This dish beautifully combines succulent chicken breast with the rich, tangy flavor of sun-dried tomatoes and a luscious creamy sauce. It’s a dish that evokes the warmth of Italian cuisine, making it perfect for cozy dinners or special occasions.
1/2 cup sun-dried tomatoes, chopped (preferably packed in oil for added flavor and moisture)
1/2 cup grated Parmesan cheese, freshly grated for the best flavor
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Fresh basil leaves, chopped (for garnish)
Extra Parmesan cheese (for serving)
Instructions
Season the chicken breasts generously with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts. Cook for about 6-7 minutes on each side until golden brown and cooked through.
Once cooked, remove the chicken from the skillet and set aside on a plate, covering it loosely with foil to keep warm.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the heavy cream, stirring continuously. Allow it to simmer for about 2-3 minutes.
Add the chopped sun-dried tomatoes, dried basil, oregano, and red pepper flakes. Stir well and let it simmer for another 2 minutes.
Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning if necessary.
Return the chicken breasts to the skillet, spooning the sauce over them. Let it cook for an additional minute to heat through.
Sprinkle the chopped fresh basil and additional Parmesan over the top before serving.
