Description
Juicy chicken breasts cooked in a rich parmesan cream sauce with sun-dried tomatoes and fresh basil, perfect for an easy yet impressive dinner.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- Salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- Fresh basil, chiffonaded, for serving
- Extra grated Parmesan, for serving
Instructions
- Trim excess fat from chicken breasts and pound to even thickness
- Pat chicken dry and season both sides with salt and pepper
- Heat olive oil in a large skillet and sear chicken until golden on both sides, then remove
- Lower heat, add butter, and whisk in chicken broth, cream, Parmesan, sun-dried tomatoes, garlic powder, and red pepper flakes
- Return chicken to skillet and simmer until cooked through and sauce thickens
Notes
- Pound chicken evenly to prevent dry spots
- Use freshly grated Parmesan for a smooth sauce
- Reheat leftovers gently over low heat
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620
- Sugar: 5g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 185mg