Ingredients
Method
- Pat the chicken breasts dry with paper towels. Optionally slice each breast in half horizontally for quicker cooking; otherwise leave whole. Season both sides generously with kosher salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 8 to 10 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Drizzle a little of the oil from the sun-dried tomato jar into the skillet. Add the minced garlic and saute over medium-high heat, stirring constantly, until fragrant and lightly golden, about 1 minute.
- Pour in the heavy cream, chicken broth, chopped sun-dried tomatoes, chopped basil, dried thyme, dried oregano, grated Parmesan, and red pepper flakes. Stir with a wooden spoon until the sauce is well combined and smooth.
- Return the chicken to the skillet, spooning some sauce over the top. Cover with a lid and simmer over medium-low heat for 10 minutes, until the chicken is fully cooked and the sauce is creamy.
- Garnish with additional chopped fresh basil or parsley. Serve immediately over pasta, rice, or with crusty bread.
Nutrition
Notes
For the best crust, make sure your pan is hot before adding the chicken and do not move the chicken for the first 5 minutes of searing. If your chicken breasts are thick, sear for 5-7 minutes per side, then finish in a 420°F oven for 10-15 minutes until the internal temperature reaches 165°F. Do not substitute heavy cream with milk or low-fat cream; the sauce needs the fat for richness and thickness. Freshly grated Parmesan from a block melts more smoothly and has better flavor than pre-grated. For a lighter sauce, you can add a splash of half-and-half. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.