Introduction:
I think this is the most amazing version of this recipe I’ve ever come up with—it’s super inviting, rich with flavor, and comes together in under 30 minutes. Tender chicken breasts simmer in a luscious sun-dried tomato cream sauce with garlic, herbs, and fresh basil. It’s the kind of meal that feels restaurant-quality but is easy enough for a weeknight.
Ingredients:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and black pepper to taste
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1/2 tsp crushed red pepper flakes (optional)
3/4 cup heavy cream
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
1/2 tsp dried oregano
1/4 cup fresh basil leaves, chopped
Instructions:
Prepare the chicken: Slice each chicken breast in half lengthwise for quicker, even cooking. Season both sides with salt and pepper.
Cook the chicken: Heat olive oil in a skillet over medium heat. Sear chicken for 4–5 minutes on each side until golden and cooked through. Remove and set aside.
Make the sauce: In the same skillet, sauté garlic for 30 seconds until fragrant. Stir in sun-dried tomatoes and red pepper flakes. Cook for 1 minute.
Simmer: Pour in chicken broth and cream. Stir in Parmesan and oregano. Bring to a gentle simmer for 5 minutes, allowing the sauce to thicken slightly.
Combine: Return chicken to the skillet and spoon sauce over the top. Simmer for another 3–4 minutes.
Finish: Stir in fresh basil just before serving.
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