Creamy sun-dried tomato chicken with garlic and Parmesan, ready in 35 minutes; serves four, gluten-free adaptable.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour (use gluten-free if needed)
→ Sauce
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup low-sodium chicken broth
09 - ¾ cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - ½ cup sun-dried tomatoes, drained and sliced
12 - 1 teaspoon dried oregano
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - 1 teaspoon dried thyme
→ Garnish
15 - Fresh basil or parsley, chopped
# Preparation steps:
01 - Pat the chicken breasts dry and season both sides with salt and pepper. Lightly dredge each breast in flour, shaking off excess.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side or until golden brown. Remove chicken and set aside.
03 - Lower heat to medium, add minced garlic to the same skillet, and sauté for 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits. Stir in heavy cream, Parmesan, sun-dried tomatoes, oregano, red pepper flakes (if using), and thyme. Simmer for 2–3 minutes until slightly thickened.
05 - Return chicken to skillet, spooning sauce over the top. Cover and simmer for 8–10 minutes, or until chicken is cooked through (internal temperature 165°F/74°C).
06 - Serve hot, garnished with fresh basil or parsley.
