Description

This indulgent dish features tender chicken breasts smothered in a velvety sun-dried tomato cream sauce with garlic and herbs. Perfect over pasta or mashed potatoes for a restaurant-quality meal at home.

Ingredients

Scale

For the Crust:

For the chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
For the sauce:
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
For garnish:
Fresh basil leaves
Extra Parmesan cheese

Instructions

1. Prepare the Crust:

1. Season chicken breasts with salt, pepper, and paprika on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
4. Add sun-dried tomatoes and cook for 1 minute to release their oils.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
6. Reduce heat to medium-low. Stir in heavy cream, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
7. Whisk in Parmesan cheese until melted and smooth.
8. Return chicken to the skillet, spooning sauce over the top. Simmer together for 2 minutes.
9. Garnish with fresh basil and additional Parmesan before serving.

Notes

For extra creamy sauce, add 2 oz cream cheese with the Parmesan. Substitute half-and-half for heavy cream if preferred. Leftovers keep refrigerated for 3 days – sauce thickens when cold; thin with broth when reheating.