Ingredients
2 boneless skinless chicken breasts
Salt and black pepper to taste
1 tbsp olive oil
3–4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
3/4 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Pinch of red pepper flakes (optional)
Fresh basil or parsley for garnish
Instructions
1. Pat dry and season chicken breasts with salt and pepper.
2. Heat olive oil in a skillet and sear chicken until golden brown. Remove and set aside.
3. In the same skillet, sauté garlic and sun-dried tomatoes for 1 minute.
4. Deglaze with chicken broth, scraping up browned bits.
5. Stir in cream and Parmesan. Simmer until thickened.
6. Return chicken to skillet, spoon sauce over top, and simmer 5 minutes more.
7. Garnish with herbs and serve hot.
Notes
For a lower carb option, serve with cauliflower mash.
You can substitute chicken thighs for extra flavor.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 135mg
Keywords: Chicken breasts, sundried tomatoes, double cream, chicken broth, Air fryer chicken, heavy cream, tomato paste