Creamy Chicken With Sun Dried Tomatoes
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup sun-dried tomatoes oil-packed, drained and chopped
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
Prepare the Chicken
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked. Remove and set aside.
Make the Sauce
- In the same skillet, melt the butter.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the chicken broth and heavy cream, scraping any browned bits from the bottom of the skillet.
- Add the Parmesan cheese, oregano, and basil. Stir until the cheese melts and the sauce thickens slightly.
Add the Sun-Dried Tomatoes
- Mix in the chopped sun-dried tomatoes.
- Return the chicken breasts to the skillet, spooning the sauce over them.
- Let everything simmer together for 5 minutes to absorb the flavors.
Serve and Garnish
- Transfer the chicken to plates and spoon the creamy sauce over the top.
- Garnish with fresh parsley or basil for a vibrant finish.
Notes
Adjust seasoning according to taste, especially if using sun-dried tomatoes that are already salted. For meal prep, store the dish in an airtight container in the refrigerator for up to 3 days.