Description
Juicy chicken breasts in a creamy sun-dried tomato sauce with Parmesan cheese, garlic, and a hint of heat. A dish so delicious, it might just make you say, “Marry me!”
Ingredients
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4 boneless skinless chicken breasts
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Kosher salt and freshly ground black pepper to taste
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1 1/2 teaspoons Italian seasoning
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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3 cloves garlic, minced
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1 teaspoon crushed red pepper flakes (optional)
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3/4 cup low sodium chicken broth
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1/2 cup heavy cream
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1/2 cup chopped sun-dried tomatoes
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1/4 cup freshly grated Parmesan cheese
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Fresh basil (optional for garnish)
Instructions
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Preheat oven to 375°F.
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Pat the chicken breasts dry and season with salt, pepper, and Italian seasoning.
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Heat olive oil and butter in a skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes per side until golden. Remove the chicken and set aside.
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Lower heat, add garlic and red pepper flakes, cook for 1 minute. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Simmer for 3-5 minutes.
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Return chicken to the skillet, spoon sauce over, and bake for 10-12 minutes.
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Garnish with fresh basil and serve warm.
Notes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Store leftovers in an airtight container in the fridge for up to 3 days.