Creamy Sun Dried Tomato and Basil Chicken
A quick, creamy skillet chicken with sun-dried tomatoes and fresh basil ready in about 25 minutes.
Equipment
- Large Skillet
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
- Measuring Spoon
- instant-read thermometer (optional)
Ingredients
- 2 lb chicken breast cut into thin cutlets
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or more as needed
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 3 cloves garlic pressed
- 1/2 cup chicken broth
- 4 oz sun dried tomatoes chopped
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 cup parmesan
- 1/4 cup fresh basil chopped
Instructions
- Pat the chicken cutlets dry and season both sides with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper.
- Heat a large skillet over medium heat and add 1 tablespoon olive oil.
- When the skillet is hot, add the chicken in a single layer without crowding and cook 3–4 minutes per side until an instant-read thermometer reads 165°F; work in batches if needed. Remove cooked chicken and set aside.
- Reduce heat to low, add 3 tablespoons butter to the skillet and let melt. Stir in 1 tablespoon flour until combined.
- Add the pressed garlic and cook 30–60 seconds until fragrant, then slowly whisk in 1/2 cup chicken broth and bring to a gentle simmer to thicken.
- Stir in 3/4 cup heavy cream, the remaining 1/2 teaspoon salt, 1/4 cup parmesan, chopped sun-dried tomatoes, and 1/4 cup chopped basil. Simmer until sauce is warmed and slightly thickened.
- Return the cooked chicken to the skillet and simmer in the sauce 3–5 minutes to heat through and meld flavors.
- Serve immediately, optionally garnished with extra basil or parmesan.
Notes
- This dish pairs well with mashed potatoes or pasta.
- Do not overcrowd the skillet when cooking chicken.
- Use an instant-read thermometer to ensure chicken reaches 165°F.
- If sun-dried tomatoes are oil-packed, drain before chopping.