Description
Juicy pan-seared chicken breasts simmered in a rich, creamy sun-dried tomato sauce packed with garlic, parmesan, and herbs. A comforting and flavorful dish perfect for an easy dinner.
Ingredients
- 2 large chicken breasts, halved horizontally
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 tsp dried Italian herbs
- 1/2 tsp chili flakes (optional)
- Fresh basil or parsley, for garnish
Instructions
- Season the chicken with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and cook for 30 seconds until fragrant.
- Add chopped sun-dried tomatoes and cook for 1–2 minutes.
- Pour in chicken broth and stir, scraping the bottom of the pan.
- Add heavy cream, parmesan, Italian herbs, and chili flakes. Stir and simmer for 3–5 minutes until slightly thickened.
- Return chicken to the pan and spoon sauce over it. Simmer for 2–3 minutes.
- Garnish with fresh basil or parsley and serve warm.
Notes
- Serve with pasta, mashed potatoes, or rice to soak up the sauce.
- Use oil-packed sun-dried tomatoes for best flavor.
- Chicken thighs can be substituted for juicier results.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently to prevent the cream sauce from separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg
