Description
A creamy, comforting skillet chicken dish topped with a garlicky mushroom and sun-dried tomato cream sauce, perfect for date nights or family dinners.
Ingredients
- 4 chicken breasts, boneless skinless
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or button)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated)
- 1 cup chicken broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper. Add them to the skillet. Cook until well browned on the first side, about 5–7 minutes. Flip and cook the other side until the chicken is cooked through, about another 5–7 minutes. (Check for an internal temperature of 165°F / 74°C.)
- Remove the chicken from the skillet and set it aside on a plate to rest.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add the sliced mushrooms and sun-dried tomatoes. Cook, stirring, until the mushrooms are tender, about 3–4 minutes.
- Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and grated Parmesan cheese, whisking until the sauce becomes smooth and slightly thickened. Reduce heat to low.
- Return the chicken to the skillet, spooning sauce over each breast so they’re coated and warmed through for 1–2 minutes.
- Serve the chicken warm, spooning extra sauce over the top.
Notes
For a lighter sauce, use half-and-half plus a tablespoon of butter instead of heavy cream. Ensure chicken broth is low-sodium if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American