Description
A creamy, garlic-infused chicken dish with sun-dried tomatoes that cooks quickly, perfect for weeknight dinners.
Ingredients
Scale
- 4 Boneless skinless chicken breasts (140–170 g / 5–6 oz each)
- 1 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
- 30 g (1/4 cup) All-purpose flour
- 30 ml (2 tbsp) Olive oil
- 15 g (1 tbsp) Unsalted butter
- 3 cloves Garlic, minced
- 80 g (1/2 cup) Sun-dried tomatoes in oil, drained and chopped
- 120 ml (1/2 cup) Chicken stock
- 240 ml (1 cup) Heavy cream
- 60 g (1/2 cup) Parmesan cheese, finely grated
- 1/4–1/2 tsp Red pepper flakes (optional)
- Fresh basil or parsley, chopped (for finishing)
Instructions
- Prepare the chicken by patting it dry and pounding to an even thickness. Season both sides with salt and pepper, and dredge lightly in flour.
- Heat olive oil and butter in a skillet over medium-high heat. Brown the chicken for 3–4 minutes per side until golden.
- Add minced garlic and sun-dried tomatoes to the skillet, sautéing until fragrant. Deglaze with chicken stock and simmer.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and red pepper flakes, simmer until the sauce thickens.
- Return chicken to the skillet, spooning sauce over it, and simmer gently until it reaches the proper temperature. Rest before serving.
Notes
For variation, make the dish gluten-free by omitting the flour and using cornstarch to thicken the sauce. This recipe can easily be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 180mg