Creamy, savory, and downright irresistible — this dish combines tender chicken breasts with garlic, Parmesan, and sun-dried tomatoes in a rich, velvety sauce. It’s the kind of meal that might just inspire a proposal. Quick enough for a weeknight, fancy enough for date night!
Ingredients (Serves 4):
• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes (in oil), chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• 1 tsp dried thyme (or Italian seasoning)
• Fresh basil or parsley, chopped (for garnish)
Instructions:
1️⃣ Sear the Chicken:
Season both sides of the chicken breasts with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
2️⃣ Make the Sauce:
In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in chicken broth and stir to deglaze the pan. Add heavy cream, Parmesan, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Stir well.
3️⃣ Simmer:
Bring the sauce to a gentle simmer. Return chicken to the pan. Spoon sauce over each piece and cook for another 10–12 minutes, or until chicken is cooked through and the sauce thickens.
4️⃣ Serve:
Garnish with chopped basil or parsley. Serve hot over pasta, mashed potatoes, or with crusty bread to soak up the sauce.
⏱ Quick Info:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~460 per serving
Tips & Variations:
• Swap chicken breasts for thighs for extra juiciness.
• Add spinach or mushrooms for more veggies.
• Don’t skimp on the sun-dried tomatoes — they make the sauce shine.
• Use half-and-half instead of heavy cream for a lighter version.
