Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil, drained and sliced)
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth (low sodium)
Instructions
- Step 1: Season the chicken breasts with salt, pepper, and 1/2 teaspoon of the Italian seasoning. Melt the butter in a large skillet over medium-high heat, then sear the chicken for 4-5 minutes per side until golden brown; remove the chicken from the skillet and set aside, reserving the drippings.
- Step 2: Reduce the heat to medium. Add the minced garlic and sliced sun-dried tomatoes to the skillet, sautéing for about 1 minute until fragrant. Deglaze the pan by pouring in the chicken broth and scraping up any browned bits from the bottom.
- Step 3: Stir in the heavy cream and the remaining 1/2 teaspoon of Italian seasoning. Bring the sauce to a gentle simmer, allowing it to cook for 3-4 minutes until it slightly thickens.
- Step 4: Reduce the heat to low, then gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste the sauce and adjust salt and pepper if necessary.
- Step 5: Return the seared chicken breasts to the skillet, nesting them gently in the sauce. Spoon some of the sauce over the chicken and allow the mixture to simmer for 5-10 minutes, or until the chicken is cooked through (internal temperature of 165°F). Serve immediately.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days; note that the creamy sauce will thicken significantly as it cools.
- To reheat, use a covered skillet over very low heat, adding 1-2 tablespoons of chicken broth or extra cream to loosen the thickened sauce and keep the chicken juicy.
- Serve this rich dish over fluffy rice, pasta, or alongside garlicky mashed potatoes, pairing it with a crisp side salad dressed in vinaigrette to cut the richness.
- For maximum depth of flavor, use the oil reserved from the sun-dried tomatoes to replace or supplement the butter when searing the chicken; the seasoned oil adds an immediate layer of tang and savory depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American