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–+ servings

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-inspired
Servings 4
Calories 500 kcal

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.

Nutrition

Calories: 500kcal
Keyword Sun-dried tomato chicken
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