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Chicken in a Creamy Parmesan And Sun-Dried Tomato Sauce

Chicken in a Creamy Parmesan And Sun-Dried Tomato Sauce

Juicy chicken breasts simmered in a rich, creamy parmesan sauce with garlic, herbs, and tangy sun-dried tomatoes. This one-pan dinner is restaurant-quality but easy enough for weeknights. Serve it over pasta, rice, or with crusty bread to soak up the sauce!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dinner
Cuisine: Italian
Calories: 460

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 2 tbsp olive oil or sun-dried tomato oil for extra flavor
  • 3 cloves garlic minced
  • 1 cup sun-dried tomatoes packed in oil, drained and sliced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 3/4 cup grated parmesan cheese
  • 1 tsp Italian seasoning or oregano + basil
  • 1/2 tsp crushed red pepper flakes optional, for heat
  • Salt & black pepper to taste
  • 2 tbsp fresh parsley or basil for garnish

Method
 

  1. Season chicken with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, sauté garlic for 1 minute until fragrant.
  4. Add sun-dried tomatoes, chicken broth, and heavy cream. Stir to combine.
  5. Stir in parmesan cheese until the sauce is creamy and smooth.
  6. Return chicken to the skillet, spoon sauce over the top, and simmer for 5 minutes.
  7. Garnish with fresh parsley or basil and serve immediately.

Notes

  • Pairs beautifully with angel hair pasta, mashed potatoes, or rice.
  • Swap heavy cream for half-and-half to lighten it up.
  • Add spinach or mushrooms for extra veggies.