Sun-Dried Tomato Chicken
A delightful dish featuring tender chicken breasts in a creamy sun-dried tomato sauce. Perfect for busy weeknights and easily customizable.
Ingredients
Main Ingredients
- 1361 grams Boneless (Skinless Chicken Breasts Provides a tender and juicy base.
- 30 milliliters Olive Oil For searing the chicken.
- 2-3 cloves Garlic, minced Adds aromatic flavor.
- 177 milliliters Chicken Broth Creates the base of the sauce.
- 118 milliliters Heavy Cream, room temperature Adds creaminess to the sauce.
- 75 grams Freshly Grated Parmesan Cheese, room temperature Adds a savory, cheesy flavor.
- 115-230 grams Sun-Dried Tomatoes Adds a tangy sweetness.
- 1 teaspoon Dried Oregano Adds a hint of earthiness.
- 0.5 teaspoon Crushed Red Pepper Flakes Adds a touch of heat.
- Salt and Freshly Cracked Black Pepper For seasoning.
- Fresh Basil, chiffonade for garnish Adds a fresh, vibrant touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Adjust your oven racks so your skillet can fit in the center.
- Trim any excess parts from the chicken breasts, then use paper towels to pat them dry on all sides. Season your chicken breasts generously with salt and black pepper on both sides. Set them aside.
Cooking
- Heat a cast-iron skillet over medium-high heat. Once it’s warm, add olive oil and ensure it covers the entire surface. When the oil is hot and shimmering, add your seasoned chicken breasts. Sear each side for 3 to 4 minutes until they’re golden. Remove the partially cooked chicken breasts and set them aside on a plate.
- Lower the skillet’s heat to medium-low and add minced garlic, sautéing it until it becomes fragrant – about 1 to 2 minutes. Pour in chicken broth, stirring to lift any browned bits from the bottom of the skillet.
- Transfer the skillet to a cooler burner and let it cool slightly before adding the heavy cream. Gently stir until it blends with the chicken broth. Sprinkle in the freshly grated parmesan, stirring until it has melted into the sauce.
- Bring the skillet back to the hot burner, add the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring gently to combine. Once the sauce is simmering, return the seared chicken breasts to the skillet, flipping them to coat all sides in the creamy sauce.
- Carefully move the skillet into the preheated oven and bake for 12 to 15 minutes. Check the internal temperature of the chicken regularly until it reaches 160°-162°F (71°-72°C).
- Remove the skillet from the oven and spoon the sauce over the chicken breasts. Let it rest for 5 minutes, during which the chicken will reach the food-safe internal temperature of 165°F (74°C). Garnish with a generous sprinkle of chiffonaded basil and serve immediately with your favorite side dishes.
Notes
For added flavor, marinate the chicken in olive oil, garlic, and spices for a few hours before cooking. Ensure the skillet is hot before searing the chicken to achieve a nice golden crust. For a dairy-free version, substitute the heavy cream with coconut cream or a plant-based cream alternative.