Creamy Sun-Dried Tomato Chicken with Parmesan Basil Sauce

This Creamy Sun-Dried Tomato Chicken is a flavorful and indulgent dish that pairs tender chicken breasts with a rich and tangy cream sauce made from sun-dried tomatoes and Parmesan cheese. Perfect for a special family dinner or a cozy evening, this recipe brings together fresh herbs and creamy textures for a satisfying and restaurant-quality meal right at home. The addition of fresh basil as a garnish gives the dish a fragrant and refreshing finish. It’s surprisingly simple to make but full of sophisticated flavors.

Ingredients:

For the Chicken:

• 3 pounds boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil (or any neutral oil)

For the Sun-Dried Tomato Cream Sauce:

• 2-3 cloves garlic, minced
• ¾ cup sun-dried tomatoes, drained and chopped
• ½ cup of heavy cream (allow it to come to room temperature)
• ⅓ cup of freshly grated Parmesan cheese (also at room temperature)
• ½-1 cup chicken broth (adjust based on desired consistency)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, adjust for heat preference)
• Fresh basil, chiffonaded, for garnish

Instructions:

1. Prepare the Chicken:
   • Sprinkle salt and pepper generously over both sides of the chicken breasts.
   • In a spacious skillet, warm olive oil over medium heat.
   • Once hot, add the chicken breasts, searing them for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C).
   • Remove the chicken from the skillet and set aside, covering it with foil to keep warm.
2. Make the Sun-Dried Tomato Cream Sauce:
   • In the same skillet, reduce the heat to medium-low.
   • Add the minced garlic and sauté until fragrant, about 1-2 minutes, ensuring it doesn’t burn.
   • Add the chopped sun-dried tomatoes and stir well, letting them cook for 2-3 minutes to release their flavor.
   • Pour in the chicken broth and stir, scraping up any brown bits from the bottom of the pan.
   • Gradually add the heavy cream, stirring constantly to avoid curdling, and bring the mixture to a simmer.
   • Stir in the grated Parmesan cheese and dried oregano, allowing the sauce to thicken slightly.
   • Should the sauce be overly thick, simply incorporate additional chicken broth until you achieve your preferred texture.
   • Season with red pepper flakes (if using) and adjust salt and pepper to taste.
3. Combine and Garnish:
   • Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat.
   • Let the chicken simmer in the sauce for 3-4 minutes, allowing the flavors to meld together.
   • Remove from heat and garnish with fresh basil chiffonade.
4. Serve:
   • Serve the chicken hot, drizzled with the sun-dried tomato cream sauce. This dish pairs beautifully with pasta, rice, or a light salad on the side.

Conclusion:

This creamy and rich Sun-Dried Tomato Chicken with Parmesan Basil Sauce is the perfect balance of tangy, savory, and aromatic flavors. It’s an impressive yet easy-to-follow recipe that makes for a delightful dinner that the whole family will love. With minimal effort and a few fresh ingredients, you can transform your chicken dinner into something truly special.

Creamy Sun-Dried Tomato Chicken with Parmesan Basil Sauce

A flavorful chicken dish with a creamy sun-driedtomato and Parmesan sauce, garnished with fresh basil for a fragrant finish.Perfect for an indulgent yet easy dinner.

For the Chicken:

• 3 pounds boneless (skinless chicken breasts)
• Salt (to taste)
• Black pepper (to taste)
• 2 tablespoons olive oil (or any neutral oil)

For the Sun-Dried Tomato Cream Sauce:

• 2-3 cloves garlic (minced)
• ¾ cup sun-dried tomatoes (drained and chopped)
• ½ cup of heavy cream (allow it to come to room temperature)
• ⅓ cup of freshly grated Parmesan cheese (also at room temperature)
• ½-1 cup chicken broth (adjust based on desired consistency)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, adjust for heat preference)
• Fresh basil (chiffonaded, for garnish)

Prepare the Chicken:

1. Sprinkle salt and pepper generously over both sides of the chicken breasts.
2. In a spacious skillet, warm olive oil over medium heat.
3. Once hot, add the chicken breasts, searing them for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C).
4. Remove the chicken from the skillet and set aside, covering it with foil to keep warm.

Make the Sun-Dried Tomato Cream Sauce:

1. In the same skillet, reduce the heat to medium-low.
2. Add the minced garlic and sauté until fragrant, about 1-2 minutes, ensuring it doesn’t burn.
3. Add the chopped sun-dried tomatoes and stir well, letting them cook for 2-3 minutes to release their flavor.
4. Pour in the chicken broth and stir, scraping up any brown bits from the bottom of the pan.
5. Gradually add the heavy cream, stirring constantly to avoid curdling, and bring the mixture to a simmer.
6. Stir in the grated Parmesan cheese and dried oregano, allowing the sauce to thicken slightly.
7. Should the sauce be overly thick, simply incorporate additional chicken broth until you achieve your preferred texture.
8. Season with red pepper flakes (if using) and adjust salt and pepper to taste.

Combine and Garnish:

1. Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat.
2. Let the chicken simmer in the sauce for 3-4 minutes, allowing the flavors to meld together.
3. Remove from heat and garnish with fresh basil chiffonade.

Serve:

1. Serve the chicken hot, drizzled with the sun-dried tomato cream sauce. This dish pairs beautifully with pasta, rice, or a light salad on the side.

Main Course

Italian-inspired

Sun-dried tomato chicken