Creamy Sun Dried Tomato Garlic Chicken (Printable View)

Tender chicken in garlicky cream sauce with sun-dried tomatoes. Rich Italian-inspired dish ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour blend
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic minced
08 - ¾ cup oil-packed sun-dried tomatoes drained and chopped
09 - 1 teaspoon dried Italian herb blend basil oregano thyme
10 - 1 cup heavy cream
11 - ½ cup low-sodium chicken broth
12 - ⅓ cup grated Parmesan cheese
13 - 1 teaspoon fresh lemon juice
14 - ¼ teaspoon crushed red pepper flakes optional

→ Garnish

15 - 2 tablespoons fresh basil or parsley chopped

# How-To Steps:

01 - Pat chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each piece in flour, shaking off excess.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Sauté minced garlic for 1 minute until fragrant, being careful not to burn.
04 - Stir in chopped sun-dried tomatoes and dried Italian herbs. Cook for 2 minutes, stirring constantly to combine flavors.
05 - Pour in chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the skillet, incorporating the flavorful fond into the liquid.
06 - Add heavy cream, grated Parmesan, lemon juice, and red pepper flakes if using. Simmer for 3 to 4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Return chicken to the skillet along with any accumulated juices. Spoon sauce over the top and simmer for 5 minutes until chicken is heated through. Garnish with chopped fresh basil or parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together faster than you can boil water for pasta
  • Leftovers reheat beautifully for an impressive tomorrow lunch
  • Restaurant quality without leaving your kitchen
02 -
  • Do not let the garlic burn or it will turn bitter
  • The sauce thickens as it stands off the heat
  • Pounding chicken to even thickness prevents dry ends
03 -
  • Save the oil from the sun-dried tomato jar for vinaigrettes
  • Double the sauce if you are serving over pasta

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