Save There's something about the name that makes people lean in closer before you've even plated it. I was browsing through an old cookbook one rainy Sunday when I noticed a recipe with that exact title, and I couldn't resist the promise of it. The idea of chicken swimming in a creamy sun-dried tomato sauce, topped with what looks like fresh snow made of Parmesan, felt like the kind of dish that could actually convince someone to stay for dinner. The first time I made it, my kitchen filled with the smell of garlic and warm cream, and I knew I'd found something special.
I made this for my partner on a Tuesday night when I wanted to do something nice without the stress of a full production. As I spooned that silky sauce over the golden chicken and watched the Parmesan cascade down like actual snowfall, I saw them light up in a way that made all those minutes in the kitchen feel worth it. That's when I realized this dish has a quiet kind of magic to it.
Ingredients
- Boneless, skinless chicken breasts (4, about 600–700 g): Pat them dry before seasoning so they sear properly and develop that golden crust that holds the sauce beautifully.
- Kosher salt and freshly ground black pepper: Season generously; this is your only chance to season the chicken itself before it hits the pan.
- Olive oil (2 tbsp): Use good quality oil for a cleaner sear and better flavor in the pan.
- Garlic (3 cloves, minced): Fresh garlic matters here; it perfumes the entire sauce in just one minute.
- Dried oregano (1 tsp): This Mediterranean herb is the backbone of the sauce's warmth.
- Crushed red pepper flakes (½ tsp, optional): A whisper of heat balances the cream and sweetness of the tomatoes.
- Sun-dried tomatoes in oil, drained and sliced (120 g): These are sweet and concentrated; draining them keeps the sauce from becoming oily.
- Chicken stock (240 ml): Use gluten-free if needed; the stock becomes the foundation of your sauce.
- Heavy cream (180 ml): This is what transforms the dish into something luxurious and coating.
- Freshly grated Parmesan cheese (60 g for sauce, 30 g extra for garnish): Microplane or the finest grater setting makes the garnish fluffy and ethereal.
- Unsalted butter (1 tbsp): The final swirl adds shine and a subtle richness that lingers on the palate.
- Fresh basil leaves (optional garnish): A green note of freshness cuts through the richness if you have it on hand.
Instructions
- Prepare and sear the chicken:
- Pat your chicken breasts completely dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then carefully lay the chicken in the pan and let it sit undisturbed for 4–5 minutes until it releases easily and turns golden brown, then flip and repeat.
- Build the sauce base:
- Remove the chicken to a plate, reduce heat to medium, and add your minced garlic, oregano, and red pepper flakes to the same skillet. Let them toast for about one minute until the kitchen smells like a Mediterranean evening, then add the sun-dried tomatoes and give it another minute.
- Deglaze and simmer:
- Pour in the chicken stock while scraping the bottom of the pan with a wooden spoon to loosen all those caramelized bits; let it bubble gently for 2–3 minutes as the flavors meld.
- Create the cream sauce:
- Reduce heat slightly and stir in the heavy cream and grated Parmesan cheese together, stirring gently until the cheese melts and the sauce becomes silky and cohesive. You're looking for that moment when everything melds into one creamy, luxurious whole.
- Finish cooking the chicken:
- Gently return the chicken to the skillet, nestling it into the sauce so it's partly submerged. Simmer uncovered for 5–8 minutes, spooning the sauce over the chicken occasionally, until it's cooked through and the sauce has thickened slightly.
- Add the final touches:
- Swirl in the cold butter at the very end for a glossy finish and subtle richness that makes the sauce feel restaurant-quality.
- Plate and garnish:
- Transfer the chicken to plates, spoon the sauce generously around it, and using a microplane or the finest grater, dust each portion with finely grated Parmesan so it looks like a delicate snow has just fallen. Add a few basil leaves if you have them.
Save I made this dish for someone I was trying to impress, and instead of worrying the entire time, I found myself actually present in the kitchen, watching the sauce come together and feeling genuinely excited about serving it. When they took that first bite and paused, then smiled, I realized that's when cooking stops being about technique and becomes about connection.
Why This Sauce Works
The magic here is in the contrast: sun-dried tomatoes bring a concentrated sweetness and slight tang, heavy cream adds luxurious body and richness, and Parmesan brings umami depth and a subtle savory note that prevents the dish from feeling one-dimensional. The sauce clings to the chicken instead of pooling at the bottom of the plate, and the butter at the end gives it a silky sheen that catches the light. I've learned that this combination of acid, fat, and umami is what separates a good sauce from one that makes people wonder why restaurant food tastes so good.
Variations and Sides
This dish is flexible enough to bend to your mood and what you have on hand. Some nights I serve it over buttered pasta and watch the sauce coat every strand, other times I use it as an excuse to make creamy mashed potatoes that soak up every drop. Crusty bread works beautifully too, especially if you're eating alone and want to finish the sauce without feeling guilty about it. If you want to make it juicier, swap the breasts for thighs, though they'll need an extra few minutes in the pan.
Small Tweaks That Make a Difference
I've discovered that a splash of dry white wine added with the chicken stock brings an extra brightness that elevates the whole dish, though it's entirely optional if that's not your style. The cooking time is faster than you'd expect because you're searing the chicken first and finishing it gently in the sauce, so you can actually have this on the table on a weeknight without stress. One last thing: if your sun-dried tomatoes are packed in oil, you can use a tablespoon of that oil instead of extra olive oil for an even deeper tomato flavor.
- Always have a microplane handy for that perfect Parmesan snow.
- Taste the sauce before serving and adjust salt and pepper if needed.
- Make this up to the point of adding cream ahead of time, then finish it fresh when guests arrive.
Save This dish reminds me that good food doesn't have to be complicated to feel special, and that sometimes the simplest moments in the kitchen are the ones worth remembering. Make it for someone you want to impress, or make it just for yourself on a night when you deserve to feel like you're worth the effort.
Common Recipe Questions
- → What makes Parmesan snow special in this dish?
Parmesan snow is created by using a microplane or very fine grater to produce a light, fluffy dusting of cheese. This adds delicate texture and an elegant look that melts into the sauce for extra richness.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for a juicier variation. Adjust cooking time accordingly to ensure they are fully cooked and tender.
- → How do sun-dried tomatoes influence the flavor?
Sun-dried tomatoes add an intense, sweet-tart depth to the sauce that complements the creamy base and savory chicken beautifully.
- → Is it necessary to use heavy cream in the sauce?
Heavy cream provides richness and smooth texture, but alternatives like half-and-half can be used for a lighter sauce with less creaminess.
- → What side dishes pair well with this chicken preparation?
It pairs wonderfully with pasta, mashed potatoes, or crusty bread which helps soak up the flavorful sauce and balances the dish.
- → Can this dish be made gluten-free?
Yes, by ensuring the chicken stock is gluten-free and avoiding any gluten-containing accompaniments, this dish fits a gluten-friendly diet.