Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil (drained and sliced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Step 1: Season the chicken breasts generously with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through (or nearly cooked through); remove the chicken and set aside.
- Step 2: Reduce the heat to medium. Add the minced garlic and the sliced sun-dried tomatoes to the same skillet, stirring constantly for about 1 minute until fragrant.
- Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan (deglazing). Allow the broth to simmer for 2 minutes before adding the heavy cream and 1 tablespoon of Italian seasoning. Stir well to combine.
- Step 4: Once the sauce is simmering gently, stir in the grated Parmesan cheese until the sauce is smooth, creamy, and slightly thickened. Taste the sauce and adjust seasonings (salt and pepper) as needed.
- Step 5: Return the seared chicken breasts to the skillet, nesting them into the sauce. Reduce the heat to low, cover the skillet partially, and let the dish simmer for 5-10 minutes, allowing the chicken to fully cook through and absorb the sauce flavors. Serve immediately.
Notes
- Store leftovers in an airtight container for up to 3 days, but remember that due to the heavy cream, this dish is generally not suitable for freezing.
- To maintain its creamy texture, reheat the dish slowly on the stovetop over low heat, stirring in a spoonful of extra cream or broth if the sauce has tightened up overnight.
- Make sure to pair this rich dish with a simple starch like linguine or risotto, or serve alongside crusty bread perfect for soaking up every bit of the exquisite sauce.
- After adding the garlic and tomatoes, use the chicken broth to thoroughly scrape up the browned bits from the pan—this quick deglazing is the secret step that builds deep, savory flavor into the final sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American