Description
This Sun-Dried Tomato Chicken is a rich and flavorful dish featuring tender chicken breasts smothered in a creamy sun-dried tomato sauce. With a perfect balance of tangy sun-dried tomatoes, garlic, and Parmesan, this dish is a crowd-pleaser that's simple enough for a weeknight dinner yet impressive enough for guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tbsp butter
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Fresh basil (optional for garnish)
Instructions
- Season the Chicken:
Season the chicken breasts on both sides with salt, pepper, and garlic powder. - Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from the skillet and set aside. - Make the Sun-Dried Tomato Sauce:
In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and cook for another 2-3 minutes. - Add Cream and Broth:
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Then, add the heavy cream, stirring to combine. Bring to a simmer, and let cook for 5-7 minutes until the sauce thickens slightly. - Finish the Sauce:
Stir in the grated Parmesan, dried basil, and oregano. Taste and adjust the seasoning with salt and pepper as needed. - Combine Chicken with Sauce:
Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for another 5 minutes to heat through and absorb the flavors. Garnish with fresh basil, if desired.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- For a lighter version, consider swapping the heavy cream for half-and-half or a combination of cream and chicken broth.
- If you prefer a bit of spice, add a pinch of red pepper flakes to the sauce while it simmers.
- This dish pairs well with pasta, rice, or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg