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Divine Creamy Sun-Dried Tomato Chicken in 1 Steps

Creamy Sun-Dried Tomato Chicken

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Create a restaurant-quality Creamy Sun-Dried Tomato Chicken tonight. This recipe delivers tender chicken smothered in a rich, savory sauce that clings perfectly to every piece. It feels gourmet but is simple to make.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried Italian herbs
  • 2 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and Italian herbs.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  4. Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  5. Stir in the chopped sun-dried tomatoes, scraping up any browned bits from the bottom of the pan.
  6. Pour in the chicken broth and bring to a simmer, letting it reduce slightly for 2 minutes.
  7. Stir in the heavy cream and let the sauce gently simmer until it thickens slightly.
  8. Reduce heat to low. Whisk in the Parmesan cheese until the sauce is smooth and creamy.
  9. Return the cooked chicken to the skillet. Spoon the sauce over the chicken.
  10. Simmer for 2-3 minutes to heat the chicken through and coat it well with the sauce.
  11. Garnish with fresh basil before serving.

Notes

  • For an extra layer of flavor, use the oil from the sun-dried tomato jar instead of plain olive oil for searing.
  • If you prefer a tangier sauce, add a splash of white wine after cooking the garlic and let it reduce before adding the broth.
  • Make sure the heat is low when adding the Parmesan cheese to prevent the sauce from separating.

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