Description
A tender chicken dish served in a creamy sun-dried tomato sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 lbs boneless (skinless) chicken breasts
- 1 ⅓ tablespoons olive oil
- Salt and black pepper (to taste)
- 1 cup chicken broth
- 2/3 cup heavy cream (at room temperature)
- 1/4 cup fresh grated Parmesan cheese (at room temperature)
- 2 teaspoons minced garlic
- 2/3 cup sun-dried tomatoes (packed in oil or dry-packed)
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 375°F and place an oven-safe skillet in the center to warm.
- Pat chicken dry and season with salt and black pepper. Heat olive oil in the skillet over medium-high heat.
- Sear chicken until golden, about 3–4 minutes per side. Remove and set aside.
- Add minced garlic to the skillet and sauté for about 1 minute. Pour in chicken broth to deglaze, scraping browned bits. Let reduce slightly for a minute.
- Stir in heavy cream, Parmesan, sun-dried tomatoes, oregano, and crushed red pepper flakes. Bring to a gentle simmer.
- Return chicken to the skillet, spoon sauce over each piece, and transfer to the oven. Bake for 12–15 minutes until internal temperature reaches 160°F.
- Remove from oven and let chicken rest for 5 minutes. Spoon extra sauce over and serve.
Notes
For lower-fat, substitute half-and-half, or for dairy-free, use coconut milk and nutritional yeast. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, dinner, creamy sauce, sun-dried tomatoes, easy recipes