A creamy, dreamy chicken dish that’s so good… it might just earn you a marriage proposal! Juicy chicken breasts simmered in a rich garlic-Parmesan sun-dried tomato cream sauce. Serve with pasta or mashed potatoes.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 ½ tsp kosher salt (divided)
- 2 tbsp olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 tsp Better Than Bouillon (or 1 bouillon cube)
- ½ cup freshly grated Parmesan (divided)
- 7 oz jar sun-dried tomatoes, drained & chopped
- 1 tsp Italian seasoning
- ½ tsp freshly cracked black pepper
- ½ tsp red pepper flakes (optional, divided)
To Finish:
- ¼ cup fresh basil, thinly sliced
- Pasta or mashed potatoes, for serving
Instructions
1. Sear the Chicken
Pat chicken dry and season with 1 tsp salt.
Heat olive oil in a large skillet over medium heat.
Cook chicken for 5 minutes per side, or until golden brown. Remove and set aside.
2. Make the Sauce
In the same skillet, sauté garlic for 30 seconds until fragrant.
Stir in heavy cream, chicken stock, bouillon, ¼ cup Parmesan, sun-dried tomatoes, Italian seasoning, black pepper, ¼ tsp red pepper flakes, and the remaining ½ tsp salt.
3. Simmer and Serve
Return chicken to the pan. Simmer on medium-low heat for 5–8 minutes, or until internal temperature reaches 165°F (74°C).
Sprinkle with the remaining ¼ cup Parmesan, red pepper flakes, and fresh basil. Serve hot over pasta or mashed potatoes.
💡 Tips
- Want it spicier? Add extra red pepper flakes to taste.
- Great with crusty bread to soak up that delicious sauce.
- Use chicken thighs if you prefer dark meat — just adjust cooking time.
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