Description
A rich and creamy sun-dried tomato chicken recipe that comes together in just 30 minutes. This indulgent dish features tender boneless skinless chicken breasts cooked to perfection and smothered in a luscious sauce made with sun-dried tomatoes, heavy cream, garlic, Parmesan cheese, and chicken broth. Served over your favorite pasta or ravioli and garnished with fresh parsley, it’s a satisfying meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Seasoning
- 4 pieces Boneless Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
Sauce Ingredients
- 1/2 cup Sun-Dried Tomatoes in Oil
- 3 cloves Garlic (Minced)
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese (Freshly grated)
- 1/2 cup Chicken Broth (Low-sodium)
Pasta & Garnish
- 12 ounces Ravioli or Choice of Pasta
- 1/4 cup Fresh Parsley (Chopped)
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
- Cook the Chicken: Heat a large skillet over medium heat and add a little oil. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until the chicken is cooked through and has a golden brown exterior. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the sun-dried tomatoes along with their oil and stir to combine with the garlic.
- Add Liquids and Cheese: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 3-5 minutes.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them simmer together for 3-5 minutes so the chicken absorbs the flavors and the sauce coats the chicken well.
- Cook the Pasta: Meanwhile, cook the ravioli or your choice of pasta according to package instructions. Drain and keep warm.
- Serve: Plate the cooked pasta and top with the sun-dried tomato chicken and creamy sauce. Garnish generously with freshly chopped parsley.
Notes
- Use fresh Parmesan cheese for the best flavor and smoothest sauce.
- Sun-dried tomatoes packed in oil add richness, but if using dry sun-dried tomatoes, rehydrate them in warm water before use.
- You can substitute heavy cream with half-and-half for a lighter version but expect a less rich sauce.
- To reduce sodium, use low-sodium chicken broth and season the chicken lightly with salt.
- For a gluten-free option, substitute the pasta with gluten-free pasta varieties.
