Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tbsp olive oil
3 cloves garlic, minced
½ cup chicken broth
¾ cup heavy cream
½ cup grated Parmesan cheese
½ tsp red pepper flakes
½ tsp dried oregano
½ tsp dried thyme
⅓ cup sun-dried tomatoes (chopped, packed in oil)
Fresh basil (for garnish)
Directions
Season the chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for about 4–5 minutes per side until golden brown. Remove and set aside.
Sauté garlic in the same pan for about 30 seconds.
Deglaze with chicken broth, scraping the brown bits from the pan.
Add heavy cream, Parmesan, red pepper flakes, oregano, thyme, and sun-dried tomatoes. Stir and let simmer for 2–3 minutes.
Return chicken to the skillet. Spoon sauce over the top. Cover and simmer on low for 10–15 minutes until chicken is cooked through.
Garnish with fresh basil and serve with pasta, mashed potatoes, or bread.
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