Ingredients
Method
Preparation
- Pat the chicken breasts dry with paper towels and season them on both sides with salt and black pepper.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add the chicken to the pan and cook on each side for 8-10 minutes until they are golden brown.
- Remove the chicken from the pan and place on a plate to keep warm.
- Add a splash of the oil from the sun-dried tomatoes to the pan, then sauté the grated garlic over medium-high heat until golden brown.
- Pour in the heavy cream and chicken broth. Add chopped sun-dried tomatoes, fresh basil, dried thyme, dried oregano, grated parmesan, and chili flakes. Mix until well combined.
- Return the chicken to the pan and cover with the creamy sauce. Cover with a lid and simmer for about 10 minutes over medium-low heat until the chicken is fully cooked and the sauce is creamy.
Serving
- Garnish with chopped basil leaves or fresh parsley before serving. Serve hot and enjoy with pasta, rice, or crusty bread.
Notes
If you have leftovers, transfer to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat thoroughly before serving. You can easily customize by adding vegetables like spinach or mushrooms or substituting chicken breasts with thighs.
