Creamy Sun-Dried Tomato Chicken
A creamy and simple chicken dish featuring sun-dried tomatoes and fresh basil, perfect for busy weeknights or entertaining guests.
Ingredients
Main Ingredients
- 3 lbs Chicken breasts, boneless skinless Pat dry before seasoning.
- 1.5 cups fresh Basil Use fresh at the end for bright flavor.
- 2 cloves Garlic Minced.
- 1 tsp Oregano, dried For flavor enhancement.
- 0.5 cup Sun-dried tomatoes Can use dry-packed or in oil.
- 0.75 cup Chicken broth Additional for reheating if needed.
- 1 tsp Black pepper, freshly cracked To taste.
- 0.5 tsp Red pepper flakes For spice.
- 1 tsp Salt To taste.
- 2 tbsp Olive oil For cooking.
- 0.5 cup Heavy cream Use a dairy-free substitute for dairy-free version.
- 0.33 cup Parmesan cheese, grated fresh Use vegan substitute if dairy-free.
Instructions
Cooking the Chicken
- Season the chicken breasts with salt, black pepper, and red pepper flakes.
- Heat the olive oil in a skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 6–7 minutes per side.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes and oregano, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Lower the heat and stir in heavy cream and Parmesan cheese, mixing well until smooth.
Final Steps
- Return the chicken to the skillet, coating it with the creamy sauce.
- Cook for an additional 2–3 minutes, then garnish with fresh basil before serving.
Notes
Serve the chicken hot with sauce spooned over the top. Good sides include pasta, rice, mashed potatoes, or steamed vegetables.