Description
This Creamy Sun Dried Tomato Chicken features tender, pan-seared chicken breasts swimming in a rich, garlicky cream sauce loaded with tangy sun-dried tomatoes, fresh basil, and Parmesan cheese. It’s an easy one-pan dinner that tastes like it came from an Italian restaurant, ready in just 30 minutes!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
- 1½ cups heavy cream
- ½ cup chicken broth (low-sodium)
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- ¼ cup fresh basil, chopped
- Additional Parmesan and basil for garnish
Instructions
- Prepare the chicken: Pat chicken breasts dry with paper towels. If they’re thick, place them between plastic wrap and pound to an even ¾-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add chicken breasts. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). The chicken doesn’t need to be fully cooked yet as it will continue cooking in the sauce. Remove chicken to a plate and tent with foil.
- Start the sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30-45 seconds until fragrant, stirring constantly to prevent burning.
- Add sun-dried tomatoes: Add the chopped sun-dried tomatoes (along with the reserved oil) and Italian seasoning. Sauté for 1-2 minutes, stirring to combine with the garlic.
- Create the creamy base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is pure flavor!). Let it simmer for 2 minutes to reduce slightly.
- Add cream and cheese: Reduce heat to medium-low and stir in the heavy cream. Once the cream is warm, add the Parmesan cheese, stirring constantly until melted and smooth. Add red pepper flakes if using. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Return chicken to pan: Nestle the seared chicken breasts back into the skillet, along with any accumulated juices. Spoon sauce over the chicken. Let everything simmer together for 3-5 minutes until the chicken is heated through and cooked to 165°F internally.
- Finish and serve: Remove from heat and stir in fresh basil. Taste and adjust seasoning with salt and pepper. Garnish with extra Parmesan and basil leaves. Serve immediately over pasta, rice, or with crusty bread.
Notes
- For thicker sauce, let it simmer longer or add an extra tablespoon of Parmesan.
- If sauce seems too thick, thin with a splash of chicken broth or pasta water.
- Don’t skip the step of scraping up browned bits—they add incredible depth of flavor.
- Chicken thighs can be substituted for chicken breasts; increase cooking time by 2-3 minutes.
- This recipe is naturally gluten-free when served without pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (without sides)
- Calories: 485
- Sugar: 5g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg