Chicken Breasts with Sun Dried Tomatoes
Indulge in the rich and savory flavors of this Chicken Breasts with Sun-Dried Tomatoes recipe—a creamy, one-skillet masterpiece that's perfect for weeknight dinners or special occasions. Tender, golden-seared chicken breasts are smothered in a luscious sauce made with heavy cream, Parmesan cheese, and a generous dose of sun-dried tomatoes, creating a perfect balance of tangy, creamy, and garlicky goodness. A hint of red pepper flakes adds just the right amount of heat, while fresh basil provides a fragrant finishing touch. With only 10 minutes of prep time and versatile serving options like pasta, rice, or crusty bread, this dish promises to become a family favorite in no time. Whether you're craving comfort food or an elegant centerpiece for dinner, this recipe delivers a restaurant-quality experience in your own kitchen.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated
- 4 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to prevent lumps.
Gradually pour in the chicken broth while whisking to combine. Bring the mixture to a simmer.
Stir in the heavy cream, Parmesan cheese, Italian seasoning, red pepper flakes, and chopped sun-dried tomatoes. Simmer for 2-3 minutes until the sauce thickens slightly.
Return the seared chicken breasts to the skillet, spoon some sauce over them, and reduce the heat to low. Cover and cook for 8-10 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Sprinkle the dish with fresh chopped basil just before serving.
Serve hot alongside pasta, rice, or a crusty piece of bread to soak up the creamy sauce.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 6053 mg | 263% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 34.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2433 mg | 52% | |
*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.
