Chicken in a Creamy Parmesan and Sundried Tomato Sauce
A delightful dish featuring tender chicken breasts in a luscious, creamy sauce with Parmesan and sundried tomatoes, perfect for cozy dinners.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Chicken thighs can be used as a substitute for richer flavor.
- to taste Salt and pepper
- 2 tablespoons olive oil For cooking the chicken.
For the Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream Can be replaced with coconut cream for a dairy-free version.
- ½ cup grated Parmesan cheese Nutritional yeast can be used for a dairy-free option.
- ½ cup sundried tomatoes, chopped Can replace with sun-dried tomato pesto for different flavor.
- for garnish Fresh basil
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
Cooking
- Add the chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and sundried tomatoes.
- Return the chicken to the skillet, cover, and cook for an additional 8-10 minutes until the chicken is cooked through.
- Garnish with fresh basil before serving.
Notes
Serve over pasta or rice, and pair with salad or steamed vegetables. Spoon extra sauce over the chicken for presentation. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.