Go Back

Parmesan Cream Chicken with Sun-Dried Tomatoes

A delightful chicken dish featuring rich flavors and creamy textures, perfect for family dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Use boneless, skinless chicken breasts for best results.
  • 1 cup heavy cream Can substitute with Greek yogurt for a lighter version.
  • 1 cup grated Parmesan cheese Freshly grated cheese is recommended for better flavor.
  • 1/2 cup sun-dried tomatoes, chopped Preferably use fresh sun-dried tomatoes.
  • 1/4 cup fresh basil, chopped Adds a refreshing flavor to the dish.
  • 2 tablespoons olive oil For cooking the chicken.
  • Salt and pepper to taste Adjust based on your preference.

Method
 

Cooking the Chicken
  1. In a large skillet, heat olive oil over medium heat.
  2. Season chicken breasts with salt and pepper, then add to the skillet.
  3. Cook until browned and cooked through, about 6-7 minutes per side.
  4. Remove chicken and set aside.
Making the Sauce
  1. In the same skillet, add sun-dried tomatoes and cook for 2 minutes.
  2. Lower heat and pour in the heavy cream, bringing it to a gentle simmer.
  3. Stir in grated Parmesan cheese until melted and combined.
  4. Add fresh basil and mix well.
Final Assembly
  1. Return chicken to the skillet and coat with the sauce.
  2. Serve warm, optionally over pasta or with steamed vegetables.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.