Creamy Sun-Dried Tomato Chicken
A delightful dish featuring juicy chicken breasts in a rich and creamy sun-dried tomato sauce, perfect for any occasion.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pat dry before seasoning
- 3 Tbsp. extra-virgin olive oil, divided Use 1 Tbsp. for cooking chicken and 2 Tbsp. for sauce
- Kosher salt For seasoning
- Freshly ground black pepper For seasoning
For the Sauce
- 2 cloves garlic, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes Adjust based on spice preference
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes Use homemade or store-bought
- 1/2 cup heavy cream Can substitute with Greek yogurt for a lighter version
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving Garnish before serving
Instructions
Preparation
- Preheat the oven to 375 degrees and arrange a rack in the center.
- In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of olive oil. Season the chicken breasts generously with salt and black pepper, then cook for about 5 minutes per side until they are golden brown. Transfer the cooked chicken to a plate.
Cooking
- In the same skillet, heat the remaining 2 Tbsp. of olive oil over medium heat. Add the chopped garlic, thyme, and red pepper flakes, cooking for about 1 minute until fragrant.
- Stir in the chicken broth, sun-dried tomatoes, heavy cream, and Parmesan cheese. Season with salt and bring to a simmer.
- Return the chicken along with any accumulated juices back to the skillet.
- Transfer the skillet to the oven and bake the chicken for 10 to 12 minutes, or until the internal temperature reaches 165 degrees.
- Arrange the baked chicken on a platter, spoon the sauce over the top, and garnish with torn fresh basil.
Notes
Serve the creamy chicken hot, garnished with fresh basil. It pairs wonderfully with pasta, rice, or a side salad. The sauce is perfect for drizzling over your favorite sides, making the meal even more satisfying. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.