Servings: 4
Equipment
Ingredients
- 4 chicken breasts boneless, skinless
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- Fresh parsley chopped (for garnish)
Instructions
- Pat the chicken dry with a paper towel and season both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
- In the same skillet, sauté the sun-dried tomatoes and garlic for about 2 minutes until fragrant. Stir in the basil, oregano, and thyme.
- Pour in the chicken broth and scrape up any browned bits from the pan. Let it simmer for 3-5 minutes to reduce slightly. Lower the heat and stir in the heavy cream and Parmesan cheese, letting the cheese melt into the sauce.
- Return the chicken to the skillet. Simmer uncovered for 8-10 minutes, spooning the sauce over the chicken occasionally, until the chicken is fully cooked and the sauce has thickened.
- Sprinkle with fresh parsley before serving. Enjoy over pasta, rice, or with crusty bread!
Notes
- Use Thin Chicken Breasts – If your chicken breasts are thick, pound them slightly for even cooking.
- Don’t Skip the Sun-Dried Tomatoes – They add a unique depth of flavor.
- Simmer Uncovered – Helps the sauce thicken beautifully.
- Add Spice – For a little heat, sprinkle in red pepper flakes or use cajun seasoning.
Nutrition
Calories: 617kcal | Carbohydrates: 12g | Protein: 57g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 712mg | Potassium: 1412mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1177IU | Vitamin C: 9mg | Calcium: 237mg | Iron: 3mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!