Description
Boneless chicken breasts in a creamy garlic-Parmesan sauce with sun-dried tomatoes and fresh basil.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup Parmesan, grated
- 1/2 cup sun-dried tomatoes, drained
- 1 teaspoon Italian seasoning, dried
- Fresh basil for garnish
Instructions
- Slice the chicken breasts thinner to help them cook evenly; you can pound the chicken thinner with a mallet if needed.
- Season the chicken on both sides with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5 minutes on both sides until the chicken is mostly cooked through.
- Transfer the cooked chicken to a plate and set aside while you make the sauce.
- Return to the same skillet and add the butter. Once melted, saut? the garlic for 30 seconds until fragrant, then add the flour and stir to make a paste.
- Whisk in the chicken broth, heavy cream, and Parmesan cheese.
- Stir in the drained sun-dried tomatoes and Italian seasoning; season with more salt and pepper if needed.
- Simmer the sauce for a few minutes until it thickens.
- Return the chicken to the skillet and layer it on top of the sauce.
- Turn the heat to medium-low and continue to simmer for an additional 10 minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
- Prep Time: 10 mins
- Cook Time: 25 mins