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Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts (approximately 3–4 large chicken breasts)
- Salt to taste
- Freshly cracked black pepper to taste
- 2 tablespoons olive oil (or other neutral oil)
- 2 tablespoons minced garlic
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream (at room temperature)
- ½ cup grated fresh Parmesan cheese (at room temperature)
- 1 cup sun-dried tomatoes (preferably packed in oil)
- 1 teaspoon dried oregano (more or less to taste)
- ½ teaspoon crushed red pepper flakes (more or less to taste)
- Chiffonaded fresh basil
- Additional grated fresh Parmesan cheese (for serving)
Instructions
- Trim excess fat from chicken breasts and pound them flat.
- Season both sides with salt and pepper.
- Heat oil in a skillet and sear chicken for 3-4 minutes on each side until golden brown.
- Remove chicken from skillet, retaining the drippings.
- Sauté minced garlic in the skillet until fragrant.
- Add chicken broth, scraping the pan to lift browned bits.
- Stir in heavy cream and whisk until smooth.
- Gradually mix in Parmesan cheese until melted.
- Add sun-dried tomatoes, oregano, and pepper flakes, then simmer.
- Return seared chicken to sauce, ensuring it's well-coated.
- Transfer skillet to oven and bake until chicken reaches 160°F.
- Let rest for 5 minutes before serving.
Notes
Chicken should be at room temperature for even cooking.
Adjust red pepper flakes to suit your spice preference.
For leftovers, store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian-American
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 50
- Cholesterol: 150