Creamy Sun Dried Tomato Garlic Chicken (Printer-friendly)

Tender chicken in a rich, garlicky cream sauce with sun-dried tomatoes and herbs.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour (or gluten-free flour)
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - ¾ cup sun-dried tomatoes (packed in oil), drained and chopped
09 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
10 - 1 cup heavy cream
11 - ½ cup low-sodium chicken broth
12 - ⅓ cup grated Parmesan cheese
13 - 1 teaspoon lemon juice
14 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - 2 tablespoons fresh basil or parsley, chopped

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper, then dust lightly with flour, shaking off any excess.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken breasts for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Sauté minced garlic for 1 minute until fragrant, being careful not to burn it.
04 - Stir in chopped sun-dried tomatoes and dried Italian herbs. Cook for 2 minutes, stirring frequently to combine flavors.
05 - Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 1 minute.
06 - Pour in heavy cream, add grated Parmesan cheese, lemon juice, and red pepper flakes if using. Simmer for 3–4 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top and simmer for 5 minutes until chicken is heated through. Serve immediately garnished with fresh basil or parsley.

# Expert Tips:

01 -
  • The sauce develops this incredible restaurant quality richness that nobody believes took 25 minutes
  • Sun dried tomatoes add this sweet tangy brightness that cuts through all that cream perfectly
  • Leftovers somehow taste even better the next day if there are any
02 -
  • Letting the chicken rest after searing keeps all those juices inside instead of running onto your plate
  • Resist the urge to crank up the heat when thickening the sauce it can separate the cream
  • The sauce continues thickening as it stands even after you take it off the heat
03 -
  • Pound the chicken to even thickness so every piece finishes cooking at the same time
  • Keep some reserved pasta water on hand if serving over noodles the starch helps the sauce cling
  • Let the sauce rest for a couple of minutes off heat before serving it thickens naturally

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