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Creamy Sun-Dried Tomato Garlic Chicken

A delightful main dish featuring succulent chicken breasts in a rich, creamy sauce with sun-dried tomatoes and garlic, perfect for cozy family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds) Ensure chicken is patted dry before seasoning.
  • 1 cup sun-dried tomatoes (packed in oil, drained and chopped) Use oil-packed for better flavor.
  • 4 cloves garlic (minced) Fresh garlic works best for flavor.
  • 1 cup heavy cream For a lighter version, Greek yogurt can be substituted.
  • 1 cup grated Parmesan cheese Freshly grated for better melting.
  • 2 tablespoons olive oil Used for cooking the chicken.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
  • as needed Fresh basil leaves (for garnish, optional) Enhances flavor when sprinkled on top.

Method
 

Preparation
  1. Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chicken breasts once the oil is hot. Cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
  3. Remove chicken from skillet and set aside.
Making the Sauce
  1. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the chopped sun-dried tomatoes and cook for another minute.
  3. Pour in the heavy cream and whisk to combine. Bring to a gentle simmer and stir in the grated Parmesan cheese until the sauce is creamy and smooth.
Combining
  1. Return the chicken to the skillet, spooning sauce over the top. Allow to simmer for an additional 2-3 minutes to warm the chicken through.
Serving
  1. Garnish with fresh basil before serving. Enjoy with a side of pasta or crusty bread.

Notes

For storing leftovers, keep in an airtight container in the refrigerator for up to 3 days or freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat.