Description
A creamy, tomato-scented skillet chicken dish featuring tender chicken breasts, sun-dried tomatoes, and basil, perfect for date nights or special weeknight dinners.
Ingredients
- 3 lbs Chicken breasts, boneless skinless
- 2 tbsp Olive oil
- Salt (to taste)
- Black pepper, freshly cracked (to taste)
- 1 tsp Oregano, dried
- 2 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes (packed in oil or rehydrated)
- 3/4 cup Chicken broth
- 1/2 cup Heavy cream
- 1/3 cup Parmesan cheese, grated fresh
- 1 cup Basil, fresh (torn or chiffonade)
- 1/2 tsp Red pepper flakes
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Pat the chicken dry and season both sides with salt, freshly cracked black pepper, and oregano.
- Add the chicken to the hot skillet. Cook until each side is golden brown, about 4–6 minutes per side depending on thickness.
- Transfer the chicken to a plate and set aside while you build the sauce.
- In the same skillet, add the minced garlic and sun-dried tomatoes; cook, stirring, for about 1 minute until fragrant.
- Pour in the chicken broth and bring the pan to a gentle simmer, scraping up any browned bits from the bottom.
- Stir in the heavy cream and red pepper flakes; let the mixture come together for a couple of minutes.
- Return the chicken to the skillet and nestle it into the sauce; scatter the fresh basil over the top.
- Sprinkle the grated Parmesan evenly over the chicken and sauce.
- Cover the skillet and simmer gently for 15–20 minutes, until the chicken registers 165°F (74°C) and is cooked through.
- Serve the chicken hot, spooning plenty of sauce over each piece.
Notes
For a lower fat version, use half-and-half instead of heavy cream; however, the sauce will be slightly thinner. If sun-dried tomatoes are very salty, reduce added salt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian