Creamy Sun-Dried Tomato Chicken
This Creamy Sun-Dried Tomato Chicken is SO EASY! Tender chicken breasts smothered in a rich, tangy sun-dried tomato and Parmesan sauce.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes in olive oil drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, dried basil, and oregano.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Sear each side for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, stir in the chopped sun-dried tomatoes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.
- Return the chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together for another 3-5 minutes, so the flavors meld and the chicken reheats. Garnish with fresh basil leaves before serving.
Equipment
- Large Skillet or Sauté Pan
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Tongs
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to prevent sauce separation.
- Substitute chicken thighs for a juicier, more flavorful option, adjusting cooking time accordingly.
- For a dairy-free version, use coconut or cashew cream and nutritional yeast instead of heavy cream and Parmesan.
- Add fresh vegetables like spinach, asparagus, or cherry tomatoes seasonally to vary the dish.
- Serve over pasta, rice, or with roasted vegetables for a complete meal.
