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:
- 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.
- 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.
- 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.
- 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.
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
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.
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.
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.
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.