Description
A fast skillet dinner featuring juicy seared chicken in a silky cream sauce with sun-dried tomatoes, perfect for a special occasion.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 g (1 tbsp) all-purpose flour
- 30 ml (2 tbsp) olive oil
- 28 g (2 tbsp) unsalted butter
- 3 cloves garlic, minced (9 g)
- 80 g (1/2 cup) chopped sun-dried tomatoes (oil-packed)
- 240 ml (1 cup) low-sodium chicken broth
- 240 ml (1 cup) heavy cream
- 60 g (1/2 cup) freshly grated Parmesan
- 15 g (1/2 cup) fresh basil, torn
- 1/4 tsp red pepper flakes (optional)
Instructions
- Pound, season, and dredge the chicken. Pat dry and pound to an even thickness, season with salt and pepper, then coat in flour.
- Sear the chicken. Heat olive oil and butter in a skillet over medium-high, sear chicken until golden brown.
- Build the sauce. Add minced garlic and sun-dried tomatoes, then pour in chicken broth and reduce.
- Finish the cream sauce. Stir in heavy cream and simmer until thickened; whisk in Parmesan.
- Return chicken and simmer until cooked through, then let rest.
- Garnish and serve with torn basil and red pepper flakes.
Notes
Pat chicken dry before searing to avoid steaming. Use an instant-read thermometer for perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620
- Sugar: 3g
- Sodium: 760mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 175mg