Ingredients
4 boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup grated parmesan cheese
1/3 cup sun-dried tomatoes (oil-packed, drained)
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil, chopped (for garnish)
Instructions
1. Heat olive oil in a skillet over medium-high heat.
2. Season chicken with salt and pepper, then sear on both sides until golden brown. Remove and set aside.
3. In the same skillet, add garlic and sauté until fragrant.
4. Pour in chicken broth to deglaze, scraping up brown bits.
5. Reduce heat to medium, add cream, parmesan, sun-dried tomatoes, and Italian seasoning. Stir to combine.
6. Simmer for 3–5 minutes until sauce thickens slightly.
7. Return chicken to skillet and spoon sauce over. Simmer 5–7 minutes until cooked through.
8. Garnish with fresh basil and serve with pasta, potatoes, or bread.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently with a splash of cream or broth to keep sauce smooth.
Great over pasta, mashed potatoes, or rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
Keywords: Chicken breasts, sundried tomatoes, double cream, lemon, butter, baby spinach