Description
This dish is the perfect blend of juicy, pan-seared chicken, a rich, sun-dried tomato cream sauce, and just the right hint of Parmesan and herbs.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes (in oil, drained and chopped)
- 1 tsp red pepper flakes (optional, for a little heat)
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
Step 1: Sear the Chicken
- Season the chicken breasts with salt, pepper, and a sprinkle of Italian seasoning.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
Step 2: Make the Creamy Sauce
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan (that’s where the flavor is!).
- Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes (if using). Let the sauce simmer for about 3-4 minutes until slightly thickened.
Step 3: Bring It All Together
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Let everything simmer for another 5 minutes to soak up all that flavor.
Step 4: Serve & Enjoy!
- Garnish with fresh basil or parsley and serve over your favorite side—pasta, rice, mashed potatoes, or even with a side of crusty bread to mop up that dreamy sauce.