Description
A quick, one-pan weeknight dinner featuring tender chicken breasts in a rich, tangy sauce made with sun-dried tomatoes, heavy cream, and parmesan cheese.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 cup heavy cream
- ½ cup sun-dried tomatoes packed in oil, chopped (75g)
- ½ cup freshly grated parmesan cheese (50g)
- Salt and black pepper to taste
Instructions
- Pat chicken breasts dry and season generously with salt and pepper. If thick, pound to ½-inch thickness.
- Heat butter and olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Add minced garlic and Italian seasoning to the pan, stirring for 1 minute until fragrant. Scrape up browned bits.
- Pour in heavy cream and simmer gently for 2-3 minutes until slightly thickened. Add chopped sun-dried tomatoes and cook for 1 minute.
- Reduce heat to low. Stir in freshly grated parmesan cheese until melted and smooth. Taste and adjust seasoning.
- Return chicken to the skillet, spooning sauce over the top. Simmer for 1-2 minutes to meld flavors. Serve immediately.
Notes
Use freshly grated parmesan to prevent a grainy sauce. Do not overcrowd the pan when searing chicken. Save the oil from the sun-dried tomatoes to add flavor to the pan. The sauce may thicken upon cooling; add a splash of broth or water when reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
Keywords: chicken dinner, sun-dried tomato, parmesan chicken, creamy chicken, one-pan meal, weeknight dinner, gluten-free, high protein