Creamy chicken with sun-dried tomatoes, garlic, Parmesan and herbs, seared and finished in a silky pan sauce.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6–8 oz each)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour (or certified gluten-free flour)
→ Sauce
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 1/2 cup finely grated Parmesan cheese
11 - 1/2 cup sun-dried tomatoes, drained and thinly sliced
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
15 - Fresh basil or parsley, chopped, for garnish
# Step-by-step Directions:
01 - Pat chicken breasts dry with paper towels, season both sides with kosher salt and black pepper, then lightly dredge each breast in flour, shaking off any excess.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering; add the chicken and sear 4–5 minutes per side, until golden brown. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium, add the minced garlic to the skillet and sauté for about 1 minute until fragrant, taking care not to burn it.
04 - Pour in the chicken broth, scraping up browned bits from the pan. Stir in heavy cream, grated Parmesan, sliced sun-dried tomatoes, oregano, thyme and crushed red pepper flakes if using, then simmer 2–3 minutes until the sauce is slightly thickened and cohesive.
05 - Return the seared chicken to the skillet, spoon sauce over the pieces, cover and simmer over low-medium heat for 8–10 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
06 - Transfer chicken to plates, spoon additional sauce over each portion and garnish with chopped basil or parsley. Serve immediately.
