Description
This Chicken in a Creamy Parmesan and Sundried Tomato Sauce recipe is a decadent delight, perfect for transforming your weeknight dinner into a gourmet affair. Juicy chicken breasts are smothered in a rich, creamy sauce featuring parmesan cheese and sundried tomatoes, creating a mouthwatering fusion of flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sundried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Chicken:
- Season chicken breasts with salt and pepper on both sides.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side.
- Remove chicken from skillet and set aside.
- Make the Sauce:
- In the same skillet, add minced garlic and sauté for 1 minute, or until fragrant.
- Add chopped sundried tomatoes and cook for 2 minutes.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is smooth.
- Combine and Serve:
- Return chicken breasts to the skillet.
- Simmer for 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.
- Garnish with chopped fresh basil and parsley before serving.
Notes
- Substitutions: Use half-and-half for a lighter version, though the sauce won’t be as creamy.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Calories: 498 kcal
- Sugar: 8g
- Sodium: 390mg
- Fat: 37g
- Saturated Fat: 20g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 156mg