Description

Creamy Sun-Dried Tomato Chicken transforms everyday chicken breasts into a savory, creamy masterpiece with a tangy sauce enriched with sun-dried tomatoes, garlic, and Parmesan cheese.

Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp sun-dried tomato oil)
2 cloves garlic, minced or sliced
1/2 cup sun-dried tomatoes, thinly sliced (packed in oil)
1 cup chicken broth (low-sodium)
3/4 cup heavy cream
1/3 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil, chopped (optional)

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Instructions

Pat chicken breasts dry and season generously with salt and pepper. Heat olive oil (and sun-dried tomato oil) in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside, tented with foil to keep warm.
Reduce heat to medium and add more oil if needed. Add minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute, stirring constantly to prevent garlic from burning.
Pour in chicken broth and scrape up browned bits from the pan. Let it reduce slightly, then stir in the heavy cream, Italian seasoning, salt, and pepper. Add Parmesan cheese and stir until the sauce thickens slightly.
Return chicken to the pan, spooning sauce over the top. Simmer for 2 minutes to coat the chicken and ensure it’s heated through. Sprinkle fresh basil on top, if desired, before serving.

Notes

For a dairy-free version, use unsweetened coconut cream and nutritional yeast as a Parmesan alternative.
Serve with mashed potatoes, pasta, risotto, or a crisp green salad for a complete meal.
If you have leftovers, store them in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.