Creamy chicken with sun-dried tomatoes, garlic and herbs, ready in 35 minutes for pasta or mashed potatoes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour (substitute gluten-free flour if required)
→ Sauce
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup sun-dried tomatoes, drained and sliced
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1 teaspoon dried thyme
→ Garnish
15 - Fresh basil or parsley, chopped
# Step-by-Step Guide:
01 - Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper, then lightly dredge each breast in the flour, shaking off any excess.
02 - Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the chicken and sear 4 to 5 minutes per side, until golden-brown; transfer to a plate and keep warm.
03 - Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute, stirring, until fragrant but not browned.
04 - Pour in the chicken broth, scraping the pan to deglaze and loosen browned bits. Stir in the heavy cream, grated Parmesan, sliced sun-dried tomatoes, oregano, red pepper flakes if using, and thyme. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
05 - Return the seared chicken to the skillet, spooning sauce over each piece. Cover and simmer over low heat for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
06 - Transfer the chicken to plates, spoon additional sauce over the top and garnish with chopped basil or parsley. Serve immediately with a preferred accompaniment to absorb the sauce.
