Description
A rich and flavorful skillet chicken with sun-dried tomatoes, garlic, and a creamy Parmesan sauce. This one-pan dinner is romantic, quick, and perfect for weeknights or date nights.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 cup chicken broth
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes (in oil), drained and chopped
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Fresh basil or parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
In a large skillet, heat olive oil and butter over medium heat.
Sear chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, sauté garlic for about 1 minute until fragrant.
Deglaze the pan with chicken broth, scraping up the browned bits. Simmer for 2–3 minutes.
Stir in heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer for 3–5 minutes until the sauce thickens.
Return the chicken to the pan, spooning sauce over the top. Simmer for another 5 minutes.
Garnish with fresh basil or parsley before serving.
Notes
Substitute chicken breasts with boneless thighs for a juicier option.
Use coconut cream and nutritional yeast for a dairy-free version.
Add spinach or kale for extra greens.
Serve over pasta, rice, or mashed potatoes for a complete meal.
Store leftovers in the fridge up to 3 days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: American
