Creamy Sun-Dried Tomato Chicken
This creamy Sun-Dried Tomato Chicken dish is bound to impress! It’s a special meal that comes together in under 30 minutes with sun-dried tomatoes, garlic, and a rich Parmesan sauce, making it perfect for date night or to make a weeknight dinner feel like a celebration.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- fresh parsley chopped, for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 10 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant.
- Stir in the dried basil, oregano, and thyme, and cook for a few more seconds.
- Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes until slightly reduced.
- Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and well combined.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped fresh parsley before serving.