Description
Indulge in a delectable, one-pan chicken dish that boasts tender, seared chicken breasts smothered in a luscious, creamy sun-dried tomato and basil sauce. With hints of garlic, Parmesan, and a touch of red pepper, this Italian-inspired recipe is so irresistible, you might just fall in love at first bite!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth (preferably low sodium)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, drained and roughly chopped (reserve a bit of the oil for extra flavor if desired)
- 1/4 cup chopped fresh basil (or 2 teaspoons dried basil)
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Season Chicken: Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
- Sear Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Deglaze & Simmer: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, and red pepper flakes (if using). Allow the sauce to come to a gentle simmer for 2-3 minutes, letting it thicken slightly.
- Return Chicken to Skillet: Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over them to ensure they are well coated.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish & Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with the chopped fresh basil before serving.
Notes
- Variations: For a lighter version, substitute heavy cream with half-and-half; note that the sauce might be a bit thinner.
- Serving Suggestions: Serve over pasta, rice, or alongside steamed vegetables to complete your meal.
- Extra Flavor: Drizzle a little reserved sun-dried tomato oil on top just before serving for an added burst of flavor.
- Allergy Tips: Ensure the chicken broth is gluten-free if needed. For a dairy-free option, experiment with coconut cream and a dairy-free Parmesan substitute, keeping in mind that the taste will differ slightly.
- Cooking Tip: Avoid overcooking the chicken to maintain its juiciness. A meat thermometer is recommended to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Oven
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~450 kcal
- Sugar: ~3g
- Sodium: ~600mg
- Fat: ~30g
- Saturated Fat: ~15g
- Unsaturated Fat: ~13g
- Trans Fat: ~0g
- Carbohydrates: ~5g
- Fiber: ~1g
- Protein: ~35g
- Cholesterol: 150mg