Description
Juicy, tender chicken breasts married with an incredible parmesan cream sauce, sun dried tomatoes, and fresh basil.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- salt to taste
- freshly cracked black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup grated fresh parmesan cheese
- 1 cup sun-dried tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- chiffonaded fresh basil
- grated fresh parmesan cheese
Instructions
- Sear Chicken: Pound chicken breasts to even thickness, season with salt and pepper, and sear in olive oil over medium-high heat for 3-4 minutes per side until golden; remove and set aside.
- Prepare Sauce: Sauté garlic in the same skillet, deglaze with chicken broth, remove from heat, and whisk in heavy cream and parmesan until melted.
- Simmer: Return the skillet to heat and stir in sun-dried tomatoes, oregano, and red pepper flakes until well blended and simmering.
- Bake: Return chicken to the skillet, coat with sauce, and bake at 375°F for approximately 13 minutes until internal temperature reaches 160°F.
- Rest and Serve: Let the chicken rest for 5 minutes, then serve topped with remaining sauce, fresh basil, and additional parmesan.
Notes
Use fresh parmesan rather than pre-grated to avoid a grainy texture. Ensure dairy is at room temperature to prevent clumping or curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 457 kcal
- Sugar: 8 g
- Sodium: 434 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.03 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 173 mg