Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with Italian seasoning, paprika, salt, and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
- Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.
- Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce begins to thicken.
- Return the chicken breasts to the skillet and spoon the creamy sauce over the top.
- Cover loosely and simmer for 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Stir in the fresh basil and parsley just before serving. Spoon plenty of the creamy sun-dried tomato sauce over each chicken breast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 525 kcal