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Creamy Garlic Chicken with Sun-Dried Tomatoes

A delightful dish combining rich flavors and comforting textures, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 Tbsp extra-virgin olive oil, divided
  • 4 pieces boneless, skinless chicken breasts
  • to taste Kosher salt
  • to taste Freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 1 tsp crushed red pepper flakes
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup finely chopped sun-dried tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan
  • to taste Torn fresh basil, for serving

Method
 

Cooking Chicken
  1. Preheat the oven to 375 degrees F.
  2. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of oil.
  3. Season the chicken with salt and black pepper generously. Cook the chicken, turning halfway through, until golden brown, about 5 minutes on each side.
  4. Transfer the chicken to a plate.
Making the Sauce
  1. In the same skillet, over medium heat, add the remaining 2 Tbsp. of oil.
  2. Stir in the garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
  3. Add the broth, sun-dried tomatoes, cream, and Parmesan to the skillet and season with salt.
  4. Bring the mixture to a simmer, then return the chicken and any juices back to the skillet.
Baking
  1. Transfer the skillet to the oven. Bake the chicken until cooked through, about 10 to 12 minutes.
  2. Once done, arrange the chicken on a platter, spoon the sauce over the chicken, and top with fresh basil.

Notes

Serve over pasta, rice, or with crusty bread to soak up the sauce. Can store leftovers in the fridge for up to 3 days or freeze for up to 2 months.