Description
A recipe for chicken breasts cooked in a rich, creamy garlic Parmesan sauce with sun-dried tomatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, drained and chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken and set it aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Stir in the heavy cream and chopped sun-dried tomatoes. Bring the sauce to a gentle simmer.
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until the sauce is smooth. Do not let the sauce boil after adding the cheese.
- Return the cooked chicken breasts to the skillet. Spoon some sauce over the chicken.
- Simmer for 2 to 3 minutes to heat the chicken through and allow it to absorb the sauce flavors.
- Garnish with fresh parsley before serving.
Notes
- Serve this chicken over pasta, rice, or with roasted asparagus for a complete meal.
- If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard with the heavy cream.
- For a lower-carb option, serve with cauliflower rice or zucchini noodles.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 40
- Cholesterol: 150