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Creamy Sun-Dried Tomato Chicken (A Proven Crowd-Pleaser)

Creamy Sun-Dried Tomato & Basil Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 lbs Chicken breast Boneless, skinless
  • 2 tbsp Olive oil Extra virgin
  • 2 tbsp Butter Unsalted
  • 3 cloves Garlic Minced
  • 1 cup Chicken broth Low sodium
  • 1 cup Heavy cream Room temperature preferred
  • 0.5 cup Parmesan cheese Freshly grated
  • 0.5 cup Sun-dried tomatoes Oil-packed, drained and chopped
  • 0.25 cup Fresh basil Finely chopped
  • 0.5 tsp Black pepper Freshly cracked
  • 1 tsp Salt Kosher or sea salt

Instructions
 

  • Season the chicken breasts evenly with the salt and black pepper.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and pan-sear for 5-6 minutes per side until fully cooked (165°F internal temperature). Remove the chicken from the skillet and set aside.
  • Reduce the heat to medium. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  • Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and grated parmesan cheese. Simmer for 3-5 minutes until the sauce begins to thicken.
  • Stir the chopped sun-dried tomatoes and fresh basil into the sauce.
  • Return the seared chicken to the skillet, spooning the cream sauce over the meat. Let it simmer for 2-3 minutes to warm through before serving.