Ingredients
- Chicken breasts, boneless and skinless: 2 large
- All-purpose flour: 1/4 cup
- Olive oil: 2 tablespoons
- Butter: 4 tablespoons
- Garlic, minced: 4 cloves
- Chicken broth: 1 cup
- Heavy cream: 1/2 cup
- Sun-dried tomatoes in oil, drained: 1/2 cup, chopped
- Parmesan cheese, grated: 1/4 cup
- Italian seasoning: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Season chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
- Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Step 3: Add remaining 2 tablespoons of butter to the skillet. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 4: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Add heavy cream, sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Stir well to combine.
- Step 5: Return chicken breasts to the skillet and simmer in the sauce for 10-15 minutes, or until cooked through and the sauce has thickened slightly.
- Step 6: Serve immediately over pasta, rice, or mashed potatoes. Garnish with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the chicken in a skillet over low heat with a splash of chicken broth to prevent drying.
- Serve this creamy chicken with crusty bread to soak up every last bit of the delicious sauce.
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American