Creamy Sun-Dried Tomato Garlic Chicken
A comforting dish featuring succulent chicken breasts in a creamy sun-dried tomato garlic sauce, perfect for family gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1-1.5 lbs)
- 2 tablespoons olive oil For searing the chicken
- Salt and pepper, to taste To season the chicken
For the Sauce
- 1 cup sun-dried tomatoes, chopped (in oil for extra flavor)
- 4 cloves garlic, minced
- 1 cup heavy cream Can be substituted with half-and-half
- 1 cup grated Parmesan cheese
- Fresh basil, for garnish To elevate the dish
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Set aside.
Searing
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.
Making the Sauce
- In the same skillet, reduce heat to medium and add minced garlic. Cook for about a minute until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for an additional minute.
- Pour in the heavy cream and bring to a gentle simmer. Gradually mix in the Parmesan cheese, stirring until smooth.
Combining
- Return the seared chicken to the skillet and coat each piece with the sauce. Simmer together for 5-10 minutes until the chicken is cooked through.
Serving
- Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat and add a splash of cream if needed. Freezing is possible for 2 months, but for best texture consume within a month.