will be thick and creamy with little bits of tomato and cheese throughout.
Hold the bowl over the glass casserole dish and slowly pour this one creamy mixture all over the raw chicken breasts, making sure each piece is well coated and there’s sauce pooling around them. Use a spatula to scrape out any remaining sauce and spread it evenly.
Cover the dish loosely with foil and bake for 15 minutes. 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.
If you’d like the top a bit more golden, you can turn the oven to broil for 2–3 minutes at the very end, watching closely so the sauce doesn’t burn.
Remove the casserole dish from the oven and let the chicken rest in the sauce for 5 minutes. This helps the juices settle and the sauce thicken a touch more.
Spoon the creamy sun-dried tomato sauce over the chicken breasts when serving, and garnish with chopped fresh parsley or basil if you like. Serve warm with your favorite sides.