One Pan Chicken Sun-Dried (Printable)
Creamy chicken simmered in a sun-dried tomato cream sauce, ideal for quick and satisfying dinners.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1 tablespoon olive oil
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon red pepper flakes
15 - 2 tablespoons chopped fresh basil, plus extra for garnish
# How-To Steps:
01 - Season both sides of the chicken breasts thoroughly with salt, black pepper, and garlic powder, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the pan and sear for 4 to 5 minutes per side until golden brown develops. Transfer to a plate and set aside—chicken will finish cooking later.
03 - Reduce heat to medium. Add butter to the skillet and allow to melt. Stir in minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
04 - Add sun-dried tomatoes, dried oregano, and dried thyme to the pan. Sauté mixture for 1 to 2 minutes to release flavors.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes, stirring constantly until cheese completely melts and sauce thickens slightly, approximately 3 minutes.
07 - Return chicken breasts to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8 to 10 minutes until chicken reaches internal temperature of 165°F and sauce is creamy.
08 - Stir in chopped fresh basil until evenly distributed throughout the sauce.
09 - Plate chicken breasts with generous sauce coverage. Garnish with additional fresh basil leaves before serving.
# Expert Advice:
01 -
- The sauce comes together so effortlessly you might feel like youre cheating at cooking
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- Patting the chicken completely dry before seasoning is the difference between getting a nice sear and ending up with steamed meat
- The sauce thickens as it cools, so do not panic if it looks thinner than you expected while simmering
03 -
- Room temperature cream incorporates more smoothly than cold straight from the fridge
- Grate your own Parmesan because the pre grated stuff never quite melts right