Description
A comforting dish featuring tender chicken breasts in a rich, creamy sauce with sun-dried tomatoes and Parmesan, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Season the chicken breasts generously with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium heat until shimmering. Add the chicken breasts and cook until browned and cooked through, about 6–7 minutes per side. Remove from skillet and tent with foil to keep warm.
- In the same skillet, reduce heat slightly and add minced garlic. Sauté until fragrant, about 30–60 seconds.
- Add the chopped sun-dried tomatoes and cook for about 1 minute. Stir in the heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted. If sauce is too thick, thin with a splash of chicken broth, white wine, or water. Adjust seasoning with salt and pepper.
- Return the chicken to the skillet, spoon sauce over the chicken, and let simmer for 1–2 minutes.
- Serve immediately over pasta, rice, mashed potatoes, or with crusty bread; garnish with fresh basil if desired.
Notes
For a lighter version, use half-and-half or Greek yogurt instead of heavy cream. Pair with pasta, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 150mg