Description
A rich and creamy chicken dish made with garlic, sun-dried tomatoes, and herbs in a parmesan cream sauce. Elegant enough for date night but easy enough for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 600 g)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon red chili flakes (optional)
- 1/2 cup grated parmesan-style cheese
- 1 teaspoon dried basil
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Season chicken breasts with salt, pepper, paprika, and oregano on both sides.
- Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits. Simmer for 2 minutes.
- Reduce heat to medium-low and stir in cream, sun-dried tomatoes, chili flakes (optional), dried basil, and parmesan. Simmer for 3–4 minutes until slightly thickened.
- Return chicken to skillet and spoon sauce over it. Cover and cook for 8–10 minutes until chicken is fully cooked.
- Sprinkle with parsley and serve warm with your favorite side.
Notes
- Use chicken thighs for a juicier variation.
- Add fresh spinach or mushrooms for extra texture and nutrients.
- Replace half the cream with milk for a lighter sauce.
- Serve with pasta, rice, or bread to soak up the sauce.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 490
- Sugar: 3g
- Sodium: 710mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 145mg
