Description
This dish features tender chicken breasts smothered in a luxurious, creamy sauce with the rich, tangy flavor of sun-dried tomatoes. Perfect for a cozy dinner, it’s easy to make yet impressive enough for guests.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the Sauce:
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- 1. Season the chicken breasts with salt and pepper on both sides.
- 2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 3. In the same skillet, add the sun-dried tomatoes and garlic. Sauté for 1-2 minutes until fragrant.
- 4. Pour in the heavy cream and chicken broth, stirring to combine. Add oregano and red pepper flakes (if using). Simmer for 3-4 minutes until the sauce slightly thickens.
- 5. Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
- 6. Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2-3 minutes to heat through.
- 7. Garnish with fresh basil before serving. Serve hot over pasta, rice, or with crusty bread.
Notes
For extra flavor, use the oil from the sun-dried tomatoes to cook the chicken. If the sauce is too thick, thin it with a little more chicken broth. Leftovers can be stored in an airtight container in the fridge for up to 3 days.