Creamy Sun Dried Tomato Garlic Chicken (Printable)

Tender chicken in a luscious garlic cream sauce with sun-dried tomatoes and fresh herbs

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - ¾ cup sun-dried tomatoes packed in oil, drained and chopped
09 - 1 teaspoon dried Italian herbs blend
10 - 1 cup heavy cream
11 - ½ cup low-sodium chicken broth
12 - ⅓ cup grated Parmesan cheese
13 - 1 teaspoon lemon juice
14 - ¼ teaspoon crushed red pepper flakes

→ Garnish

15 - 2 tablespoons fresh basil or parsley, chopped

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dust lightly with flour, shaking off any excess.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
04 - Stir in chopped sun-dried tomatoes and dried Italian herbs. Cook for 2 minutes, stirring frequently to combine flavors.
05 - Pour in chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let simmer for 1 minute to reduce slightly.
06 - Add heavy cream, grated Parmesan cheese, lemon juice, and crushed red pepper flakes. Stir until cheese melts and sauce is smooth. Simmer for 3 to 4 minutes until sauce thickens enough to coat the back of a spoon.
07 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 5 minutes until chicken is heated through. Garnish with chopped fresh basil or parsley and serve immediately over pasta, rice, or steamed vegetables.

# Expert Tips:

01 -
  • The sauce comes together in the same pan you cooked the chicken in, meaning maximum flavor and minimum cleanup
  • Its one of those rare dishes that tastes like you spent hours but actually takes under 45 minutes from start to finish
02 -
  • The sauce will continue thickening as it rests off the heat so remove it from the stove when it still looks slightly thinner than you want
  • Sun-dried tomatoes vary in saltiness depending on the brand so taste your sauce before adding any extra salt
03 -
  • Room temperature chicken sears more evenly so take it out of the fridge 20 minutes before cooking
  • Let the chicken rest for 5 minutes after searing so the juices redistribute

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