Creamy chicken with sun-dried tomatoes, garlic, Parmesan and herbs in a lush, spoonable sauce.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour (use gluten-free flour if required)
→ Sauce
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup sun-dried tomatoes, drained and thinly sliced
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1 teaspoon dried thyme
→ Garnish
15 - Fresh basil or parsley, chopped, for garnish
# Directions:
01 - Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt and black pepper. Lightly dredge each breast in flour, shaking off any excess.
02 - Warm a large skillet over medium-high heat. Add olive oil and unsalted butter until butter is melted and shimmering. Add chicken and sear without moving for 4–5 minutes per side, until a deep golden crust forms. Transfer chicken to a plate and reserve pan juices.
03 - Reduce heat to medium and add the minced garlic to the same skillet. Sauté, stirring constantly, for about 30–60 seconds until fragrant but not browned.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the pan. Stir in heavy cream, grated Parmesan, sun-dried tomatoes, dried oregano, crushed red pepper flakes if using, and dried thyme. Bring to a gentle simmer and cook for 2–3 minutes until the sauce is slightly thickened.
05 - Return seared chicken to the skillet, nestling pieces into the sauce and spooning sauce over the top. Cover and simmer over low to medium heat for 8–10 minutes, or until an instant-read thermometer registers 165°F (74°C) at the thickest part of the chicken.
06 - Transfer chicken to plates and spoon additional sauce over each portion. Garnish with chopped fresh basil or parsley and serve immediately with pasta, mashed potatoes, or crusty bread to absorb the sauce.
