Description
A delightful dish with juicy chicken breasts in a rich, creamy sauce made with sun-dried tomatoes, perfect for weeknight dinners or special occasions.
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
Instructions
- Preheat the oven to 375 degrees F.
- In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of olive oil. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side. Transfer chicken to a plate.
- In the same skillet, heat the remaining 2 Tbsp. of oil over medium heat. Stir in garlic, thyme, and red pepper flakes; cook until fragrant, about 1 minute.
- Add chicken broth, sun-dried tomatoes, cream, and Parmesan; season with salt and bring to a simmer.
- Return chicken and any juices to the skillet.
- Transfer the skillet to the oven and bake until chicken is cooked through, about 10 to 12 minutes.
- Serve chicken on a platter topped with the sauce and fresh basil.
Notes
For extra flavor, marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking. Serve over pasta, rice, or with garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian