Creamy Sun-Dried Tomato Chicken
A rich and creamy chicken dish with garlic, sun-dried tomatoes, and Parmesan cheese, perfect for a comforting and flavorful dinner that impresses with every bite.
Equipment
- 1 skillet for searing chicken and making sauce
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon Dijon mustard
- 1/2 teaspoon oregano
- Fresh basil or parsley for garnish optional
Instructions
- Pat the chicken breasts dry and season evenly with salt, black pepper, paprika, garlic powder, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet to loosen browned bits.
- Add heavy cream, Dijon mustard, oregano, and red pepper flakes if using. Simmer the sauce for 3 to 4 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Return the chicken breasts to the skillet and simmer for an additional 5 minutes to coat the chicken with the sauce and allow it to thicken.
- Garnish with fresh basil or parsley and serve hot over pasta, rice, or mashed potatoes.
Notes
- Add fresh spinach for extra color and nutrition.
- Use chicken thighs for juicier results.
- A splash of white wine enhances flavor depth.
- Substitute heavy cream with half-and-half for lighter sauce.
- Perfect dish for date nights or special occasions.