Chicken Breasts W Sun Dried Tomato and Garlic
Indulge in the rich, savory flavors of this Chicken Breasts with Sun-Dried Tomato and Garlic recipe, a guaranteed crowd-pleaser that's perfect for weeknight dinners or special occasions. Juicy, seasoned chicken breasts are pan-seared to golden perfection and smothered in a creamy, garlicky sauce laced with the deep, tangy sweetness of sun-dried tomatoes. Enhanced with Parmesan cheese, butter, and a hint of oregano, the luscious sauce clings to every bite, making it irresistible. Ready in just 40 minutes, this one-skillet recipe is as simple as it is satisfying. Serve it over pasta, rice, or alongside roasted vegetables for a complete meal that's sure to delight your taste buds.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (packed in oil)
- 4 cloves garlic cloves
- 1 cup heavy cream
- 0.5 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 0.25 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt, pepper, and dried oregano on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium. Add the butter to the same skillet and let it melt.
Finely chop the garlic cloves. Add the garlic to the skillet and sauté for 1-2 minutes until fragrant.
Drain and roughly chop the sun-dried tomatoes. Add them to the skillet and cook for another 2 minutes, stirring occasionally.
Pour in the chicken broth and bring it to a simmer, scraping up any brown bits from the bottom of the pan with a wooden spoon.
Stir in the heavy cream and grated Parmesan cheese. Let the mixture simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet and spoon the sauce over them. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley, if desired, and serve hot. This dish pairs well with steamed vegetables, pasta, or rice.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
