Description
A creamy, flavorful chicken dish simmered in a rich sun-dried tomato parmesan sauce that’s so good it’s said to inspire marriage proposals.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Fresh basil, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and deglaze the pan, scraping up any browned bits.
- Add heavy cream, parmesan cheese, sun-dried tomatoes, red pepper flakes, oregano, and thyme. Stir to combine and let simmer for 3-5 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 5 minutes to meld flavors.
- Garnish with fresh basil and serve warm.
Notes
- Serve over pasta, rice, or mashed potatoes to soak up the sauce.
- Use chicken thighs for a juicier alternative.
- Adjust red pepper flakes to control spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid separating the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 150 mg
