1-Getting started with creamy sun dried tomato chicken: First, slice the chicken breasts if you’re using them, mince the garlic, and drain the sun dried tomatoes to set yourself up for success. Having everything ready helps the cooking process flow smoothly and keeps the kitchen less messy.

2-Heat the oil and cook the chicken: Next, heat 2 tablespoons of oil from the sun dried tomato jar in a large skillet over high heat. Add the seasoned chicken and cook it until it’s golden brown, which takes about 6 minutes for thighs or 4 minutes for breasts. Once done, set the chicken aside to rest while you build the sauce.

3-Sauté the garlic and deglaze the pan: Then, lower the heat and toss in the minced garlic, sautéing it for just 15 seconds until it’s lightly golden. This step releases amazing aromas that make the whole dish pop. Follow up by adding the white wine to deglaze the pan, scraping up those tasty bits from the bottom for extra flavor.

4-Let the wine simmer and add Dijon mustard: Let the wine simmer for about 1 minute to let the alcohol evaporate, then stir in the Dijon mustard if you’re using it.

5-Add broth, cream, parmesan, and tomatoes: Pour in 3/4 cup of chicken broth, 3/4 cup of heavy cream, 1/3 cup of parmesan, and the sun dried tomatoes.

6-Cook the sauce: Bring everything to a simmer and reduce the heat to medium, cooking for 2 to 3 minutes until the sauce thickens nicely.

7-Stir and adjust seasoning: Stir regularly to melt the cheese and blend the flavors, then taste and adjust salt and pepper as needed.

8-Finish with basil and return chicken: Finally, add the basil leaves, return the chicken to the skillet, and spoon the sauce over it for one more minute of simmering.

9-Serve immediately: Serve right away over mashed potatoes or pasta to enjoy the full creaminess. For variations, use plant-based cream or proteins to make it fit your diet. This method ensures a juicy, flavorful result every time, perfect for building your cooking skills.