Creamy chicken cooked with sun-dried tomatoes, Parmesan, and Italian herbs—an irresistibly delicious main dish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil
→ Sauce
05 - 3 cloves garlic, minced
06 - 1/2 cup sun-dried tomatoes, chopped, packed in oil and drained
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/4 teaspoon red pepper flakes, optional
10 - 1 cup heavy cream
11 - 1/2 cup chicken broth, gluten-free if needed
12 - 1/2 cup grated Parmesan cheese
13 - Fresh basil or parsley, chopped, for garnish
# Directions:
01 - Sprinkle both sides of each chicken breast with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown and fully cooked, approximately 6 to 7 minutes per side. Transfer chicken to a plate and set aside.
03 - Add minced garlic to the same skillet and sauté for 30 seconds until aromatic.
04 - Stir in chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes. Cook for 1 to 2 minutes to blend flavors.
05 - Pour in heavy cream and chicken broth, stirring well to combine. Bring mixture to a gentle simmer.
06 - Mix in grated Parmesan cheese until melted. Simmer sauce until it thickens slightly, about 3 to 5 minutes.
07 - Return chicken breasts to the skillet, spooning sauce over the meat. Allow to simmer for 2 to 3 minutes so flavors meld and chicken heats through.
08 - Garnish with chopped fresh basil or parsley before plating.
