Description
A sun-warmed, flavor-forward weeknight dinner featuring juicy pan-seared chicken paired with a creamy, tangy sauce and sun-dried tomatoes.
Ingredients
Scale
- 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
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
For best results, avoid overcooking the chicken and use fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, skillet meals, Italian recipes, weeknight dinner