Sun Dried Tomato Garlic Chicken (Printable Version)

Tender chicken in a rich garlic cream sauce with sun-dried tomatoes and herbs, ready in 40 minutes.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - ¾ cup sun-dried tomatoes packed in oil, drained and chopped
09 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
10 - 1 cup heavy cream
11 - ½ cup low-sodium chicken broth
12 - ⅓ cup grated Parmesan cheese
13 - 1 teaspoon lemon juice
14 - ¼ teaspoon crushed red pepper flakes

→ Garnish

15 - 2 tablespoons fresh basil or parsley, chopped

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dust chicken lightly with flour, shaking off excess.
02 - Heat olive oil in large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Transfer to plate and cover loosely with foil.
03 - Reduce heat to medium. Add butter to skillet and melt. Sauté minced garlic for 1 minute until fragrant, being careful not to brown.
04 - Stir in chopped sun-dried tomatoes and Italian herbs. Cook for 2 minutes, stirring frequently to release flavors.
05 - Pour in chicken broth and scrape bottom of skillet with wooden spoon, releasing any browned bits from the chicken.
06 - Add heavy cream, Parmesan cheese, lemon juice, and red pepper flakes. Simmer for 3-4 minutes, stirring occasionally, until sauce thickens enough to coat back of spoon.
07 - Return chicken to skillet, spooning sauce over pieces. Simmer for 5 minutes until chicken is heated through. Garnish with fresh basil or parsley and serve immediately.

# Quick Tips:

01 -
  • The velvety sauce feels restaurant fancy but comes together in under 30 minutes
  • Sundried tomatoes pack such concentrated umami that a little goes a long way
  • Leftovers somehow taste even better the next day as the flavors deepen
02 -
  • Dont rush the sear—golden brown creates flavor depth that carries through the entire dish
  • The sauce will continue thickening as it rests so remove it from heat slightly earlier than you think
  • Sundried tomatoes packed in oil are worth the extra cost for this recipe
03 -
  • Chicken thighs stay juicier than breasts if you dont mind adjusting cooking time slightly
  • Half and half works if you want something lighter but the sauce wont be quite as lush
  • Let the chicken rest 5 minutes before slicing to keep all those juices inside

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