Description
Succulent chicken and sun-dried tomatoes in a deliciously creamy sauce. This weeknight dinner recipe is so good you might fall in love.
Ingredients
Units
Scale
- 4 tablespoon olive oil
- 4 chicken breasts
- Salt, to taste
- Black pepper, to taste
- 3 cloves of garlic
- 1 tablespoon fresh thyme
- 1 teaspoon red pepper flakes
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes
- 1 teaspoon black pepper
- 1/2 cup parmesan
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large ovenproof pan over medium or medium-high heat. Once hot, add the chicken breasts and season generously with salt and black pepper. Cook until golden brown, flip and repeat for the other side, 5-6 minutes per side. Set the chicken aside.
- Add minced garlic cloves to the pan, and cook until fragrant (approximately 1 minute), before adding the fresh thyme and red pepper flakes.
- Deglaze the pan with chicken stock, and then pour in heavy cream. Add the sun-dried tomatoes and black pepper, stirring gently to combine.
- Stir in the parmesan cheese until it melts into the sauce creating a velvety smooth texture. Nestle the browned chicken back into the pan, and continue cooking. Spoon the sauce over the chicken.
- Transfer the dish to the oven at for 15 minutes.
- Garnish with fresh basil leaves. Serve immediately (and wear your best outfit…you know, just in case).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
