Description
Description A sun-warmed, flavor-forward weeknight dinner featuring juicy pan-seared chicken paired with a creamy, tangy sauce and sun-dried tomatoes.
Ingredients
- 3 Tbsp extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp fresh thyme leaves
- 1 tsp crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
Cook Mode Prevent your screen from going dark
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Heat 2 Tbsp olive oil in a large skillet over medium heat until shimmering.
- Add the chicken breasts and cook for 5–6 minutes per side until browned and cooked through.
- Remove the chicken and tent loosely with foil to keep warm.
- Add the remaining olive oil to the skillet, reduce heat to medium-low, and sauté the garlic until fragrant.
- Stir in thyme and red pepper flakes.
- Pour in chicken broth and add sun-dried tomatoes, simmer for 3–4 minutes.
- Stir in heavy cream and Parmesan until smooth and slightly thickened.
- Return the chicken to the skillet and spoon sauce over it, simmer gently until warmed through.
- Garnish with fresh basil before serving.
Notes
- Notes
- For best results, avoid overcooking the chicken and use fresh ingredients.