Ingredients
Method
Preparation
- Season chicken breasts generously with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken to the hot pan, searing each side for about 5-7 minutes until golden-brown.
- Remove the chicken from the skillet and keep warm.
Cooking
- In the same skillet, add minced garlic and sauté for about a minute until fragrant.
- Add chopped sun-dried tomatoes, chicken broth, and Italian seasoning, and let it come to a gentle simmer, scraping any browned bits.
- Stir in heavy cream and if using, add grated Parmesan.
- Return the chicken to the skillet, nestling it in the sauce, and let it simmer for another 5-7 minutes until cooked through.
- Finish with a sprinkle of fresh basil for added flavor.
Nutrition
Notes
Feel free to swap sun-dried tomatoes for roasted red peppers for a sweeter twist. For a lighter version, consider using half-and-half instead of heavy cream. This dish is freezer-friendly, so make a double batch for busy weeknights.