Description
A creamy, tangy chicken dish with sundried tomatoes and a hint of heat, perfect for quick weeknight dinners or date nights.
Ingredients
- 4 boneless, skinless chicken breasts (pounded slightly if uneven)
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup sundried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 1 teaspoon garlic powder (or 2 cloves fresh, minced)
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh basil for garnish
- Pasta or rice for serving
Instructions
- Heat a large skillet over medium heat and add a drizzle of olive oil (about 1–2 tablespoons).
- Season both sides of the chicken breasts with salt and pepper. If breasts are thick, lightly pound to even thickness for even cooking.
- Sear the chicken: cook 6–7 minutes per side until golden brown and an instant-read thermometer reads 160–165°F. Remove the chicken and set aside on a plate.
- In the same skillet, add the chopped sundried tomatoes and sauté 2–3 minutes until they begin to soften and release flavor.
- Pour in the chicken broth and scrape up any browned bits from the pan. Add the heavy cream and stir to combine.
- Season the sauce with garlic powder, onion powder, Italian seasoning, and red pepper flakes. Bring to a gentle simmer.
- Return the chicken to the skillet, spoon sauce over the breasts, and simmer 5–10 minutes until the sauce thickens slightly and the chicken finishes cooking.
- Taste and adjust seasoning with salt and pepper. Garnish with torn fresh basil and serve over cooked pasta or rice.
Notes
For a lighter version, substitute half-and-half + a splash of cream, but the sauce will be thinner. Use roasted red peppers if you don’t have sundried tomatoes for delicious flavor variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian