Creamy Parmesan Chicken with Sun Dried Tomatoes and Basil
Seared chicken breasts simmered in a garlic cream sauce with Parmesan, sun dried tomatoes, and fresh basil.
Equipment
- large skillet with lid
- Tongs
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun dried tomatoes oil packed, drained and chopped
- 2 tbsp fresh basil thinly sliced, for garnish
Instructions
Cooking
- Sear. Season the chicken with salt and pepper and cook in the olive oil over medium high heat for 5 to 6 minutes per side until golden. Move to a plate.
- Start the sauce. Stir the garlic into the skillet for 30 seconds, then add the cream and simmer, scraping up the browned bits.
- Add the flavor. Stir in the Parmesan and sun dried tomatoes and simmer 2 to 3 minutes until slightly thick.
- Finish. Return the chicken to the skillet, cover, and cook over medium low heat for 8 to 10 minutes until it reaches 165 degrees F.
- Serve. Top with basil and serve with the sauce.
Notes
Substitutions: Use boneless thighs for the breasts, and coconut cream with nutritional yeast for a dairy free version.
Tips: Pound the chicken to an even thickness and keep the sauce at a gentle simmer so it does not break.
Storage: Refrigerate for up to 3 days and reheat gently until steaming hot, at least 165 degrees F. Do not freeze.