Sun Dried Tomato Chicken Skillet

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 1 teaspoon dried Italian herbs (or a mix of oregano and basil)
• ¼ cup grated Parmesan cheese (optional, for serving)
• Fresh basil, chopped (for garnish)
• Extra sun-dried tomatoes, chopped (for garnish)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering.
3. Add the chicken breasts to the skillet. Cook for 5-7 minutes on each side, or until they are golden brown and cooked through.
4. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
5. Stir in the chopped sun-dried tomatoes and cook for an additional minute.
6. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet to deglaze. Let it simmer for about 3 minutes.
7. Stir in the heavy cream and Italian herbs. Let the sauce simmer for another 5 minutes until it thickens slightly.
8. Return the chicken to the skillet, spooning the sauce over the top. Allow it to simmer for another 2-3 minutes.
9. Remove from heat, garnish with fresh basil and extra sun-dried tomatoes, and sprinkle with Parmesan cheese, if desired.