Description
A creamy and luxurious one-skillet meal with tender chicken, sun-dried tomatoes, garlic, and Parmesan, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (170 g / 6 oz each)
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 30 g (¼ cup) all-purpose flour (optional)
- 30 ml (2 tbsp) olive oil
- 15 g (1 tbsp) unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 80 g (½ cup) sun-dried tomatoes
- 120 ml (½ cup) dry white wine
- 240 ml (1 cup) chicken broth
- 240 ml (1 cup) heavy cream
- 40 g (â…“ cup) freshly grated Parmesan
- 1/4–1/2 tsp red pepper flakes
- Fresh basil leaves, torn, for garnish
Instructions
- Pound, season, and (optionally) flour the chicken, then set aside.
- Heat olive oil in a skillet and sear chicken until golden brown. Transfer to a plate.
- Sweat shallots and garlic in butter, then add sun-dried tomatoes and cook briefly.
- Deglaze the pan with white wine, scraping up browned bits.
- Add chicken broth and heavy cream, bringing the mixture to a simmer.
- Whisk in Parmesan and red pepper flakes, allowing the sauce to thicken.
- Return the chicken to the skillet, covering with the sauce, and cook until done.
- Finish with butter and serve with fresh basil on top.
Notes
Use a meat thermometer to ensure the chicken is cooked to 74°C (165°F). For a lighter version, substitute half-and-half for heavy cream. This dish pairs well with mashed potatoes or cooked pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 680mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 200mg