Description
A delicious and creamy dish made with seared chicken, rich cream, and sun-dried tomatoes, perfect for a special dinner or comforting family meal.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped
- Fresh basil, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and black pepper on both sides.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear until golden brown on each side, about 4 minutes per side. Remove chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 1 minute.
- Slowly pour in the heavy cream, chicken broth, and grated Parmesan cheese, stirring continuously until the sauce is smooth and the cheese is melted.
- Stir in the red pepper flakes, Italian seasoning, and sun-dried tomatoes. Bring the mixture to a simmer.
- Return the seared chicken breasts back to the skillet, spooning some of the sauce over the top of the chicken.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (73°C).
- Remove the skillet from the oven. Let it rest for a few minutes before serving.
- Garnish with freshly chopped basil before serving.
Notes
Serve with pasta, rice, or roasted vegetables. Leftovers can be stored in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian