Sun-Dried Tomato Cream Chicken (Printable)

Tender chicken breasts simmered in a creamy sun-dried tomato sauce with herbs and parmesan.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
05 - 1 tablespoon olive oil

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - ¼ teaspoon red pepper flakes
15 - 2 tablespoons chopped fresh basil (plus extra for garnish)

# How to Make It:

01 - Season both sides of chicken breasts with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium. Add butter and melt. Stir in minced garlic and cook 1 minute until fragrant.
04 - Add sun-dried tomatoes, oregano, and thyme. Sauté 1–2 minutes.
05 - Pour in chicken broth, scraping up browned bits. Stir in heavy cream and bring to gentle simmer.
06 - Add Parmesan cheese and red pepper flakes. Stir until cheese melts and sauce thickens slightly, about 3 minutes.
07 - Return chicken to pan, nestling into sauce. Reduce heat to low, cover, and simmer 8–10 minutes until chicken is cooked through.
08 - Stir in chopped fresh basil.
09 - Serve chicken topped with sauce, garnished with extra basil.

# Expert Advice:

01 -
  • The cream sauce comes together in minutes but tastes like it simmered for hours
  • Cleanup is practically nonexistent since everything happens in one pan
  • Sundried tomatoes add this incredible depth that makes people think youre a better cook than you actually are
02 -
  • Dont let the cream come to a rolling boil or it might separate and turn grainy
  • The sauce thickens as it stands, so dont worry if it looks slightly thin at first
  • Room temperature cream incorporates more smoothly than cold from the fridge
03 -
  • Pound the chicken to even thickness so it cooks at the same rate
  • Let the chicken rest for a few minutes after cooking so the juices redistribute

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